Method for preparing carotenoid degrading enzyme

A carotenoid and degrading enzyme technology is applied in the field of preparation of carotenoid degrading enzymes to achieve the effects of improving quality, improving quality and high promotion value

Active Publication Date: 2019-01-25
百瑞源枸杞股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] From the disclosure of the prior art technology, we found that the commonly used enzyme in the production of wolfberry wine is only pectinase, the purpose is mainly to enzymatically hydrolyze the pulp to increase the juice yield, and finally improve the wine yield. The application of other enzymes in the fermentation of wolfberry wine no report

Method used

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  • Method for preparing carotenoid degrading enzyme
  • Method for preparing carotenoid degrading enzyme
  • Method for preparing carotenoid degrading enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Isolation and Obtaining of Koutetella Strains

[0053] A carotenoid-degrading strain was isolated from wolfberry juice, and the Kurtella strain NXUGQ15 (Kurthia sp) was screened out by ultraviolet mutagenesis. The carotenoid-degrading enzyme produced by this strain was used to degrade carotenoids in wolfberry pulp Carotenoids can improve the brewing process of wolfberry wine and improve the quality of wolfberry wine. The starting strain of the bacterium was isolated by Zhang Huiling from the wolfberry juice in the planting base of Ningxia Bairuiyuan wolfberry Co., Ltd.

[0054] Kurthia sp. strain NXUGQ15 (Kurthia sp), preservation number CCTCC NO: M2017524, was deposited in China Center for Type Culture Collection (Wuhan) on September 21, 2017, address: China.Wuhan.Wuhan University. The bacteria can degrade β-carotene, the optimum growth temperature is 35-37℃, pH=2-3; the degrading enzyme produced by the bacteria can withstand the temperature of 70-90℃, and the optimal...

Embodiment 2

[0084] A preparation method of carotenoid degrading enzyme, comprising the steps of:

[0085] ①Preparation of Koutella liquid

[0086] Liquid medium (g / L): sodium nitrate 3, dipotassium hydrogen phosphate 1, magnesium sulfate 0.5, potassium chloride 0.5, iron sulfate 0.01, sucrose 30, YNB synthetic medium (amino-free yeast nitrogen source medium) 6.7, β-carotene 15; pH=3.2.

[0087] ② Expanded cultivation

[0088] Take a slant test tube of Kurthia sp NXUGQ15 1 ring → 10mL liquid culture medium at 35-37°C, 130r / min for 11h → 100mL liquid medium at 35-37°C, 130r / min for 11h → 3000mL liquid culture Cultivate at 35-37°C and 130r / min for 11h → the concentration of the bacterial solution reaches 10 6 cfu / ml → Kouteria seed solution;

[0089] ③ Fermentation

[0090] Liquid culture medium → inoculate 2% of Koutia seed solution → 33°C, pH=3.3, ferment at 140r / min for 9h → fermented liquid;

[0091] ④ Preparation of carotenoid degrading enzyme

[0092] Fermentation broth → 4°C, c...

Embodiment 3

[0099] A preparation method of carotenoid degrading enzyme, comprising the steps of:

[0100] ①Preparation of Koutella liquid

[0101] Liquid medium (g / L): sodium nitrate 3, dipotassium hydrogen phosphate 1, magnesium sulfate 0.5, potassium chloride 0.5, iron sulfate 0.01, sucrose 30, YNB synthetic medium (amino-free yeast nitrogen source medium) 6.7, β-carotene 15; pH=3.2.

[0102] ② Expanded cultivation

[0103] Take a slant test tube of Kurthia sp NXUGQ151 ring → 10mL liquid culture medium at 35-37°C, 130r / min for 10h → 100mL liquid medium at 35-37°C, 130r / min for 10h → 3000mL liquid medium Cultivate at 35-37°C and 130r / min for 10h → the concentration of the bacterial solution reaches 10 6 cfu / ml → Kouteria seed solution;

[0104] ③ Fermentation

[0105] Liquid culture medium → inoculate 2% of Kuetella seed solution → 30°C-32°C, pH=3.0-3.2, ferment at 140r / min for 10h → ferment liquid;

[0106] ④ Preparation of carotenoid degrading enzyme

[0107] Fermentation broth ...

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Abstract

The invention relates to a preparation method of carotenoid degrading enzyme, belonging to the technical field of microbial fermentation. The preparation method comprises inoculating 2% Kurtz bacillusseed solution in a liquid culture medium at 30 DEG C to 35 DEG C, pH=3.0-3.5, 140r/min fermentation 8-10 hour to obtain fermentation broth; the fermentation broth was centrifuged at 4 DEG C, 10000r/min for 100-150 min, take that supernatant, and obtaining the crude enzyme solution of carotenoid degradation enzyme. The Kurtz bacillus is (Kurthia sp) NXUGQ15, and the deposit number is CCTCC NO:M2017524. The enzyme activity of the crude enzyme liquid of the carotenoid degrading enzyme produced by the preservation bacterium strain is 8.87 U/mL, and the volatile aroma components of the lycium barbarum wine can be increased and the quality of the lycium barbarum wine can be improved by using the enzyme liquid to treat lycium barbarum residue or lycium barbarum pulp.

Description

technical field [0001] The invention relates to a preparation method of carotenoid degrading enzyme, which belongs to the technical field of microbial fermentation. Background technique [0002] As we all know, wolfberry has the effects of nourishing liver and kidney, benefiting energy and improving eyesight, treating waist and knee pain, dizziness and tinnitus, internal heat and quenching thirst, and blood deficiency and chlorosis. Therefore, people make wolfberry wine from wolfberry as health wine. At present, there are two methods of making wolfberry wine: soaking method and fermentation method. The soaking method is generally made by soaking the whole wolfberry with white wine or yellow rice wine. The alcohol content is high, and the nutrients cannot be fully dissolved. Fermented wolfberry wine does not involve high-temperature heating process, and less oxygen is involved. It not only basically maintains the natural nutritional components in wolfberry, but also is more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/00C12N1/20C12G3/026C12R1/01
CPCC12G3/02C12N1/20C12N9/00
Inventor 张惠玲郝向峰张金宏杨丽丽陆文静
Owner 百瑞源枸杞股份有限公司
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