CN1635132A - Process for preparing microbiological polysaccharide Gellan gum - Google Patents
Process for preparing microbiological polysaccharide Gellan gum Download PDFInfo
- Publication number
- CN1635132A CN1635132A CN 200410064546 CN200410064546A CN1635132A CN 1635132 A CN1635132 A CN 1635132A CN 200410064546 CN200410064546 CN 200410064546 CN 200410064546 A CN200410064546 A CN 200410064546A CN 1635132 A CN1635132 A CN 1635132A
- Authority
- CN
- China
- Prior art keywords
- enlarged culturing
- preparation
- gellan gum
- substratum
- shake
- 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.)
- Granted
Links
- 150000004676 glycans Chemical class 0.000 title claims abstract description 21
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 21
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 21
- 229920002148 Gellan gum Polymers 0.000 title claims abstract description 19
- 239000000216 gellan gum Substances 0.000 title claims abstract description 15
- 235000010492 gellan gum Nutrition 0.000 title claims abstract description 15
- 230000002906 microbiologic effect Effects 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000001963 growth medium Substances 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims description 46
- 239000002609 medium Substances 0.000 claims description 17
- 238000012807 shake-flask culturing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 9
- 238000009423 ventilation Methods 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 239000013543 active substance Substances 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 150000002016 disaccharides Chemical class 0.000 claims description 6
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 241001113556 Elodea Species 0.000 claims description 5
- 241000790234 Sphingomonas elodea Species 0.000 claims description 5
- 241000736110 Sphingomonas paucimobilis Species 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 238000009434 installation Methods 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 3
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 3
- 229940113124 polysorbate 60 Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000013504 Triton X-100 Substances 0.000 claims description 2
- 229920004890 Triton X-100 Polymers 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052799 carbon Inorganic materials 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to a preparation method of microbe polysaccharide Gellan gum belonging to the microbe fermentation production field. The method comprises steps of preparing the slope strains, preparing the seed liquid, inoculating the seed liquid into the fermentation culture medium to ferment. The invention solves the problems of high production cost, low product yield (the density of the Gellan gum coarse polysaccharide is 1.3g/100ml) exiting in known technology. The invention employs starch as the carbon source for the second level expanding culture medium and fermentation culture medium, and has advantages of low cost, high yield. The density of the Gellan gum coarse polysaccharide is 1.5-1.6g/100ml when the fermentation is finished.
Description
Technical field
The present invention relates to the microbial fermentation production field, be meant a kind of preparation method of microbiological polysaccharide Gellan gum especially.
Background technology
Gelling gum is to utilize modern biotechnology to carry out aerobic fermentation by the bacterial classification that monospore bacillus waterweed belongs in (pseudomonas elodea), and a kind of transparent gelifying agent through special refinement technique is produced has good thermostability.Consumption is few, and it is good, acidproof, alkaline-resisting to hold flavor property, anti-biological enzyme, and gel-strength can adjust as required, is widely used in industries such as food, medicine, fine chemistry industry.Have only U.S. CP keclo company to realize industrial production at present in the world, production and sales are in monopoly position, and production technology difficulty own is big, so cost an arm and a leg.More domestic universities and colleges also once attempted to produce gelling gum with comparatively easy production technology, but effect is not ideal always.The patent No. is the production technique that discloses a kind of new microbiological polysaccharide Gellan gum in 00125858.3 the patent, but above-mentioned prior art exists the production cost height, the shortcoming of product yield low (concentration of gelling gum Crude polysaccharides is 1.3g/100ml).
Summary of the invention
The preparation method who the object of the present invention is to provide the microbiological polysaccharide Gellan gum that a kind of production cost is low, the product yield is high is to overcome the deficiency that prior art exists.
Overall technology design of the present invention is:
The preparation method of microbiological polysaccharide Gellan gum, comprise in the aseptic culture medium of sphingomonas paucimobilis Sphingomonaspaucimobilis bacterial classification inoculation carbonaceous sources, nitrogenous source, inorganic salt and the water of selecting for use monospore bacillus waterweed to belong to (pseudomonas elodea) and carry out aerated culture, comprise following processing step:
A, with original strain bevel bacterial classification;
B, the slant strains for preparing in the A step is made seed liquor through enlarged culturing;
C, with the seed liquor for preparing in the B step by seed liquor: fermention medium is that the inoculum size of 7%-10% inserts fermention medium and inserts and ferment, and wherein fermention medium comprises following component (weight part):
Starch 2.5-3.0 dregs of beans 0.2 NH
4NO
30.1 MgSO
40.01
K
2HPO
40.15 CaCO
30.05 water 96.49-96.99
The temperature of fermention medium is that 26-36 ℃, PH are 6.5-6.8, ventilation 0.1-0.3vvm, and fermentation period is 50-60 hour.Selected bacterial classification is that monospore bacillus waterweed belongs to (pseudomonas elodea) sphingomonas paucimobilis Sphingomonaspaucimobilis.
Processing condition among the present invention in each processing step are:
Enlarged culturing in the B step comprises shake-flask culture, one-level enlarged culturing and secondary enlarged culturing, slant strains is inserted the shake-flask culture base make shake-flask seed through fermentation, shake-flask seed inserts the substratum of one-level enlarged culturing and makes first order seed through fermentation, and the substratum of the substratum of slant strains, shake-flask culture base, one-level enlarged culturing comprises following component (weight part) in A, the B step:
Disaccharides 0.8-1.0 yeast extract paste 0.18-0.2 extractum carnis 0.25-0.3
Peptone 0.1-0.15 agar 2-2.5 water 95.85-96.67
The culture condition of slant strains is temperature 26-36 ℃, 72 hours time; The condition of one-level enlarged culturing is inoculum size 1-3%, culture temperature 26-36 ℃, and pH value 6.5-6.8, ventilation 0.1-0.15vvm, cycle 20-24h.
The substratum of secondary enlarged culturing comprises following component (weight part):
Disaccharides 0.3-0.5 starch 0.5 ammonium nitrate 0.25-0.3
Bean powder 0.2 K
2HPO
40.15 KH
2PO
40.08 MgSO
40.01
Water 98.26-98.51 pH6.5-7.0
The condition of secondary enlarged culturing is inoculum size 7-10%, culture temperature 26-36 ℃, and pH value 6.5-6.8, ventilation 0.1-0.15vvm, cycle 18-20h.
After the viscosity of the fermented liquid in the C step surpasses 2000CP, add the tensio-active agent of 80-100ppm in fermented liquid, tensio-active agent is selected from polysorbate60, Triton X-100.
Reaction end in the one-level enlarged culturing is for having a net increase of the OD value more than 0.5, and the mensuration of OD value is selected 622 spectrophotometers, 650nm wavelength for use.
Reaction end in the secondary enlarged culturing is for having a net increase of the OD value more than 1.0, and the mensuration of OD value is selected 622 spectrophotometers, 650nm wavelength for use.
Residual sugar is below 0.2% in the fermenting process.
Shaking speed in one-level enlarged culturing and the secondary enlarged culturing is 120-220 rev/min, and the fermentor tank tank diameter is than 2-2.5: 1, and rotating speed is 180-200 rev/min, also can adopt no stirring-type to add air-distributor; Fermentor tank in the fermenting process, stirring rake are 4-6 group, and whipped form adopts at interval installation shaft to pusher and disk curved blade type paddle radially, and rotating speed is 120-180 rev/min.
Starch in secondary enlarged culturing substratum and the fermention medium can replace with hydrolysis sugar, and the disaccharides in the substratum of slant medium, shake-flask culture base, one-level enlarged culturing and the substratum of secondary enlarged culturing is selected sucrose, fructose or the mixture of the two for use.
Substantive distinguishing features that the present invention possessed and the technical progress that obtains are:
Integrated artistic of the present invention is reasonable in design, is easy to realize, with the carbon source of starch as secondary enlarged culturing substratum and fermention medium, production cost reduces greatly, product yield height, after testing, fermenting at the end, gelling gum Crude polysaccharides concentration is 1.5-1.6g/l00ml.
Embodiment
Below in conjunction with embodiment the present invention is described further:
Produce bacterial classification in the present embodiment and select for use monospore bacillus waterweed to belong to the sphingomonas paucimobilis Sphingomonaspaucimobilis bacterial classification of (pseudomonaselodea), production technique comprises the steps:
A, with original strain bevel bacterial classification;
B, the slant strains for preparing in the A step is made seed liquor through enlarged culturing;
C, with the seed liquor for preparing in the B step by seed liquor: fermention medium is that the inoculum size of 7%-10% inserts fermention medium and inserts and ferment, and wherein fermention medium comprises following component (weight part):
Starch 2.8 dregs of beans 0.2 NH
4NO
30.1 MgSO
40.01
K
2HPO
40.15 CaCO
30.05 water 96.6
The temperature of fermention medium is that 28 ℃, PH are 6.7, ventilation 0.2vvm, and fermentation period is 50 hours.
Processing condition in each processing step are:
Enlarged culturing in the B step comprises shake-flask culture, one-level enlarged culturing and secondary enlarged culturing, slant strains is inserted the shake-flask culture base make shake-flask seed through fermentation, shake-flask seed inserts the substratum of one-level enlarged culturing and makes first order seed through fermentation, the substratum of slant strains in A, the B step, shake-flask culture base,
The substratum of one-level enlarged culturing comprises following component (weight part):
White sugar 0.8 yeast extract paste 0.19 extractum carnis 0.28
Peptone 0.13 agar 2 water 96
The culture condition of slant strains is 28 ℃ of temperature, 72 hours time; The condition of one-level enlarged culturing is an inoculum size 2%, 30 ℃ of culture temperature, pH value 6.7, ventilation 0.14vvm, cycle 23h.
The substratum of secondary enlarged culturing comprises following component (weight part):
White sugar 0.4 starch 0.5 ammonium nitrate 0.28
Bean powder 0.2 K
2HPO
40.15 KH
2PO
40.08 MgSO
40.01
Water 98.3 pH6.5-7.0
The condition of secondary enlarged culturing is an inoculum size 8%, 31 ℃ of culture temperature, pH value 6.7, ventilation 0.12vvm, cycle 19h.
After the viscosity of the fermented liquid in the C step surpasses 2000CP, add the tensio-active agent of 90ppm in fermented liquid, tensio-active agent is selected polysorbate60 for use.
Reaction end in the one-level enlarged culturing is for having a net increase of the OD value more than 0.5, and the mensuration of OD value is selected 622 type spectrophotometers, 650nm wavelength for use.
Reaction end in the secondary enlarged culturing is for having a net increase of the OD value more than 1.0, and the mensuration of OD value is selected 622 type spectrophotometers, 650nm wavelength for use.
Residual sugar is below 0.2% in the fermenting process.
Shaking speed in one-level enlarged culturing and the secondary enlarged culturing is 130 rev/mins, and the fermentor tank tank diameter was than 2.2: 1, and rotating speed is 190 rev/mins, also can adopt no stirring-type to add air-distributor; Fermentor tank in the fermenting process, stirring rake are 4-6 group, and whipped form adopts at interval installation shaft to pusher and disk curved blade type paddle radially, and rotating speed is 15 rev/mins.
Claims (10)
1, the preparation method of microbiological polysaccharide Gellan gum comprises and carries out aerated culture in the aseptic culture medium of selecting bacterial classification inoculation carbonaceous sources, nitrogenous source, inorganic salt and water for use, it is characterized in that it comprises following processing step:
A, with original strain bevel bacterial classification;
B, the slant strains for preparing in the A step is made seed liquor through enlarged culturing;
C, with the seed liquor for preparing in the B step by seed liquor: fermention medium is that the inoculum size of 7%-10% inserts fermention medium and inserts and ferment, and wherein fermention medium comprises following component (weight part):
Starch 2.5-3.0 dregs of beans 0.2 NH
4NO
30.1 MgSO
40.01
K
2HPO
40.15 CaCO
30.05 water 96.49-96.99
Selected bacterial classification is that monospore bacillus waterweed belongs to (pseudomonas elodea) sphingomonaspaucimobilis Sphingomonaspaucimobilis.
The temperature of fermention medium is that 26-36 ℃, PH are 6.5-6.8, ventilation 0.1-0.3vvm, and fermentation period is 50-60 hour.
2, the preparation method of microbiological polysaccharide Gellan gum according to claim 1, it is characterized in that the enlarged culturing in the described B step comprises shake-flask culture, one-level enlarged culturing and secondary enlarged culturing, slant strains is inserted the shake-flask culture base make shake-flask seed through fermentation, shake-flask seed inserts the substratum of one-level enlarged culturing and makes first order seed through fermentation, and the substratum of the substratum of slant strains, shake-flask culture base, one-level enlarged culturing comprises following component (weight part) in A, the B step:
Disaccharides 0.8-1.0 yeast extract paste 0.18-0.2 extractum carnis 0.25-0.3
Peptone 0.1-0.15 agar 2-2.5 water 95.85-96.67
The culture condition of slant strains is temperature 26-36 ℃, 72 hours time; The condition of one-level enlarged culturing is inoculum size 1-3%, culture temperature 26-36 ℃, and pH value 6.5-6.8, ventilation 0.1-0.15vvm, cycle 20-24h.
3, the preparation method of microbiological polysaccharide Gellan gum according to claim 2 is characterized in that the substratum of described secondary enlarged culturing comprises following component (weight part):
Disaccharides 0.3-0.5 starch 0.5 ammonium nitrate 0.25-0.3
Bean powder 0.2 K
2HPO
40.15 KH
2PO
40.08 MgSO
40.01
Water 98.26-98.51 pH6.5-7.0
The condition of secondary enlarged culturing is inoculum size 7-10%, culture temperature 26-36 ℃, and pH value 6.5-6.8, ventilation 0.1-0.15vvm, cycle 18-20h.
4, the preparation method of microbiological polysaccharide Gellan gum according to claim 1, the viscosity that it is characterized in that the fermented liquid in the described C step adds the tensio-active agent of 80-100ppm above behind the 2000CP in fermented liquid.
5, the preparation method of microbiological polysaccharide Gellan gum according to claim 4 is characterized in that described tensio-active agent is selected from polysorbate60, Triton X-100.
6, the preparation method of microbiological polysaccharide Gellan gum according to claim 2 is characterized in that reaction end in the described one-level enlarged culturing for having a net increase of the OD value more than 0.5, and the mensuration of OD value is selected 622 type spectrophotometers, 650nm wavelength for use.
7, according to the preparation method of claim 1 or 3 described microbiological polysaccharide Gellan gums, it is characterized in that reaction end in the described secondary enlarged culturing for having a net increase of the OD value more than 1.0, the mensuration of OD value is selected 622 type spectrophotometers, 650nm wavelength for use.
8,, it is characterized in that residual sugar is below 0.2% in the described fermenting process according to the preparation method of claim 1 or 4 described microbiological polysaccharide Gellan gums.
9, according to the preparation method of claim 1,2 or 3 described microbiological polysaccharide Gellan gums, it is characterized in that the shaking speed in described one-level enlarged culturing and the secondary enlarged culturing is 120-220 rev/min, the fermentor tank tank diameter is than 2-2.5: 1, rotating speed is 180-200 rev/min, also can adopt no stirring-type to add air-distributor; Fermentor tank in the fermenting process, stirring rake are 4-6 group, and whipped form adopts at interval installation shaft to pusher and disk curved blade type paddle radially, and rotating speed is 120-180 rev/min.
10, according to the preparation method of claim 1,2 or 3 described microbiological polysaccharide Gellan gums, it is characterized in that the starch in described secondary enlarged culturing substratum and the fermention medium can replace with hydrolysis sugar, the disaccharides in the substratum of slant medium, shake-flask culture base, one-level enlarged culturing and the substratum of secondary enlarged culturing is selected sucrose, fructose or the mixture of the two for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410064546 CN1269964C (en) | 2004-11-19 | 2004-11-19 | Process for preparing microbiological polysaccharide Gellan gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410064546 CN1269964C (en) | 2004-11-19 | 2004-11-19 | Process for preparing microbiological polysaccharide Gellan gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1635132A true CN1635132A (en) | 2005-07-06 |
| CN1269964C CN1269964C (en) | 2006-08-16 |
Family
ID=34846395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410064546 Expired - Fee Related CN1269964C (en) | 2004-11-19 | 2004-11-19 | Process for preparing microbiological polysaccharide Gellan gum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1269964C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011035530A1 (en) * | 2009-09-25 | 2011-03-31 | 浙江大学 | Yellow pigments generation deficient sphingomonas strain and application thereof in gellan gum production |
| CN101240307B (en) * | 2008-03-25 | 2011-11-09 | 张禹 | Method for preparing gellan gum by using waste glucose mother liquor |
| CN102605017A (en) * | 2012-03-30 | 2012-07-25 | 杭州健恒生物技术有限公司 | Method for preparing gellan gum by fermenting |
| CN102747016A (en) * | 2012-06-28 | 2012-10-24 | 福建省农业科学院农业生物资源研究所 | Gellan gum efficient production strain and its application |
| CN103468762A (en) * | 2013-09-25 | 2013-12-25 | 南开大学 | Oxygen carrying agent for increasing fermentation yield of welan gum and application thereof |
| CN107805649A (en) * | 2017-11-10 | 2018-03-16 | 浙江帝斯曼中肯生物科技有限公司 | A kind of novel fermentation technique for producing gellan gum |
| CN109251950A (en) * | 2018-10-18 | 2019-01-22 | 河北鑫合生物化工有限公司 | With high-gel strength, high viscosity, high acyl group gellan gum preparation method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100451106C (en) * | 2006-09-12 | 2009-01-14 | 山东大学 | Sphingomonaspaucimobilis of high-yield gellan gum and use therefor |
-
2004
- 2004-11-19 CN CN 200410064546 patent/CN1269964C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101240307B (en) * | 2008-03-25 | 2011-11-09 | 张禹 | Method for preparing gellan gum by using waste glucose mother liquor |
| WO2011035530A1 (en) * | 2009-09-25 | 2011-03-31 | 浙江大学 | Yellow pigments generation deficient sphingomonas strain and application thereof in gellan gum production |
| US8685698B2 (en) | 2009-09-25 | 2014-04-01 | Zhejiang University | Yellow pigments generation deficient Sphingomonas strain and application thereof in gellan gum production |
| CN102605017A (en) * | 2012-03-30 | 2012-07-25 | 杭州健恒生物技术有限公司 | Method for preparing gellan gum by fermenting |
| CN102747016A (en) * | 2012-06-28 | 2012-10-24 | 福建省农业科学院农业生物资源研究所 | Gellan gum efficient production strain and its application |
| CN103468762A (en) * | 2013-09-25 | 2013-12-25 | 南开大学 | Oxygen carrying agent for increasing fermentation yield of welan gum and application thereof |
| CN107805649A (en) * | 2017-11-10 | 2018-03-16 | 浙江帝斯曼中肯生物科技有限公司 | A kind of novel fermentation technique for producing gellan gum |
| US11149293B2 (en) | 2017-11-10 | 2021-10-19 | Zhejiang Dsm Zhongken Biotechnology Co. Ltd | Fermentation method for producing gellan gum |
| CN109251950A (en) * | 2018-10-18 | 2019-01-22 | 河北鑫合生物化工有限公司 | With high-gel strength, high viscosity, high acyl group gellan gum preparation method |
| CN109251950B (en) * | 2018-10-18 | 2022-07-01 | 河北鑫合生物化工有限公司 | Preparation method of gellan gum with high gel strength, high viscosity and high acyl |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1269964C (en) | 2006-08-16 |
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