Production method and applications of high-quality xanthan gum

A production method and technology for xanthan gum, applied in the field of microbial fermentation, can solve the problems of low quality and low production yield of xanthan gum, and achieve the effects of high viscosity, shortened growth period, and reduced content

Inactive Publication Date: 2017-11-07
福建省农业科学院农业生物资源研究所
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to improve the existing production process of xanthan gum, provide a kind of xanthan gum with relatively high pyruvic acid content, solve the problems of low quality and low production yield of xanthan gum products at present, and improve the level of industrial production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method and applications of high-quality xanthan gum
  • Production method and applications of high-quality xanthan gum
  • Production method and applications of high-quality xanthan gum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. The specific steps of Xanthomonas axonopodis fermentation to produce xanthan gum are as follows:

[0033] (1) Strain activation: inoculate Xanthomonas rugosa strain FJAT-10151 on TSB medium, and culture at 28° C. for 24 hours. Among them, Xanthomonas rugosa FJAT-10151 is preserved in the General Microorganism Center of China Committee for the Collection of Microorganisms, and the preservation number is CGMCC No.10271. TSB medium was purchased from BD Company, USA.

[0034] (2) Expanded cultivation of seeds: Pick a single colony and inoculate it into the seed medium, culture at 170 r / min at 30°C for 16 hours, and expand the cultivation. The formula of the seed medium is 20g L of sucrose -1 , peptone 5g·L -1 , yeast extract powder 5g·L -1 , pH 7.0.

[0035] (3) Shake flask fermentation: the liquid volume of the fermentation medium is 25-125mL / 250mL, the inoculum size is 2-10%, 28°C, 170r / min shaker culture for 12-120h.

[0036] 30g·L fermentation medium was selec...

Embodiment 2

[0057] 1. The specific steps of producing xanthan gum by fermentation of Xanthomonas rugosa are as follows:

[0058] (1) Strain activation: inoculate Xanthomonas rugosa strain FJAT-10151 on TSB medium, and culture at 28° C. for 24 hours.

[0059] (2) Expanded cultivation of seeds: Pick a single colony and inoculate it into the seed medium, culture at 170 r / min at 30°C for 16 hours, and expand the cultivation. The formula of the seed medium is 20g L of sucrose -1 , peptone 5g·L -1 , yeast extract powder 5g·L -1 , pH 7.0.

[0060] (3) Shake flask fermentation: the liquid volume of the fermentation medium is 50mL / 250mL, the inoculum size is 8%, 28°C, 170r / min shaker culture for 72h.

[0061] Optimize the formulation of the fermentation medium, and select three factors that have a relatively large impact: glucose, bean cake powder, and KH 2 PO 4 For the fermentation factor, select three levels for each factor, press L 9 (3 3 ) Orthogonal table design fermentation experimen...

Embodiment 3

[0088] 1. Application of xanthan gum in ice cream production

[0089] (1) Strain activation: According to aseptic operation, a loop of Lactobacillus casei FJAT-7928 and Streptococcus thermophilus FJAT-7927 were respectively inserted into MRS medium (purchased from Beijing Land Bridge Technology Co., Ltd.), and cultured The volume of the base is 30mL / 150mL Erlenmeyer flask, and it is cultured statically in a water-proof incubator at 37°C for 48h.

[0090] (2) Expansion culture of strains: the fermented broth of Lactobacillus casei FJAT-7928 and Streptococcus thermophilus FJAT-7927 (volume ratio 1:1) was inserted into fresh milk, the inoculum amount was 3%, and placed at 37°C Static culture in a water-type constant temperature incubator for 24 hours, as a lactic acid bacteria starter.

[0091] (3) Fermentation of jujube: Take appropriate amount of jujube and mash, add 5% lactic acid bacteria starter, ferment at 37°C for 24 hours.

[0092] (4) Ice cream production: Add 5% ice c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a production method and applications of high-quality xanthan gum. The xanthan gum is obtained by fermenting xanthomonas axonopodis, the optimal technological conditions for fermentation production are as follows: glucose is 30g.L<-1>, soybean cake powder is 30 g.L<-1>, KH2PO4 is 2 g.L<-1>,the liquid volume is 50mL / 250mL, the initial pH value is 9.0, the inoculum size is 8%, and the fermentation time lasts for 72h. The content of pyruvic acid in the produced high-quality xanthan gum is up to 15-20%, and the content of protein is only 3-5%. The growing period of the strain is shortened, and the stable stage is prolonged, so that the yield of xanthan gum is greatly increased; and furthermore, the content of pyruvic acid in the xanthan gum is greatly increased, the content of protein is decreased, the colloid performance of the xanthan gum can be remarkably improved, and the high-quality xanthan gum can be obtained. The xanthan gum has good application effects in food.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a xanthan gum rich in pyruvate and a production method thereof. Background technique [0002] Microbial polysaccharides are diverse and have important applications in multiple industries due to their unique properties. Xanthan gum is an important microbial polysaccharide produced by Xanthomonas fermentation. It has suspending properties, emulsifying properties, thickening properties, acid and alkali salt resistance and pseudoplasticity, etc. It has a wide range of applications in food, cosmetics and petroleum industries. The international demand for xanthan gum is increasing year by year at a rate of 7%-8%. Domestically produced xanthan gum has problems such as low product quality and low production yield, and there is still a large gap from the demand in the international market. Unable to meet the needs of the domestic market. [0003] At present, t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/06A23L29/269C12R1/64
CPCA23V2002/00A23L29/27C12P19/06A23V2200/216A23V2250/5086
Inventor 朱育菁郑梅霞刘波陈峥潘志针
Owner 福建省农业科学院农业生物资源研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap