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Improved method for preparing Dingyou glue from Sphingomonas sp.

A technology of sphingomonas and diutan gum, which is applied in the field of microbial fermentation, can solve the problems of low shear performance value, poor salt tolerance of diutan gum, difficult extraction of fermentation liquid, etc., and achieve salt resistance and rheology Improve performance, improve salt resistance and rheological properties, improve safety and product whiteness

Active Publication Date: 2019-08-02
HEBEI XINHE BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Diyou gum product prepared by the existing production process has poor salt resistance and poor rheological properties
[0004] The invention patent with the patent number 201410541800.4 discloses a sphingomonas bacterium and a method of using it to prepare the fermented broth of Dingyou gum. The method uses waste molasses, corn hydrolyzate and soybean meal hydrolyzate as carbon and nitrogen sources , the main technical idea is to prepare the fermented gum by adopting technical measures such as cultivating temperature 30-35°C, adding dilute hydrogen peroxide to increase dissolved oxygen, adding concentrated ammonia water to adjust the pH value, etc. There is good temperature resistance, but the Diyou gum prepared by this method has poor salt resistance, and the reading value of 1ppb3rpm in artificial seawater is lower than 25; the rheological property is poor, the n value of the epidemic index is high, the shear performance value is low, and the k value is lower than 8.0, low dynamic shear force and static shear force; at the same time, there are problems such as difficult extraction of fermentation liquid and dark appearance of finished product

Method used

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  • Improved method for preparing Dingyou glue from Sphingomonas sp.
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  • Improved method for preparing Dingyou glue from Sphingomonas sp.

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Effect test

Embodiment 1

[0076] The improved method of producing diyou gum by using Sphingomonas is to inoculate Sphingomonas (SpH value ingomonas sp.) CGMCC No.9531 to the culture after sterilization and contain carbon source and nitrogen source In the liquid, the pH value of the culture liquid is adjusted to carry out ventilation and stirring fermentation, and the fermented liquid after the fermentation is pretreated and extracted to obtain Diyou gum; the following process conditions are also included:

[0077] A. In the culture medium, starch is used as the carbon source, corn steep liquor and ammonium salt are used as the nitrogen source, and the carbon-to-nitrogen ratio in the culture medium is 20:1;

[0078] B. The inoculum size in the aeration and stirring fermentation is 10%; the temperature is 32° C., and the pH value=7.5;

[0079] C. The conditions for pretreatment of the fermented liquid after the fermentation is as follows: adjust the pH value of the fermented liquid to 5.5 and react for 2...

Embodiment 2

[0089] The difference between this embodiment and embodiment 1 is:

[0090] Fermentation and post-extraction also include the following process conditions:

[0091] A. In the culture medium, corn sugar is used as the carbon source, corn gluten powder and nitrate are used as the nitrogen source, and the carbon-nitrogen ratio in the culture medium is 10:1;

[0092] B. The inoculum size in the aeration and stirring fermentation is 8%; the temperature is 30° C., and the pH value=7.0;

[0093] C. The conditions for pretreatment of the fermented broth after the fermentation is as follows: adjust the pH value of the fermented broth to 4.5 and react for 1 hour, and then maintain it at a temperature of 60° C. for 1 hour.

[0094] The fermented broth after the fermentation in the step C is adjusted to pH = 4.5 with 7% hydrochloric acid or 10% chloroacetic acid by mass percentage.

[0095] The added amount of the carbon source is 5% of the mass of the culture solution; the added amount...

Embodiment 3

[0102] The difference between this embodiment and embodiment 1 is:

[0103] Fermentation and post-extraction also include the following process conditions:

[0104] A. In the culture medium, sucrose is used as the carbon source, peanut cake powder, cottonseed powder, and ammonium salt are used as the nitrogen source, and the carbon-nitrogen ratio in the culture medium is 5:1;

[0105] B. The inoculum size in the aeration and stirring fermentation is 5%; the temperature is 28° C., and the pH value=6.5;

[0106] C. The conditions for pretreatment of the fermentation broth after the fermentation is as follows: adjust the pH value of the fermentation broth to 3.5 and react for 0.5 hours, and then maintain the temperature at 50° C. for 0.5 hours.

[0107] The fermented broth after the fermentation in the step C is adjusted to pH=3.5 with 3% hydrochloric acid or 8% chloroacetic acid by mass percent.

[0108] The added amount of the carbon source is 3% of the mass of the culture so...

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Abstract

The invention relates to microbial fermentation, in particular to an improved method for preparing Dingyou glue from Sphingomonas sp. The method comprises the following steps that: sterilized cultureliquid containing carbon sources and nitrogen sources is inoculated with Sphingomonas sp. CGMCC No. 9531; the pH value of the culture liquid is regulated for ventilation and stirring fermentation; after the fermentation is finished, fermentation liquid is pretreated and extracted to obtain the Dingyou glue; in the fermentation process, the technological means of controlling the inoculation quantity and the pH value, regulating the carbon nitrogen ratio and the like are used; in the extraction process, the technological means of using the fermentation liquid for adjusting the pH value, raisingthe temperature and the like are used. The method solves the technical problems of poor salt tolerance, poor rheological property and the like of products in the prior art, and has the advantages of good salt tolerance and good rheological property of the Dingyou glue, high product whiteness, low production cost, high production safety and the like.

Description

technical field [0001] The invention relates to microbial fermentation, in particular to an improved method for preparing diyou gum by using sphingomonas bacteria. Background technique [0002] Diyou gum is another generation of industrial-grade microbial polysaccharide with excellent performance after xanthan gum and Wenlun gum. It is a water-soluble biopolymer produced by microbial fermentation. It has excellent thickening properties, pseudoplasticity, high temperature resistance, high salt and a wide range of pH adaptability. It can be widely used in petroleum, cement and other industries, and has broad application prospects. [0003] Dingyou gum is produced by aerobic fermentation at a certain temperature and a certain pH value range by inoculating Sphingomonas bacteria on a medium containing carbon sources, nitrogen sources, inorganic salts, etc. The Diyou gum product prepared by the existing production process has poor salt tolerance and poor rheological properties. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04C12R1/01
CPCC12P19/04
Inventor 张禹张国沛张少华贾敬敏
Owner HEBEI XINHE BIOCHEM
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