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A kind of preparation method of direct throw type chymosin preparation and its product and application

A direct-throwing rennet and preparation technology, which is applied in the biological field, can solve the problems of insufficient natural source and yield of rennet, large fluctuation of rennet activity, and uneven rennet activity, so as to achieve retention of rennet. Lactase activity, solving the effect of large fluctuations in activity, and reliable food safety

Active Publication Date: 2017-11-21
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved in the present invention is aimed at the serious shortage of natural sources and yields of chymosin at present, and the activity of chymosin in the supernatant obtained by cultivating Paenibacillus using different sources of bran medium is different, A technical problem with great volatility, providing a preparation method of direct-throwing rennet preparation and its product and application
In addition, compared with the existing preparation method, the composition of the skim milk medium used in the method of the present invention has clear properties and stable composition content, which solves the problem that the activity of the obtained chymosin fluctuates greatly due to the instability of the fermentation base material. It provides a great guarantee for the industrialized large-scale production of Paenibacillus and its fermentation products and the application in cheese preparation

Method used

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  • A kind of preparation method of direct throw type chymosin preparation and its product and application
  • A kind of preparation method of direct throw type chymosin preparation and its product and application
  • A kind of preparation method of direct throw type chymosin preparation and its product and application

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Embodiment 1

[0025] The preparation method of embodiment 1 direct throw type chymosin preparation

[0026] The bacterial strain Paenibacillus BD3526 described in the present invention has been preserved in the General Microorganism Center (CGMCC) of China Committee for the Collection of Microorganisms on October 14, 2013. The taxonomic name of the strain is Paenibacillus sp., and the preservation number of the strain is: CGMCC No.8333. For details, please refer to the Chinese patent application (CN 103740618A).

[0027] Paenibacillus BD3526CGMCC No.8333 was fermented and cultivated using skim milk medium. The composition of the skim milk medium was: the mass percentage of skim milk was 15%, the balance was water, the temperature was 35°C, and the shaking speed was 300rpm After 120 hours of fermentation, the BD3526 fermentation broth was collected; centrifuged at 4°C, 15,000g, for 5 minutes, the fermentation supernatant A was collected, and the enzyme activity (SU / mg) of the fermentation su...

Embodiment 2

[0035] The preparation method of embodiment 2 direct throw type rennet preparation

[0036] Paenibacillus BD3526CGMCC No.8333 was fermented and cultivated using skim milk medium. The composition of the skim milk medium was: the mass percentage of skim milk was 10%, the balance was water, the temperature was 30°C, and the shaking speed of the shaker was 200rpm, after 96 hours of fermentation and cultivation time, collect the BD3526 fermentation broth; collect the fermentation supernatant B after centrifuging at 3°C, 10,000g, and 10min, and use the method described in Example 1 to measure the enzyme activity of the fermentation supernatant (SU / mL).

[0037] After determination, the chymosin activity of the fermentation supernatant B was 500 SU / mL.

Embodiment 3

[0038] The preparation method of embodiment 3 direct throw type rennet preparation

[0039] Paenibacillus BD3526CGMCC No.8333 was fermented and cultivated using skim milk medium. The composition of the skim milk medium was: the mass percentage of skim milk was 5%, the balance was water, the temperature was 25°C, and the shaking speed of the shaker was 100rpm, after 24 hours of fermentation and cultivation time, collect the BD3526 fermentation broth; centrifuge at 2°C, 6,000g, and 15min to collect the fermentation supernatant C, and use the method described in Example 1 to measure the enzyme activity of the fermentation supernatant (SU / mL).

[0040] It was determined that the rennet activity of the fermentation supernatant C was 200 SU / mL.

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Abstract

The invention discloses a preparation method of a directed vat set chymosin preparation and a product and an application thereof. The preparation method comprises the following steps: culturing paenibacillus (Paenibacillus sp.) at 25-35 DEG C by using a skimmed milk culture medium, shake culturing for 24-120 hours to obtain fermentation broth, centrifuging the fermentation broth and extracting the supernatant to obtain the directed vat set chymosin preparation. According to the preparation method, the skimmed milk is innovatively used as a base material for fermentation, since being a milk product as well, the obtained chymosin can be directly applied to the preparation process of cheese, compared with the traditional chymosin preparation method, the method is used for greatly simplifying the application steps of the chymosin preparation, retaining the chymosin activity to the uttermost and completely avoiding the enzyme activity loss of chymosin in the extraction process, so as to effectively reduce the production and application costs of the chymosin preparation.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a preparation method of a direct-throwing type chymosin preparation and its product and application. Background technique [0002] Rennet is a key enzyme in cheese production, and it plays a very important role in the formation of cheese texture and unique flavor. In the international market, rennet from animals accounts for about 70%, and microorganisms account for 30%. With the continuous development of the cheese industry, rennet from animal sources is far from meeting the production needs. Researchers from various countries are constantly looking for new products. source. At present, it is found that microorganisms that can produce a certain amount of rennet are mainly actinomycetes, bacteria and molds, including actinomycetes Streptomyces, Micromonospora, Actinomyces madura, Rhizopus, Racemosa Mucor, Mucor micromus, Mucor miehei, Phytophthora pombe, Parasitic Intra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/52A23C19/032C12R1/01
CPCA23C19/0326C12N9/6483C12Y304/23004
Inventor 吴正均韩瑨刘振民郭本恒杭锋
Owner BRIGHT DAIRY & FOOD CO LTD
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