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Thermophilic type lactobacillus and method for soaking corns by manually adding thermophilic type lactobacillus

A technology of soaking Lactobacillus and corn, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of short soaking time, poor quality of corn steep liquor, low lactic acid content, etc., to achieve convenient control and reduce colloids Precipitation, promoting softening and swelling effects

Active Publication Date: 2017-05-10
COFCO BIO CHEM ENERGY LONGJIANG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the deficiencies of the prior art. In order to solve the phenomenon that the corn soaking time is short and the lactic acid content is low in the current corn soaking method, resulting in poor corn steep liquor quality, a thermophilic lactobacillus and artificially added The corn soaking method of thermophilic Lactobacillus, which is simple to operate and convenient to control, can effectively solve the poor quality of corn steep liquor in the corn soaking process, effectively improve the acid production rate of glutamic acid, and reduce production costs.

Method used

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  • Thermophilic type lactobacillus and method for soaking corns by manually adding thermophilic type lactobacillus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] There are two kinds of substratum used in the example in this embodiment:

[0042] (1) Thermophilic lactic acid bacteria seed medium: glucose 20g / L, yeast extract 5g / L, peptone 5g / L, corn steep liquor 5g / L, molasses 2g / L, K 2 HPO 4 1.0g / L, MnSO 4 0.00025g / L, V B1 0.0001g / L, Na 2 HPO 4 1.5g / L, the solvent is water, pure biotin 5μg / L, calcium carbonate 5g / L. pH is 6.5, sterilized at 121°C for 20 minutes;

[0043] (2) Thermosensitive glutamic acid fermentation medium: starch hydrolysis sugar 40g / L; corn steep liquor 50ml / L; protein hydrolyzate 10g / L; molasses 5ml / L; disodium hydrogen phosphate 7g / L; potassium chloride 2g / L; magnesium sulfate 1.4g / L; defoamer 0.1ml / L, solvent is water, pH is 6.9-7.1, sterilized at 121°C for 20 minutes.

[0044] Supplementary sugar: Supplementary sugar solution is a glucose solution with a mass concentration of glucose of 600g / L, and is sterilized at 115°C for 20 minutes.

[0045] A corn soaking method artificially adding thermophil...

Embodiment 2

[0057] There are two kinds of substratum used in the example in this embodiment:

[0058] (1) Thermophilic lactic acid bacteria seed medium: glucose 20g / L, yeast extract 10g / L, peptone 5g / L, corn steep liquor 5g / L, molasses 2g / L, K 2 HPO 4 1.0g / L, MnSO 4 0.00025g / L, V B1 0.0001g / L, Na 2 HPO 4 1.5g / L, the solvent is water, pure biotin 5μg / L, calcium carbonate 5g / L. pH is 6.5, sterilized at 115°C for 20 minutes;

[0059] (2) Thermosensitive glutamic acid fermentation medium: starch hydrolyzed sugar 50g / L; corn steep liquor 55ml / L; protein hydrolyzate 15g / L; molasses 10ml / L; disodium hydrogen phosphate 8g / L; potassium chloride 3g / L; magnesium sulfate 1.5g / L; defoamer 0.2ml / L, solvent is water, pH is 6.9-7.1, sterilized at 121°C for 20 minutes.

[0060] Supplementary sugar: Supplementary sugar solution is a glucose solution with a mass concentration of glucose of 600g / L, and is sterilized at 115°C for 20 minutes.

[0061] A corn soaking method artificially adding thermoph...

Embodiment 3

[0077] The culture medium used in this embodiment has two kinds:

[0078] (1) Thermophilic lactic acid bacteria seed medium: glucose 30g / L, yeast extract 10g / L, peptone 5g / L, corn steep liquor 5g / L, molasses 2g / L, K 2 HPO 4 1.0g / L, MnSO 4 0.00025g / L, V B1 0.0001g / L, Na 2 HPO 4 1.5g / L, the solvent is water, pure biotin 5μg / L, calcium carbonate 5g / L. pH is 6.5, sterilized at 115°C for 20 minutes;

[0079] (2) Thermosensitive glutamic acid fermentation medium: starch hydrolysis sugar 60g / L; corn steep liquor 60ml / L; protein hydrolyzate 20g / L; molasses 15ml / L; disodium hydrogen phosphate 9g / L; potassium chloride 4g / L; magnesium sulfate 1.6g / L; defoamer 0.3ml / L, solvent is water, pH is 6.9-7.1, sterilized at 121°C for 20 minutes.

[0080] Supplementary sugar: Supplementary sugar solution is a glucose solution with a mass concentration of glucose of 600g / L, and is sterilized at 115°C for 20 minutes.

[0081] A corn steeping method artificially added with thermophilic lactob...

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Abstract

The invention relates to thermophilic type lactobacillus and a method for soaking corns by manually adding the thermophilic type lactobacillus. A name of the thermophilic type lactobacillus is C15, a systematic name of the thermophilic type lactobacillus is bacillus (Bacillus sp.), a preservation serial number of the thermophilic type lactobacillus is CGMCC No. 13471, a preservation date is December 19, 2016, and a preservation unit is China general microbiological culture collection center with an address of No. 3, No.1 courtyard, Beichen west road, Chaoyang District, Beijing. By means of the method of adding the certain amount of thermophilic type lactobacillus into corn soaking solution, a corn kernel soaking effect is enhanced, corn soaking time is shortened, the quality of the corn soaking solution is improved, the acid yield and the conversion rate of thermo-sensitive type glutamic acid fermentation with high stability are guaranteed, a good production condition is provided for monosodium glutamate production, and the monosodium glutamate production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation engineering and relates to the production of corn soaking, in particular to a thermophilic lactobacillus and a corn soaking method artificially adding the thermophilic lactobacillus. Background technique [0002] The preparation of cornstarch is divided into dry method and wet method. The so-called dry method refers to the method of grinding, sieving and winnowing to separate the germ and fiber to obtain low-fat corn flour. The wet method refers to "one soaking, two grinding and three minutes", that is, soaking corn in warm water, coarse grinding, fine grinding, separation of germ, cellulose and protein, and obtaining high-purity starch. In order to obtain high-purity cornstarch, a closed wet process is generally used. [0003] Corn steep liquor is rich in amino acids and vitamins, which can be used as a cheap organic nitrogen source in the production of glutamic acid fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P7/56C12P19/04A23L27/22A23L27/24A23L7/104C12R1/23
CPCC12P7/56C12P19/04C12N1/205C12R2001/225C12R2001/23
Inventor 佟毅丛泽峰张秀荣李越韩隽高淑平颜君刘洪号马守国周杰
Owner COFCO BIO CHEM ENERGY LONGJIANG CO LTD
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