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Fermentation culture method of aspergillus producing beta-cyclodextrin glucosyltransferase

A fermentation culture, glucose-based technology, applied in the field of microorganisms, can solve the problems of poor fermentation ability of bacillus, poor enzyme production performance, food contamination and miscellaneous bacteria, etc., and achieve the effect of low cost, short fermentation time and improved enzyme activity

Active Publication Date: 2020-05-12
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although several reports on β-cyclodextrin glucosyltransferase produced by Bacillus have been reported at present, due to the poor fermentation ability of existing Bacillus, the enzyme production performance is not good, and it is possible to contaminate miscellaneous bacteria for food at the same time, which is limited. Its application in industrial production, especially in food processing and production

Method used

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  • Fermentation culture method of aspergillus producing beta-cyclodextrin glucosyltransferase
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  • Fermentation culture method of aspergillus producing beta-cyclodextrin glucosyltransferase

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Embodiment

[0054] 1 materials and methods

[0055] 1.1 Materials and instruments

[0056] 1.1.1 Sample

[0057] Qiao Wife Doubanjiang

[0058] 1.1.2 Types of media

[0059] 1. Primary screening medium: 3.0g beef extract, 5.0g peptone, 2.5g glucose, 20g agar and dilute to 1L with water, and sterilize at 121°C for 20min.

[0060] 2. Re-screening medium / L: soluble starch 10g, peptone 5g, yeast extract 5g, K 2 HPO 4 0.2g, MgSO 4 .7H 2 O0.2g, NaCO 3 0.2g, 0.3g phenolphthalein, 0.1g methyl orange, 20g agar, sterilized at 121°C for 20min.

[0061] 3. Basic fermentation medium / L (same as seed medium): yeast powder 10g / L, peptone 20g, glucose 20g, K 2 HPO 4 1g, MgSO 4 .7H 2 O 0.5g, natural pH, aliquot into 250ml conical flasks, 50ml per bottle, sterilize at 121°C for 20min.

[0062] 1.1.2 Reagents

[0063] 1.1.3 Apparatus and equipment

[0064] 1.2 Strain screening

[0065] 1.2.1 Screening, separation and purification of strains

[0066] Under aseptic conditions, weigh 10g of bean paste sample and place it in ...

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Abstract

The invention provides a fermentation culture method of aspergillus producing beta-cyclodextrin glucosyltransferase, and belongs to the technical field of microorganism. The liquid fermentation of aspergillus oryzae D5 with the ability of producing beta-cyclodextrin glucosyltransferase is realized by methods such as optimizing a liquid culture medium, controlling the culture conditions and the like. The fermentation culture method has the advantages of high number of active bacteria, short fermentation time and low cost, and at the same time, enzyme activity of the beta-cyclodextrin glucosyltransferase produced by the strain is effectively improved, so that an important industrial application prospect and practical significance are provided.

Description

Technical field [0001] The invention belongs to the technical field of microorganisms, and specifically relates to a fermentation culture method of Aspergillus strain producing β-cyclodextrin glucosyltransferase. Background technique [0002] The information disclosed in the background of the present invention is only intended to increase the understanding of the overall background of the present invention, and is not necessarily regarded as an acknowledgement or in any form suggesting that the information constitutes the prior art known to those of ordinary skill in the art. [0003] Cyclodextrin (Cyclodextrin, abbreviated as CD) is a general term for cyclic oligosaccharides that are connected end to end through α-1,4-glycosidic bonds from D-glucopyranose. It usually contains 6-12 glucosyl units with a relatively high content. Most are α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. In industrial production, amylose is usually produced under the action of cyclodextrin glucosy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N9/10C12R1/69
CPCC12N1/14C12N9/1074C12Y204/01019
Inventor 黄艳红张兴荣李峰杨丹徐慧黄婧谭少君贺连智
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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