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Method for improving fermentation level of glucoamylase

A technology of fermentation level and saccharification enzyme, applied in the field of biochemistry, can solve the problems of reduced microbial life activity intensity and inability to grow and develop, and achieve the effect of improving life activity intensity, promoting growth and development, and improving fermentation level.

Active Publication Date: 2010-09-15
江苏博立生物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If they are lacking in the fermentation process, the life activity intensity of microorganisms will be reduced, and even they will not be able to grow and develop. Some of these substances are often lacking in the growth and reproduction of existing strains.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Activity comparison of glucoamylase produced by Aspergillus niger AS3.350 shake flask fermentation.

[0013] Incline cultivation:

[0014] The strains were inoculated on the slant medium, and incubated at 33°C for 96 hours at a constant temperature. Slant medium: 30g sucrose, NaNO 3 2g,K 2 HPO 4 1g, KCl 0.5g, magnesium sulfate heptahydrate 0.5g, ferrous sulfate heptahydrate 0.01g, agar 20g, distilled water 1000ml, natural pH.

[0015] Semi-dry medium culture:

[0016] The cultured slant strains were picked and inoculated into the semi-dry medium, and incubated at a constant temperature of 33°C for 216h. Semi-dry medium: 30g sucrose, NaNO 3 2g,K 2 HPO 4 1g, KCl 0.5g, magnesium sulfate heptahydrate 0.5g, ferrous sulfate heptahydrate 0.01g, agar 5g, distilled water 1000ml, natural pH.

[0017] Fermentation Shake Flask Culture:

[0018] The two kinds of fermentation shake flask culture media were packed into 250ml three-solution bottles respectively, and the f...

Embodiment 2

[0026] Aspergillus niger (Aspergillus niger) AS3.4309 was used as the starting strain, and it was fermented in liquid shake flasks. First culture the bacterial solution in the shake flask seed medium for 48h. Shake flask seed medium: 18% corn starch, 3% soybean meal, 3% corn steep liquor, natural pH.

[0027] In a 500ml Erlenmeyer flask, 50ml of two kinds of fermentation medium (III, IV) were loaded respectively, and inoculated in the fermentation medium with a 10% inoculum size. Shake flasks were cultured at 34°C and 260 rpm for 7 days, and then the activity of glucoamylase was measured respectively.

[0028] Shake flask fermentation medium III: 10% glucose, 10% bean cake powder, 10% corn steep liquor, natural pH.

[0029] Shake Flask Fermentation Medium IV: Glucose 10%, Bean Cake Powder 3%, 0.012g / L Vitamin B1, 0.002g / L Vitamin B2, 0.02g / L Niacin, 0.014g / L Nickel Trioxide, 0.02g / L Cobalt chloride, 0.024g / L ferric chloride, 0.064g / L ammonium molybdate, 0.14g / L oleic acid, ...

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Abstract

The invention discloses a method for improving fermentation level of glucoamylase, which comprises the following steps of: producing the glucoamylase by fermentation of Aspergillus Niger, and adding growth and metabolism accelerator into fermentation culture solution during growth and propagation of the Aspergillus Niger, wherein the growth and metabolism accelerator mainly comprises vitamin B1, vitamin B2, nicotinic acid, nickel sesquioxide, cobalt chloride, ferric trichloride, ammonium molybdate, oleic acid, manganese sulfate, pantothenic acid, inositol and diammonium hydrogen phosphate. The method and the growth and metabolism accelerator can promote the growth and development of the Aspergillus Niger, improve the vital movement strength of microbes, increase the production of the glucoamylase, radically avoid various adverse effects on production and product quality due to insufficient nutrition during producing strains, and can totally provide various nutrients required for the growth and propagation stages of the strains so that the strains can keep good fermentation performance all the time. After the method is used, the fermentation level of the glucoamylase can be improved by over 40 percent compared with the original level.

Description

technical field [0001] The invention belongs to the field of biochemistry, and in particular relates to a method for improving the fermentation level of glucoamylase. Background technique [0002] Glucoamylase, also known as glucoamylase, is an exoglucosidase, which hydrolyzes α-1,4 glycosidic bonds sequentially from the non-reducing end of starch, and hydrolyzes each glucose, so it is widely used in pharmaceuticals, wine making and The amino acid and organic acid industry is one of the most important industrial enzyme preparations. [0003] Aspergillus niger is an important strain producing glucoamylase. During the fermentation process of Aspergillus niger, some trace elements and growth factors are indispensable substances for its growth and metabolism. Its main functions are: constitute the main component of the bacteria, as a component of enzymes, activators or inhibitors of enzymes, strongly stimulate the life activities of microorganisms, regulate the permeability of...

Claims

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Application Information

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IPC IPC(8): C12N9/34C12R1/685
Inventor 周永治郭鸿飞肖光焰黄荣强
Owner 江苏博立生物制品有限公司
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