Bacillus strain and its uses
A technology of Bacillus and Bacillus licheniformis, applied in the direction of bacteria, enzymes, biochemical equipment and methods, etc., can solve problems such as fermentation characteristics of enzyme-producing bacteria, research on fermentation costs of nutritional characteristics, toxicity and safety, low enzyme production levels, etc. , to achieve good market application value, reduce production costs, and produce high levels of enzymes
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Embodiment 1
[0047] Put 25ml of fermentation medium in a 250ml shake flask, seed inoculum amount 4%, seed age 16-18 hours, fermentation temperature 37°C, shaker speed 200rpm, fermentation medium refer to the above, take samples at different times to determine its enzyme activity Variety. The specific values of the enzyme production results at different times in the shake flask fermentation culture are shown in Table 1:
[0048] Fermentation time (h)
[0049] 12
Embodiment 2
[0051] In this embodiment, the culture medium is composed of agricultural and sideline products as raw materials for fermentation and cultivation, and the specific examples of shake flask fermentation and cultivation are described below. The specific values of the fermentation results of shaking flask fermentation with coarse material as the substrate are shown in Table 2. As can be seen from the results, using coarse material as the fermentation substrate can obtain a higher enzyme production level, which can reach the level of fermentation using glucose and casein. The enzyme production level of the substrate is about 70%, and at the same time, the cost of fermentation raw materials can be significantly reduced.
[0052] Seed culture method: 20ml of seed culture medium in 250ml triangular bottle, connected with a circle of activated seeds on the slant, and cultivated at 37°C for 18h.
[0053] The composition of the fermentation medium is as follows (g / 100mL): 3.42% bran, 9...
Embodiment 3
[0057] Seed culture method: 20ml of seed culture medium in 250ml triangular bottle, connected with a circle of activated seeds on the slant, and cultivated at 37°C for 18h. The specific values of the enzyme production results of the 5-L fermenter fermentation culture are shown in Table 3.
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