CN113322296A - Method for producing black soybean peptide by optimizing liquid fermentation - Google Patents
Method for producing black soybean peptide by optimizing liquid fermentation Download PDFInfo
- Publication number
- CN113322296A CN113322296A CN202110418135.XA CN202110418135A CN113322296A CN 113322296 A CN113322296 A CN 113322296A CN 202110418135 A CN202110418135 A CN 202110418135A CN 113322296 A CN113322296 A CN 113322296A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- liquid
- black soybean
- soybean peptide
- culture medium
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
Abstract
The invention discloses a method for producing black soybean peptide by optimizing liquid fermentation, which belongs to the field of development of black soybean peptide products and comprises the following steps: (1) strain expanding culture and seed culture (2) determining the culture temperature of seed liquid (3) and extracting the black bean peptide. The invention defines the process for producing the black bean peptide by liquid fermentation, optimizes the fermentation conditions, improves the oxidation resistance of the fermentation product and provides a reference for efficiently utilizing the black bean protein.
Description
Technical Field
The invention belongs to the field of black bean peptide development, and mainly relates to a method for producing black bean peptide by optimized liquid fermentation.
Background
After the protein is degraded, the hydrophobic amino acid side chain group with stronger antioxidant activity is exposed, and the antioxidant capacity of the obtained polypeptide and small peptide is superior to that of the protein and amino acid. Generally, the protein degradation product with stronger antioxidant activity consists of 3-6 amino acids, and the relative molecular mass is less than 600-2000. Compared with common soybeans, the content of the protein and the content of the hydrophobic amino acid of the black soybean protein are both obviously improved, and the black soybean protein is more beneficial to developing into peptide products with biological activity. The microbial fermentation can produce a compound enzyme system, can effectively degrade proteins, has mild reaction, and has higher production efficiency by regulating the enzyme system through microorganisms.
The black beans are hard in texture, difficult to digest and poor in taste, and the development degree is always low except a small amount of medicinal foods or foods processed into fermented soya beans and the like. The black bean peptide is produced by microbial fermentation, so that the utilization rate of the protein can be improved, and the product has special activities of oxidation resistance, cholesterol reduction, fatigue relief, auxiliary blood fat reduction and the like.
According to the invention, the food-grade component of the black bean peptide is utilized, so that the fermentation conditions are optimized, the oxidation resistance of the fermentation product is improved, and a reference is provided for efficiently utilizing the black bean protein.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a method for producing the black bean peptide by optimizing liquid fermentation, so that the conversion of the black bean peptide is achieved, and a foundation is established for further separating the antioxidant peptide and identifying the structure of the antioxidant peptide.
The technical problem to be solved by the invention is realized by the following technical scheme:
a method for producing black soybean peptide by optimizing liquid fermentation is characterized by comprising the following steps: (1) preparing NA culture medium, subpackaging in test tubes, sterilizing at 121 deg.C for 20min, and placing on the inclined plane while it is hot. Inoculating the strain B-5 in the laboratory on the slant of the NA culture medium in a sterile environment, and culturing for 24h at 37 ℃. Inoculating the cultured B-5 strain into an NB culture medium, loading the liquid in a triangular flask with the liquid volume of 75ml/250ml, and performing shake culture at 180r/min for 14h to obtain a seed liquid. Inoculating the seed liquid into a triangular flask in an inoculation amount of 2% -10%; (2) inoculating the seed liquid into a 75ml/250ml triangular flask fermentation culture medium, and culturing at 25-37 ℃; (3) shaking and culturing for 24-120 h at 180r/min in the culture medium. Centrifuging the fermentation liquor for 10min at 5000r/min, discarding the precipitate, collecting the supernatant, freeze-drying, and respectively determining the peptide conversion rate.
The method for optimizing the production of black soybean peptide by liquid fermentation as claimed in claim 1, wherein the conversion rate of black soybean peptide is highest when the inoculation amount is 6%.
The method for producing black soybean peptide by optimized liquid fermentation as claimed in claim 1, wherein the optimal fermentation temperature for black soybean peptide conversion is 35 ℃.
The method for producing black soybean peptide by optimized liquid fermentation as claimed in claim 1, wherein the optimal fermentation time for black soybean peptide conversion is 72 h.
Detailed Description
Example 1:
a method for producing black soybean peptide by optimizing liquid fermentation is characterized by comprising the following steps: (1) preparing NA culture medium, subpackaging in test tubes, sterilizing at 121 deg.C for 20min, and placing on the inclined plane while it is hot. Inoculating the strain B-5 in the laboratory on the slant of the NA culture medium in a sterile environment, and culturing for 24h at 37 ℃. Inoculating the cultured B-5 strain into an NB culture medium, loading the liquid in a triangular flask with the liquid volume of 75ml/250ml, and performing shake culture at 180r/min for 14h to obtain a seed liquid. Inoculating the seed liquid into a triangular flask in an inoculation amount of 2%; (2) inoculating the seed solution into a 75ml/250ml triangular flask fermentation culture medium, and culturing at 25 ℃; (3) shaking and culturing at 180r/min in the culture medium for 24 h. Centrifuging the fermentation liquor for 10min at 5000r/min, discarding the precipitate, collecting the supernatant, freeze-drying, and respectively determining the peptide conversion rate. The semen Sojae Atricolor peptide has low conversion rate and unstable state, and is not beneficial for storage.
Example 2:
a method for producing black soybean peptide by optimizing liquid fermentation is characterized by comprising the following steps: (1) preparing NA culture medium, subpackaging in test tubes, sterilizing at 121 deg.C for 20min, and placing on the inclined plane while it is hot. Inoculating the strain B-5 in the laboratory on the slant of the NA culture medium in a sterile environment, and culturing for 24h at 37 ℃. Inoculating the cultured B-5 strain into an NB culture medium, loading the liquid in a triangular flask with the liquid volume of 75ml/250ml, and performing shake culture at 180r/min for 14h to obtain a seed liquid. Inoculating the seed liquid into a triangular flask in an inoculation amount of 4%; (2) inoculating the seed liquid into a 75ml/250ml triangular flask fermentation culture medium, and culturing at 30 ℃; (3) culturing in culture medium under shaking at 180r/min for 48 h. Centrifuging the fermentation liquor for 10min at 5000r/min, discarding the precipitate, collecting the supernatant, freeze-drying, and respectively determining the peptide conversion rate. The black soybean peptide has low conversion rate and low clearance rate of fermentation product.
Example 3:
a method for producing black soybean peptide by optimizing liquid fermentation is characterized by comprising the following steps: (1) preparing NA culture medium, subpackaging in test tubes, sterilizing at 121 deg.C for 20min, and placing on the inclined plane while it is hot. Inoculating the strain B-5 in the laboratory on the slant of the NA culture medium in a sterile environment, and culturing for 24h at 37 ℃. Inoculating the cultured B-5 strain into an NB culture medium, loading the liquid in a triangular flask with the liquid volume of 75ml/250ml, and performing shake culture at 180r/min for 14h to obtain a seed liquid. Inoculating the seed liquid into a triangular flask in an inoculation amount of 6%; (2) inoculating the seed solution into a 75ml/250ml triangular flask fermentation culture medium, and culturing at 25 ℃; (3) the culture medium is subjected to shaking culture at 180r/min for 72 h. Centrifuging the fermentation liquor for 10min at 5000r/min, discarding the precipitate, collecting the supernatant, freeze-drying, and respectively determining the peptide conversion rate. The black soybean peptide has high conversion rate and high clearance rate of fermentation product.
Example 4:
a method for producing black soybean peptide by optimizing liquid fermentation is characterized by comprising the following steps: (1) preparing NA culture medium, subpackaging in test tubes, sterilizing at 121 deg.C for 20min, and placing on the inclined plane while it is hot. Inoculating the strain B-5 in the laboratory on the slant of the NA culture medium in a sterile environment, and culturing for 24h at 37 ℃. Inoculating the cultured B-5 strain into an NB culture medium, loading the liquid in a triangular flask with the liquid volume of 75ml/250ml, and performing shake culture at 180r/min for 14h to obtain a seed liquid. Inoculating the seed liquid into a triangular flask in an inoculation amount of 10%; (2) inoculating the seed solution into a 75ml/250ml triangular flask fermentation culture medium, and culturing at 37 ℃; (3) culturing in culture medium with shaking at 180r/min for 120 h. Centrifuging the fermentation liquor for 10min at 5000r/min, discarding the precipitate, collecting the supernatant, freeze-drying, and respectively determining the peptide conversion rate. The black bean peptide has high conversion rate, but the culture temperature is too high, the culture time is long, and resources are wasted.
Claims (4)
1. A method for producing black soybean peptide by optimizing liquid fermentation is characterized by comprising the following steps: (1) preparing NA culture medium, subpackaging in test tubes, sterilizing at 121 deg.C for 20min, and placing on the inclined plane while it is hot. Inoculating the strain B-5 in the laboratory on the slant of the NA culture medium in a sterile environment, and culturing for 24h at 37 ℃. Inoculating the cultured B-5 strain into an NB culture medium, loading the liquid in a triangular flask with the liquid volume of 75ml/250ml, and performing shake culture at 180r/min for 14h to obtain a seed liquid. Inoculating the seed liquid into a triangular flask in an inoculation amount of 2% -10%; (2) inoculating the seed liquid into a 75ml/250ml triangular flask fermentation culture medium, and culturing at 25-37 ℃; (3) shaking and culturing for 24-120 h at 180r/min in the culture medium. Centrifuging the fermentation liquor for 10min at 5000r/min, discarding the precipitate, collecting the supernatant, freeze-drying, and respectively determining the peptide conversion rate.
2. The method for optimizing the production of black soybean peptide by liquid fermentation as claimed in claim 1, wherein the conversion rate of black soybean peptide is highest when the inoculation amount is 6%.
3. The method for producing black soybean peptide by optimized liquid fermentation as claimed in claim 1, wherein the optimal fermentation temperature for black soybean peptide conversion is 35 ℃.
4. The method for producing black soybean peptide by optimized liquid fermentation as claimed in claim 1, wherein the optimal fermentation time for black soybean peptide conversion is 72 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110418135.XA CN113322296A (en) | 2021-04-19 | 2021-04-19 | Method for producing black soybean peptide by optimizing liquid fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110418135.XA CN113322296A (en) | 2021-04-19 | 2021-04-19 | Method for producing black soybean peptide by optimizing liquid fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113322296A true CN113322296A (en) | 2021-08-31 |
Family
ID=77414862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110418135.XA Pending CN113322296A (en) | 2021-04-19 | 2021-04-19 | Method for producing black soybean peptide by optimizing liquid fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113322296A (en) |
-
2021
- 2021-04-19 CN CN202110418135.XA patent/CN113322296A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110747188B (en) | Method for producing keratinase | |
| CN105219661A (en) | The special strain therefore of synthesis of oligonucleotides semi-lactosi and the method with its synthesis of oligonucleotides semi-lactosi | |
| CN104286383A (en) | Tea seed meal detoxifying method | |
| CN1238486C (en) | Method for making yellow rice wine by plurility of bioenzymes | |
| CN108207492B (en) | Wood-rot type edible fungus liquid strain culture medium, preparation method and application | |
| CN106578348A (en) | Preparation method and application of lysozyme feed additive | |
| CN111172094A (en) | Yeast extract and preparation method thereof | |
| CN113322296A (en) | Method for producing black soybean peptide by optimizing liquid fermentation | |
| CN110551773A (en) | Method for replacing yeast powder with soybean meal enzymolysis liquid in threonine production | |
| CN108522857A (en) | A kind of non-oven drying method of wheat alcohol grain is used as the production method and feed of feed | |
| JPH11137239A (en) | Distilled spirit and its production | |
| JPH0358715B2 (en) | ||
| CN110747128B (en) | Bacillus licheniformis strain capable of producing keratinase in high yield and application thereof | |
| CN114601017A (en) | Preparation method of fermented feed | |
| CN104498542A (en) | Method for preparing L-lactic acid employing continuous method in fermentation manner | |
| CN105624242A (en) | Method for preparing active peptide through high-temperature fermentation of aquatic protein | |
| CN112625914A (en) | Method for repeatedly fermenting lucid ganoderma in batches by using airlift fermentation tank | |
| CN111718855A (en) | Method for breaking yeast cell wall and preparing yeast extract | |
| CN1698465A (en) | Manufacturing method for paste form fermented bean curd by enzyme method | |
| CN112626157B (en) | Red yeast rice lees heat-resistant peptide agent and preparation method and application thereof | |
| RU2796935C1 (en) | Method of production of nutrient media used for cultivation of mold fungi | |
| CN114806956B (en) | Bacillus bailii DB219 and application thereof | |
| CN110250319B (en) | Preparation of novel corynebacterium glutamicum waste residue microecological preparation | |
| CN105861606A (en) | Method of using surfactant to increase yield of Hb polypeptide prepared through degradation of hemoglobin by aspergillus niger | |
| CN105063003A (en) | Active dry yeast with high-density fermentation function and method for preparing active dry yeast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |