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Fermentation and cultivation method of a strain of Aspergillus producing β-cyclodextrin glucosyltransferase

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

Active Publication Date: 2021-11-26
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Abstract
  • Description
  • Claims
  • Application Information

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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 and cultivation method of a strain of Aspergillus producing β-cyclodextrin glucosyltransferase
  • Fermentation and cultivation method of a strain of Aspergillus producing β-cyclodextrin glucosyltransferase
  • Fermentation and cultivation method of a strain of Aspergillus producing β-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 Daughter-in-law Doubanjiang

[0058] 1.1.2 Culture medium types

[0059] 1. Primary screening medium: beef extract 3.0g, peptone 5.0g, glucose 2.5g, agar 20g, add water to 1L, 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, divided into 250ml Erlenmeyer flasks, 50ml per bottle, sterilized at 121°C for 20min.

[0062] 1.1.2 Reagents

[0063] 1.1.3 Instruments and equipment

[0064] 1.2 Strain screening

[0065] 1.2.1 Screening, isolation and purification of strains

[0066] Weigh 10g of bean paste samples ...

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Abstract

The invention provides a method for fermenting and cultivating an Aspergillus strain producing β-cyclodextrin glucosyltransferase, which belongs to the technical field of microorganisms. The invention realizes the liquid fermentation of an Aspergillus oryzae D5 strain capable of producing β-cyclodextrin glucosyltransferase by optimizing the liquid medium and controlling the culture conditions. The fermentation method of the present invention has high number of viable fermentation bacteria, short fermentation time and low cost, and at the same time effectively improves the enzyme activity of the β-cyclodextrin glucosyltransferase produced by the bacterial strain, so it has important industrial application prospects and practical significance.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a method for fermenting and cultivating an Aspergillus strain producing β-cyclodextrin glucosyltransferase. Background technique [0002] The information disclosed in the Background of the Invention is only intended to increase the understanding of the general background of the invention, and is not necessarily to be taken as an acknowledgment or any form of suggestion that the information constitutes the prior art that is already known to those skilled in the art. [0003] Cyclodextrin (Cyclodextrin, referred to as CD) is a general term for cyclic oligosaccharides formed by connecting D-glucopyranose through α-1,4-glycosidic bonds head to tail, usually containing 6-12 glucosyl units. Most of them are α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin. In industrial production, amylose is usually produced under the action of cyclodextrin glucosyltransferase pro...

Claims

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Application Information

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Patent Type & Authority Patents(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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