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Production process for preventing degradation of enramycin product

A production process, the technology of enramycin, is applied in the field of production process to prevent the degradation of enramycin products, which can solve the problems of high degradation rate, achieve the effects of reducing the degree of degradation, inhibiting syn-reaction, and protecting against degradation

Inactive Publication Date: 2021-10-22
SHANXI XINYUAN HUAKANG CHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore the present invention proposes a kind of production technology that prevents enramycin product from degrading, is used for solving the problem that the degradation rate of enramycin product is higher in storage and transportation process in the existing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Use phosphoric acid to adjust the pH of the fermentation broth to 4.5-5.6, raise the temperature of the fermentation broth to 60°C for cooling, and lower the temperature to 35°C-40°C, then add 0.8% sodium phosphate to the fermentation broth and keep it warm for 30 minutes , and finally raise the temperature to 60°C, and then perform plate and frame filtration with a pressure of 0.52-0.68MPa. Flash drying at 90°C;

[0025] Put the fermented liquid after flash drying into the premixing process. The premixing process is to take an appropriate amount of powdered mycelium, add 0.5% sucrose ester to the powdered mycelium, stir well, and add 0.6% talcum powder and rice husk powder with a quality of 2%, and finally obtain the enramycin finished product, and the storage stability of the resulting finished product is improved by 6.2%.

Embodiment 2

[0027] Use dilute sulfuric acid to adjust the pH of the fermentation broth to 4.8-5.0, raise the temperature of the fermentation broth to 60°C and keep it warm for 30 minutes, then perform cooling treatment until the temperature drops to 35°C-40°C, and then add 1% sodium sulfite to the fermentation broth , keep warm for 30 minutes, and finally raise the temperature to 60°C, and then carry out plate and frame filtration with a pressure of 0.52-0.68MPa. Flash drying with wind temperature of 70-90°C;

[0028] Put the flash-dried fermented liquid into the premixing process. The premixing process is to take an appropriate amount of powdered mycelium, add 1% sucrose ester to the powdered mycelium, stir well, and add 1% talcum powder and rice husk powder with a quality of 5%, and finally obtain the finished product of enramycin, and the storage stability of the resulting finished product has been improved by 18.4%.

Embodiment 3

[0030] Use dilute sulfuric acid to adjust the pH of the fermentation broth to 4.8-5.0, raise the temperature of the fermentation broth to 60°C and keep it warm for 30 minutes, and then perform cooling treatment until the temperature drops to 35°C-40°C, and then add 0.5% sodium sulfite to the fermentation broth , keep warm for 30 minutes, and finally raise the temperature to 60°C, and then carry out plate and frame filtration with a pressure of 0.52-0.68MPa. Flash drying with an outlet temperature of 70-90°C;

[0031] Put the flash-dried fermented liquid into the premixing process. The premixing process is to take an appropriate amount of powdered mycelium, add 1% sucrose ester to the powdered mycelium, stir well, and add 0.5% talcum powder and rice husk powder with a mass of 3%, and finally obtain the finished product of enramycin, and the storage stability of the resulting finished product has been improved by 15.6%.

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Abstract

The invention relates to the technical field of biological veterinary drugs, in particular to a production process for preventing degradation of an enramycin product. The process comprises the following steps: preparing fermentation liquor, filtering the liquor by a plate frame, crushing mycelia, carrying out flash drying and outputting a finished product. Heating the fermentation liquor to 60 DEG C and keeping the temperature for 30 minutes when the fermentation liquor is filtered by a plate frame; and then cooling treatment is carried out, and the temperature is reduced to 35-40 DEG C; and then sodium sulfite is added into the fermentation liquor, the temperature is maintained for 30 minutes, and finally the temperature is increased to 60 DEG C; finally, the fermentation liquor subjected to flash evaporation and drying is subjected to premixing treatment, in the premixing process, a proper amount of powder mycelium is taken, sucrose ester is added into the powder mycelium to be stirred evenly, auxiliary materials are added, the auxiliary materials are talcum powder and rice hull powder, and finally a finished product is generated. The method is simple and easy to implement and low in cost, the degradation degree of the enramycin obtained through the pretreated fermentation liquor is obviously reduced, the stability of the obtained enramycin premix finished product in the storage process is obviously improved, and the enramycin premix finished product is more convenient and stable in the storage, transportation and application processes.

Description

[0001] This application is a divisional application with an application date of May 22, 2018, an application number of 201810048893.5, and an invention title of "A Production Process for Preventing Degradation of Enramycin Products". technical field [0002] The invention relates to the technical field of biological veterinary medicine, in particular to a production process for preventing the degradation of enramycin products. Background technique [0003] Enramycin is a polypeptide antibiotic, and its antibacterial mechanism is to inhibit the synthesis of bacterial cell walls. Enramycin has strong activity against Gram-positive bacteria, especially against harmful Clostridium in the intestinal tract. Enramycin can also change the balance of intestinal flora by inhibiting the growth and reproduction of harmful bacteria in the intestinal tract, and increase the absorption and utilization of nutrients in the feed. Bacteria are less likely to develop resistance to enramycin af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/08C07K1/14
CPCC07K7/08
Inventor 马爱民张武杰
Owner SHANXI XINYUAN HUAKANG CHEM