Process for preparing alpha-arbutin through fermentation
A technology of arbutin and fermentation liquid, which is applied in the direction of fermentation, etc., can solve the problems of low yield of α-arbutin, high price of α-glucosidase, and high cost of α-arbutin, so as to improve the safety of production operations , high output, and the effect of reducing production costs
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Embodiment 1
[0042] (1) Bacteria slant culture
[0043] Inoculate the slant culture medium of Xanthomonas campestris CGMCC NO.1243 strain into the test tube to make the slant strain;
[0044] Wherein the bacterial strain slant culture medium is made up of following components by weight:
[0045] 55 parts of sucrose, 15 parts of peptone, 3 parts of yeast powder, 0.5 parts of magnesium sulfate, 2.0 parts of dipotassium hydrogen phosphate, 2.0 parts of sodium chloride, 15 parts of agar and 1000 parts of water
[0046] The technological conditions for preparing slant strains are pH value 7.0, temperature 30° C., and incubation time 36 hours.
[0047] (2) Inoculation fermentation
[0048] Expand the cultivation of the slant strain as the seed solution;
[0049] Put the seed liquid into the fermenter according to the inoculation amount of 10% to ferment;
[0050] Wherein the seed liquid and the fermented liquid consist of the following components in parts by weight:
[0051] 55 parts of suc...
Embodiment 2
[0062](1) Bacteria slant culture
[0063] Inoculate the slant culture medium of Xanthomonas campestris CGMCC NO.1243 strain into the test tube to make the slant strain;
[0064] Wherein the slant culture medium is made up of following components by weight:
[0065] 45 parts of sucrose, 10 parts of peptone, 2.5 parts of yeast powder, 0.5 parts of magnesium sulfate, 2.0 parts of dipotassium hydrogen phosphate, 2.0 parts of sodium chloride, 15 parts of agar and 1000 parts of water
[0066] The technological conditions for preparing slant strains are pH value 7.5, temperature 30° C., and culture time 24 hours.
[0067] (2) Inoculation fermentation
[0068] Expand the cultivation of the slant strain as the seed solution;
[0069] Insert the seed liquid into the fermenter according to the inoculation amount of 15% to ferment;
[0070] Wherein the seed liquid and the fermented liquid consist of the following components in parts by weight:
[0071] 45 parts of sucrose, 10 parts o...
Embodiment 3
[0082] (1) Bacteria slant culture
[0083] Inoculate the slant culture medium of Xanthomonas campestris CGMCC NO.1243 strain into the test tube to make the slant strain;
[0084] Wherein the slant culture medium is made up of following components by weight:
[0085] 55 parts of sucrose, 10 parts of peptone, 2.0 parts of yeast powder, 0.5 parts of magnesium sulfate, 2.0 parts of dipotassium hydrogen phosphate, 2.0 parts of sodium chloride, 15 parts of agar and 1000 parts of water
[0086] The technological conditions for preparing slant strains are pH value 7.5, temperature 30° C., and cultivation time 36 hours.
[0087] (2) Inoculation fermentation
[0088] Expand the cultivation of the slant strain as the seed solution;
[0089] Insert the seed solution into the fermenter according to the inoculum amount of 12.5% to ferment;
[0090] Wherein the seed liquid and the fermented liquid consist of the following components in parts by weight:
[0091] 55 parts of sucrose, 10...
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