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Fermentation liquor treatment method for increasing stability of pullulanase

A technology of pullulanase and treatment method, which is applied in the field of fermentation broth treatment, can solve problems such as loss of enzyme activity, and achieve the effects of improving stability and reducing loss of enzyme activity

Active Publication Date: 2016-10-12
JIANGNAN UNIV
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Problems solved by technology

Without refrigeration, the pullulanase in the serum after solid-liquid separation will lose more than 30% of the enzyme activity after being placed at room temperature for 24 hours

Method used

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  • Fermentation liquor treatment method for increasing stability of pullulanase

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Effect test

Embodiment 1

[0023] Example 1: Effects of different treatment methods on pullulanase fermentation broth on the stability of enzyme activity

[0024] Take the supernatant of the pullulanase fermentation broth prepared by fermentation in a 5L fermenter, three 90mL portions, labeled as A, B and C, respectively. Add 10 mL of double distilled water to A and B, and add 10 mL of 10× fermentation broth treatment solution to C. After mixing, A was placed at room temperature, B and C were incubated at 60° C. for 30 minutes, and the enzyme solutions obtained above were the pretreated pullulanase A, B and C. After taking it out, cool it in water at 20°C for 10 minutes, and then test the activity of pullulanase in the above three solutions at a room temperature of 20°C.

[0025] After adding double distilled water, the enzyme activity of the unincubated enzyme solution was 100%. In the next 24h, the pullulanase enzyme activity was detected every 4h, and the results were as follows: figure 1 shown. ...

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Abstract

The invention discloses a fermentation liquor treatment method for increasing the stability of pullulanase, and belongs to the technical field of enzyme engineering and fermentation engineering. The fermentation liquor treatment method is characterized in that pullulanase fermentation liquor sourcing from recombinant bacteria-bacillus amyloliquefaciens BF7658 / pUC980-BdP is treated by using 10*fermentation liquor treatment solution, and the enzyme activity stability of the pullulanase in the treated fermentation liquor is obvious higher than that of untreated fermentation liquor. According to the fermentation liquor treatment method for increasing the stability of the pullulanase, disclosed by the invention, in a post-extraction stage of a technology for preparing the pullulanase by taking the recombinant bacteria-bacillus amyloliquefaciens BF7658 / pUC980-BdP as a strain for fermentation, the loss of enzyme activity can be reduced.

Description

technical field [0001] The invention relates to a fermentation liquid treatment method for improving pullulanase stability, and belongs to the technical fields of enzyme engineering and fermentation engineering. Background technique [0002] Pullulanase (Pullulanase, EC3.2.1.41) is a hydrolase that hydrolyzes the α-1,6 glycosidic bonds of amylopectin, and can increase the yield of glucose in the process of producing glucose from starch. In the previous work of our research group, a recombinant strain expressing recombinant pullulanase was constructed using Bacillus amyloliquefaciens as the host bacteria: Bacillus amyloliquefaciens / pUC980- BdP [Sun Juanjuan, Shen Wei, Shi Guiyang, Wang Zhengxiang. Secretory expression of pullulanase gene in Bacillus amyloliquefaciens BF7658 strain. Industrial Microbiology, 2011, 41(6): 18-22]. The recombinant bacterium has better ability to produce pullulanase. [0003] In the fermentation preparation of industrial enzyme preparations, afte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/44C12R1/07
CPCC12N9/2457C12Y302/01041
Inventor 沈微肖亚朋韩冰李婷霖朱金寸陈献忠樊游
Owner JIANGNAN UNIV
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