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Gellan gum efficient production strain and its application

A technology for producing strains, gellan gum, applied in the direction of bacteria, microorganisms, microorganism-based methods, etc., can solve problems such as unreached, and achieve the effect of increasing sources

Inactive Publication Date: 2012-10-24
福建省农业科学院农业生物资源研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The crude gellan gum yields of the above five strains were 16-18g / L, 9g / L, 11.65g / L, 17.3g / L and 17.6g / L respectively, all of which were relatively low, and did not reach the 20g that is meaningful for industrial production The requirement of / L is the main limiting factor for the large-scale industrialization of gellan gum, so practitioners need further research in order to obtain new gellan gum production strains whose yield can meet the needs of industrial production

Method used

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  • Gellan gum efficient production strain and its application
  • Gellan gum efficient production strain and its application
  • Gellan gum efficient production strain and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0056] (1) Activation of the Sphingomonas paucimobilis strain FJAT-5627: Streak inoculation of the Sphingomonas paucimobilis strain FJAT-5627 described in claim 1 on the strain culture base, and cultured in a constant temperature incubator for 48 hours, and the culture temperature was set at 30±1°C; among them, the components of the strain culture medium: beef extract 0.3%, peptone 0.5%, glucose 1.0%, yeast extract 0.1%, Agar powder 1.8%, prepared with distilled water, pH7.2;

[0057] (2) Preparation of seed liquid: Inoculate a single colony of Sphingomonas paucimobilis strain FJAT-5627 obtained in step (1) into 350ml of seed liquid medium, and place it in a constant temperature shaker Shaking culture for 18 hours, temperature 30±1°C, speed 180r / min; Among them, the components of the seed liquid medium: 1.0% sucrose, 1.0% soluble starch, 0.3% peptone, 0.1% yeast powder, prepared with distilled water, pH 7.2;

[0058] (3) Preparation of fermentation broth: Transfer the seed li...

Embodiment 2

[0061] (1) Activation of the Sphingomonas paucimobilis strain FJAT-5627: Streak inoculation of the Sphingomonas paucimobilis strain FJAT-5627 described in claim 1 on the strain culture base, and cultured in a constant temperature incubator for 48 hours, and the culture temperature was set at 30±1°C; among them, the components of the strain culture medium: beef extract 0.3%, peptone 0.5%, glucose 1.0%, yeast extract 0.1%, Agar powder 1.8%, prepared with distilled water, pH7.2;

[0062] (2) Preparation of seed liquid: Inoculate a single colony of Sphingomonas paucimobilis strain FJAT-5627 obtained in step (1) into 350ml of seed liquid medium, and place it in a constant temperature shaker Shaking culture for 18 hours, temperature 30±1°C, speed 180r / min; Among them, the components of the seed liquid medium: 1.0% sucrose, 1.0% soluble starch, 0.3% peptone, 0.1% yeast powder, prepared with distilled water, pH 7.2;

[0063] (3) Preparation of fermentation broth: Transfer the seed li...

Embodiment 3

[0066] (1) Activation of the Sphingomonas paucimobilis strain FJAT-5627: Streak inoculation of the Sphingomonas paucimobilis strain FJAT-5627 described in claim 1 on the strain culture base, and cultured in a constant temperature incubator for 48 hours, and the culture temperature was set at 30±1°C; among them, the components of the strain culture medium: beef extract 0.3%, peptone 0.5%, glucose 1.0%, yeast extract 0.1%, Agar powder 1.8%, prepared with distilled water, pH7.2;

[0067] (2) Preparation of seed liquid: Inoculate a single colony of Sphingomonas paucimobilis strain FJAT-5627 obtained in step (1) into 350ml of seed liquid medium, and place it in a constant temperature shaker Shaking culture for 18 hours, temperature 30±1°C, speed 180r / min; Among them, the components of the seed liquid medium: 1.0% sucrose, 1.0% soluble starch, 0.3% peptone, 0.1% yeast powder, prepared with distilled water, pH 7.2;

[0068] (3) Preparation of fermentation broth: transfer the seed li...

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Abstract

In the invention, a strain for efficient production of gellan gum is obtained by separation and screening of paddy root soil from Sha County, Sanming, Fujian province. The strain is Sphingomonas paucimobilis strain FJAT-5627. The invention also reveals a method for preparing gellan gum from the Sphingomonas paucimobilis strain FJAT-5627. The invention has the advantages that: a new Sphingomonas paucimobilis strain FJAT-5627 is provided and utilized to prepare gellan gum, and the prepared gellan gum has a yield meeting the industrialized production requirement, thereby increasing the sources of gellan gum production strains in line with the industrialized production requirements.

Description

【Technical field】 [0001] The invention relates to a microorganism and application thereof, in particular to a high-efficiency production strain of gellan gum and a method for preparing gellan gum using the same. 【Background technique】 [0002] Gellan Gum (Gellan Gum) is a microbial edible gum developed by the American Kelco Company in the 1980s. It is produced by Pseudomonas elodea under neutral conditions, using glucose as a carbon source, ammonium nitrate In the medium composed of nitrogen source and some inorganic salts, the extracellular polysaccharide colloid produced by aerobic fermentation is a new type of fully transparent gel, and it is safe, non-toxic, and colloidal. Thickness, acid resistance, salt resistance, high temperature resistance and other excellent properties, as a multi-functional gelling agent, suspending agent, thickener, etc. are widely used in food, medicine, cosmetics, fertilizers and other industries, with broad application fields and good market ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P19/04C12R1/01
Inventor 刘波朱育菁黄素芳葛慈斌胡桂萍
Owner 福建省农业科学院农业生物资源研究所
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