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A method for fermenting and producing curdlan gum

A technology of fermentation medium and yeast paste, which is applied in the new technology field of fermentation and production of curdlan gum, and can solve the problems of low quality of curdlan gum

Active Publication Date: 2020-08-25
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the research on curdlan gum is focused on optimizing the yield and improving the yield, but there are few studies on improving the quality of curdlan gum

Method used

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  • A method for fermenting and producing curdlan gum
  • A method for fermenting and producing curdlan gum
  • A method for fermenting and producing curdlan gum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 3

[0049] The seed liquid is connected to 7L fermentation medium with 10% inoculation amount, and the composition of the fermentation medium is as follows: each liter of medium contains 90g glucose, 1.5g (NH4) 4 ) 2 HPO 4 , 1g yeast paste, 1g KH 2 PO 4 , 0.5g MgSO 4 ·7H 2 O, 0.05g FeSO 4 ·7H 2 O, 0.02g MnSO 4 ·H 2 O, 0.01g CoCl 2 ·6H 2 O, 0.01g ZnCl 2 , 3gCaCO 3 and 7g sodium carboxymethylcellulose. Before 24h, the speed was set to 500r / min in the growth stage, and after 24h, the speed was reduced to 300r / min. With the extension of fermentation time, the viscosity of the fermentation broth increased, and the speed was increased by 100r / min every 24h, and the ventilation rate was 1.0VVM. , cultured for 96h to obtain fermentation broth containing keratin.

Embodiment 4

[0051] Add 0.98L of 0.3mol / L sodium hydroxide solution to 300ml of the fermentation broth in Example 3, and stir while adding to dissolve the keratin. After standing for 30min, centrifuge at 9000r / min for 20min. Add an equal volume of 0.3 mol / L citric acid to the caustic soda solution for neutralization, add and stir to precipitate the caustic gum, centrifuge at 9000 r / min for 20 min, add 2 times the volume of 95% anhydrous ethanol to the precipitation, 9000 r / min centrifugation for 20min, and the precipitate was dried at 65°C overnight to obtain a keratin product, and the yield reached 36.35g / L, which was increased by 7.2% compared with the control example 1.

Embodiment 5

[0053] The seed liquid is connected to 7L fermentation medium with 10% inoculation amount, and the composition of the fermentation medium is as follows: each liter of medium contains 90g glucose, 1.5g (NH4) 4 ) 2 HPO 4, 1g yeast paste, 1g KH 2 PO 4 , 0.5g MgSO 4 ·7H 2 O, 0.05g FeSO 4 ·7H 2 O, 0.02g MnSO 4 ·H 2 O, 0.01g CoCl 2 ·6H 2 O, 0.01g ZnCl 2 , 3gCaCO 3 and 28g sodium carboxymethylcellulose. Before 24h, the speed was set to 500r / min in the growth stage, and after 24h, the speed was reduced to 300r / min. With the extension of fermentation time, the viscosity of the fermentation broth increased, and the speed was increased by 100r / min every 24h, and the ventilation rate was 1.0VVM. , cultured for 96h to obtain fermentation broth containing keratin.

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Abstract

The invention discloses a fermenting production method of curdlan. The fermenting production method comprises the following steps of adding a soluble polysaccharide fermenting accelerant into a basic fermenting culture medium, such as sodium carboxymethylcellulose or xanthan gum; controlling the rotation speed by phases, and performing fermenting production, so as to obtain the curdlan. The fermenting production method has the advantages that the output of curdlan is obviously increased, the curdlan is extracted from a fermenting liquid by an acid and alkaline neutralizing method, the quality and structure of the produced curdlan are changed, and the quality is obviously improved; the production method of the curdlan is simple, the implementing is easy, the production method is suitable for industrialized production, the quality of the curdlan is obviously improved, the mouth feel is fine, the toughness and fraqility of the curdlan are improved, the application requirement in each food industry is met, and the commercial value of the curdlan is increased.

Description

technical field [0001] The invention relates to the technical field of preparation of novel microbial polysaccharides, in particular to a new process for fermenting and producing keratin. Background technique [0002] Curdlan is a new type of microbial exopolysaccharide produced by microorganisms such as Agrobacterium sp. or Rhizobium sp in the process of microbial fermentation of carbohydrate raw materials. The unique quality of the glue, so it is also called thermal gel. [0003] In 1989, Japan and South Korea successively approved Kederan as food glue. In December 1996, the U.S. Food and Drug Administration approved and allowed it to be used as an additive in the food industry. In May 2006, the Ministry of Health of my country officially approved the application of ketoran in some foods in my country. At present, there are four kinds of microbial food gums that are allowed to be used in the food industry in my country. In addition to keratin gum, it also includes the w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P39/00C12P19/04C08B37/00C12R1/01C12R1/41
CPCC08B37/0003C12N1/20C12P19/04C12P39/00
Inventor 高红亮刘晓霞倪兵牛延宁陆泽赟杨雪霞金明飞黄静常忠义方青步国建
Owner EAST CHINA NORMAL UNIV