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A kind of curd gum and preparation method thereof

A technology of cod gum and bacteria strains, applied in the biological field, can solve the problems of low yield, high cost, and less application research, and achieve the effect of stable genetic performance and short fermentation cycle

Active Publication Date: 2011-12-21
MICROBIAL FERMENTATION ENG RES CENT CO LTD OF YUNNAN PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, there are many basic studies on curdlan-producing strains at home and abroad, focusing on strain screening, fermentation, and curdlan (curdlan) extraction, separation and purification, while there are few applied researches, and there are disadvantages of high yield and low cost.

Method used

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  • A kind of curd gum and preparation method thereof
  • A kind of curd gum and preparation method thereof
  • A kind of curd gum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The specific steps for preparing cod gum are as follows:

[0052] 1. Strain activation: Streak the strain of Agrobacterium sp. fcyn1 (Accession No. CGMCC 5103) stored at -80°C on an LB plate containing 1.5% agarose to obtain a single colony;

[0053] 2. Primary seed culture: Take a single colony with good shape and growth and inoculate it in a 50 mL Erlenmeyer flask containing 10 mL LB medium, 30°C, 200 RPM, and shake for about 48 hours to obtain the primary seed bacteria;

[0054] 3. Secondary seed culture: Culture 10 mL of primary seed fungus in 50-fold dilution respectively in five 1 L Erlenmeyer flasks containing 100 mL of secondary seed medium (medium composition g / L: sucrose 20, yeast extract 10,KH 2 PO 4 1.74, MgSO 4 ·7H 2 O 0.49, pH 7.0), cultured at 30°C, 200 RPM for 48h;

[0055] 4. Bacteria culture: transfer about 0.5 L of second-grade seed cells into culture medium containing 20 L of bacteria, and the composition of the medium is g / L: sucrose 15, yeast...

Embodiment 2

[0064] What is different from embodiment 1 is 5 steps, namely:

[0065] Fermentation culture: Transfer about 20L of bacterial culture liquid into a fermentation tank containing 200L of fermentation medium, the fermentation medium is g / L: 53, fish meal 3.0, KH 2 PO 4 0.45, MgSO 4 ·7H 2 O 0.55, potassium citrate 0.35 and inorganic salt concentrate 0.3% (v / v), inorganic salt concentrate composition g / L: FeCl 3 1.0, MnCl 2 1.0, NaCl 1.0, CaCl 2 1.0), pH 5.5-6.0, at 600 RPM, air flow 2.0 v / vm, ​​and with 4M NaOH and 3M H 2 SO 4 After 38 hours of fermentation, 10% (v / v) 500g / L sucrose (about 20L) was added, and then cultivated under the same conditions for 38 hours, at which time 10% (v / v) 500g / L sucrose (about 20L) was added again. After culturing under the same conditions for 38 h, the fermentation medium was obtained.

Embodiment 3

[0067] What is different from embodiment 1 is 5 steps, namely:

[0068] Fermentation culture: Transfer about 20L of bacterial culture liquid into a fermentation tank containing 100L of fermentation medium, the fermentation medium is g / L: sucrose 55, yeast powder 3.0, KH 2 PO 4 0.5, MgSO4 ·7H 2 O 0.6, potassium citrate 0.4 and inorganic salt concentrate 0.3% (v / v), inorganic salt concentrate composition g / L: FeCl 3 1.0, MnCl 2 1.0, NaCl 1.0, CaCl 2 1.0), pH 5.5-6.0, at 600 RPM, air flow 1.5-2.0 v / vm, ​​and with 4 M NaOH and 3 M H 2 SO 4 After adding 10% (v / v) 500 g / L sucrose for 36 h of fermentation culture, cultured under the same conditions for 36 h, then added 10% (v / v) 500 g / L sucrose again, and cultured under the same conditions for 36 h Afterwards, the fermented liquid is obtained.

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Abstract

The invention relates to a curdlan and a preparation method thereof. Agrobacteriumsp.fcynl with the preservation number of CGMCC5103 is taken, and goes through strain activation, primary seed culture, secondary seed culture, bacteria culture, fermentation, first-time centrifugation, second-time centrifugation, third-time centrifugation and other steps, and after drying, the curdlan is harvested. In the method provided by the invention, the Agrobacteriumsp.fcynl strain is utilized to produce the curdlan, the yield can reach 34.5g / L, and is increased by 97.3 percent in comparison with the priorart, moreover, the fermentation period is short, the heritability is stable, the cost is saved, and the price is low.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a cod gum and a preparation method thereof. Background technique [0002] With the deepening of research, it is found that carbohydrates are important information molecules that participate in and mediate many important life processes, especially polysaccharides involved in the regulation of various life phenomena and physiological processes of cells have attracted much attention. As information molecules, carbohydrates play an important role in fertilization, growth, development, differentiation, balance maintenance of the nervous system and immune system, etc.; at the same time, inflammation and autoimmune diseases, aging, abnormal proliferation and transformation of cancer cells, pathogens Many physiological and pathological processes such as infection, plant-pathogen interaction, and plant-rhizobia symbiosis are mediated by carbohydrate molecules. [0003] Polysaccharides ar...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12R1/01
Inventor 毛自朝杨发祥李兴义尚海丽
Owner MICROBIAL FERMENTATION ENG RES CENT CO LTD OF YUNNAN PROVINCE
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