Pseudomonas aeruginosa strain and application thereof in producing proteinase
A Pseudomonas aeruginosa, protease technology, applied in microorganism-based methods, bacteria, microorganisms, etc., to achieve the effects of strong protease ability, simple conditions, and stable genetic properties
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Embodiment 1
[0033] The isolation, screening and identification of bacterial strain SWJSS3 comprises the following steps:
[0034] Enrichment: Weigh 1g of sea mud into a 50mL sterilized centrifuge tube with glass beads, add 10mL of 0.9% sterile normal saline, place in a shaker and culture for 30min to fully disperse, take 1mL of supernatant In enriched medium, culture at 37°C, 180r / min constant temperature for 24h.
[0035] Primary screening: Take 1 mL of the culture solution enriched twice and dilute it to 10 with 0.9% sterile saline -1 、10 -2 、10 -3 100 μL of each of the three concentrations was added to the solidified casein plate, spread evenly, and incubated upside down in a constant temperature incubator at 37°C for 24 hours. Pick a single colony with an obvious hydrolysis circle, streak it three times, inoculate it into the slant medium of the test tube, and store it in a refrigerator at 4°C.
[0036] Re-screening: activate the above-mentioned pure culture stored on the slant of...
Embodiment 2
[0053] The application of bacterial strain SWJSS3 in producing protease comprises the following steps:
[0054] (1) Optimizing the fermentation temperature. Using the above fermentation medium, the initial pH value is 7.5, and the liquid volume is 10%, under the conditions of 1% inoculum, after 48 hours of cultivation, the enzyme activity was measured by centrifugation, and the results were as follows: figure 1 , it can be seen from the figure that the strain has a certain amount of enzyme production at a temperature of 20°C to 40°C, but the enzyme production is the highest at 25°C.
[0055] (2) Fermentation time optimization, at 30°C, pH value is 7.5, liquid filling volume is 10%, fermentation under the condition of 180rpm, from 0-80h, continuous sampling every 6h, measure the biomass and protease activity in it with the fermentation time trend of change.
[0056] The result is as figure 2 , as can be seen from the figure: the strain has entered a stable period after 20 h...
Embodiment 3
[0058] Study on Genetic Stability of Strain SWJSS3
[0059] Strain SWJSS3 was continuously subcultured for 5 times, and its protease activity was measured as an index for evaluating genetic stability.
[0060] The results are shown in Table 4. The protease activity was maintained at about 750 U / ml after subcultured for 5 times, indicating that the protease had good genetic stability.
[0061] Table 4 strain passage enzyme activity
[0062]
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