CN106434600B - A kind of method of Tabin aspergillus fermenting and producing pectinesterase - Google Patents
A kind of method of Tabin aspergillus fermenting and producing pectinesterase Download PDFInfo
- Publication number
- CN106434600B CN106434600B CN201610857814.6A CN201610857814A CN106434600B CN 106434600 B CN106434600 B CN 106434600B CN 201610857814 A CN201610857814 A CN 201610857814A CN 106434600 B CN106434600 B CN 106434600B
- Authority
- CN
- China
- Prior art keywords
- pectinesterase
- fermentation
- producing
- tabin aspergillus
- liquid containing
- 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.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01011—Pectinesterase (3.1.1.11)
Abstract
The invention discloses a kind of methods of Tabin aspergillus fermenting and producing pectinesterase, comprising the following steps: Tabin aspergillus is inoculated in culture medium, fermentation liquid containing pectinesterase is obtained after fermented and cultured, separation fermentation liquid containing pectinesterase obtains pectinesterase.The culture medium group becomes high-ester pectin 3% (w/v), ammonium sulfate 0.5% (w/v), Na2SO40.04% (w/v), MgSO4·7H2O 0.04% (w/v), K2HPO40.2% (w/v), FeSO4·7 H2O 0.005% (w/v), 100 mL distilled water.The step of separation fermentation liquid containing pectinesterase includes: the fermentation liquid containing pectinesterase for finishing fermentation, and in 4 DEG C, 10000 rpm are centrifuged 15 min, and supernatant obtains pectinesterase enzyme solution after filtration sterilization, ammonium sulfate precipitation, centrifugation, dialysis desalting.The present invention uses Tabin aspergillus fermenting and producing pectinesterase for the first time, opens the new road that microorganism produces pectinesterase, and compared with solid state fermentation, liquid state fermentation has the advantages that easily realizing automatic continuous production, production process is easy to control, and production scale is big.
Description
Technical field
The present invention relates to pectinesterase, in particular to a kind of method of Tabin aspergillus fermenting and producing pectinesterase.
Background technique
Pectinesterase (PE) also known as pectinesterase (pectinesterase, PE, EC 3.1.1.11) are a kind of special
Carbomethoxy hydrolysis on one catalysis pectin molecule long-chain, generates a kind of enzyme of low-ester pectin.It will not reduce the body of Pectin polymers
Product, can preferably keep the degree of gelation of product.Pectinesterase can be used for the preparation of fruit juice, can improve filter effect, effectively improve
Crushing juice rate accelerates clarifying efficiency etc..Studies have shown that in the processing of some vegetables, pectinesterase energy present in fruits and vegetables tissue
Protect fruits and vegetables texture.Pectinesterase can make to form bigger Pectin polymers in fruits and vegetables, be bordering on the green brittleness of food fresh.It removes
Other than fruits and vegetables preservation, the single-minded PE of height can be also used for studying enzyme behavior pattern, pectin structure and functional character it
Between fundamental relation and prepare low-ester pectin.
Pectinesterase can be obtained from the fruit of higher plant and microorganism.Wherein, microorganism pectinesterase source is extremely
Extensively, including bacterium, fungi, actinomyces etc..With pectinesterase source difference, physicochemical characteristics etc. are also variant.
Ishii etc. has found that the methyl esters from the PE random hydrolysis pectin molecule extracted in aspergillus niger, the low-ester pectin gelling of acquisition are excellent
In the low-ester pectin of the PE preparation by other materials source.2004, Jiao Yunpeng et al. was utilized and is extracted from fermentation of Aspergillus niger liquid
Pectinesterase carry out de- ester and prepare low-ester pectin.Royal DSM company is the study found that its pectinesterase product Rapidase. FP
Super is added in the whole fruit of strawberry, and the hardness and stability of strawberry all significantly increase.The country does not have the company of production pectinesterase,
Mainly there are the companies such as Novi's letter, Sigma, Royal DSM in foreign countries, and product form is liquid and powder.Industrial pectinesterase is main
It is to be obtained from fermentation of Aspergillus niger liquid, and not yet had been reported that using Tabin aspergillus fermentation acquisition pectinesterase at present.
The history of application existing more than 40 year of the pectinesterase in production, is produced using solid state process, with commercial preparation
It sells.With the improvement of people's living standard in our country, the demand of the development of foreign trade, low-ester pectin is increasing, but extremely
The present still needs to from external import, therefore the demand to pectinesterase is increasingly urgent to.In view of this, the present inventor studies and devises one kind
The method of Tabin aspergillus fermenting and producing pectinesterase.
Summary of the invention
The purpose of the present invention is to provide a kind of methods of Tabin aspergillus fermenting and producing pectinesterase.
A kind of method of Tabin aspergillus fermenting and producing pectinesterase, comprising the following steps: by Tabin aspergillus strain CICC
2651 are inoculated in culture medium, 180 rpm, 30 DEG C of 4 d of culture, and fermentation liquid containing pectinesterase is obtained after fermented and cultured, separate pure
Change fermentation liquid containing pectinesterase and obtains pectinesterase.
As the preferred embodiment of embodiment, the culture medium is 3% (w/v) high-ester pectin, 0.5% (w/v) (NH4)2SO4、
0.04% (w/v) MgSO4·7H2O、0.2% (w/v) K2HPO4、0.04% (w/v) Na2SO4、0.005% (w/v)
FeSO4·7H2O, 100 mL distilled water.
As the preferred embodiment of embodiment, the condition of the fermented and cultured is initial pH 4.5,30 DEG C of cultivation temperature, is inoculated with
Amount 5% (OD 600=2.0), 180 rpm, 250 mL triangular flask liquid amount, 40 mL, incubation time are 4 d.
As the preferred embodiment of embodiment, described the step of isolating and purifying fermentation liquid containing pectinesterase includes: that will ferment
The complete fermentation liquid containing pectinesterase is centrifuged 15 min by 4 DEG C, 10000 rpm, and obtaining supernatant is crude enzyme liquid；By institute
It obtains crude enzyme liquid and is filtered degerming, solid ammonium sulfate is then added into crude enzyme liquid to saturation degree 70%, after completely dissolution in high speed
4 DEG C in refrigerated centrifuge, 10000 rpm are centrifuged 15 min, abandon precipitating；Supernatant fills again with ammonium sulfate precipitation to saturation degree 100%
Divide after dissolution in 4 DEG C, 10000 rpm are centrifuged 15 min, abandon supernatant, precipitating is taken to be dissolved with distilled water；Again with appropriate distilled water in 4
It dialyses in DEG C, changes dialyzate every 4 h, collect dialyzate and obtain pectinesterase.
The present invention uses Tabin aspergillus fermenting and producing pectinesterase for the first time, opens the new road that microorganism produces pectinesterase
Road, and compared with solid state fermentation, liquid state fermentation, which has, easily realizes automatic continuous production, and production process is easy to control, production
The advantages that scale is big.
Detailed description of the invention
Fig. 1 is influence diagram of the different carbon source to producing enzyme；In Fig. 1, abscissa is different carbon source, and ordinate is biology
Measure (g/L) and pectinesterase enzyme activity (U/mL)；
Fig. 2 is influence diagram of the high-ester pectin concentration to producing enzyme；In Fig. 2, abscissa is high-ester pectin concentration (w/
V, %), ordinate is pectinesterase enzyme activity (U/mL)；
Fig. 3 is influence diagram of the different nitrogen sources to producing enzyme；In Fig. 3, abscissa is different nitrogen source, and ordinate is biology
Measure (g/L) and pectinesterase enzyme activity (U/mL)；
Fig. 4 is influence diagram of the ammonium sulfate concentrations to producing enzyme；In Fig. 4, abscissa is ammonium sulfate concentrations (w/v, %), is indulged
Coordinate is biomass (g/L) and pectinesterase enzyme activity (U/mL)；
Fig. 5 is influence diagram of the inorganic salt concentration NaSO to producing enzyme；In Fig. 5, abscissa is inorganic salt concentration (w/v, %),
Ordinate is biomass (g/L) and pectinesterase enzyme activity (U/mL)；
Fig. 6 is inorganic salt concentration MgSO4To the influence diagram of producing enzyme；In Fig. 6, abscissa is inorganic salt concentration (w/
V, %), ordinate is biomass (g/L) and pectinesterase enzyme activity (U/mL)；
Fig. 7 is inorganic salt concentration K2HPO4To the influence diagram of producing enzyme；In Fig. 7, abscissa is inorganic salt concentration (w/
V, %), ordinate is biomass (g/L) and pectinesterase enzyme activity (U/mL)；
Fig. 8 is optimization front and back biomass (g/L) and enzyme activity (U/mL) variation diagram；
Fig. 9 is influence diagram of the ammonium sulfate precipitation to pectinesterase.
Specific embodiment
To enable those skilled in the art to further appreciate that the present invention, specific embodiments of the present invention are set forth below, and
Cooperate Figure of description, the technical solution that the present invention will be described in detail.Need to emphasize: embodiment is not that technical solution of the present invention is all
The exhaustion of possible embodiment, therefore be not used in and limit the scope of the invention.Particular technique or condition are not specified in embodiment,
It described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument are not infused
Bright production firm person, being can be with conventional products that are commercially available.
Culture medium in following embodiments is prepared by the following method:
(1) materials and methods
Strain: Tabin aspergillus CICC 2651 (Aspergillus tubingensis) obtained by this laboratory screening,
And be preserved in Chinese industrial Microbiological Culture Collection administrative center (CICC), those skilled in the art can be bought by public's approach
It obtains.
(2) culture medium
PDA slant medium: weighing 200 g potatos, cleans peeling chopping, 1000 mL of water is added to boil half an hour,
Filtered through gauze, filtrate add 20 g glucose and 20 g agar to continue to boil again, dispense test tube, every test tube about 5 after completely dissolution
Test tube is taken out after mL, 121 DEG C of 20 min of sterilizing and puts inclined-plane, is stored after cooling spare.
(3) fermentation medium
Weigh 3% high-ester pectin, 0.5% (w/v) (NH4)2SO4、 0.04% (w/v) MgSO4·7H2O、 0.2%
(w/v) K2HPO4、 0.04% (w/v) Na2SO4、 0.005%(w/v) FeSO4·7H2O is completely dissolved in 100 mL distillation
In water, adjusting initial pH is 4.5, dispenses the above-mentioned solution of 40 mL in 250 mL triangular flasks, 121 DEG C of 20 min of sterilizing.
(4) main agents
1) it 0.02 mol/L NaOH solution: accurately weighs 0.8 g NaOH and is dissolved with distilled water, and be settled to 1 L；
2) 1% high-ester pectin solution: weighing 1 g high-ester pectin and be dissolved in 100 mL distilled water, adjusts pH to 4.5.
(5) test method
The preparation of monospore bacteria suspension: the strain that will be stored at 4 DEG C is washed lower spore with sterile distilled water, is put into equipped with nothing
In the conical flask of bacterium bead, 30 min are sufficiently vibrated.After spore is sufficiently broken up, bacteria suspension is surveyedOD 600, and use sterile physiological
Salt water adjusts itOD 600To 2.0 to get monospore bacteria suspension.
(6) Tabin aspergillus fermenting and producing pectinesterase
After fermentation medium prepares, 121 DEG C of 20 min of sterilizing are aseptically inoculated with 5% Tabin aspergillus spore after cooling
Suspension (OD 600=2.0) it, mixes and is placed in 30 DEG C of constant temperature oscillators, 180 rpm cultivate 4 d.
(7) crude enzyme liquid extracts
It takes out in constant temperature culture oscillator and has cultivated fermentation liquid of 4 d containing pectinesterase, be centrifuged under 4 DEG C, 10000 rpm
15 min, taking supernatant is crude enzyme liquid.
(8) measurement of pectinesterase vigor
100 ml, 1% high-ester pectin solution (pH 4.5) constant temperature at 55 DEG C is taken, 10 ml crude enzyme liquids are added, record is initial
PH of mixed, reaction carry out 10 min, record pH of mixed.0.02 mol/L NaOH tune pH to initial mixing liquid pH is instilled, is remembered
It records NaOH and consumes volume.Define 1 enzyme-activity unit are as follows: at 55 DEG C, generate the acid of 1 μm of ol, amount, that is, fruit of required enzyme solution per minute
Glue esterase enzyme activity, enzyme activity unit U/mL.
(9) the single factor test optimization of pectinesterase zymotechnique
3% (w/v) high-ester pectin, 0.5% (w/v) ammonium sulfate, 0.04% (w/v) MgSO4·7H2O、0.2%(w/v)
K2HPO4、0.04%(w/v) Na2SO4、0.005%(w/v) FeSO4·7H2O, 100 mL distilled water, initial pH 4.5, fermentation
30 DEG C of temperature, 180 rpm, 4 d of fermentation time is optimized as initial fermentation condition.The content of optimization include carbon source selection and
Its concentration optimization, nitrogen source selection and its concentration optimization, inorganic salts (MgSO4·7H2O、K2HPO4、Na2SO4) concentration optimization.
Embodiment 1: the single factor test optimization of pectinesterase fermentation medium
(1) influence of different carbon source and its concentration to producing enzyme
Using high-ester pectin, glucose, sucrose, maltose, shaddock peel powder, banana skin powder as carbon source, 30 DEG C, 180 rpm, fermentation
4 d measure pectinesterase vigor, as a result as shown in Fig. 1.By Fig. 1 it can be seen that, when carbon source be high-ester pectin when, pectin ester
Enzyme activity has maximum value.Therefore, high-ester pectin is the most suitable carbon source for producing pectinesterase.
For the dosage for further determining that high-ester pectin, mass concentration (w/v) 1%, 2%, 3%, 4%, 5%, 6% 6 level is chosen
It is tested, 30 DEG C, 180 rpm, ferment 4 d, pectinesterase vigor is measured, as a result as shown in Fig. 2.By Fig. 2 it can be seen that,
As high-ester pectin concentration increases, pectinesterase enzyme activity is gradually risen, and when high-ester pectin concentration is 3%, pectinesterase enzyme activity reaches
To maximum.Therefore, selecting high-ester pectin concentration is 3%.
(2) influence of different nitrogen sources and its concentration to producing enzyme
Using ammonium sulfate, yeast extract powder, beef extract, tryptone, urea, sodium nitrate as nitrogen source, 30 DEG C, 180 rpm, hair
4 d of ferment measures pectinesterase vigor, as a result as shown in Fig. 3.By Fig. 3 it can be seen that, when nitrogen source be ammonium sulfate when, pectin ester
Enzyme activity reaches maximum value.
For the dosage for further determining that ammonium sulfate, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%(w/v are chosen) six water
Flat to be tested, 30 DEG C, 180 rpm, ferment 4 d, pectinesterase vigor is measured, as a result as shown in Fig. 4.It can be seen by Fig. 4
It arrives, as ammonium sulfate concentrations increase, pectinesterase enzyme activity is gradually risen, when ammonium sulfate concentrations are 0.5%, pectinesterase enzyme activity
It is maximum.Based on result above, the most suitable nitrogen source that Tabin aspergillus fermentation produces pectinesterase is ammonium sulfate, concentration 0.5%.
(3) influence of the inorganic salts to producing enzyme
By Na2SO4、MgSO4、K2HPO4Respectively with 0.01%, 0.01%, 0.1%(w/v) it is gradient, prepare various concentration gradient
Culture medium, 30 DEG C, 180 rpm ferment 4 d.Pectinesterase enzyme activity is measured with pH-stat method, experiment is repeated 4 times.
As a result as shown in Fig. 5, Fig. 6 and Fig. 7.It can see by Fig. 5, Fig. 6 and Fig. 7, work as Na2SO4、MgSO4、K2HPO4Concentration is respectively
0.04%, 0.04%, 0.2% when, pectinesterase enzyme activity is maximum.Therefore, Na is selected2SO4、MgSO4、K2HPO4Concentration is respectively
0.04%、0.04%、0.2%。
Embodiment 2: pectinesterase fermentation optimization technique is compareed with Preliminary fermentation technique
(1) Preliminary fermentation technique:
4% (w/v) high-ester pectin, 0.4% (w/v) tryptone, 0.05% (w/v) MgSO4·7H2O、0.1%(w/v)
K2HPO4、0.05%(w/v) Na2SO4、0.05%(w/v) FeSO4·7H2O, 100 mL distilled water, the initial pH 4.5 of solution, hair
30 DEG C of ferment temperature, 180 rpm, 4 d of fermentation time.
(2) optimization for fermentation technology: 3% (w/v) high-ester pectin, 0.5% (w/v) (NH4)2SO4, 0.04% (w/v)
MgSO4·7H2O, 0.04% (w/v) Na2SO4, 0.2% (w/v) K2HPO4, 0.05% (w/v) FeSO4·7H2O, 100 mL steam
Distilled water, solution initial pH 4.5,30 DEG C of fermentation temperature, 180 rpm, 4 d of fermentation time.
(3) it according to the Optimal Parameters of embodiment 1, is tested as follows:
1. the preparation of culture medium after optimization: 3% (w/v) high-ester pectin, 0.5% (w/v) (NH4)2SO4, 0.04% (w/
v) MgSO4·7H2O, 0.04% (w/v) Na2SO4, 0.2% (w/v) K2HPO4, 0.05% (w/v) FeSO4·7H2O, 100
ML distilled water, 4.5,121 DEG C of 15 min of sterilizing of the initial pH of solution.
2. the activation of strain: the strain Tabin aspergillus CICC 2651 for producing pectinesterase is inoculated in PDA slant medium
In, 30 DEG C of 4 d of activation culture.
3. fermented and cultured: in fermentation medium, the condition of fermented and cultured is initial pH for switching after strain activation and culture
4.5, inoculum concentration 5%, liquid amount 40 mL, 30 DEG C, 180 rpm, 4 d of incubation time.
4. after fermentation, above-mentioned fermentation liquid being centrifuged 15 min in 4 DEG C, 10000 rpm, collects supernatant to get fruit
Glue esterase crude enzyme liquid.
(4) optimization for fermentation technology and Preliminary fermentation technics comparing
The measurement of pectinesterase enzyme activity after optimization, as a result as shown in figure 8, Preliminary fermentation technique enzyme activity is 0.41 U/
ML, by optimizing the pectinesterase zymotechnique of bacterial strain, enzyme activity reaches 1.89 U/mL after optimization, is 4.6 times before optimization.
Embodiment 3: pectinesterase isolates and purifies
(1) preparation of crude enzyme liquid
PDA slant preservation strain is washed into lower spore with sterile distilled water, is placed in the conical flask equipped with sterile glass beads, fills
Divide oscillation 30 min.After spore is sufficiently broken up, bacteria suspension is surveyedOD 600, and it is adjusted with sterile salineOD 600To 2.0, i.e.,
Obtain monospore bacteria suspension.Monospore suspension is inoculated in fermentation medium by inoculum concentration 5%, 30 DEG C, 180 rpm culture 4
d.The fermentation liquid containing pectinesterase that fermentation is finished is centrifuged 15 min through 4 DEG C, 10000 rpm, and it is as thick to obtain supernatant
Enzyme solution.
(2) ammonium sulfate segmentation is saltoutd
It takes 100 mL of crude enzyme liquid in 9 beakers respectively, is placed in ice-water bath, finely ground solid is added while stirring
(NH4)2SO4To saturation degree 20%, 30%, 40%...100% are placed in 4 DEG C after completely dissolution, overnight.In high speed refrigerated centrifuge
10000 rpm are centrifuged 15 min in machine, abandon supernatant, survey precipitating enzyme activity.As shown in Figure 9,70% (NH4)2SO4Concentration conditions are sunk
The pectinesterase vigor obtained that forms sediment is 1 U/mL, 100% (NH4)2SO4The pectinesterase vigor that acquisition is precipitated under concentration is 5.2
U/mL, therefore, best (NH4)2SO4Concentration ranges are 70% ~ 100%.
(3) it dialyses
Finely ground solid (NH is slowly added into crude enzyme liquid while stirring4)2SO4To saturation degree 70%, put after completely dissolution
4 DEG C are placed in, overnight.10000 rpm are centrifuged 15 min in high speed freezing centrifuge, abandon precipitating.Supernatant uses (NH again4)2SO4It is heavy
It forms sediment to saturation degree 100%, 10000 rpm are centrifuged 15 min, take precipitating buffer solution.It is saturating in 4 DEG C with suitable buffer again
24 h are analysed, change dialyzate every 4 h.After dialysis, dialyzate, as pectinesterase enzyme solution are collected.
Above embodiments are only used to illustrate the technical scheme of the present invention, and non-present invention to specific descriptions of the invention
The exhaustion of technical solution, therefore be not used in and limit the scope of the invention.
Claims (3)
1. a kind of method of Tabin aspergillus fermenting and producing pectinesterase, it is characterised in that: the following steps are included: by Tabin aspergillus bacterium
Kind CICC2651 is inoculated in culture medium, 180rpm, 30 DEG C of culture 4d, obtains fermentation liquid containing pectinesterase after fermented and cultured, point
Pectinesterase is obtained from purifying fermentation liquid containing pectinesterase；The culture medium is 3% (w/v) high-ester pectin, 0.5% (w/v)
(NH4)2SO4, 0.04% (w/v) MgSO4·7H2O, 0.2% (w/v) K2HPO4, 0.04% (w/v) Na2SO4, 0.005% (w/v)
FeSO4·7H2O, 100mL distilled water.
2. a kind of method of Tabin aspergillus fermenting and producing pectinesterase as described in claim 1, it is characterised in that: the fermentation
The condition of culture be initial pH4.5,30 DEG C of cultivation temperature, with the Tabin aspergillus CICC2651 monospore bacteria suspension of OD600=2.0
Inoculation, inoculum concentration 5%, 180rpm, 250mL triangular flask liquid amount 40mL, incubation time 4d.
3. a kind of method of Tabin aspergillus fermenting and producing pectinesterase as described in claim 1, it is characterised in that: the separation
The step of purifying fermentation liquid containing pectinesterase includes: the fermentation liquid containing pectinesterase for finishing fermentation, by 4 DEG C,
10000rpm is centrifuged 15min, and obtaining supernatant is crude enzyme liquid；Gained crude enzyme liquid is filtered degerming, then to crude enzyme liquid
Middle addition solid ammonium sulfate is to saturation degree 70%, and after completely dissolution 4 DEG C in high speed freezing centrifuge, 10000rpm is centrifuged
15min abandons precipitating；Supernatant is again with ammonium sulfate precipitation to saturation degree 100%, and after completely dissolution in 4 DEG C, 10000rpm is centrifuged
15min abandons supernatant, precipitating is taken to be dissolved with distilled water；It is dialysed in 4 DEG C with appropriate distilled water again, changes dialyzate every 4h, collected
Dialyzate obtains pectinesterase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610857814.6A CN106434600B (en) | 2016-09-28 | 2016-09-28 | A kind of method of Tabin aspergillus fermenting and producing pectinesterase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610857814.6A CN106434600B (en) | 2016-09-28 | 2016-09-28 | A kind of method of Tabin aspergillus fermenting and producing pectinesterase |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106434600A CN106434600A (en) | 2017-02-22 |
| CN106434600B true CN106434600B (en) | 2019-08-09 |
Family
ID=58169621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610857814.6A Active CN106434600B (en) | 2016-09-28 | 2016-09-28 | A kind of method of Tabin aspergillus fermenting and producing pectinesterase |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434600B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498962A (en) * | 2002-11-08 | 2004-05-26 | 中国农业大学 | 'Tabin' aspergillus capable of producing pectase in high yield, and application in production of solid-state fermentation |
| CN102292437A (en) * | 2008-12-19 | 2011-12-21 | 丹尼斯科公司 | Process for production of an enzyme product |
| CN104962544A (en) * | 2015-06-17 | 2015-10-07 | 集美大学 | Method for directly immobilizing tannase in fermentation liquor |
| CN105907649A (en) * | 2016-05-23 | 2016-08-31 | 广西中烟工业有限责任公司 | Fungus for degrading pectin and cellulose in tobacco stems and application of fungus |
-
2016
- 2016-09-28 CN CN201610857814.6A patent/CN106434600B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498962A (en) * | 2002-11-08 | 2004-05-26 | 中国农业大学 | 'Tabin' aspergillus capable of producing pectase in high yield, and application in production of solid-state fermentation |
| CN1229490C (en) * | 2002-11-08 | 2005-11-30 | 中国农业大学 | 'Tabin' aspergillus capable of producing pectase in high yield, and application in production of solid-state fermentation |
| CN102292437A (en) * | 2008-12-19 | 2011-12-21 | 丹尼斯科公司 | Process for production of an enzyme product |
| CN104962544A (en) * | 2015-06-17 | 2015-10-07 | 集美大学 | Method for directly immobilizing tannase in fermentation liquor |
| CN105907649A (en) * | 2016-05-23 | 2016-08-31 | 广西中烟工业有限责任公司 | Fungus for degrading pectin and cellulose in tobacco stems and application of fungus |
Non-Patent Citations (1)
| Title |
|---|
| 黑曲霉SL2-111固体发酵生产果胶酯酶的研究;汤鸣强;《生物技术》;20060430;第16卷(第2期);第65-68页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106434600A (en) | 2017-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107699499B (en) | One Aspergillus oryzae ZA127 and its application | |
| CN102604919B (en) | Method for fermenting and producing plasmin by use of cordyceps militaris liquid | |
| CN102119631B (en) | Grifola frondosa strain for producing polysaccharide with composite raw material of rice bran and wheat bran | |
| CN102796716A (en) | Method for preparing tannase | |
| CN109082382A (en) | Cordyceps sinensis Hirsutella sinensis ZJB18002 and its application | |
| CN109825444A (en) | A kind of bacterial strain and its brewing method improving red rice yellow wine food safety | |
| CN102816701B (en) | Strain used for fermenting rice bran and wheat bran extracts for producing grifolan | |
| CN103243037A (en) | High temperature yeast for brewing msalais, preparation method thereof and brewed msalais | |
| CN105695340A (en) | Aspergillus oryzae and application thereof | |
| CN104404016B (en) | Naringinase production method | |
| CN109971657A (en) | A kind of Rhizopus oryzae of high-yield glucoamylase and its application | |
| CN114250157A (en) | Saccharomycopsis fibuligera cx-3 strain for high yield of aroma substances and application thereof | |
| CN106434600B (en) | A kind of method of Tabin aspergillus fermenting and producing pectinesterase | |
| CN101861794A (en) | Method for producing liquid strain of cordyceps militaris | |
| CN105779299A (en) | Paecilomyces hepialid strain capable of realizing high yield of adenosine and mannite type substances and application | |
| CN106165811A (en) | A kind of morchella submerged fermentation liquid is processed into drink and production process | |
| CN105647815B (en) | A method of improving aspergillus oryzae kojic acid yield | |
| CN102021212A (en) | Preparation method of ganoderma polysaccharide | |
| CN105154352B (en) | A kind of marine microorganism bacterial strain Y112 and its production alpha-cyclodextrin glucosyl transferase | |
| CN106636252A (en) | Thelephora ganbajun Zang exopolysaccharide, preparation method thereof and application of exopolysaccharide | |
| Moustafa | Nutrition and the development of mushroom flavor in Agaricus campestris mycelium | |
| CN100564510C (en) | A kind of substratum of liquid deep fermentation for producing truffle polysaccharide | |
| CN109609482A (en) | A kind of preparation method of bacillus licheniformis renin | |
| KR100398677B1 (en) | Cultivation Method of mushroom mycelium using citrus juice and mushroom mycelium thereof | |
| CN105087427B (en) | Produce Vibrio natriegen and its application of agarase |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |