Method for separating lacti-streptocin from fermentation liquid of lacti-galactococcus

A technology of nisin and fermentation broth, applied in the field of separation of microbial products, can solve the problems of low activity, complex production process, and high energy consumption

Active Publication Date: 2005-10-26
ZHEJIANG SILVER ELEPHANT BIO ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method requires adsorption and desorption, adding adsorbents and desorbents, the production process is complicated, the cost is high, the activity of the desired product is easily destroyed, the energy consumption is high, the activity is kept low, and the efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In this embodiment, the specific steps for extracting nisin from the fermentation broth of Lactococcus lactis are as follows:

[0017] 1) Release nisin:

[0018] First, take 200,000ml of fermented liquid containing nisin produced by the fermentation of Lactococcus lactis, adjust the pH to 1.8 with concentrated hydrochloric acid, and heat at 70°C for 60 minutes to completely release nisin in the fermented liquid;

[0019] 2) Membrane filtration:

[0020] The fermentation broth is filtered through an inorganic membrane at a temperature of 15°C and an operating pressure of 0.5 MPa to obtain a fermentation broth that removes substances with a molecular weight greater than that of nisin, such as bacteria and solids, and the pore size of the membrane is 600,000;

[0021] 3) Roll membrane ultrafiltration:

[0022] Step 2) The obtained fermented liquid is passed through a roll-type membrane ultrafiltration at a temperature of 10° C. and an operating pressure of 0.5 MPa to rem...

Embodiment 2

[0028] In this embodiment, the specific steps for extracting nisin from the fermentation broth of Lactococcus lactis are as follows:

[0029] 1) Release nisin:

[0030] First, take 200,000ml of the nisin-containing fermented liquid produced by the fermentation of Lactococcus lactis, adjust the pH to 3.5 with concentrated sulfuric acid, and heat at 100°C for 1 minute to completely release the nisin in the fermented liquid;

[0031] 2) Membrane filtration:

[0032] The fermented liquid is filtered through an inorganic membrane at a temperature of 20°C and an operating pressure of 1.5 MPa to obtain a fermented liquid in which substances with a molecular weight greater than that of nisin, such as bacteria and solids, are removed, and the pore size of the membrane is 150,000;

[0033] 3) Roll membrane ultrafiltration:

[0034] Step 2) The obtained fermented liquid is passed through a coiled membrane ultrafiltration at a temperature of 25° C. and an operating pressure of 2.5 MPa t...

Embodiment 3

[0040] In this embodiment, the specific steps for extracting nisin from the fermentation broth of Lactococcus lactis are as follows:

[0041] 1) Release nisin:

[0042] First, take 200,000ml of the fermentation liquid containing nisin produced by the fermentation of Lactococcus lactis, adjust the pH to 2.0 with concentrated hydrochloric acid, and heat at 80°C for 30 minutes to completely release the nisin in the fermentation liquid;

[0043] 2) Membrane filtration:

[0044] The fermented liquid is filtered through an inorganic membrane at a temperature of 25°C and an operating pressure of 1.0 MPa to obtain a fermented liquid in which substances with a molecular weight greater than that of nisin, such as bacteria and solids, are removed, and the pore size of the membrane is 200,000;

[0045] 3) Roll membrane ultrafiltration:

[0046] Step 2) The obtained fermented liquid is passed through a roll-type membrane ultrafiltration at a temperature of 55° C. and an operating pressure ...

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PUM

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Abstract

The present invention discloses a method for separating and extracting lactic streptocin from fermented liquor. Said method includes the following steps: releasing lactic streptocin, separating and spray drying, under the condition of that temperature is 10-55 deg.C and pressure is 0.5-2.5 MPa adopting inorganic membrane or tubular membrane to filter out thallus and solid matter whose molecular weight is greater than that of lactic streptocin from the fermented liquor, then using rolled membrane ultrafiltration process to remove the matter whose molecular weight is less than that of lactic streptocin so a sto obtain the fermented liquor concentrate.

Description

technical field [0001] The invention relates to a method for separating microbial products, in particular to a method for separating nisin by using a membrane to concentrate the fermented liquid of Lactococcus lactis. technical background [0002] Nisin is a small molecule peptide produced by certain Lactococcus Lactis, with a molecular weight of about 3510Da. This bacterium has a strong inhibitory effect on many Gram-positive bacteria, especially Bacillus, Clostridium, Staphylococcus, Listeria, etc. that cause food spoilage, and nisin can be digested by humans, so lactic acid As a food preservative, streptococcin is natural and non-toxic, and is widely used as a preservative for dairy products, canned foods, meat products and beverages. [0003] Yang Bo and others studied the optimal fermentation conditions of nisin. The strain used was Lactococus lactis subsp. Provided; fermentation medium is: soybean peptone 1.0%, beef extract 0.25%, yeast extract 0.25%, Na 2 HPO 4 ·1...

Claims

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Application Information

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IPC IPC(8): C07K7/00C07K14/315
CPCC07K14/315
Inventor 沈颜新范悠然
Owner ZHEJIANG SILVER ELEPHANT BIO ENG
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