CN104904849A - Preparation process of low-lactose milk - Google Patents
Preparation process of low-lactose milk Download PDFInfo
- Publication number
- CN104904849A CN104904849A CN201510358266.8A CN201510358266A CN104904849A CN 104904849 A CN104904849 A CN 104904849A CN 201510358266 A CN201510358266 A CN 201510358266A CN 104904849 A CN104904849 A CN 104904849A
- Authority
- CN
- China
- Prior art keywords
- lactase
- milk
- lactose
- low
- hydrolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses a preparation process of low-lactose milk, and belongs to the biotechnical field. The problem that the prior art is high in energy consumption and low in production efficiency is solved. The preparation process of the low-lactose milk comprises the following steps: 1) centrifugally standing the raw milk through a milk standing machine, and pasteurizing for 5 min at 92-95 DEG C; (2) adding high temperature resistant lactase according to proportion, slowly reducing temperature to 60 DEG C, keeping the temperature, stirring for 1-6 hours at a low speed to hydrolysis end point, wherein the lactase is the high temperature resistant lactase prepared through the fermentation of aspergillus candidus or pichia pastoris; (3) 10 min before the hydrolysis end point, adding an anti-browning agent; and (4) pasteurizing or instantly sterilizing at super-high temperature, sterilely filling. Compared with the tradition process, the process time can be shortened, the energy consumption is reduced, and the production efficiency and the product quality are improved through the adoption of the preparation process disclosed by the invention.
Description
Technical field
The invention belongs to biological technical field, relate to milk, be specifically related to a kind of preparation technology of low-lactose milk.
Background technology
Lactose is a kind of disaccharides be made up of glucose and galactolipin, is the carrier of mineral composition, can promotes the absorption of mineral matter element, in addition in whole milk about 30% heat, in skim milk, the heat of 60% is also provided by lactose.The degraded of lactose must rely on the lactase in enteron aisle, for the crowd of lactose intolerance, cannot complete degraded and the absorption of lactose owing to lacking lactase.For the lactose that can not degrade, fermentation and acid aerogenesis will be carried out by enteric microorganism as carbon compound, thus cause gastrointestinal disorder, and cause the loss of valuable protein and mineral matter.In addition, due to lactose malabsorption, the absorption to mineral matter elements such as iron, zinc, calcium in cow's milk can also be had influence on.
Research shows, the symptom of the calcareous loss of mineral matter element also can occur lactose-intolerant person, and the osteoporosis of this and Rickets and adult has relation.Therefore, utilize lactase to be hydrolyzed to the lactose in milk to have very important significance, not only can improve the nutritive value of milk, improve the taste of milk, the generation of lactose intolerance can also be avoided, improve people's digesting and absorbing the nutriment such as proteins,vitamins,minerals and carbohydrate in milk, benefit healthy.Preparation technology's flow process of current low-lactose milk is: raw milk → centrifugal clean breast → pasteurize → cooling enzyme-added hydrolyzes lactose → endpoint detection → sterilization filling.Lactase operative temperature commercially available is at present generally at about 35 DEG C, because this temperature is the optimum temperature of growth of microorganism, microorganism ruining milk quality in milk, generally low temperature hydrolysis is adopted in production, namely 4-6 DEG C is hydrolyzed more than 20 hours, this low-lactose milk preparation technology expends time in length, and the energy consumption maintaining low temperature is high, and production efficiency is low.
In order to solve the problem that energy consumption is high, production efficiency is low existed when prior art prepares low-lactose milk, the present invention have developed a kind of novel preparation process of low-lactose milk.
Summary of the invention
The present invention is the problem that energy consumption is high, production efficiency is low existed to solve prior art, and provides a kind of preparation technology of low-lactose milk, the object of enhance productivity to reach, reduce production time and energy consumption.
The present invention is achieved by the following technical solutions:
A preparation technology for low-lactose milk, step is:
(1) by raw milk after the centrifugal quiet breast of quiet newborn machine, 92-95 DEG C of pasteurize 5 minutes;
(2) add thermostable lactase in proportion, slow cooling to 60 DEG C, insulation stirring at low speed 1-6 is little of hydrolysis terminal, and wherein said lactase is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared;
(3) be hydrolyzed terminal and terminate first 10 minutes, add anti-enzymatic regent;
(4) bus sterilization or ultra high temperature short time sterilization, sterile filling.
Further, the lactase added in step (2) is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared, and comprises the amino acid sequence shown in SEQID NO:1.
Further, described lactase adding proportion is 5000U-15000U/L cow's milk, lactase addition is hydrolyzed 6 hours when being 5000U/L, lactase addition is hydrolyzed 2 hours when being 10000U/L, lactase addition is hydrolyzed 1 hour when being 15000U/L, and hydrolysis terminal is lactose hydrolysis ratio >=70%.
Raw milk of the present invention can add lactase immediately after bus sterilization, and temperature-fall period is hydrolytic process, and hydrolysis temperature is high, wherein along with the difference of the addition of lactase, hydrolysis time is also distinguished to some extent, can effective hydrolyzes lactose, and process energy consumption is low, the time is short.Wherein the lactose hydrolysis ratio of different lactase addition hydrolysis different time is as shown in table 1,
Table 1
In order to verify effect of the present invention, carry out following experiment:
One, experiment material
Raw milk is full-cream fresh milk, and lactose content is 4.8-5.0%; Lactase is the recombination high temperature-resistant lactase adopting pichia pastoris gene engineering bacterial strain fermentation standby, vigor is 20000U/ml, enzyme is lived and is defined as: under pH 5.2,60 DEG C of conditions, every 1 min decomposition o-nitrophenol-β-D galactoside (ONPG) generates the enzyme amount needed for 1 μm of ol ortho-nitrophenol (ONP), is 1U; Lactose, glucose, galactolipin reference substance are AG purity; Acetonitrile is chromatographic grade purity.
Two, the hydrolysis of fresh cow milk
The every 100ml of fresh cow milk divides and is filled in the triangular flask of 500ml, adopt 95 DEG C of bus sterilization 5min altogether, aseptically, by the fluid milk carbohydrase of 20000U/ml by 0 U/L, 5000 U/L(adding proportions 0.25 ‰), 10000 U/L(adding proportions 0.5 ‰), 15000 U/L(adding proportions 0.75 ‰) ratio add thermostable lactase, start hydrolysis, at 30 min, 60 min, 120 min, 180 min, the different time sampling of 360 min, carry out the mensuration of relevant parameter, high pressure lipuid chromatography (HPLC) (HPLC) measures the lactose content of milk sample, calculate lactose hydrolysis ratio, the sample determination acidity that percent hydrolysis is greater than 70%, microbe colony sum and coliform.
Three, the preparation of lactose titer
The preparation of lactose titer: the lactose standard specimen 0,20,40,60,80,100 mg taking dry 2h in (94 ± 2) DEG C baking oven, acetonitrile is settled to 10ml, is made into 0, and 2,4,6,8,10 mg/mL lactose titers are for subsequent use.
Four, the process of sample
Sample takes 2.5 g(and is accurate to 0.1 mg) be dissolved in 15 mL, 50 ~ 60 DEG C of water, sonic oscillation 10 min, is settled to 50ml with acetonitrile, leave standstill after several minutes and filter, get 5.0 mL and filter, be settled to 10ml with acetonitrile, 0.45 μm of membrane filtration, is 25mg/ml sample treatment liquid, for subsequent use.
Five, the mensuration of lactose content
High pressure lipuid chromatography (HPLC) (HPLC) is adopted to measure the lactose content of milk sample, HPLC testing conditions: chromatographic column (Agilent ZORBAX, NH2,4.6 mm × 250 mm, 5 μm), with 70% acetonitrile for mobile phase, flow velocity is 1 mL/min, column temperature 35 DEG C, sample size 10 μ L.Differential refraction detector condition: temperature is 35 DEG C.Fig. 1,2,3,4 is respectively lactose hydrolysis 2 hours HPLC analysis charts of different lactase addition, and the size of peak area indicates the content height of sugar.
Lactose hydrolysis ratio=(in lactose content in 1-test article/full-cream fresh milk lactose content) × 100%
The sample lactose content of different lactase adding proportion hydrolysis different time and percent hydrolysis are in table 1.
Six, the mensuration of acidity and microbe colony
The sample determination milk acidometer microbiologic population that percent hydrolysis is greater than 70%: acidity measures according to the pertinent regulations in GB/T5409-1996 and method; Microbe colony sum and coliform measure according to the pertinent regulations in GB4789-1994 and method.Institute's test sample product acidity of this experiment and microorganism species bacterium meet food standard, illustrate that hydrolytic process can not destroy the nutrition of milk in short-term, and high temperature effectively can stop microbial growth.
In sum, the present invention compares traditional handicraft, can shorten the process time, reduces energy consumption, enhances productivity and product quality.
Accompanying drawing explanation
Fig. 1 is that the sample HPLC of lactase addition 0U/L schemes;
Fig. 2 is lactase addition 5000U/L, is hydrolyzed 2 hr sample HPLC and schemes;
Fig. 3 is lactase addition 10000U/L, is hydrolyzed 2 hr sample HPLC and schemes;
Fig. 4 is lactase addition 15000U/L, is hydrolyzed 2 hr sample HPLC and schemes.
Detailed description of the invention
embodiment 1
A preparation technology for low-lactose milk, step is:
(1) by raw milk after the centrifugal quiet breast of quiet newborn machine, 92-95 DEG C of pasteurize 5 minutes;
(2) thermostable lactase is added in proportion, slow cooling to 60 DEG C, insulation stirring at low speed 2 is little of hydrolysis terminal, hydrolysis terminal is lactose hydrolysis ratio >=70%, wherein said lactase is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared, comprise the amino acid sequence shown in SEQID NO:1, addition is 5000U-15000U/L cow's milk;
(3) be hydrolyzed terminal and terminate first 10 minutes, add anti-enzymatic regent;
(4) bus sterilization or ultra high temperature short time sterilization, sterile filling.
Embodiment 2
A preparation technology for low-lactose milk, step is:
(1) by raw milk after the centrifugal quiet breast of quiet newborn machine, 92-95 DEG C of pasteurize 5 minutes;
(2) thermostable lactase is added in proportion, slow cooling to 60 DEG C, insulation stirring at low speed 2 is little of hydrolysis terminal, hydrolysis terminal is lactose hydrolysis ratio >=70%, wherein said lactase is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared, comprise the amino acid sequence shown in SEQID NO:1, addition is 5000U/L, is hydrolyzed 6 hours;
(3) be hydrolyzed terminal and terminate first 10 minutes, add anti-enzymatic regent;
(4) bus sterilization or ultra high temperature short time sterilization, sterile filling.
Embodiment 3
A preparation technology for low-lactose milk, step is:
(1) by raw milk after the centrifugal quiet breast of quiet newborn machine, 92-95 DEG C of pasteurize 5 minutes;
(2) thermostable lactase is added in proportion, slow cooling to 60 DEG C, insulation stirring at low speed 6 is little of hydrolysis terminal, hydrolysis terminal is lactose hydrolysis ratio >=70%, wherein said lactase is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared, comprise the amino acid sequence shown in SEQID NO:1, addition is 10000U/L, is hydrolyzed 2 hours;
(3) be hydrolyzed terminal and terminate first 10 minutes, add anti-enzymatic regent;
(4) bus sterilization or ultra high temperature short time sterilization, sterile filling.
Embodiment 4
A preparation technology for low-lactose milk, step is:
(1) by raw milk after the centrifugal quiet breast of quiet newborn machine, 92-95 DEG C of pasteurize 5 minutes;
(2) thermostable lactase is added in proportion, slow cooling to 60 DEG C, insulation stirring at low speed 4 is little of hydrolysis terminal, hydrolysis terminal is lactose hydrolysis ratio >=70%, wherein said lactase is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared, comprise the amino acid sequence shown in SEQID NO:1, addition is 15000U/L, is hydrolyzed 1 hour;
(3) be hydrolyzed terminal and terminate first 10 minutes, add anti-enzymatic regent;
(4) bus sterilization or ultra high temperature short time sterilization, sterile filling.
Sequence table .txt
SEQUENCE LISTING
<110> Shanxi Enze Bio-technology Co., Ltd.
The preparation technology of a <120> low-lactose milk
<160> 1
<210> 1
<211> 986
<212> PRT
<400> 1
S I K H R L N G F T I L E H P D P A K R D L L Q D I V T W D D K S L F I N G E R I M L F S G E V H P F R 52
L P V P S L W L D I F H K I R A L G F N C V S F Y I D W A L L E G K P G D Y R A E G I F A L E P F F D A 104
A K E A G I Y L I A R P G S Y I N A E V S G G G F P G W L Q R V N G T L R S S D E P F L K A T D N Y I A 156
N A A A A V A K A Q I T N G G P V I L Y Q P E N E Y S G G C C G V K Y P D A D Y M Q Y V M D Q A R K A D 208
I V V P F I S N D A S P S G H N A P G S G T G A V D I Y G H D S Y P L G F D C A N P S V W P E G K L P D 260
N F R T L H L E Q S P S T P Y S L L E F Q A G A F D P W G G P G F E K C Y A L V N H E F S R V F Y R N D 312
L S F G V S T F N L Y M T F G G T N W G N L G H P G G Y T S Y D Y G S P I T E T R N V T R E K Y S D I K 364
L L A N F V K A S P S Y L T A T P R N L T T G V Y T D T S D L A V T P L M G D S P G S F F V V R H T D Y 416
S S Q E S T S Y K L K L P T S A G N L T I P Q L E G T L S L N G R D S K I H V V D Y N V S G T N I I Y S 468
T A E V F T W K K F D G N K V L V L Y G G P K E H H E L A I A S K S N V T I I E G S D S G I V S T R K G 520
S S V I I G W D V S S T R R I V Q V G D L R V F L L D R N S A Y N Y W V P E L P T E G T S P G F S T S K 572
T T A S S I I V K A G Y L L R G A H L D G A D L H L T A D F N A T T P I E V I G A P T G A K N L F V N G 624
E K A S H T V D K N G I W S S E V K Y A A P E I K L P G L K D L D W K Y L D T L P E I K S S Y D D S A W 676
V S A D L P K T K N T H R P L D T P T S L Y S S D Y G F H T G Y L I Y R G H F V A N G K E S E F F I R T 728
Q G G S A F G S S V W L N E T Y L G S W T G A D Y A M D G N S T Y K L S Q L E S G K N Y V I T V V I D N 780
L G L D E N W T V G E E T M K N P R G I L S Y K L S G Q D A S A I T W K L T G N L G G E D Y Q D K V R G 832
P L N E G G L Y A E R Q G F H Q P Q P P S E S W E S G S P L E G L S K P G I G F Y T A Q F D L D L P K G 884
W D V P L Y F N F G N N T Q A A R A Q L Y V N G Y Q Y G K F T G N V G P Q T S F P V P E G I L N Y R G T 936
N Y V A L S L W A L E S D G A K L G S F E L S Y T T P V L T G Y G D V E S P E Q P K Y E Q R K G A Y 986
Claims (3)
1. a preparation technology for low-lactose milk, is characterized in that, step is:
(1) by raw milk after the centrifugal quiet breast of quiet newborn machine, 92-95 DEG C of pasteurize 5 minutes;
(2) add thermostable lactase in proportion, slow cooling to 60 DEG C, insulation stirring at low speed 1-6 is little of hydrolysis terminal, and wherein said lactase is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared;
(3) be hydrolyzed terminal and terminate first 10 minutes, add anti-enzymatic regent;
(4) bus sterilization or ultra high temperature short time sterilization, sterile filling.
2. the preparation technology of a kind of low-lactose milk according to claim 1, it is characterized in that, the lactase added in described step (2) is that aspergillus candidus or Pichia pastoris ferment the thermostable lactase prepared, and comprises the amino acid sequence shown in SEQID NO:1.
3. the preparation technology of a kind of low-lactose milk according to claim 1 and 2, it is characterized in that, described lactase adding proportion is 5000U-15000U/L cow's milk, lactase addition is hydrolyzed 6 hours when being 5000U/L, lactase addition is hydrolyzed 2 hours when being 10000U/L, lactase addition is hydrolyzed 1 hour when being 15000U/L, and hydrolysis terminal is lactose hydrolysis ratio >=70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510358266.8A CN104904849A (en) | 2015-06-26 | 2015-06-26 | Preparation process of low-lactose milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510358266.8A CN104904849A (en) | 2015-06-26 | 2015-06-26 | Preparation process of low-lactose milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104904849A true CN104904849A (en) | 2015-09-16 |
Family
ID=54074636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510358266.8A Pending CN104904849A (en) | 2015-06-26 | 2015-06-26 | Preparation process of low-lactose milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104904849A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112514990A (en) * | 2019-09-18 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt and preparation process thereof |
| CN114885982A (en) * | 2022-04-13 | 2022-08-12 | 吉林大学 | Method for preparing high alpha-lactalbumin and low lactose milk |
| CN115462415A (en) * | 2022-09-19 | 2022-12-13 | 甘肃祁牧乳业有限责任公司 | Low-lactose pasteurized fresh milk and preparation method thereof |
| CN115886068A (en) * | 2021-08-23 | 2023-04-04 | 内蒙古伊利实业集团股份有限公司 | Natural sweet milk containing galacto-oligosaccharide and low-sugar or zero-sugar lactobacillus beverage |
| CN115989830A (en) * | 2021-10-20 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | Low lactose high activity protein dairy product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223912A (en) * | 2007-01-15 | 2008-07-23 | 内蒙古伊利实业集团股份有限公司 | Method of preparing low lactose milk |
| CN101228904A (en) * | 2008-02-26 | 2008-07-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-lactose milk and preparation method thereof |
| CN101248816A (en) * | 2008-03-28 | 2008-08-27 | 新希望乳业控股有限公司 | Low lactose pasteurizing sterilizing milk and preparation thereof |
| CN102726522A (en) * | 2012-04-26 | 2012-10-17 | 山东东兴生物科技股份有限公司 | Preparation method of low-lactose pasteurized milk |
-
2015
- 2015-06-26 CN CN201510358266.8A patent/CN104904849A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223912A (en) * | 2007-01-15 | 2008-07-23 | 内蒙古伊利实业集团股份有限公司 | Method of preparing low lactose milk |
| CN101228904A (en) * | 2008-02-26 | 2008-07-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-lactose milk and preparation method thereof |
| CN101248816A (en) * | 2008-03-28 | 2008-08-27 | 新希望乳业控股有限公司 | Low lactose pasteurizing sterilizing milk and preparation thereof |
| CN102726522A (en) * | 2012-04-26 | 2012-10-17 | 山东东兴生物科技股份有限公司 | Preparation method of low-lactose pasteurized milk |
Non-Patent Citations (7)
| Title |
|---|
| ZHANG,W.等: "Accession No.AJ431643.1", 《GENBANK》 * |
| 刘欣: "《食品酶学》", 31 March 2006, 中国轻工业出版社 * |
| 张伟等: "亮白曲霉乳糖酶基因在毕赤酵母中的高效分泌表达及酶学性质研究", 《微生物学报》 * |
| 张伟等: "来源于Aspergillus candidus的乳糖酶基因的克隆及序列分析", 《生物工程学报》 * |
| 杜明 等: "《极端环境中的酶科学与技术》", 31 March 2014, 哈尔滨工业大学出版社 * |
| 秦立虎等: "乳糖酶的作用及其在乳品工业中的应用", 《中国奶牛》 * |
| 郭本恒: "《液态奶》", 31 January 2004, 化学工业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112514990A (en) * | 2019-09-18 | 2021-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt and preparation process thereof |
| CN115886068A (en) * | 2021-08-23 | 2023-04-04 | 内蒙古伊利实业集团股份有限公司 | Natural sweet milk containing galacto-oligosaccharide and low-sugar or zero-sugar lactobacillus beverage |
| CN115989830A (en) * | 2021-10-20 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | Low lactose high activity protein dairy product and preparation method thereof |
| CN114885982A (en) * | 2022-04-13 | 2022-08-12 | 吉林大学 | Method for preparing high alpha-lactalbumin and low lactose milk |
| CN115462415A (en) * | 2022-09-19 | 2022-12-13 | 甘肃祁牧乳业有限责任公司 | Low-lactose pasteurized fresh milk and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104904849A (en) | Preparation process of low-lactose milk | |
| CN101932248B (en) | Method for producing a dairy product | |
| CN102250856B (en) | Construction of heat-resistant beta-galactosidase mutant | |
| US20230301335A1 (en) | Spray-dried composition comprising beta-galactosidase having transgalactosylating activity in combination with maltodextrin and/or nacl and application of the composition | |
| EA028325B1 (en) | Use of glycosidase in preparation of a milk product | |
| JP2012507265A (en) | Glutamic acid-rich yeast extract and method for producing the same | |
| CN107354106A (en) | It is a kind of to be used to cultivate culture medium of high density lactic acid bacteria and preparation method thereof | |
| CN102115718B (en) | Recombinant strain for expressing beta-galactosidase and construction method and application thereof | |
| EP3392268B1 (en) | Polypeptides having transgalactosylating activity | |
| Wang et al. | Enzymatic hydrolysis of grass carp fish skin hydrolysates able to promote the proliferation of Streptococcus thermophilus | |
| KR20240005243A (en) | Fermented milk product with a reduced content of lactose | |
| CN105368811A (en) | pectate lyase, coding gene and applications thereof | |
| CN103451163B (en) | The hydrogen peroxide enzyme mutant that a kind of enzyme is lived and thermostability improves | |
| CN104130990A (en) | Beta-galactosidase and application thereof | |
| Gamauf et al. | Characterization of the bga1‐encoded glycoside hydrolase family 35 β‐galactosidase of Hypocrea jecorina with galacto‐β‐d‐galactanase activity | |
| CN107460176A (en) | A kind of peroxidase DyP35 genes and its expressing protein and application | |
| CN107338206A (en) | A kind of culture medium for being enriched with Bacillus acidi lactici and preparation method thereof | |
| CN103031289A (en) | Lactase and recombinant expression engineering bacterium thereof | |
| Chang et al. | Purification and thermostability of β-galactosidase (lactase) from an autolytic strain of Streptococcus salivarius subsp. thermophilus | |
| Bury et al. | Effect of yeast extract supplementation on beta-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey | |
| CN208200987U (en) | A kind of bioconversion reactor for immobilized lactase | |
| Singh et al. | Study on beta-Galactosidase isolation, purification and optimization of lactose hydrolysis in whey for production of instant energy drink | |
| CN114958788B (en) | High-temperature-resistant laccase as well as gene, strain and application thereof | |
| Adejuwon et al. | Synthetic production of amylase from Aspergillus niger isolated from citrus fruit | |
| CN109207402A (en) | One bacillus coagulans and its liquid fermentation enzyme producing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |
|
| RJ01 | Rejection of invention patent application after publication |