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Active strain of high-activity saccharifying enzyme, enzyme preparation, and their preparation method and use

A technology of high saccharification enzyme activity and high saccharification enzyme activity bran is applied in the field of saccharification enzymes, and can solve the problems of low success rate, unpleasant moldy and rotten coloring, and large workload.

Active Publication Date: 2007-05-30
长治市金泽生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The two enzyme activity units are quite different, resulting in conceptual confusion and misuse, and some literature reports even have contradictory results
[0005] 2. Due to the time-consuming process of strain selection, heavy workload, poor orientation and low success rate, the human, financial and energy investment in this research has become less and less in recent years.
[0008] However, whether it is a saccharifying enzyme preparation prepared by liquid fermentation or solid-state fermentation, the main problem at present is that the saccharifying enzyme activity of the production strain is not high, especially when producing solid saccharifying enzyme preparations, it will produce an unpleasant musty smell and a large amount of pigment , seriously affecting the application of homomorphic glucoamylase preparations

Method used

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  • Active strain of high-activity saccharifying enzyme, enzyme preparation, and their preparation method and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 Aspergillus niger IN7-31 and starting bacterium Aspergillus niger As3.4309 production trait comparison

[0039] 1. Strains

[0040] Aspergillus niger IN7-31, Aspergillus niger As3.4309

[0041] 2. Medium

[0042] Incline medium: Potato medium (PDA), sterilized at 121°C for 20 minutes.

[0043] Bran seed culture medium: bran: water = 1:1, 10 g of culture medium was dispensed into a 150 mL Erlenmeyer flask, sealed with 8 layers of gauze, and sterilized at 121° C. for 90 min.

[0044] Bran culture medium: bran: water = 1:1, 1000mL porcelain jars were filled with 200g medium, sealed with cotton gauze, and sterilized at 121°C for 120min.

[0045] 3. Preparation of high-glucoamylase enzymatically active bran koji

[0046] Preparation of seed culture: Aspergillus niger strains IN7-31 and As3.4309 that had been activated twice on the slant were inoculated in the bran seed medium with a certain inoculum amount, and cultured at 28°C for 72 hours to obtain product...

Embodiment 2

[0050] Embodiment 2 High glucoamylase enzymatically active bran yeast production 1

[0051] 1. Bran Medium

[0052] Bran: cornstarch: water = 100:4:100,

[0053] 2. Preparation of high-glucoamylase enzymatically active bran yeast

[0054] The Aspergillus niger strain IN7-31, which had been subcultured and activated twice on the slant, was inoculated in the bran seed medium with a certain inoculum amount, and cultured at 28°C for 72 hours to obtain the production strains. Inoculate the IN7-31 production strain on the bran medium with 10% inoculum, place it in a culture room at 28°C, and cultivate it with ventilation from the false bottom of the cylinder. The ventilation rate is 1:0.5. And the ventilation rate was increased to 1:1. After 70 hours, the cultivation was stopped, and samples were taken to measure the activity of glucoamylase.

[0055] 3. Results

[0056] The enzymatic activity of IN7-31 gluten koji glucoamylase is 7540 units / g koji powder (equivalent to 125918 u...

Embodiment 3

[0057] Embodiment 3 High glucoamylase enzymatically active bran yeast production 2

[0058] 1. Bran Medium

[0059] Bran: Ammonium Sulfate: Potassium Dihydrogen Phosphate: Corn Starch: Water, =100:0.5:0.3:3:120

[0060] 2. Preparation of high-glucoamylase enzymatically active bran yeast

[0061] The preparation of the production strain is the same as in Example 2.

[0062] Inoculate the IN7-31 production strain on the bran medium with 5% inoculum amount, place it in a culture room at 30°C, and cultivate it with ventilation from the false bottom of the cylinder. The ventilation rate is 1:0.5. And increase the ventilation rate to 1:1. After 90 hours, the culture was stopped, and samples were taken to measure the activity of glucoamylase.

[0063] 3. Results

[0064] The enzyme activity of IN7-31 gluten glucoamylase was 8539 units / g koji powder (converted to definition 2 and expressed as 142601 units / g koji powder).

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Abstract

The invention discloses a saccharifying enzyme agent and making method and application with reserving number at CGMCC No.1818 for high-saccharifying enzyme aspergillus niger mutant IN7-31, which is characterized by the following: improving starch utilizing rate effectively; establishing new solid and liquid ferment method to produce saccharifying enzyme agent with enzyme activity at 7000-12000 unit / g (mg / h) as solid saccharifying enzyme agent and 2200-4200 unit / ml as liquid saccharifying enzyme agent.

Description

technical field [0001] The invention relates to an enzyme, which belongs to glucoamylase, in particular to a strain with high glucoamylase activity, an enzyme preparation and a preparation method and application thereof. technical background [0002] Enzyme engineering is an important part of bioengineering, and glucoamylase has always been one of the key directions of enzyme engineering research. At present, the theoretical research of glucoamylase mainly focuses on the polymorphism of enzyme structure, catalytic reaction kinetics, enzyme gene and its metabolic regulation, while the applied research still focuses on the breeding of high-activity glucoamylase strains and the immobilization of enzymes. And the promotion and application technology of enzyme preparations. [0003] In terms of the breeding of strains with high activity of glucoamylase and the application technology of enzyme preparations, there has been a research climax in my country, and a number of achieveme...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12R1/685
Inventor 赵良启吕利华梁丽绒武斌
Owner 长治市金泽生物工程有限公司
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