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Aspergillus Niger Producing Hydrolase and Its Application in Preparation of Lentinus edodes Enzymolyzate

A technology for enzymatic hydrolysate of Lentinus edodes and Aspergillus niger, applied in the directions of hydrolase, application, food preparation, etc., can solve the problems of difficult practical application and high cost, achieve high nutritional value and health care efficacy, low production cost and delicious taste. Effect

Active Publication Date: 2015-08-26
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been literature and patent reports on the use of enzymes such as protease, cellulase and 5'-phosphodiesterase to hydrolyze shiitake mushrooms to prepare enzymatic hydrolyzate. Although these methods have the advantage of high degree of hydrolysis, three kinds of commercial enzyme preparations are required for hydrolysis. , the production cost is high, and the practical application is difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Enrichment, isolation, screening and mutation breeding of enzyme-producing microorganisms

[0025] Commercially available fresh shiitake mushrooms were chopped, weighed 25g into a 250mL Erlenmeyer flask, added 5g of freshly collected vegetable field soil, stirred evenly with a small amount of water, placed in an incubator at 30°C for 5 days to enrich enzyme-producing microorganisms.

[0026] Dilute the above-mentioned enrichment material covered with mold with sterile water, spread it on the plate medium, and cultivate it in a biochemical incubator at 30° C. for 3 days until a large number of colonies are formed. Pick the spores of mold colonies with different colors and shapes and inoculate them on the slant medium. The slant culture is based on constant temperature cultivation at 30°C for 3 days to obtain spore-filled slant strains.

[0027] Use an inoculation loop to pick the spores of the slant strains of the above strains, put them into 50mL enzyme-produ...

Embodiment 2

[0033] Embodiment 2: be used to prepare the hydrolase fermentation of shiitake mushroom hydrolyzate

[0034] Using Aspergillus niger MJ as the enzyme-producing strain, after optimizing the medium composition and fermentation conditions, the prepared crude enzyme solution hydrolyzed Lentinus edodes, and the comprehensive content of amino acids, 5′-nucleotides and polysaccharides in the hydrolyzate increased to a certain extent. The hydrolysis rate of shiitake mushrooms reaches 36.8%, which is 43.2% higher than that before optimization. The preferred preparation method is as follows:

[0035] (1) The Aspergillus niger MJ strain preserved on the slant of the test tube was inoculated on the slant medium, and the slant was cultured in a biochemical incubator at 30°C for 2 days. The slant medium is prepared according to the following composition and method: wash and peel the potatoes, cut them into small pieces, weigh 200g, add 1000mL of tap water and boil for 30min, filter the potato...

Embodiment 3

[0040] Embodiment 3: the preparation of mushroom hydrolyzate

[0041] Remove the stalks of commercially available fresh shiitake mushrooms, wash them, dry them in an oven at 85°C for 24 hours, and grind them fully with a pulverizer. Put 50 mL of the enzyme solution prepared in Example 2 into a 250 mL Erlenmeyer flask, add 10 g of shiitake mushroom powder, seal the Erlenmeyer flask with plastic wrap, and biotransform in a water bath shaking box at 30°C and 200 r / min for 12 hours. The enzymatic solution was filtered with 4 layers of gauze to remove unenzymolyzed residues, the filtrate was concentrated under reduced pressure, dried in a vacuum and then pulverized to obtain 3.68 g of enzymatic hydrolyzate of shiitake mushrooms, with a calculated hydrolysis yield of 36.8%.

[0042] Use the ninhydrin colorimetric method to measure the amino nitrogen content of the shiitake mushroom enzymolyzate prepared by the above method, determine the 5'-nucleotide content by the periodic acid ox...

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PUM

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Abstract

The invention provides aspergillus niger MJ for producing hydrolase and an application of the aspergillus niger in the preparation of mushroom zymolyte. A bacterial strain is preserved in China Center for Type Culture Collection, the address of the China Center for Type Culture Collection is Wuhan University in Wuhan, China, the postcode is 430072, the preservation number is CCTCC NO:M2013329, and the preservation date is July 11th, 2013. The aspergillus niger has the beneficial effects that (1) the aspergillus niger is a common bacterial strain in the food industry, harmful substances can not be produced, and the use is safe; (2) the fermentation process of the hydrolase is simple, and the production cost of the enzyme is low; (3) by adopting the composite hydrolase prepared by virtue of fermentation of the aspergillus niger MJ, the hydrolyzation efficiencies of protein, nucleic acid and polysaccharide in mushrooms are high; (4) poisonous and harmful raw materials are not used in a production process, and the environment is protected and not polluted; (5) a product is natural and green, the taste is delicious, the nutritions are rich, the health care value is high, and the application field is wide.

Description

(1) Technical field [0001] The invention relates to a strain of Aspergullis niger MJ producing hydrolytic enzyme and its application in preparing shiitake mushroom enzymolyzate. (2) Background technology [0002] Shiitake mushrooms, also known as mushrooms, mushrooms, winter mushrooms, thick mushrooms or flower mushrooms, are the fruiting bodies of Lentinula edodes of the genus Lentinula edodes of the Basidiomycetes Agaricaceae Pleurotus family. Shiitake mushroom is the second largest edible fungus in the world and one of the special products in my country. It is known as "mountain delicacy" among the people. Shiitake mushrooms are thick and tender, delicious, fragrant and nutritious. It is a traditional delicious dish on the table of our people. It is low in fat and rich in vitamins and minerals. It is a healthy food that can enhance human immunity. [0003] Mushrooms are not only an ideal delicacy for people, but also have good health care functions and high medicinal val...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12N9/14A23L1/28A23L1/29C12R1/685A23L31/00A23L33/105
Inventor 梅建凤陈虹金航应国清王鸿易喻陈建澍
Owner ZHEJIANG UNIV OF TECH
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