Novel Aspergillus niger strain and application thereof
A strain of Aspergillus niger, a new type of technology, applied in the field of microorganisms, to achieve the effects of strong spore production, good industrial production performance, and fast growth
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Embodiment 1
[0028] Example 1 Screening and isolation of novel Aspergillus niger strain QY-002.
[0029] The novel Aspergillus niger strain QY-002 described in the present invention comes from the intermountain humus soil at an altitude of 1500-2000 meters. After the initial screening of the medium and the re-screening of the enzyme production medium, a strain with excellent growth performance is obtained. The strain can utilize starch, produce amylase and glucoamylase at the same time, and the two enzymes have high enzyme activity, and are stored on the wort slant medium.
[0030] Preparation method of wort slant medium: weigh 300g of barley malt and add 700ml of water, after twice saccharification to obtain wort with a Baume degree of 7-12, then add 2% agar, and sterilize for later use.
Embodiment 2
[0031] Example 2 Identification of novel Aspergillus niger QY-002 strains.
[0032] 1) Microbiological characteristics: It spreads rapidly on the special wort medium, and colonies appear within 24 hours. They are initially white, then turn yellow-green to black, velvet-like, with a slightly raised center, and the opposite side of the colony is slightly yellowish-white. After 72 hours, the spores were abundant, the overall shape of the conidia was like a broom, the conidiophores were of different lengths, and the conidiospores were spherical and black.
[0033] 2) Molecular biological characteristics: the strain was identified as Aspergillus niger by 18S rRNA sequence, and the sequence table is shown in SEQ ID NO.1.
Embodiment 3
[0034] Example 3 Rejuvenation and liquid fermentation of novel Aspergillus niger QY-002 to prepare amylase and glucoamylase enzyme solutions.
[0035] 1) Rejuvenation: the strain was inoculated on wort slant medium and cultured at 28-34°C for 7 days.
[0036] Preparation method of wort medium: weigh 400g of barley malt and add 600ml of water, after twice saccharification to obtain wort with a Baume degree of 7-12, then add 2% agar, and sterilize for later use.
[0037] 2) Liquid culture: the wort slant is inoculated into the shake flask liquid medium.
[0038]Culture conditions: temperature 28-32°C, rotation speed 160-200rpm, culture time 68-78 hours. Filter through four layers of gauze, and take the filtrate for later use. The amylase activity in the filtrate can reach 1.8 u / ml, and the glucoamylase activity can reach 40 u / ml.
[0039] Medium formula: per 1L medium (pH=5.5~5.8): 7.28g sodium nitrate, 0.8g potassium dihydrogen phosphate, 0.4g magnesium sulfate heptahydrate,...
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