CN1032956A - The strain expanded culture method - Google Patents
The strain expanded culture method Download PDFInfo
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- CN1032956A CN1032956A CN 88106150 CN88106150A CN1032956A CN 1032956 A CN1032956 A CN 1032956A CN 88106150 CN88106150 CN 88106150 CN 88106150 A CN88106150 A CN 88106150A CN 1032956 A CN1032956 A CN 1032956A
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- Prior art keywords
- generation
- fermented product
- inoculation
- enlarged culturing
- strain expanded
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- 238000012136 culture method Methods 0.000 title claims abstract description 31
- 230000001580 bacterial effect Effects 0.000 claims abstract description 29
- 238000012258 culturing Methods 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 238000011081 inoculation Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 244000061458 Solanum melongena Species 0.000 claims abstract description 8
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 3
- 235000021419 vinegar Nutrition 0.000 claims abstract description 3
- 239000000052 vinegar Substances 0.000 claims abstract description 3
- 235000014101 wine Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 229910000838 Al alloy Inorganic materials 0.000 claims description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- 229910000881 Cu alloy Inorganic materials 0.000 claims description 2
- 229910001080 W alloy Inorganic materials 0.000 claims description 2
- 229910045601 alloy Inorganic materials 0.000 claims description 2
- 239000000956 alloy Substances 0.000 claims description 2
- 239000010949 copper Substances 0.000 claims description 2
- 239000011159 matrix material Substances 0.000 claims description 2
- 239000007769 metal material Substances 0.000 claims description 2
- 229920003023 plastic Polymers 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 2
- 239000000356 contaminant Substances 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The strain expanded culture method belongs to the zymotechnique technical field.Replace glassware and inoculating needle, ring with culture vessel and inoculation spoon, need not plant bent three generations and cultivate, make song with enlarged culturing two pickup kinds; Simplify technology, minimizing living contaminants, minimizing kind of a bent consumption, raising enzyme activity and fermented product and go out rate, reduce cost, increase the benefit.It is characterized in that with eggplant formula or the former bacterium enlarged culturing of a triangular flask generation be second-generation bacterial, be inoculated in the treated fermented product raw material and be made into song.Can produce application in medicine and other solid fermentation goods kojis at soy sauce, vinegar, wine, yeast, fermented feed, solids manufacture zymin, solid fermentation.
Description
The present invention's " strain expanded culture method " belongs to the zymotechnique technical field.
Known to the applicant, the present invention's " strain expanded culture method " is the improvement to spawn culture method in the fermented product koji.At present, the spawn culture method of the koji of fermented product is cultivated, is planted bent three generations bacterium through the triangular flask second-generation bacterial and cultivate all from the former bacterium of a test tube generation, makes bent by inoculation; The present invention has replaced the former bacterium of a test tube generation with eggplant formula bottle or the former bacterium of a triangular flask generation, has replaced triangular flask enlarged culturing second-generation bacterial with the enlarged culturing second-generation bacterial, does not need kind of the cultivation of bent three generations bacterium, makes bent with enlarged culturing second-generation bacterial direct inoculation.Improved and enlarged the used culture vessel of second-generation bacterial.Improved the inoculation utensil, promptly with inoculation bale-out generation of being suitable for the inventive method inoculating needle and transfering loop.Be applicable to the necessary koji requirement of various fermented product technologies.Spawn culture method when the prior art that reference role is arranged is the koji of present various fermented product practical applications.
The present invention's's " strain expanded culture method " purpose is: simplify the spawn culture method of various fermented product kojis, reduce living contaminants; Reduce various fermented products the utensil consumption in the spawn culture process and the bent consumption of kind in the fermenting process when koji, reduce expenses; Improve various fermented products enzyme activity during the fermentation, improve yield rate, reduce cost; Final realization is increased economic efficiency to greatest extent.Of the present invention successfully having reached given the phase purpose.
The present invention's " strain expanded culture method " is to the effect that: accompanying drawing 1 is the processing technology routine schema of strain expanded culture method of the present invention; Accompanying drawing 2 is the processing technology routine schema of existing koji spawn culture method, and accompanying drawing 2 is as the contrast figure to accompanying drawing 1.Being used for the present invention's " strain expanded culture method " of zymotechnique technical field, is the improvement of spawn culture method during to existing various fermented product koji.It is characterized in that: with the former bacterial classification of the generation in eggplant formula bottle or the triangular flask, through after the direct enlarged culturing, cultivating becomes second-generation bacterial; Difference according to various fermented products is determined raw material, presses the specific requirement of the required raw material of concrete fermented product, treats the inoculation use after raw material is handled in advance; Then, the second-generation bacterial of cultivating is inoculated in the raw material of handling by giving requirement earlier; By koji make become bent.The Cheng Qu that is made into is used for the zymotechnique of fermented product; Pre-determined is any fermented product, and just with the zymotechnique of what fermented product, present method can be used for the zymotechnique of various fermented products.The feature of strain expanded culture method of the present invention also is: with eggplant formula bottle or the former bacterium of a triangular flask generation and replaced the existing former bacterium of a test tube generation; Replaced existing triangular flask enlarged culturing second-generation bacterial with the enlarged culturing second-generation bacterial; Do not need kind of the cultivation of bent three generations bacterium; Directly inoculate and koji with the enlarged culturing second-generation bacterial.The used substratum of second-generation bacterial of eggplant formula bottle or former bacterium of a triangular flask generation and enlarged culturing, different with the difference of fermented product, that is to say, decide with the kind of fermented product.The needed temperature of enlarged culturing second-generation bacterial will be controlled between 25 ℃ to 40 ℃, and the needed time will be controlled between one day to seven days.The employed culture vessel of enlarged culturing second-generation bacterial is a rectangular parallelepiped, or is square, or is rhombohedron, or is multiple edge body, or is Cylinder; The first half of culture vessel has ventilating pit or does not have ventilating pit; The subsidiary lid that corresponding specification shape is arranged of culture vessel; Culture vessel and its corresponding lid are wooden or food is made with paper or matrix material with alloy or food with plastics or stainless steel or food.From generation bacterium through second-generation bacterial each operation to inoculation, when inoculation used be not inoculating needle, neither transfering loop, but special inoculation spoon; Inoculation spoon is made with stainless steel or copper or aluminium alloy or tungstenalloy or other metallic substance.The raw material of the fermented product of handling by giving requirement earlier to be inoculated, different with the difference of fermented product, its treatment process is also different with the difference of this fermented product.Inoculum size in seeded process, different with the difference of fermented product, promptly determine inoculum size with the kind of fermented product.Spawn culture method in the medicine that the present invention is applicable to soy sauce, vinegar, wine, yeast fermentation feed, solids manufacture zymin, produce with the zymotechnique solid culture and the fermented product koji of other various solids manufacture bacterial classifications is applicable to its fermented product technology.At the those of ordinary skill of zymotechnique technical field, operate according to the processing technology routine flow process of accompanying drawing 1 and above-mentioned narration each operation, each conditional request, all can implement strain expanded culture method of the present invention.
Advantage and positively effect that the present invention's " strain expanded culture method " is compared with prior art had are: simplified the spawn culture method of various fermented products in yeast making process, because the present invention is convenient to grasp and control, thereby significantly reduced the pollution of assorted bacterium.Substituted glassware, tub and other utensils of current methods with culture vessel of the present invention, culture vessel can be reused, and has reduced the culture vessel consumption, has stopped the fragmentation of glassware; Because the raising of spawn culture quality in koji is planted bent consumption thereby reduced; Like this, effectively reduced expenses.Because the raising of spawn culture quality has improved fermented product enzyme activity during the fermentation, thereby has also effectively improved the yield rate of product in koji, has reduced cost.By implementing the present invention, can increase economic efficiency.
The applicant thinks: realize that best way of the present invention is the processing technology routine flow process according to accompanying drawing 1, operate according to main contents of the present invention and above-mentioned requirement to each operation, each conditional statement.
Most preferred embodiment: the applicant has made culture vessel and inoculation spoon by oneself, processing technology routine flow process by accompanying drawing 1 of the present invention, by main contents of the present invention and above-mentioned requirement to each operation, each condition, in the koji of soy sauce goods, carry out the repeatedly enforcement of strain expanded culture method, all produced ideal soy sauce Cheng Qu.And use this soy sauce Cheng Qu and ferment, produced the quality sauce product higher than former method yield rate.In implementing process of the present invention.Through each relevant data is measured, use the present invention than being: produce employed bacterial classification spore count and bring up to 10,000,000,000 by 6,000,000,000 of every gram butts with its effect of original method, proteinase activity is brought up to eight kilounits by six kilounits, assorted bacterium sum is reduced to 500/gram by 100,000,000/gram, plants bent consumption and is reduced to 1 kilogram by 3 kilograms of every metric ton raw materials; With carrying out the soy sauce yield rate of sauce fermentation after the koji of the present invention than former method, go out 600 kilograms in secondary soy sauce promulgated by the ministries or commissions of the Central Government by per hundred kilograms of dregs of beans raw materials and rise to 650 kilograms, not only physical and chemical index is basic identical, and sauce fragrance and ester fragrance assails the nostrils, glossy, solid colour, haze-free and infuse clearly.Like this, press annual 300 of applicant and produce 0.75 ten thousand jin of calculating of day, day charging capacity, carry out enlarged culturing second-generation bacterial and replace trilateral enlarged culturing second-generation bacterial with culture vessel every year, can reduce expenses 1.2 ten thousand yuan; Reduce glassware and reduce 0.7 ten thousand yuan of every spendings; Reduce kind of a bent consumption and can save 1.8 ten thousand yuan; Can increase economic efficiency by raising soy sauce yield rate is 16.9 ten thousand yuan; Only these several, can obtain more than 20 ten thousand yuan of economic benefits every year.
Claims (9)
1, a kind of strain expanded culture method that is used for the zymotechnique technical field is characterized in that: with the former bacterium of the generation in eggplant formula bottle or the triangular flask.Become second-generation bacterial through direct enlarged culturing, inoculate, make by koji and become song in that inoculation fermentation becomes in the raw material of goods through treating of handling by giving requirements earlier, be used for the zymotechnique of various fermented products.
2, strain expanded culture method according to claim 1, it is characterized in that: with eggplant formula bottle or the former bacterium of a triangular flask generation and replaced the former bacterium of a test tube generation, replaced triangular flask enlarged culturing second-generation bacterial with the enlarged culturing second-generation bacterial, do not need kind of the cultivation of bent three generations bacterium, with enlarged culturing second-generation bacterial direct inoculation.
3, according to claim 1,2 described strain expanded culture methods, it is characterized in that: the used substratum of second-generation bacterial of eggplant formula bottle or former bacterium of a triangular flask generation and enlarged culturing, different with the difference of fermented product, promptly decide with fermented product.
4, according to claim 1,2,3 described strain expanded culture methods, it is characterized in that: the required temperature of enlarged culturing second-generation bacterial is 25 ℃ to 40 ℃, and the required time is one day to seven days.
5, according to claim 1,2,3,4 described strain expanded culture methods, it is characterized in that: the used culture vessel of enlarged culturing second-generation bacterial is rectangular parallelepiped or square or rhombohedron or multiple edge body or Cylinder, the first half of culture vessel has ventilating pit or does not have ventilating pit, culture vessel is with the lid of corresponding specification shape, and culture vessel and corresponding lid thereof are made with matrix material with paper or food with alloy or food with plastics or stainless steel or food for wooden or food.
6, according to claim 1,2,3,4,5 described strain expanded culture methods, it is characterized in that: from generation bacterium through second-generation bacterial to the inoculation each operation, when inoculation used be not inoculating needle, neither transfering loop, but inoculation spoon, the inoculation spoon is made with stainless steel or copper or aluminium alloy or tungstenalloy or other metallic substance.
7, according to claim 1,2,3,4,5,6 described strain expanded culture methods, it is characterized in that: the raw material of handling by giving requirement earlier for the treatment of the inoculation fermentation goods, different with the difference of fermented product, its treatment process is also different with the difference of fermented product.
8, according to claim 1,2,3,4,5,6,7 described strain expanded culture methods, it is characterized in that: the inoculum size in the inoculation operation, different with the difference of fermented product, promptly determine inoculum size with the kind of fermented product.
9, according to claim 1,2,3,4,5,6,7,8 described strain expanded culture methods, it is characterized in that: be applicable to the spawn culture method in the fermented product koji of medicine that soy sauce, vinegar, wine, enzyme mother, fermented feed, solids manufacture zymin, solid fermentation are produced and other solids manufacture bacterial classifications, be applicable to its fermented product technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88106150 CN1032956A (en) | 1988-08-24 | 1988-08-24 | The strain expanded culture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88106150 CN1032956A (en) | 1988-08-24 | 1988-08-24 | The strain expanded culture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1032956A true CN1032956A (en) | 1989-05-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88106150 Pending CN1032956A (en) | 1988-08-24 | 1988-08-24 | The strain expanded culture method |
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| Country | Link |
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| CN (1) | CN1032956A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326994B (en) * | 2008-07-31 | 2012-09-05 | 佛山市海天调味食品股份有限公司 | Method for preventing and treating blue mold contamination in starter propagation of sauce |
| CN105558512A (en) * | 2014-11-05 | 2016-05-11 | 上海鼎丰酿造食品有限公司 | Strain culturing method |
| CN112725306A (en) * | 2021-01-13 | 2021-04-30 | 云南师范大学 | Inulase mutant MutY119T with changed thermal salinity and application thereof |
| CN112813052A (en) * | 2021-01-13 | 2021-05-18 | 云南师范大学 | Exoinulase mutant MutDP121ET6 with improved low-temperature activity |
| CN112813053A (en) * | 2021-01-13 | 2021-05-18 | 云南师范大学 | Inulase mutant MutY119H and preparation method thereof |
-
1988
- 1988-08-24 CN CN 88106150 patent/CN1032956A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326994B (en) * | 2008-07-31 | 2012-09-05 | 佛山市海天调味食品股份有限公司 | Method for preventing and treating blue mold contamination in starter propagation of sauce |
| CN105558512A (en) * | 2014-11-05 | 2016-05-11 | 上海鼎丰酿造食品有限公司 | Strain culturing method |
| CN112725306A (en) * | 2021-01-13 | 2021-04-30 | 云南师范大学 | Inulase mutant MutY119T with changed thermal salinity and application thereof |
| CN112813052A (en) * | 2021-01-13 | 2021-05-18 | 云南师范大学 | Exoinulase mutant MutDP121ET6 with improved low-temperature activity |
| CN112813053A (en) * | 2021-01-13 | 2021-05-18 | 云南师范大学 | Inulase mutant MutY119H and preparation method thereof |
| CN112813053B (en) * | 2021-01-13 | 2022-06-24 | 云南师范大学 | Inulase mutant MutY119H and preparation method thereof |
| CN112813052B (en) * | 2021-01-13 | 2022-08-26 | 云南师范大学 | Exo-inulase mutant MutDP121ET6 with improved low-temperature activity |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
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