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Method for increasing yield of oligopeptide prepared by liquid state fermentation

A technology of liquid fermentation and oligopeptide, applied in the field of fermentation engineering, can solve problems such as oligopeptide, and achieve the effect of strong absorption, vigorous growth and metabolism, and promoting the growth of microorganisms

Inactive Publication Date: 2017-07-21
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the use of concentrated energy ultrasonic treatment in the late stage of the stable growth period of cells can further promote the efficiency of fermentation and production of oligopeptides. However, there is no report on the application of concentrated energy ultrasonic treatment to promote the production of polypeptides in fermentation broth in the late stage of the stable growth period of microorganisms.

Method used

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  • Method for increasing yield of oligopeptide prepared by liquid state fermentation
  • Method for increasing yield of oligopeptide prepared by liquid state fermentation
  • Method for increasing yield of oligopeptide prepared by liquid state fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] (1) Preparation of fermented seed liquid

[0066] Same as Step 1 of Comparative Example 1.

[0067] (2) Liquid fermentation of Bacillus subtilis

[0068] Inoculate 10% Bacillus subtilis seed solution into a triangular flask containing soybean meal medium, place it at 200 r / min, and culture it on a shaker at 36°C for 9 hours. , and the water in the ultrasonic water tank is flush with the liquid level of the bacterial solution in the triangular flask ( figure 2 ). After frequency-sweeping ultrasonic treatment for 1.5 h, they were cultured on a shaker for 14 h to enter the late stage of stable growth, and then subjected to countercurrent energy-concentrating ultrasonic treatment for 0.5 h ( image 3 ), and the medium was kept at 45°C for 4 h.

[0069] Frequency-sweeping divergent ultrasound parameters: power density 60 W / L, frequency 24±2 kHz, intermittent ratio 5 s:5 s.

[0070] Countercurrent focused ultrasonic parameters: power 500 W, frequency 40 kHz, intermitten...

Embodiment 2

[0075] (1) Preparation of fermented seed liquid

[0076] Same as Step 1 of Comparative Example 1.

[0077] (2) Liquid fermentation of Bacillus subtilis

[0078] Inoculate 10% Bacillus subtilis seed solution into a triangular flask containing soybean meal medium, place it at 200 r / min, and culture it on a shaker at 36°C for 9 hours. , and the water in the ultrasonic water tank is flush with the liquid level of the bacterial solution in the triangular flask ( figure 2 ). After frequency-sweeping ultrasonic treatment for 0.75 h, they were cultured on a shaker for 14 h to enter the late stage of stable growth, and then subjected to countercurrent energy-concentrating ultrasonic treatment for 0.75 h ( image 3 ), and the medium was kept at 50°C for 4 h.

[0079] Frequency-sweeping divergent ultrasound parameters: power density 60 W / L, frequency 24±2 kHz, intermittent ratio 5 s:5 s.

[0080] Countercurrent focused ultrasonic parameters: power 500 W, frequency 40 kHz, intermitt...

Embodiment 3

[0085] (1) Preparation of fermented seed liquid

[0086] Same as Step 1 of Comparative Example 1.

[0087] (2) Liquid fermentation of Bacillus subtilis

[0088] Inoculate 10% Bacillus subtilis seed solution into a triangular flask containing soybean meal medium, place it at 200 r / min, and culture it on a shaker at 36°C for 9 hours. , and the water in the ultrasonic water tank is flush with the liquid level of the bacterial solution in the triangular flask ( figure 2 ). After frequency-sweeping ultrasonic treatment for 1 h, they were cultured on a shaker for 14 h to enter the late stage of stable growth, and then subjected to countercurrent energy-concentrating ultrasonic treatment for 1 h ( image 3 ), and the medium was kept at 55°C for 4 h.

[0089] Frequency-sweeping divergent ultrasound parameters: power density 60 W / L, frequency 24±2 kHz, intermittent ratio 5 s:5 s.

[0090] Countercurrent focused ultrasonic parameters: power 500 W, frequency 40 kHz, intermittent ra...

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Abstract

The invention belongs to the technical field of fermentation engineering, and relates to a method for increasing a yield of oligopeptide prepared by liquid state fermentation, in particular to a technology of preparing the oligopeptide by ultrasonic-assisted liquid state fermentation. The method comprises the specific steps of performing sweep-frequency divergent ultrasonic treatment in an intermediate phase of a logarithmic growth phase of a liquid state fermentation microorganism, and then assisting in liquid state fermented soyabean meal by utilizing high-strength reflux energy-gathered ultrasonic in a later phase of a fermentation stabilization phase of the microorganism to prepare the oligopeptide. According to the method, different types of ultrasonic are applied in different growth phases of the microorganism, so that cell growth is facilitated in the intermediate phase of the logarithmic growth phase; a structure of a cell wall can be effectively damaged in the later phase of the fermentation stabilization phase; substantive endoproteinase is released; the microorganism is prevented from converting an enzymolysis product into endoprotein; the efficiency of producing the oligopeptide by the fermentation is further improved.

Description

technical field [0001] The invention relates to a method for increasing the yield of oligopeptides prepared by liquid fermentation, in particular to the technology for preparing oligopeptides by ultrasonic-assisted liquid fermentation, and belongs to the technical field of fermentation engineering. Background technique [0002] Soybean cake is a by-product left after soybean oil is extracted from soybeans. my country is rich in soybean meal resources, and the annual output of soybean meal can reach more than 50 million tons. Soybean meal contains a variety of amino acids, the types are relatively balanced, and the nutritional value is high. At present, about 85% of soybean meal is used for animal feeding. However, because soybean meal contains anti-nutritional factors such as trypsin inhibitors, which are not conducive to animal digestion and absorption, these problems limit the high-value utilization of soybean meal. [0003] At present, researchers often use fermentation...

Claims

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Application Information

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IPC IPC(8): C12P21/00C12N13/00C12R1/125
CPCC12P21/00C12N13/00
Inventor 黄姗芬马海乐李云亮阮思煜王蓓杨雪王禹程
Owner JIANGSU UNIV
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