Method for culturing and extracting violazine from the bacterium Chromobacterium amazonense TISTR 2766.

Abstract

OCR 09WP 28 / 01 / 2569 The process of cultivating and extracting violet pigment from the bacteria Chromobacterium. Chromobacterium amazonense TISTR 2766 consists of... The inoculum preparation process involves culturing bacteria in a medium containing 10-20 grams of casein per liter of soybean hydrolysate. 1-5 grams per liter, dextose 1-10 grams, sodium chloride 1-5 grams per liter, dipotassium phosphate 1-10 grams. Per liter, and nutrients 0.01-0.1 grams per liter on a shaker at 100-300 revolutions per minute, at a temperature of 30-37 degrees Celsius. At degrees Celsius for 2-4 days, then centrifugation yields fresh cells. These are then subjected to a drying process using... Freeze-drying and the extraction process of violet pigment violazine are done using alcohol and then Cells are broken down mechanically, selectively, using pressure or ultrasonic waves, while water is evaporated. The obtained extract is then freeze-dried, ground into a fine powder, and stored in a dry container. Temperature 4-10 degrees Celsius

Claims

OCR 09WP 04 / 03 / 2569 Methods for cultivating and extracting violet pigment from the bacterium Chromobacterium amazonense. TISTR 2766 (Chromobacterium amazonense TISTR2766) consists of 3 steps: Preparation of the starter culture, harvesting and drying procedures, and the extraction process of violet pigment (violazine), which includes... The following characteristics: A. Inoculum preparation: Use the bacteria Chromobacterium amazonense TIST 2766. (Chromobacterium amazonense TISTR 2766) was cultured in a bacterial culture medium formula. The culture medium consists of 10-20 grams of casein per liter and soybean hydrolysate. Soybean (1-5 grams per liter), dextose (1-10 grams), sodium chloride (1-5 grams per liter), dipotassium. Phosphate 1-10 grams per liter and trace elements 0.01-0.1 grams per liter. Adjust. Fill the container with water to make a total of 1 liter, using a bacterial starter culture with an absorbance value of 600 nanometers. Add 0.5-1.0 to the culture medium, using a starter culture to medium ratio of 1:10 by volume. Culture on... Shake at 100-300 revolutions per minute at a temperature of 30-37 degrees Celsius for 2-4 days. B. Harvesting and drying process of the bacteria Chromobacterium amazonense tistr. 2766 (Chromobacterium amazonense TISTR2766) obtained from cultivation during the tuber preparation process. The bacteria are centrifuged at a speed of 8,000-10,000 revolutions per minute for 10-15 minutes to obtain fresh cells. The bacterium *Chromobacterium amazonense* TIST R 2766 was dried using a dryer. Freezing at temperatures of -50 to -55 degrees Celsius at a pressure of 0.07-1.65 millibars (mBar) for a specified duration. 3-8 hours C. Violazine extraction procedure: Weigh 1-10 grams of bacterial cells. Add alcohol of a certain concentration (%). 70-99.9% by volume, 20-100 ml, mix thoroughly. Pass the mixture through a cell-breaking process. Mechanical disruption refers to the application of pressure at 9,000°C to break down cells. 20,000 ppsi at 30-40 degrees Celsius for 5-10 minutes, including the selection of sound waves. Ultrasonic waves with a power density of 0.01-0.05 watts per milliliter are... After 10-15 minutes, centrifuge the sample to separate the cells using a centrifuge at a speed of 8,000 rpm. 10,000 revolutions per minute. The water and cell separation is performed. The water portion is then evaporated dry using a rotary evaporator. A rotary evaporator is used, with a temperature of 30-40 degrees Celsius and a rotational speed of 100-150 revolutions per minute. Using a pressure of 40-60 millibars, the obtained extract was then freeze-dried under freezing conditions using a machine. Freeze-drying at temperatures of -50 to -55 degrees Celsius at a pressure of 0.07-1.65 millibars (mBar). The process takes 3-8 hours, then grind finely and store in a dry container at a temperature of 4-10 degrees Celsius.

2. Methods for cultivating and extracting violazine purple pigment from the bacterium Chromobacterium amazonense. Chromobacterium amazonense TISTR 2766, according to claim 1, where the element... Trace elements in food can be selected from magnesium (Mg), calcium (Ca), and iron. (Fe) Zinc (Zn) 3. Methods for cultivating and extracting violazine from the bacterium Chromobacterium amazonense. According to claims 1 to 2, which of the following applies to Chromobacterium amazonense TISTR 2766? One point is that the optimal concentration of trace elements is 0.01 grams. Per liter 4. Methods for cultivating and extracting violazine purple pigment from the bacterium Chromobacterium amazonense. According to claims 1 through 3, which of the following applies to Chromobacterium amazonense TISTR 2766? One option is that alcohol can be selected from ethanol and isopropyl alcohol.