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Sphingomonas azotifigens and application in preparation of gellan gum

The technology of sphingomonas and gellan gum is applied to nitrogen-fixing sphingomonas and the application field in the preparation of gellan gum, and can solve the problems of yellow color of fermentation product, high production cost, and specification of gellan gum. less problems

Active Publication Date: 2018-02-09
河北沣川生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As far as the applicant knows, domestic gellan gum manufacturers have a small production scale and produce fewer gellan gum specifications, and the following problems still exist in industrial production: First, the fermentation yield is low, generally not exceeding 20g / L
The second is that the color of the fermentation product is yellow. After the extraction, the material needs to be eluted with an organic solvent or treated with a decolorizer to ensure the whiteness of the product, which directly leads to higher production costs and complications in the subsequent treatment process; if the product color is yellow, When adding and using, it affects the color of the applied substance. The defects in the above-mentioned existing processes limit the development of the domestic gellan gum industry to a certain extent.
In the above-mentioned prior art, because the fermented liquid is yellow, it needs to rinse and decolorize (gellan gum) with ethanol in the process, and the production cost is high. Same, the use of ethanol has affected the safety in production

Method used

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  • Sphingomonas azotifigens and application in preparation of gellan gum
  • Sphingomonas azotifigens and application in preparation of gellan gum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] The strains in this example are as described above.

[0067] Apply the nitrogen-fixing sphingomonas Sphingomonas azotifigens CGMCC No.14239 to adopt the following process steps when preparing gellan gum:

[0068] A. Inoculate Sphingomonas azotifigens CGMCC No.14239 into a fermentation medium containing carbon source, nitrogen source and necessary nutrients after sterilization;

[0069] B, control the pH and temperature of the fermentation medium, carry out aerated fermentation to prepare fermented liquid;

[0070] C. When the viscosity of the fermentation broth no longer increases or the fermentation period is less than or equal to 50 hours, the fermentation ends;

[0071] D, carry out post-extraction to the fermented liquid made in step C to make gellan gum.

[0072] Since the above-mentioned post-extraction step belongs to the existing conventional technology, the applicant will not repeat the process and process parameters involved here.

[0073] The temperature c...

Embodiment 2

[0095] Fermentation medium in steps A and B is made up of the following raw materials of mass percentage:

[0096] Sucrose 3.5%; fish peptone 0.2%; dipotassium hydrogen phosphate 0.15%; potassium dihydrogen phosphate 0.2%; anhydrous magnesium sulfate 0.08%; the balance is sterile water; pH=7.5-8.0.

[0097] In the described step A, after expanding the cultivation of Sphingomonas azotifigens CGMCCNo.14239, the seed liquid is inoculated in the sterilized fermentation medium according to the seed liquid: fermentation medium=12% inoculation amount .

[0098] The aerated fermentation process conditions in the step B are as follows:

[0099] Within 10 hours: temperature 36°C, pressure 0.05MPa, pH=7.0-7.5, ventilation volume 0.3vvm;

[0100] 11-20 hours: temperature 36°C, pressure 0.05MPa, pH=7.0-7.5, ventilation volume 0.4vvm;

[0101] 21-30 hours: temperature 36°C, pressure 0.05MPa, pH=7.0-7.5, ventilation rate 0.5vvm; 21-25 hours, add sterile water with a mass percentage of 1.0...

Embodiment 3

[0111] Fermentation medium in steps A and B is made up of the following raw materials of mass percentage:

[0112] Sucrose 3.2%; fish peptone 0.15%; dipotassium hydrogen phosphate 0.13%; potassium dihydrogen phosphate 0.15%; anhydrous magnesium sulfate 0.07%; the balance is sterile water; pH=7.5-8.0.

[0113] In the step A, after expanding the cultivation of Sphingomonas azotifigens CGMCCNo.14239, the seed liquid is inoculated in the sterilized fermentation medium according to the seed liquid: fermentation medium=10% inoculation amount .

[0114] The aerated fermentation process conditions in the step B are as follows:

[0115] Within 10 hours: temperature 34°C, pressure 0.04MPa, pH=7.0-7.5, ventilation volume 0.25vvm;

[0116] 11-20 hours: temperature 34°C, pressure 0.04MPa, pH=7.0-7.5, ventilation volume 0.35vvm;

[0117] 21-30 hours: temperature 34°C, pressure 0.04MPa, pH=7.0-7.5, ventilation rate 0.45vvm; 21-25 hours, add sterile water with a mass percentage of 1.0%-1.5...

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Abstract

The invention belongs to microbial fermentation and particularly relates to sphingomonas azotifigens and an application in preparation of gellan gum. The application comprises the following process steps: a sterilized fermentation culture medium containing a carbon source, a nitrogen source and essential nutritional substances is inoculated with sphingomonas azotifigens CGMCC No.14239; the pH andtemperature of a culture solution are adjusted, and ventilated stirring fermentation is performed; when the viscosity of the culture solution does not increase or the fermentation cycle is smaller than or equal to 50 h, fermentation ends. The technical problems that the gellan gum whiteness is low, follow-up decolorization treatment is required and the process yield is low in the prior art are solved, and the prepared gellan gum product has the advantages of good whiteness, high process yield and the like.

Description

technical field [0001] The invention belongs to microbial fermentation, in particular to a nitrogen-fixing sphingomonas and its application in preparing gellan gum. Background technique [0002] Gellan gum is another new microbial exopolysaccharide after xanthan gum, and its gel performance is superior to that of xanthan gum. Gellan gum is a high-molecular sugar compound composed of four sugar molecules, D-glucose, D-glucuronic acid, D-glucose, and L-rhamnose, connected by glycosidic bonds. Gellan gum is off-white powder, odorless and tasteless, without special taste and smell. It has good heat and acid resistance and high stability to enzymes. It is insoluble in non-polar organic solvents and cold water, but it can be dispersed in water with a little stirring, and it can be dissolved into a transparent solution when heated, and a transparent and firm gel can be formed after cooling. The traditional production process is to use Pseudomonas elodea (Pseudomonas elodea) unde...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P19/04C12R1/01
CPCC12N1/20C12P19/04C12N1/205C12R2001/01
Inventor 安志勇张少华杨晓民刘学珍林宏博靳晓伟
Owner 河北沣川生物科技有限公司
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