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Acidic proteinase and preparation method thereof

An acid protease and characteristic technology, which is applied in the field of acid protease and its preparation, can solve the problems of low utilization rate of fermentation equipment, low fermentation enzyme activity, consumption of grain resources, etc., so as to improve the utilization rate of feeding materials, improve the level of enzyme production, and save grain. The effect of resources

Inactive Publication Date: 2011-01-19
SHANDONG LONGKETE ENZYME PREPARATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, acid protease mainly adopts a liquid fermentation process, and the utilization rate of fermentation equipment is low, mainly using corn and soybeans as carbon sources, consuming a large amount of valuable food resources; the activity of fermentation enzymes is low, and the yield of enzyme extraction and purification is low; resulting in product rising production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] a. Liquid strain pre-cultivation: put 100 kg of dextrin, 10 kg of peptone, 5 kg of yeast extract, and 20 kg of corn steep liquor into a 1000L reactor, add water to a total amount of 1000 kg, and adjust the pH to 5.0; heat up to 121°C, heat preservation and sterilization for 35 minutes. Cool to 30°C, inoculate Aspergillus niger, and store in CICC No. 2238 to obtain a liquid strain pre-culture solution; control the temperature at 30°C, and ventilate to 60m 3 / h, the pressure in the tank is 0.05Mpa-0.08Mpa, and the culture period is 32 hours to obtain liquid strains for solid fermentation;

[0030] b. Solid fermentation: 3000 kg of wheat bran, steamed for 60 minutes at 121°C; cooled to 35°C; added the liquid strain prepared in step a diluted with water under stirring, and stirred evenly to make the initial content of fermentation raw materials The water volume is 40%-50%; at a temperature of 35°C, the ventilation volume is 60m 3 / h, fermentation culture for 5.0 days, fer...

Embodiment 2

[0033] a. Pre-cultivation of liquid strains: Put 100 kg of starch, 10 kg of peptone, 5 kg of yeast extract, 20 kg of corn steep liquor, 1000 ml of high-temperature amylase, and 0.5 kg of calcium chloride into a 1000L reaction kettle, and add water to a total amount of 1000 kg, and adjust the pH to 5.0; raise the temperature to 121°C, and keep it sterilized for 35 minutes. Cool to 30°C, inoculate Aspergillus niger, and store in CICC No. 2238 to obtain a liquid strain pre-culture solution; control the temperature at 30°C, and ventilate to 60m 3 / h, the pressure in the tank is 0.05Mpa-0.08Mpa, and the culture period is 35 hours to obtain liquid strains for solid fermentation;

[0034] b. Solid fermentation: 3000 kg of wheat bran, steamed for 50 minutes at 123°C; cooled to 35°C; added the liquid strain prepared in step a diluted with water under stirring, and stirred evenly to make the initial content of fermentation raw materials The water volume is 50%; at a temperature of 30°C...

Embodiment 3

[0037] a. Liquid strain pre-cultivation: Put 100 kg of maltose syrup, 10 kg of peptone, 5 kg of yeast extract, 20 kg of corn syrup, and 12 kg of bean cake powder into a 1000L reactor, add water to a total amount of 1000 kg, and adjust the pH to 4.8; heat up to 121°C, keep warm and sterilize for 35 minutes. Cool to 30°C, inoculate Aspergillus niger, and store in CICC No. 2238 to obtain a liquid strain pre-culture solution; control the temperature at 30°C, and ventilate to 60m 3 / h, the pressure in the tank is 0.05Mpa-0.08Mpa, and the culture period is 28 hours to obtain liquid strains for solid fermentation;

[0038] b. Solid fermentation: 3000 kg of wheat bran, steamed for 50 minutes at 123°C; cooled to 32°C; added the liquid strain prepared in step a diluted with water under stirring, and stirred evenly to make the initial content of fermentation raw materials The water volume is 40%; at a temperature of 32°C, the ventilation volume is 50m 3 / h, fermentation culture for 5.0...

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Abstract

The invention relates to an acidic proteinase and a preparation method thereof and the acidic proteinase belongs to the microbial acidic proteinase. The invention is characterized in that 1) the enzymatic characteristics of the acidic proteinase are as follows: the optimum pH value is 2.5-3.5, the stable pH value is 2.5-6.0; the optimum temperature is 40-50 DEG C, the temperature stability range is 30-50 DEG C; and 2) the preparation method uses Aspergillus Niger which is stored in the China Center of Industrial Culture Collection (CICC) and has a preservation number of 2238, as the enzyme-producing strain and uses wheat bran as the raw material; the solid fermentation technology is adopted for preparation; the fermentation and enzyme-producing capability is not less than 47000u / g (dry yeast), the liquid enzyme yield is not less than 85% and the soid enzyme yield is not less than 80%, which all achieve the food grade sanitation standard. The invention provides the acidic proteinase and the preparation method thereof, wherein the utilization rate of the fermentation equipment is high, the byproduct of crop processing is used as the main raw material, the enzyme activity for fermentation is high, the extracting and purifying rate of enzyme is high and the production cost is low. The acidic proteinase of the invention is suitable to be used as the raw material or product additive of the products in the leather industry, the pharmaceutical industry, the brewing industry and the feed industry.

Description

technical field [0001] The invention is an acid protease and a preparation method thereof. The invention belongs to acid protease from microbial sources, in particular to acid protease prepared by solid fermentation process with Aspergillus niger (A. niger) as the enzyme-producing bacterium and a preparation method thereof. Background technique [0002] Acid protease can hydrolyze protein in acidic environment, and is widely used in leather industry, pharmaceutical industry, brewing industry and feed industry. As a new type of feed additive, acid protease can obviously promote the growth and development of young animals, reduce the stress effect caused by weaning, and the feeding effect is very significant. It is a kind of enzyme preparation with very broad application prospects. [0003] In the prior art, acid protease mainly adopts a liquid fermentation process, and the utilization rate of fermentation equipment is low, mainly using corn and soybeans as carbon sources, co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/62C12R1/685
Inventor 王兴吉郭庆文王春生王克芬
Owner SHANDONG LONGKETE ENZYME PREPARATION
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