Polyglutamic acid gel micrococcusagent and application thereof
A technology of polyglutamic acid gel and polyglutamic acid, which is applied in the field of microorganisms, can solve the problems of unfavorable cell nutrition and metabolite transportation, low effective bacteria content, and easy inactivation of effective bacteria, so as to achieve rapid Effects of colonization and slow release, improvement of nutrient absorption, and promotion of rapid proliferation
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Embodiment 1
[0043] The preparation of embodiment 1 polyglutamic acid slow-release microsphere (does not contain microorganism)
[0044] Get 1g (7.8mmol carboxylate) γ-polyglutamic acid (molecular weight 2000kDa) and dissolve it in 20mL deionized water, after stirring to fully dissolve, adjust the pH value of γ-polyglutamic acid solution with dilute hydrochloric acid (0.1wt% concentration) is 4.5. Then, slowly add 1.02ml (7.8mmol) glycidyl methacrylate dropwise at room temperature and stir to dissolve evenly. During the dropwise addition, use dilute hydrochloric acid (0.1% concentration) to control the pH value of the reaction solution at 4.5. The reaction was stirred for 8 hours. After the reaction, use a dialysis bag with a molecular cut-off of 3500Da to dialyze at room temperature for 5 days, and finally freeze-dry to obtain a white flocculent gamma-polyglutamic acid solid modified with glycidyl methacrylate.
[0045] Add Span 80 into hexadecane and stir well to form a continuous phas...
Embodiment 2
[0047] The fermentation of embodiment 2 penicillium aspenii
[0048] Prepare the microbial inoculum of the present invention as follows:
[0049] Wherein, the fermentation and culture conditions of Penicillium aspenicillium are as follows: after solid-state fermentation of Penicillium aspenicillium CGMCC No.17198, washing with normal saline, and filtering with 4 layers of lens-cleaning paper to obtain a spore suspension. The solid-state fermentation medium is mixed nutrients and water, and the mixed nutrients are any one or more of wheat bran, cassava flour, cassava residue, and straw, preferably 75g of wheat bran, 25g of straw, 80mL of water, and the culture medium is sterilized. The bacteria were solid-state fermented in a 20cm*40cm air-permeable bag, and the inoculation amount was 1×10 Penicillium aspenicillium spore suspension 7 20mL, the fermentation condition is 7 days, 28°C. The spores were washed with sterile water to make a spore suspension, counted by a hemocytome...
Embodiment 3
[0050] The fermentation of embodiment 3 Pantoea camelini, bacillus subtilis, jelly-like bacillus, bacillus amyloliquefaciens
[0051] Inoculate Pantoea camelini CGMCC NO.15525 stored on a slant at 4°C on eggplant-shaped culture flask medium (ie, activation medium) and culture at 30°C for 16 hours. Pick the strains on the activated medium, inoculate them in the fermentation medium, culture at 30°C for 40 hours, place the fermentation broth or the concentrated solution of the fermentation broth in a cold storage at 4°C for 48 hours at low temperature, and measure it by plate coating. The number of viable bacteria in the bacterial fermentation broth can reach 1×10 10 CFU / mL or more. The medium in the eggplant-shaped culture bottle is LB medium; the components of the fermentation medium are: sucrose 50g / L, beef extract 3g / L, NaCl 8g / L, peptone 8g / L, pH 6.0-9.0.
[0052] Activate the Bacillus subtilis CCTCC NO:M 2016264, Bacillus jelly-like CCTCC NO:M2016265, and Bacillus amyloli...
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