Special peptone for producing inosine through fermentation as well as preparation method and application of peptone

A technology of peptone and inosine, which is applied in the field of peptone preparation, can solve the problems of high production cost affecting the large-scale production of inosine, different effects of inosine fermentation level, and high requirements for equipment conditions, so as to prolong the synthesis time of inosine and improve the production efficiency of inosine. Yield, the effect of promoting growth and reproduction

Pending Publication Date: 2022-02-18
淄博锦源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of inosine by chemical synthesis requires high equipment conditions, complex process, and limited production; the high production cost of enzymatic hydrolysis affects the large-scale production of inosine; microbial fermentation is currently the main method used to produce inosine
[0004] Peptone is the main raw material of microbial culture medium, which is a complex mixture consisting of various amino acids, peptides, peptone, Composition, different organisms need specific amino acids and peptides, so there are various peptones, and different peptones have different effects on the fermentation level of inosine. So far, there is no special peptone specifically for the fermentation of inosine

Method used

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  • Special peptone for producing inosine through fermentation as well as preparation method and application of peptone

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Effect test

Embodiment 1

[0029] A preparation method for producing inosine-specific peptone by fermentation, comprising the following steps:

[0030] (1) Take fresh fish bones, add water to cook under high temperature and high pressure (the mass ratio of fresh fish bones to water is 1:6), and keep warm for 1 hour under 3 standard atmospheric pressure. Press the bone broth into the storage tank (the tank's own pressure), pass through the oil-water separator, put the bone broth with the oil layer removed into the enzymolysis tank, adjust the pH value to 7, and the temperature is 50 ° C, add minced fish bones with a total weight of 1‰ Protease, 2‰ of aminopeptidase, 1‰ of neutral protease, stirring slowly, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 5 minutes, stirring for 15 minutes and stopping for 10 minutes, stirring for 15 minutes and stopping for 10 minutes, stirring for 15 minutes and stopping for 15 minutes, stirring for 15 minutes and stopping for ...

Embodiment 2

[0035](1) Take fresh fish bones, add water to cook under high temperature and high pressure (the mass ratio of fresh fish bones to water is 1:6), and keep warm for 1 hour under 3 standard atmospheric pressure. Press the bone broth into the storage tank (the tank's own pressure), pass through the oil-water separator, put the bone broth with the oil layer removed into the enzymolysis tank, adjust the pH value to 7.2, and the temperature is 50°C, add minced fish bones with a total weight of 1‰ Protease, 2‰ of aminopeptidase, 1‰ of neutral protease, stirring slowly, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 5 minutes, stirring for 15 minutes and stopping for 10 minutes, stirring for 15 minutes and stopping for 10 minutes, stirring for 15 minutes and stopping for 15 minutes, stirring for 15 minutes and stopping for 15 minutes. After the enzymatic hydrolysis, add 500mL of acetic acid, then adjust the pH to 5.2 with hydrochloric acid,...

Embodiment 3

[0040] (1) Take fresh fish bones, add water to cook under high temperature and high pressure (the mass ratio of fresh fish bones to water is 1:6), and keep warm for 1 hour under 3 standard atmospheric pressure. Press the bone broth into the storage tank (the tank's own pressure), pass through the oil-water separator, put the bone broth with the oil layer removed into the enzymolysis tank, adjust the pH value to 7.4, and the temperature is 45°C, add minced fish bones with a total weight of 1‰ Protease, 2‰ of aminopeptidase, 1‰ of neutral protease, stirring slowly, stirring for 10 minutes and stopping for 5 minutes, stirring for 10 minutes and stopping for 5 minutes, stirring for 15 minutes and stopping for 10 minutes, stirring for 15 minutes and stopping for 10 minutes, stirring for 15 minutes and stopping for 15 minutes, stirring for 15 minutes and stopping for 15 minutes. After enzymatic hydrolysis, add 500mL of acetic acid, then adjust the pH to 5.3 with hydrochloric acid, ra...

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Abstract

The invention discloses special peptone for producing inosine through fermentation as well as a preparation method and application of the peptone, belonging to the field of peptone preparation. The preparation method for special peptone used for producing inosine through fermentation comprises the following steps: (1) adding various enzymes into fishbone soup to obtain a concentrated fishbone peptone solution; (2) adding various enzymes into a bovine bone soup to obtain a concentrated bovine bone peptone solution; (3) adding various enzymes into a soybean meal filtrate to obtain a concentrated soybean meal peptone solution; and (4) mixing the above three concentrated solutions in proportion, and conducting drying into powder to obtain the special peptone for fermentation production of inosine. The peptone prepared by the method is reasonable in molecular weight distribution, effectively controls a strain fermentation metabolism speed while promoting mass propagation and growth of strains, prolongs inosine synthesis time, increases inosine yield, and lays an important foundation for large-scale inosine fermentation production.

Description

technical field [0001] The invention relates to the field of peptone preparation, in particular to a special peptone for fermentation production of inosine and its preparation method and application. Background technique [0002] Inosine, also known as inosine, has the molecular formula C 10 h 12 N 4 o 5 , the relative molecular mass is 268.23. Inosine has a very wide application value in the fields of food and medicine. In the field of food, inosine is a delicious taste in food, and its content is often used as one of the characteristic indicators to measure the "freshness" of food; it is a variety of Nutritional freshness aids for seasoning foods such as monosodium glutamate, soy sauce, etc., and also one of the main raw materials for effective freshness enhancers inosinic acid and taste nucleotide disodium in the food industry; in the field of medicine, inosine is a cell Rejuvenating agent, has functions such as stimulating cells and enhancing cell metabolism. It is...

Claims

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Application Information

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IPC IPC(8): C12P21/06C12P19/40
CPCC12P21/06C12P19/40
Inventor 李怀涛李怀深张学艳
Owner 淄博锦源生物科技股份有限公司
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