SU267012A1 - METHOD OF MANUFACTURING NIZINA - Google Patents
METHOD OF MANUFACTURING NIZINAInfo
- Publication number
- SU267012A1 SU267012A1 SU1171912A SU1171912A SU267012A1 SU 267012 A1 SU267012 A1 SU 267012A1 SU 1171912 A SU1171912 A SU 1171912A SU 1171912 A SU1171912 A SU 1171912A SU 267012 A1 SU267012 A1 SU 267012A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- nutrient medium
- nizina
- manufacturing
- nisin
- milk
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title description 6
- 235000015097 nutrients Nutrition 0.000 description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 6
- 108010053775 Nisin Proteins 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 6
- 239000004309 nisin Substances 0.000 description 6
- 235000010297 nisin Nutrition 0.000 description 6
- 210000004080 Milk Anatomy 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 240000001016 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229940064005 Antibiotic throat preparations Drugs 0.000 description 1
- 229940083879 Antibiotics FOR TREATMENT OF HEMORRHOIDS AND ANAL FISSURES FOR TOPICAL USE Drugs 0.000 description 1
- 229940042052 Antibiotics for systemic use Drugs 0.000 description 1
- 229940042786 Antitubercular Antibiotics Drugs 0.000 description 1
- 229940093922 Gynecological Antibiotics Drugs 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 229940024982 Topical Antifungal Antibiotics Drugs 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003115 biocidal Effects 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229940079866 intestinal antibiotics Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940005935 ophthalmologic Antibiotics Drugs 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000001175 peptic Effects 0.000 description 1
- 230000000405 serological Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
Description
Изобретение относитс к области производства антибиотиков, примен емых в пищевой промышленности, например низина.The invention relates to the production of antibiotics used in the food industry, such as nisin.
Уже известен способ производства низ:ина путем выращивани его продуцентов, например Streptococcus lactis на стерильной питательной среде, содержащей продукты молочного производства.A method of producing a bottom is already known: by growing its producers, for example Streptococcus lactis, on a sterile nutrient medium containing dairy products.
Однако при осуществлении этого способа используют дорогосто щую питательную среду , в которую в качестве продукта молочного производства входит цельное, обезжиренное молоко или молоко, регенерированное из сгущенного или nopoHJKOBoro молока.However, in the implementation of this method, an expensive nutrient medium is used, in which whole, skimmed milk or milk regenerated from condensed milk or nopoHJKOBOBoro milk is included as a product of dairy production.
Дл получени высокоактивного низина на дешевой питательной среде предлагаетс в качестве продукта молочного производства использовать молочную сыворотку, в которую ввод т 2-5% картофельной патоки и 20-40% пепсинового гидролизата культуры стрептококков .из серологической группы N, выращенной на молоке.To obtain a highly active nisin on a cheap nutrient medium, it is proposed to use dairy whey as a product of dairy production, into which 2-5% of potato syrup and 20-40% of peptic hydrolyzate from streptococci from serological group N grown on milk are introduced.
Пример. 590 мл молочной сыворотки нейтрализуют 10%-ным раствором -NaOH, довод т рН до 7 и добавл ют 19 г картофельного сиропа. Затем смесь пастеризуют при 95°С в течение 30 мин и добавл ют 180 мл пепсинового продукта гидролиза культуры стрептококков серологической группы N, выращенной на молоке. После этого питательную среду пастеризуют в течение 10 мин при 80°С. Добавл ют к ней 3% посевного материала культурыExample. 590 ml of whey is neutralized with a 10% solution of -NaOH, adjusted to pH 7, and 19 g of potato syrup is added. The mixture is then pasteurized at 95 ° C for 30 minutes and 180 ml of the pepsin product of hydrolysis of a streptococcal serogroup N culture grown on milk is added. After that, the nutrient medium is pasteurized for 10 minutes at 80 ° C. Add to it 3% of inoculum culture
штамма, образующего низин, инкзбируют в течение 18 час при температуре 28-30°С. Через 4 час ферментации данную культуру нейтрализуют , провер показатели через 1 час и довод ее рН до 6,5.the strain forming nisin is incubated for 18 hours at a temperature of 28-30 ° C. After 4 hours of fermentation, this culture is neutralized, checking performance after 1 hour and bringing its pH to 6.5.
Через 18 час ферментации содержание низина в нейгрализованной питательной среде составл ет около 4260 ед/мл. Содержание низипа в питательной среде, которую не нейтрализовали , около 600 ед/мл.After 18 hours of fermentation, the nisin content in the neutralized nutrient medium is about 4260 U / ml. The content of nizip in a nutrient medium, which is not neutralized, is about 600 units / ml.
Предмет изобретени Subject invention
Способ производства низина путем выращивани его продуцентов, например Streptococcus lactis, на стерильной питательной среде, содержащей продукты молочного производства, отличающийс тем, что, с целью получени высокоактивного низина на дешевой питательной среде, в качестве продукта молочного производства используют молочную сыворотку, вThe production method of nisin by growing its producers, for example Streptococcus lactis, on a sterile nutrient medium containing dairy products, characterized in that, in order to obtain a highly active nisin on a cheap nutrient medium, whey is used as a dairy production product.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU267012A1 true SU267012A1 (en) |
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