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Bacillus licheniformis and its method for preparing rennet freeze-dried powder

A technology of Bacillus licheniformis and chymosin, applied in the field of bioengineering, can solve the problems of low commodity value and low yield of finished products

Inactive Publication Date: 2011-12-28
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Papain is extracted from papaya, which can coagulate milk. Its curdling effect on milk is stronger than that of protease, with less fat loss and higher yield, but the cheese made has a certain bitter taste; most The proteolytic activity of plant protease in the cheese production process is too strong, which makes the cheese produce bitter taste, and the finished product yield is low, and the texture is slightly soft, resulting in low commodity value

Method used

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  • Bacillus licheniformis and its method for preparing rennet freeze-dried powder
  • Bacillus licheniformis and its method for preparing rennet freeze-dried powder
  • Bacillus licheniformis and its method for preparing rennet freeze-dried powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The bran was added to 100 mL of tap water for every 10 g of bran, and then boiled for 10 min. After filtering, tap water was used to make up the original volume to obtain bran juice. The obtained bran was divided into 500mL Erlenmeyer flasks, sterilized at 115°C for 20min, and cooled to 30°C at room temperature as a liquid fermentation medium.

[0070] Bacillus licheniformis D3.11 was inoculated in the liquid fermentation medium, and cultured on a shaker at 37 °C and 140 r / min for 24 hours to obtain seed liquid. Add the seed liquid into the liquid fermentation medium according to the inoculum amount of 3%, and vibrate at 37°C and 200r / min for 72 hours to obtain the fermentation liquid. The fermented liquid was centrifuged at 4°C and 8000 r / min for 10 min to obtain a supernatant, and the curdling activity was measured to be 324.5 SU / mL.

[0071] Dry and grind the ammonium sulfate, slowly add ammonium sulfate powder to the supernatant until its saturation reaches 30%, le...

Embodiment 2

[0074] The bran was added to 100 mL of tap water for every 10 g of bran, and then boiled for 10 min. After filtering, tap water was used to make up the original volume to obtain bran juice. The obtained bran was divided into 500mL Erlenmeyer flasks, sterilized at 115°C for 20min, and cooled to 30°C at room temperature as a liquid fermentation medium.

[0075] Bacillus licheniformis D3.11 was inoculated in the liquid fermentation medium, and cultured on a shaker at 37 °C and 140 r / min for 24 hours to obtain seed liquid. The seed solution was added into the liquid fermentation medium according to the inoculum amount of 3%, and cultured with shaking at 37°C and 220r / min for 72 hours to obtain a fermentation solution. The fermented liquid was centrifuged at 4°C and 8000 r / min for 10 min to obtain a supernatant, and the curdling activity was measured to be 333.5 SU / mL.

[0076] Dry and grind the ammonium sulfate, slowly add ammonium sulfate powder to the supernatant until its satu...

Embodiment 3

[0079] The bran was added to 100 mL of tap water for every 10 g of bran, and then boiled for 10 min. After filtering, tap water was used to make up the original volume to obtain bran juice. The obtained bran was divided into 500mL Erlenmeyer flasks, sterilized at 115°C for 20min, and cooled to 30°C at room temperature as a liquid fermentation medium.

[0080] Bacillus licheniformis D3.11 was inoculated in the liquid fermentation medium, and cultured on a shaker at 37 °C and 140 r / min for 24 hours to obtain seed liquid. The seed solution was added into the liquid fermentation medium according to the inoculum amount of 3%, and cultured with shaking at 37°C and 240r / min for 72 hours to obtain a fermentation solution. The fermented liquid was centrifuged at 4°C and 8000 r / min for 10 min to obtain a supernatant, and the curdling activity was measured to be 343.5 SU / mL.

[0081] Dry and grind the ammonium sulfate, slowly add ammonium sulfate powder to the supernatant until its satu...

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Abstract

The invention discloses bacillus licheniformis and a method for preparing rennin freeze-dried powder from the same. In the method, the rennin freeze-dried powder is prepared by carrying out high speed refrigerated centrifugation, fractional precipitation of an enzyme and purification of the enzyme on a fermentation medium of the bacillus licheniformis, which is subjected to liquid fermentation culture. The rennin freeze-dried powder can be used for producing cheese and casein.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, in particular to a bacillus licheniformis and a method for preparing rennet freeze-dried powder by using the bacillus licheniformis. Background technique [0002] Rennet is a key enzyme in the cheese making process, its main function is to specifically cut the peptide bond of casein Phe 105-Met 106 to form stable para-κ-casein and hydrophilic glycogen peptide; when the total κ-casein is about 85% hydrolyzed, at Ca 2+ Precipitation of altered rennet, casein micelles occurs in the presence of clot or coagulated milk through chemical bonds formed between the casein micelles. There are three main sources of rennet, animal rennet, plant rennet and microbial rennet. [0003] The most widely used animal rennet is calf rennet. When calf rennet is used to produce cheese, it has a good curdling effect. The hardness and elasticity of the produced cheese meet the process requirements, the yield is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N9/64C12R1/10
Inventor 甘伯中张卫兵梁琪米兰乔海军张炎
Owner GANSU AGRI UNIV
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