CN113142547B - Gellan gum/curdlan gum composite microorganism food gum and preparation method thereof - Google Patents
Gellan gum/curdlan gum composite microorganism food gum and preparation method thereof Download PDFInfo
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- 229920002148 Gellan gum Polymers 0.000 title claims abstract description 50
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 title claims abstract description 50
- 239000000216 gellan gum Substances 0.000 title claims abstract description 50
- 235000010492 gellan gum Nutrition 0.000 title claims abstract description 50
- 239000001879 Curdlan Substances 0.000 title claims abstract description 48
- 229920002558 Curdlan Polymers 0.000 title claims abstract description 48
- 229940078035 curdlan Drugs 0.000 title claims abstract description 48
- 235000019316 curdlan Nutrition 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 44
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000005700 microbiome Species 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 230000000813 microbial effect Effects 0.000 claims abstract description 27
- 241000736110 Sphingomonas paucimobilis Species 0.000 claims abstract description 21
- 241000588813 Alcaligenes faecalis Species 0.000 claims abstract description 20
- 229940005347 alcaligenes faecalis Drugs 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000006228 supernatant Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 239000001963 growth medium Substances 0.000 claims abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 3
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- -1 curdlan compound Chemical class 0.000 abstract description 4
- 150000001768 cations Chemical class 0.000 abstract description 3
- 230000007935 neutral effect Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 10
- 239000002609 medium Substances 0.000 description 4
- 230000003472 neutralizing effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides gellan gum/curdlan compound microorganism food gum and a preparation method thereof, wherein the preparation method comprises the following steps: s1, inoculating Sphingomonas paucimobilis and Alcaligenes faecalis in a culture medium taking glucose as a carbon source, and performing aerobic fermentation; s2, after fermentation, regulating the fermentation liquor to be alkaline, heating the fermentation liquor to 50-60 ℃ in a water bath, preserving heat for 1-2 hours, and carrying out solid-liquid separation to obtain supernatant rich in microorganism food gum; s3, regulating the pH value of the supernatant to be neutral, adding ethanol, standing for 1-12 hours, and carrying out solid-liquid separation to obtain the gellan gum/curdlan composite microbial food gum. Compared with single-bacteria fermentation, the invention provides a process flow for preparing the compound microorganism food gum by mixed bacteria fermentation in one step, which is simple, can promote the fermentation of microorganisms and increases the gum yield. The food gum can improve gel property of gellan gum, and can be made into gel without adding cation during gel forming process.
Description
Technical Field
The invention belongs to the technical field of microbial food gum, and particularly relates to gellan gum/curdlan compound microbial food gum and a preparation method thereof.
Background
Microbial food gums have many important roles in food processing including thickening, viscosity increasing, gel formation, emulsion stabilization, and the like. Among them, gellan gum and curdlan are two kinds of microbial food gums which are widely used and representative. The gellan gum has excellent gel property, can be applied to foods such as pudding, jelly, noodles, dairy products, jam products, seasonings and the like, has the effects of moisturizing, preserving freshness, preserving shape and inhibiting hot water swelling, and has good taste, thereby having the effect of making up the taste of the products. The curdlan is mainly applied to ham and sausage products in meat products, and under the action of salt and phosphate, myofibrillar proteins in the meat are well dissolved out, the dissolved proteins are fully fused with starch and meat tissue components, and the protein is denatured and solidified after the product is subjected to heat treatment, so that the taste of the meat products is improved, the curdlan can also be applied to flour products, the cross-linking of gluten molecules, proteins and amino acids can be promoted, the body and chewing feeling of the flour products are enhanced, and the curdlan can also imitate natural ocean foods and the like in appearance and taste. Because the gellan gum and the curdlan have excellent performances, the gellan gum has higher market value and better market prospect. The gellan gum and the curdlan can be used as food additives independently, and the synergistic effect can be realized by mixing and compounding the gellan gum and the curdlan. The prior researches show that the addition of gellan gum and curdlan to rice-soybean gluten-free flour products can produce noodles with good taste and improved cooking performance (Liu Xinjie, etc.. The application research of the combination of gellan gum and curdlan in the processing of gluten-free noodles [ J ]. Food engineering, 2013 (03): 33-35); the Chinese patent publication No. CN 107439865A discloses a composite gel and grain suspension beverage and a preparation method thereof, and in particular discloses a composite gel prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water, wherein the addition of the gellan gum and the sodium carboxymethyl cellulose into the curdlan can improve the water retention of the gel and the taste of the gel. However, to achieve the synergistic effect of gellan gum and curdlan, a longer technical route is required, and the production cost is higher: fermentation liquor rich in gellan gum and curdlan is obtained through fermentation of different strains, then gellan gum and curdlan products are obtained through separation and purification respectively, and the two products are mixed according to a certain proportion and added into a solution to finally realize the function of synergistic food gum. If a novel microorganism food gum preparation process can be developed, gellan gum/curdlan compound microorganism food gum can be directly prepared, the problems in the prior art can be expected to be solved, and the method has important significance.
Disclosure of Invention
The invention aims to overcome the defects and shortcomings in the prior art and provides a preparation method of gellan gum/curdlan composite microbial food gum.
The second object of the present invention is to provide a gellan gum/curdlan composite microbial food gum prepared by the above method.
The above object of the present invention is achieved by the following technical solutions:
a preparation method of gellan gum/curdlan composite microbial food gum comprises the following steps:
s1, inoculating Sphingomonas paucimobilis and Alcaligenes faecalis in a culture medium taking glucose as a carbon source, and performing aerobic fermentation;
s2, regulating the pH value of the fermentation liquor to be alkaline, heating to 50-60 ℃ in a water bath, preserving heat for 1-2 hours, and carrying out solid-liquid separation to obtain supernatant containing the microbial food gum;
s3, regulating the pH of the supernatant to be neutral, adding ethanol, standing for 1-12 hours, and carrying out solid-liquid separation to obtain the gellan gum/curdlan composite microbial food gum.
According to the invention, the sphingomonas paucimobilis and the alcaligenes faecalis are mixed and fermented, so that the food gum produced by fermentation has certain advantages compared with the gum production amount produced by single fermentation of the sphingomonas paucimobilis and the alcaligenes faecalis, and compared with the gellan gum produced by fermentation of the sphingomonas paucimobilis, the gel performance of the gellan gum can be improved, and the gel can be prepared without adding cations in the gelling process.
Preferably, the formula of the culture medium in step S1 is: glucose 2-2.5%; KH (KH) 2 PO 4 0.1～0.2％；MgSO 4 0.06-0.08%; peptone 0.1-0.5%; 0.1 to 0.5 percent of yeast powder; the pH value is 6.5-7.5.
Preferably, the total inoculum size of the Sphingomonas paucimobilis and the Alcaligenes faecalis in the step S1 is 4-10%, and the inoculum size ratio of the Sphingomonas paucimobilis to the Alcaligenes faecalis is 5 (1-25).
More preferably, the ratio of the inoculum size of Sphingomonas paucimobilis to Alcaligenes faecalis is 3 (1-3).
Further preferably, the ratio of the inoculum size of Sphingomonas paucimobilis to that of Alcaligenes faecalis is 3 (2-3).
Preferably, the fermentation temperature in step S1 is 25-35 ℃.
Preferably, the fermentation time in step S1 is 2-7 days.
Preferably, the method for adjusting the fermentation liquor to be alkaline in the step S2 is to add sodium hydroxide aqueous solution into the fermentation liquor to adjust the pH value to 10.0-12.0.
Preferably, in the step S3, the method for adjusting the pH value of the supernatant to be neutral is to add an aqueous solution of hydrochloric acid to the supernatant to adjust the pH value to 5.0-7.0.
Preferably, the volume ratio of the ethanol to the supernatant in the step S3 is (1-4): 1.
Preferably, the solid-liquid separation method in the steps S2 and S3 is centrifugation or filtration.
Compared with the prior art, the invention has the following beneficial effects:
(1) The mixed fermentation can promote the fermentation process, and compared with single-strain fermentation of alcaligenes faecalis or Sphingomonas paucimobilis, the yield of the food gum obtained by the mixed fermentation is improved; and the prepared composite microbial food gum is different from gellan gum, cations are needed to be added to form gel, and the gel can be prepared according to the preparation mode of the curdlan gel.
(2) The invention provides a method for preparing gellan gum/curdlan compound microorganism food gum by co-fermenting Sphingomonas paucimobilis and alcaligenes faecalis, which has simple process flow of a one-step method of mixed fermentation and can effectively reduce production cost compared with the traditional process of respectively fermenting, separating and purifying to obtain gellan gum and curdlan products.
Detailed Description
The present invention is further illustrated below with reference to specific examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
Reagents and materials used in the following examples are commercially available unless otherwise specified.
The formula of the fermentation medium used in the embodiment of the invention is as follows: glucose 20g/L; KH (KH) 2 PO 4 1.5 g/L；MgSO 4 0.75g/L; peptone 1g/L; yeast powder 1g/L, pH 7.0.
Example 1 preparation of gellan gum/curdlan composite microbial food gum
Inoculating 2.5mL of Sphingomonas paucimobilis and 2.5mL of alcaligenes faecalis into 50mL of fermentation medium according to the volume ratio of 1:1, fermenting for 2 days at 30 ℃, regulating the pH of fermentation liquor to 12.0 by sodium hydroxide after fermentation, heating to 60 ℃ in a water bath, preserving heat for 1 hour, adding water, centrifuging while hot to obtain a supernatant, neutralizing the supernatant to pH7.0 by hydrochloric acid, adding ethanol with the same volume as the supernatant, standing overnight, centrifuging, separating solid and liquid, and freeze-drying to obtain the solid gellan gum/curdlan composite microbial food gum. The yield of the gellan gum/curdlan composite microbial food gum is 6.07g/L. 10mL of deionized water is added into 0.2g of gellan gum/curdlan composite microbial food gum, and the mixture is stirred and heated and cooled to room temperature to obtain the gellan gum/curdlan composite gel.
Example 2 preparation of gellan gum/curdlan composite microbial food gum
Inoculating 3mL of Sphingomonas paucimobilis and 2mL of alcaligenes faecalis into 50mL of fermentation medium according to the volume ratio of 3:2, fermenting at 30 ℃ for 2 days, regulating the pH of fermentation liquor to 12.0 by sodium hydroxide after fermentation, heating to 60 ℃ in water bath, preserving heat for 1 hour, centrifuging while water is added to obtain supernatant, neutralizing the supernatant to pH7.0 by hydrochloric acid, adding ethanol, neutralizing the volume ratio of the supernatant to the ethanol to be 1:3, standing overnight, centrifuging, separating solid and liquid, and freeze-drying to obtain solid gellan gum/curdlan composite microbial food gum. The yield of the gellan gum/curdlan composite microbial food gum is 5.22g/L. 10mL of deionized water is added into 0.2g of gellan gum/curdlan composite microbial food gum, and the mixture is stirred and heated and cooled to room temperature to obtain the gellan gum/curdlan composite gel.
Example 3 preparation of gellan gum/curdlan composite microbial food gum
Inoculating 3mL of Sphingomonas paucimobilis and 2mL of alcaligenes faecalis into 50mL of fermentation medium according to the volume ratio of 3:2, fermenting for 4 days at 30 ℃, adjusting the pH of fermentation liquor to 12.0 by sodium hydroxide after fermentation, heating to 55 ℃ in water bath, preserving heat for 1 hour, centrifuging while water is hot to obtain supernatant, neutralizing the supernatant to pH7.0 by hydrochloric acid, adding ethanol, standing overnight, centrifuging, separating solid and liquid, and freeze-drying to obtain the solid gellan gum/curdlan composite microbial food gum. The yield of the gellan gum/curdlan composite microbial food gum is 5.57g/L. 10mL of deionized water is added into 0.2g of gellan gum/curdlan composite microbial food gum, and the mixture is stirred and heated and cooled to room temperature to obtain the gellan gum/curdlan composite gel.
Comparative example 1 preparation of gellan gum
Gellan gum was prepared by replacing "3mL Sphingomonas paucimobilis and 2mL Alcaligenes faecalis" in example 2 with "5mL Sphingomonas paucimobilis". The yield of gellan gum was 4.71g/L.
Comparative example 2 preparation of curdlan
The curdlan was prepared by replacing "3mL of Sphingomonas paucimobilis and 2mL of Alcaligenes faecalis" in example 2 with "5mL of Alcaligenes faecalis". The yield of the curdlan was 1.15g/L.
By combining the results of the example 2 and the comparative examples 1 and 2, the experimental results show that the mixed fermentation can promote the fermentation process, and compared with the single-bacteria fermentation of alcaligenes faecalis or Sphingomonas paucimobilis, the yield of the food gum obtained by the mixed fermentation is improved.
Claims (3)
1. The preparation method of the gellan gum/curdlan composite microbial food gum is characterized by comprising the following steps of:
s1, inoculating Sphingomonas paucimobilis and Alcaligenes faecalis in a culture medium taking glucose as a carbon source, and performing aerobic fermentation at the temperature of 30 ℃ for 2 days;
s2, adjusting the pH value of the fermentation liquor to 12.0 by adopting sodium hydroxide, heating to 60 ℃ in a water bath, preserving heat for 1 hour, and carrying out solid-liquid separation to obtain supernatant containing the microbial food gum;
s3, regulating the pH value of the supernatant to 7.0 by adopting hydrochloric acid, adding ethanol, standing for 1-12 hours, centrifuging, separating solid from liquid, and freeze-drying to obtain gellan gum/curdlan composite microbial food gum; the volume ratio of the ethanol to the supernatant is 1:1;
the formula of the culture medium is as follows: glucose 20g/L; KH (KH) 2 PO 4 1.5 g /L；MgSO 4 0.75g/L; peptone 1g/L; 1g/L yeast powder, and the pH value is 7.0;
the total inoculum size of the Sphingomonas paucimobilis and the Alcaligenes faecalis is 10%, and the inoculum size ratio of the Sphingomonas paucimobilis to the Alcaligenes faecalis is 1:1.
2. The method according to claim 1, wherein the solid-liquid separation method in step S2 is centrifugation or filtration.
3. The gellan gum/curdlan composite microbial food gum prepared by the preparation method of claim 1 or 2.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0880166A (en) * | 1994-07-12 | 1996-03-26 | Takeda Chem Ind Ltd | Production of granular gel |
| WO2003068004A2 (en) * | 2002-02-13 | 2003-08-21 | Mars, Incorporated | Gellan gel |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1282660C (en) * | 2004-06-11 | 2006-11-01 | 江南大学 | Extracting process for microbiological polysaccharide-hot gel |
| CN106432534B (en) * | 2016-09-05 | 2018-10-12 | 山东中科生物科技股份有限公司 | A kind of liquid curdlan and its production method |
| CN107034164A (en) * | 2017-05-25 | 2017-08-11 | 福建省农业科学院农业生物资源研究所 | It is a kind of to move Sphingomonas and its application less |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0880166A (en) * | 1994-07-12 | 1996-03-26 | Takeda Chem Ind Ltd | Production of granular gel |
| WO2003068004A2 (en) * | 2002-02-13 | 2003-08-21 | Mars, Incorporated | Gellan gel |
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