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A method and application of submerged liquid fermentation for preparing glucose oxidase enzyme preparation

A deep liquid fermentation and oxidase enzyme technology, applied in the field of microorganisms, can solve the problems of high cost, insufficient production efficiency, unfavorable industrial production, etc., and achieve the effects of high vitality, short fermentation cycle and efficient utilization

Active Publication Date: 2020-06-26
大连林家铺子食品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The production efficiency of the existing preparation method of glucose oxidase is not high enough, the cost is high, and it is not conducive to industrial production

Method used

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  • A method and application of submerged liquid fermentation for preparing glucose oxidase enzyme preparation
  • A method and application of submerged liquid fermentation for preparing glucose oxidase enzyme preparation
  • A method and application of submerged liquid fermentation for preparing glucose oxidase enzyme preparation

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Embodiment

[0035] This embodiment uses Paecilomyces thenmophila (Paecilomyces thenmophila) XZPT6 as bacterial species to prepare glucose oxidase enzyme preparation through submerged liquid fermentation, including the following steps:

[0036] A. Activation of fermentation strains: Paecilomyces thermophila XZPT6 with the preservation number CGMCC No.13182 was streaked and activated on a PDA medium plate, and then placed upside down in a constant temperature incubator at 42°C for 35 hours for activation culture;

[0037] B. Preparation of Paecilomyces thermophila spore suspension: Scrape the mycelia of Paecilomyces thermophila from the strains activated in step A with an inoculation loop, transfer to Paecilomyces thermophila spore medium, and place at 40 °C for biochemical Cultivate in an incubator until the mycelium grows spores, restore its vitality after two subcultures, wash with sterile water containing 0.01% Tween 80 several times, collect spores, and prepare spores with a content of ...

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Abstract

The invention discloses a method for preparing a glucose oxidase enzymic preparation by adopting deep liquid fermentation, belonging to the technical field of microbes. The method comprises the following steps: activating a fermentation strain, preparing paecilomyces thermophila spore suspension, preparing primary paecilomyces thermophila seed solution, carrying out fermentation on glucose oxidase by adopting a stirring fermentation tank, purifying and concentrating enzymic liquid of glucose oxidase, and carrying out freeze drying on the enzymic liquid of glucose oxidase, wherein the preparation of the primary paecilomyces thermophila seed solution, the fermentation on glucose oxidase by adopting the stirring fermentation tank, the purifying and concentrating of the enzymic liquid of glucose oxidase, and the freeze drying of the enzymic liquid of glucose oxidase are the innovation points; and the raw materials of the culture media used in the steps are agricultural and sideline products. The production method provided by the invention is high in production efficiency, low in cost, and beneficial for industrial production; the glucose oxidase prepared by adopting the production method has the advantages of high temperature resistance, acid resistance, strong enzyme activity, high enzyme recovery rate, and the like.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for preparing a glucose oxidase enzyme preparation by submerged liquid fermentation. Background technique [0002] The glucose oxidase (glucose oxidase, GOD) system is called β-D-glucose oxidoreductase (EC1.1.3.4). It specifically oxidizes β-D-glucose to gluconic acid and hydrogen peroxide. The enzyme is a widely used food additive, which can be used to remove glucose in food, thereby preventing browning of food or obtaining oligosaccharides with high purity; Improve the baking properties of dough, replace potassium bromate, and use it as a safer flour improver; glucose oxidase can remove a small amount of residual oxygen in food packaging to prolong the shelf life of food and improve food flavor, such as removing dissolved oxygen in beer and Bottleneck oxygen, thereby preventing beer aging, maintaining the original flavor of beer, and extending the shelf life. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/04C12N1/14C12R1/79
CPCC12N1/14C12N9/0006C12Y101/03004
Inventor 高兆建孙会刚张铁柱刘恩岐李同祥曹建冬沈彬彬顾强
Owner 大连林家铺子食品股份有限公司
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