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Water-soluble streptomycete polysaccharide and application thereof

A Streptomyces, water-soluble technology, used in biotechnology and application fields, can solve problems such as ineffectiveness

Inactive Publication Date: 2008-01-09
HUAZHONG UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the only natural preservative widely recognized internationally and domestically is Nisin, which can effectively inhibit and kill Gram-positive bacteria, especially spore-forming bacteria. Totally ineffective against spoilage gram-negative bacteria, yeasts and molds

Method used

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  • Water-soluble streptomycete polysaccharide and application thereof
  • Water-soluble streptomycete polysaccharide and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] (1) Preparation of fermented seeds

[0019] The preserved bacterium number that the slant is preserved is CCTCC M 207049 Streptomyces virginia (as shown in Figure 1) bacterial classification is inoculated in the Erlenmeyer shaker flask of 250ml after being activated, after cultivating on a shaker, as a first-class seed, a The first-grade seeds are inoculated in the seed tanks, and the seed liquid is made after enlarged cultivation.

[0020] (2) fermentation culture of Streptomyces virginia

[0021] Insert the seed liquid prepared in step (1) into the seed liquid according to 10-15% of the amount of fermentation medium, and the fermentation temperature is 15-35 ° C, the ventilation rate is 0.5-3VVM, and the stirring speed is 100-300rpm. , After 120-168 hours of fermentation, put it in the tank.

[0022] (3) Extraction of water-soluble Streptomyces polysaccharide

[0023] After the fermentation is over, the bacterial cells are removed by centrifugation, and the ferment...

Embodiment 1

[0027] Embodiment 1 The preparation of water-soluble streptomyces polysaccharide

[0028] 1. Expansion of seeds

[0029] (1) Seed medium formula: glucose 2%, bean cake powder 5%, yeast extract 0.1%, KH 2 PO 4 0.2%, MgSO 4 ·7H 2 O0.05%, NaCl 0.05%, (NH 4 ) 2 SO 4 0.2%, CaCO 3 0.02%, initial pH 7.0.

[0030] (2) Seed culture conditions: the culture temperature is 28° C., the rotation speed of the shaker flask is 100 rpm, and cultured for 3 days.

[0031] (3) Expanded cultivation of seeds: 500ml of seed culture medium in 2L shaker bottles, sterilized for later use. After activating the Streptomyces virginia strain with the preservation number of CCTCC M 207049, take a plaque with a diameter of 1.0 cm and insert it into a shaker flask, and carry out seed expansion cultivation according to the seed cultivation conditions in (2), to obtain Seed cultures for fermentative production.

[0032] 2. Fermentation culture

[0033] (1) Fermentation medium: 0.5% sucrose, 3% gluco...

Embodiment 2

[0037] The preparation of embodiment 2 water-soluble streptomyces polysaccharides

[0038] 1. Seed expansion and cultivation

[0039] (1) Seed medium formula: 3% glucose, 3% bean cake powder, 0.2% yeast extract, KH 2 PO 4 0.2%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.05%, (NH4) 2 SO 4 0.3%, CaCO 3 0.02%, initial pH 7.2.

[0040] (2) Seed culture conditions: the culture temperature is 30° C., the rotation speed of the shaker flask is 200 rpm, and cultured for 3 days.

[0041] (3) Expanded cultivation of seeds: put 500ml of seed culture medium in a 2L shake flask, and sterilize it for later use. After activating Streptomyces virginia with the preservation number of CCTCC M 207049, take a plaque with a diameter of 1.0 cm and insert it into a shaker flask, and carry out seed expansion cultivation according to the seed cultivation conditions in step (2) to obtain polysaccharide fermentation Seed cultures for production.

[0042] 2. Fermentation culture

[0043] (1) Fermentation m...

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Abstract

Virgimycin as CCTCC M 207049, with molecular weight of 42000-80000 and mol ratio of mannose (1.8-2.2): glucose (0.8-1.2): galactose (0.8-1.2) is obtained by fermentation. It is water soluble, has strong antimicrobial activity to bacteria e.g. colibacillus, hay bacillus, staphylococcus, bacillus pyocyaneus; fungus e.g. penicillium and aspergillus niger; and yeast e.g. candidium. It can be used in salted food, fermented food or fruit juice as natural preservative.

Description

technical field [0001] The invention belongs to the field of biotechnology and application, and in particular relates to a water-soluble streptomyces polysaccharide and its application. The water-soluble streptomyces polysaccharide has broad-spectrum and high-efficiency antibacterial properties. Background technique [0002] The food industry has become one of the three pillar industries of the national economy, but food is easily infected by microorganisms during processing and preservation, resulting in food corruption. Therefore, food preservatives play a very important role as an auxiliary means of food preservation and processing. Inhibiting or killing microorganisms through preservatives can prevent or delay food spoilage, prolong food shelf life, and ensure food quality and safety. [0003] Food preservatives can be divided into two categories according to their sources: natural preservatives and chemically synthesized preservatives. At present, the three major chem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04A23L3/3562C12R1/465
Inventor 余龙江何峰周蓬蓬鲁明波
Owner HUAZHONG UNIV OF SCI & TECH
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