CN109266709A - Nisin production technology - Google Patents
Nisin production technology Download PDFInfo
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- CN109266709A CN109266709A CN201710580398.4A CN201710580398A CN109266709A CN 109266709 A CN109266709 A CN 109266709A CN 201710580398 A CN201710580398 A CN 201710580398A CN 109266709 A CN109266709 A CN 109266709A
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- nisin
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- 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 title claims abstract description 32
- 108010053775 Nisin Proteins 0.000 title claims abstract description 32
- 239000004309 nisin Substances 0.000 title claims abstract description 32
- 235000010297 nisin Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 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 31
- 239000008103 glucose Substances 0.000 claims abstract description 30
- 239000000706 filtrate Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 14
- 239000003480 eluent Substances 0.000 claims abstract description 13
- 239000000047 product Substances 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 38
- 239000012141 concentrate Substances 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 21
- 239000011780 sodium chloride Substances 0.000 claims description 19
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 244000057717 Streptococcus lactis Species 0.000 claims description 12
- 235000019362 perlite Nutrition 0.000 claims description 10
- 239000010451 perlite Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000010828 elution Methods 0.000 claims description 8
- 239000007836 KH2PO4 Substances 0.000 claims description 7
- 239000001888 Peptone Substances 0.000 claims description 7
- 108010080698 Peptones Proteins 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 7
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 7
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 7
- 239000002609 medium Substances 0.000 claims description 7
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 7
- 235000019319 peptone Nutrition 0.000 claims description 7
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 7
- 229920000053 polysorbate 80 Polymers 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000011218 seed culture Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000002518 antifoaming agent Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 241000194035 Lactococcus lactis Species 0.000 abstract 2
- 239000006260 foam Substances 0.000 description 4
- 238000011534 incubation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010027597 alpha-chymotrypsin Proteins 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/195—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria
- C07K14/315—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from bacteria from Streptococcus (G), e.g. Enterococci
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Gastroenterology & Hepatology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention provides a kind of nisin production technology, it is characterised in that: specifically includes step；(1), Lactococcus lactis strain is prepared；(2), it ferments；Lactococcus lactis strain is placed in fermentor, and glucose is added and ferments, obtains fermentation liquid；Concentration of glucose is controlled in fermentation process；(3), it extracts；A: fermentation liquor pretreatment obtains filtrate；B: filtrate concentration obtains concentration filtrate；C: concentration filtrate is saltoutd, and filter residue is obtained by filtration；D: filter residue affords eluent；(4) eluent is spray-dried, and obtains powdery nisin product.The production technology is easy to operate, and obtained nisin good product quality.
Description
Technical field
The present invention relates to a kind of production technology of microorganism, in particular to a kind of production technology of nisin.
Background technique
Nisin (Nisin) is also known as nisin or transliteration is that Buddhist nun is pungent, is the one of streptococcus lactis generation
Kind peptide material, is made of, molecular weight is about 3500Da 34 amino acid residues.Due to nisin can inhibit it is most of
Gram-positive bacterium, and have strong inhibiting effect to the spore of bacillus, therefore answered extensively as food preservative
For food service industry.It is hydrolyzed into amino acid quickly under physiological pH condition and α-chymotrypsin protein enzyme effect of human body after edible,
Normal flora in human body intestinal canal will not be changed and generate the resistance problem occurred such as other antibiotic, will not more be resisted with other
There is cross tolerance in rhzomorph, is a kind of antiseptics for natural food efficient, nontoxic, safe, without side-effects.
Currently, there are many preparation methods of nisin, but technical staff is dedicated to finding a kind of easy to operate and produce
The measured preparation method of quality.
Summary of the invention
The present invention provides a kind of nisin production technology, it is therefore an objective to solve prior art problem, provide a kind of easy
The preparation method of operation and good product quality.
The present invention solve the problems, such as the technical solution adopted is that:
Nisin production technology, through strain preparation, fermentation, extraction process, it is characterised in that: specifically include
Step；
(1), Lactococcus lactis strain is prepared；
(2), it ferments；Glucose is added in fermentor to ferment, obtains fermentation liquid；Concentration of glucose control in fermentation process
System is between 3~8g/L, and PH is between 6.0~6.8；
(3), it extracts；
A: fermentation liquor pretreatment-fermentation liquid salt acid for adjusting pH to 2.5~2.7, after be warming up to 80 DEG C~85 DEG C, at this
20min is maintained under part, then reduces temperature to 50 DEG C~60 DEG C, filtrate is obtained by filtration, temperature when control is filtered is 50~60
℃；
B: concentration-filtrate is concentrated into solid content 30~35%, obtains concentrate；
C: saltout-concentrate is cooled to 30~35 DEG C；It is slowly added to piece alkali, adjusts concentrate pH to 3.2~3.4, is stood
2h-3h；The perlite for accounting for concentrate mass fraction 5 ‰ is added in concentrate after standing, filtering obtains filter residue；
D: elution-purified water dissolves filter residue, adjusts pH to 2.5 or so, stirs 1h, carries out plate-frame filtering, collects clear wash
De- liquid, the step carry out at least once；
(4) sodium chloride, which will be added, in spray drying-in eluent that step D is obtained makes filtrate solid content in 3%-4%,
It places and is spray-dried in spray dryer afterwards, wherein 200~220 DEG C of inlet air temperature of control, obtains by 80~85 DEG C of leaving air temp
Powdery nisin product.
In certain embodiments, in step (2), fermentation initial stage concentration of glucose control is in 10g/L.
In certain embodiments, in step A, fermentation liquid is filtered using ceramic membrane.
In certain embodiments, the elution process of step D carries out 3 times, and the eluent repeatedly afforded is merged.
In certain embodiments, in step C, using plate-frame filtering, and with perlite bed board when filtering.
In certain embodiments, there may be more foams in step B, when concentration, therefore defoaming can be added in right amount
Agent.
In certain embodiments, in step (1) strain preparation process, take the separation of glycerol tube strain plate streaking single
Bacterium colony, in 30 DEG C of incubator cultures, left and right, the big single colonie of picking are connected to shaking flask culture 16h or so and obtain Lactococcus lactis for 24 hours
Strain, glycerol tube preservation control glycerol concentration 15~30%, are put into -20 DEG C of Storage in refrigerator.
In certain embodiments, the seed culture medium (g/L) used in strain preparation process: glucose 6, peptone
6, yeast powder 12, K2HPO4 8、NaCl 5、MgSO40.6, pH7.0~7.2 is adjusted, sterilize 20min at 121 DEG C, and liquid amount is
200mL/500mL；Medium of shaking flask fermentation (g/L): glucose 36, Dried Corn Steep Liquor Powder 2, yeast powder 10, KH2PO4 5、NaCl 4、
Tween-80 1 adjusts pH7.5；Sterilize 10min at 115 DEG C.
In certain embodiments, in step (2) fermentation process, the seed culture medium (g/L) that uses: glucose 6, egg
White peptone 6, yeast powder 12, K2HPO4 8、NaCl 5、MgSO40.6, pH7.0~7.2 or so are adjusted, sterilize 20min at 121 DEG C.
In certain embodiments, in step (2) fermentation process, strain fermentation uses in fermentor fermentation medium
(g/L): glucose 36, Dried Corn Steep Liquor Powder 2, yeast powder 10, KH2PO45, NaCl 4, Tween-80 1 adjust pH7.5.
Beneficial effects of the present invention: entire production process is easy to operate, and production process is easy to control, obtained nisin
Good product quality.
Specific embodiment
The present invention is described in further details below in conjunction with specific embodiment.
Embodiment 1
Nisin production technology specifically includes step；
(1), Lactococcus lactis strain is prepared；
(2), it ferments；Lactococcus lactis strain is placed in fermentor, and glucose is added and ferments, obtains fermentation liquid；Hair
Concentration of glucose control is in 3g/L during ferment, and PH is between 6.0, and initial stage concentration of glucose control of fermenting is in 10g/L.
Wherein seed culture medium (g/L) used in Spawn incubation process: glucose 6, peptone 6, yeast powder 12,
K2HPO4 8、NaCl 5、MgSO40.6, pH7.0 is adjusted, sterilize 20min at 121 DEG C.
Fermentation medium used in strain fermentation process (g/L): glucose 36, Dried Corn Steep Liquor Powder 2, yeast powder 10,
KH2PO45, NaCl 4, Tween-80 1 adjust pH7.5.
(3), it extracts；
A: fermentation liquor pretreatment-fermentation liquid salt acid for adjusting pH to 2.5~2.7, after be warming up to 80 DEG C~85 DEG C, at this
20min is maintained under part, then reduces temperature to 50 DEG C, ceramic membrane filter obtains filtrate, and temperature when control is filtered is at 50 DEG C.
B: concentration-filtrate is concentrated into solid content 30%, obtains concentrate.There may be more foams when concentration, therefore can
It is appropriate that defoaming agent is added.
C: saltout-concentrate is cooled to 35 DEG C；It is slowly added to piece alkali, adjusts concentrate pH to 3.2~3.4, stands 3h；It is quiet
The perlite for accounting for concentrate mass fraction 5 ‰ is added in the concentrate postponed, obtains filter residue through plate-frame filtering with perlite bed board.
D: elution-purified water dissolves filter residue, adjusts pH to 2.5 or so, stirs 1h, carries out plate-frame filtering, collects clear wash
De- liquid.The elution process of filter residue is carried out 3 times, the clarification eluent obtained after 3 elutions is collected.
(4) sodium chloride, which will be added, in spray drying-in eluent that step D is obtained makes filtrate solid content in 3%-4%,
It places and is spray-dried in spray dryer afterwards, wherein 200~220 DEG C of inlet air temperature of control, obtains by 80~85 DEG C of leaving air temp
Powdery nisin product.
Embodiment 2
Nisin production technology specifically includes step；
(1), Lactococcus lactis strain is prepared；
(2), it ferments；Lactococcus lactis strain is placed in fermentor, and glucose is added and ferments, obtains fermentation liquid；Hair
Concentration of glucose control is between 5g/L during ferment, and PH is 6.5；Fermentation initial stage concentration of glucose is controlled in 10g/L.
Wherein seed culture medium (g/L) used in Spawn incubation process: glucose 6, peptone 6, yeast powder 12,
K2HPO4 8、NaCl 5、MgSO40.6, pH7.2 is adjusted, sterilize 20min at 121 DEG C.
Fermentation medium used in strain fermentation process (g/L): glucose 36, Dried Corn Steep Liquor Powder 2, yeast powder 10,
KH2PO45, NaCl 4, Tween-80 1 adjust pH7.5.
(3), it extracts；
A: fermentation liquor pretreatment-fermentation liquid salt acid for adjusting pH to 2.5~2.7, after be warming up to 80 DEG C~85 DEG C, at this
20min is maintained under part, then reduces temperature to 55 DEG C, ceramic membrane filter obtains filtrate, and temperature when control is filtered is at 55 DEG C.
B: concentration-filtrate is concentrated into solid content 30%, obtains concentrate.There may be more foams when concentration, therefore can
It is appropriate that defoaming agent is added.
C: saltout-concentrate is cooled to 30 DEG C；It is slowly added to piece alkali, adjusts concentrate pH to 3.2~3.4, stands 2h-
3h；The perlite for accounting for concentrate mass fraction 5 ‰ is added in concentrate after standing, is obtained with perlite bed board through plate-frame filtering
Filter residue.
D: elution-purified water dissolves filter residue, adjusts pH to 2.5 or so, stirs 1h, carries out plate-frame filtering, collects clear wash
De- liquid.The elution process of filter residue is carried out 3 times, the clear eluent obtained after 3 elutions is collected.
(4) sodium chloride, which will be added, in spray drying-in eluent that step D is obtained makes filtrate solid content in 3%-4%,
It places and is spray-dried in spray dryer afterwards, wherein 200~220 DEG C of inlet air temperature of control, obtains by 80~85 DEG C of leaving air temp
Powdery nisin product.
Embodiment 3
Nisin production technology specifically includes step；
(1), Lactococcus lactis strain is prepared；
(2), it ferments；Lactococcus lactis strain is placed in fermentor, and glucose is added and ferments, obtains fermentation liquid；Hair
Concentration of glucose control is in 8g/L during ferment, and PH is 6.8；Fermentation initial stage concentration of glucose is controlled in 10g/L.
Wherein seed culture medium (g/L) used in Spawn incubation process: glucose 6, peptone 6, yeast powder 12,
K2HPO4 8、NaCl 5、MgSO40.6, pH7.0~7.2 or so are adjusted, sterilize 20min at 121 DEG C.
Fermentation medium used in strain fermentation process (g/L): glucose 36, Dried Corn Steep Liquor Powder 2, yeast powder 10,
KH2PO45, NaCl 4, Tween-80 1 adjust pH7.5.
(3), it extracts；
A: fermentation liquor pretreatment-fermentation liquid salt acid for adjusting pH to 2.5~2.7, after be warming up to 80 DEG C~85 DEG C, at this
20min is maintained under part, then reduces temperature to 60 DEG C, ceramic membrane filter obtains filtrate, and temperature when control is filtered is at 60 DEG C.
B: concentration-filtrate is concentrated into solid content 33%, obtains concentrate.There may be more foams when concentration, therefore can
It is appropriate that defoaming agent is added.
C: saltout-concentrate is cooled to 33 DEG C；It is slowly added to piece alkali, adjusts concentrate pH to 3.2~3.4, stands 2h-
3h；The perlite for accounting for concentrate mass fraction 5 ‰ is added in concentrate after standing, is obtained with perlite bed board through plate-frame filtering
Filter residue.
D: elution-purified water dissolves filter residue, adjusts pH to 2.5 or so, stirs 1h, carries out plate-frame filtering, collects clear wash
De- liquid.The elution process of filter residue is carried out 3 times, the clear eluent obtained after 3 elutions is collected.
(4) sodium chloride, which will be added, in spray drying-in eluent that step D is obtained makes filtrate solid content in 3%-4%,
It places and is spray-dried in spray dryer afterwards, wherein 200~220 DEG C of inlet air temperature of control, obtains by 80~85 DEG C of leaving air temp
Powdery nisin product.
Claims (10)
1. nisin production technology, through strain preparation, fermentation, extraction process, it is characterised in that: specifically include and walk
Suddenly；
(1), Lactococcus lactis strain is prepared；
(2), it ferments；Glucose is added in fermentor to ferment, obtains fermentation liquid；Concentration of glucose control exists in fermentation process
Between 3~8g/L, PH is between 6.0~6.8；
(3), it extracts；
A: fermentation liquor pretreatment-fermentation liquid salt acid for adjusting pH to 2.5~2.7, after be warming up to 80 DEG C~85 DEG C, under this condition
20min is maintained, then reduces temperature to 50 DEG C~60 DEG C, filtrate is obtained by filtration, temperature when control is filtered is at 50~60 DEG C；
B: concentration-filtrate is concentrated into solid content 30~35%, obtains concentrate；
C: saltout-concentrate is cooled to 30~35 DEG C；It is slowly added to piece alkali, adjusts concentrate pH to 3.2~3.4, stands 2h-
3h；The perlite for accounting for concentrate mass fraction 5 ‰ is added in concentrate after standing, filtering obtains filter residue；
D: elution-purified water dissolves filter residue, adjusts pH to 2.5 or so, stirs 1h, carries out plate-frame filtering, collects clear eluent,
The step carries out at least once；
(4) sodium chloride, which will be added, in spray drying-in eluent that step D is obtained makes filtrate solid content in 3%-4%, after put
It sets in spray dryer and is spray-dried, wherein 200~220 DEG C of inlet air temperature of control, obtains powdery by 80~85 DEG C of leaving air temp
Nisin product.
2. nisin production technology as described in claim 1, it is characterised in that: in step (2), initial stage Portugal of fermenting
Grape sugar concentration is controlled in 10g/L.
3. nisin production technology as described in claim 1, it is characterised in that: in step A, using ceramic membrane pair
Fermentation liquid is filtered.
4. nisin production technology as described in claim 1, it is characterised in that: the elution process of step D carries out 3
It is secondary, the eluent repeatedly afforded is merged.
5. nisin production technology as described in claim 1, it is characterised in that: in step C, using sheet frame mistake
With perlite bed board when filtering, and filtering.
6. nisin production technology as described in claim 1, it is characterised in that: in step B, defoaming agent is added.
7. nisin production technology as described in claim 1, it is characterised in that: in step (1), take glycerol tube bacterium
Kind separates single colonie with plate streaking, and in 30 DEG C of incubator cultures, left and right, the big single colonie of picking are connected to shaking flask culture 16h for 24 hours
Lactococcus lactis strain is obtained, glycerol tube preservation controls glycerol concentration 15~30%, is put into -20 DEG C of Storage in refrigerator.
8. nisin production technology as described in claim 7, it is characterised in that: cultivating Lactococcus lactis strain is
The seed culture medium (g/L) of use: glucose 6, peptone 6, yeast powder 12, K2HPO4 8、NaCl 5、MgSO40.6, it adjusts
PH7.0~7.2, sterilize at 121 DEG C 20min, liquid amount 200mL/500mL；Medium of shaking flask fermentation (g/L): glucose 36,
Dried Corn Steep Liquor Powder 2, yeast powder 10, KH2PO45, NaCl 4, Tween-80 1 adjust pH7.5；Sterilize 10min at 115 DEG C.
9. nisin production technology as described in claim 1, it is characterised in that: in step (2), the seed of use
Culture medium (g/L): glucose 6, peptone 6, yeast powder 12, K2HPO4 8、NaCl 5、MgSO40.6, pH7.0~7.2 are adjusted,
Sterilize 20min at 121 DEG C.
10. nisin production technology as described in claim 1, it is characterised in that: in step (2), fermentation process
The fermentation medium (g/L) of middle use: glucose 36, Dried Corn Steep Liquor Powder 2, yeast powder 10, KH2PO45, NaCl 4, Tween-80
1, adjust pH7.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580398.4A CN109266709A (en) | 2017-07-17 | 2017-07-17 | Nisin production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580398.4A CN109266709A (en) | 2017-07-17 | 2017-07-17 | Nisin production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109266709A true CN109266709A (en) | 2019-01-25 |
Family
ID=65147699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710580398.4A Pending CN109266709A (en) | 2017-07-17 | 2017-07-17 | Nisin production technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112159463A (en) * | 2020-09-23 | 2021-01-01 | 通辽市圣达生物工程有限公司 | Preparation method of nisin |
| CN112225784A (en) * | 2020-09-23 | 2021-01-15 | 通辽市圣达生物工程有限公司 | Method for extracting nisin |
| CN112971083A (en) * | 2021-03-26 | 2021-06-18 | 青岛日辰食品股份有限公司 | Preparation method of mushroom soup with natural antibacterial function |
| CN117481326A (en) * | 2023-10-23 | 2024-02-02 | 浙江溢滔食品技术有限公司 | Preparation method of solid seasoning with antibacterial and fresh-keeping functions |
| CN117701362A (en) * | 2024-01-31 | 2024-03-15 | 通辽市圣达生物工程有限公司 | Equipment for extracting nisin from lactococcus lactis fermentation liquor |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112159463A (en) * | 2020-09-23 | 2021-01-01 | 通辽市圣达生物工程有限公司 | Preparation method of nisin |
| CN112225784A (en) * | 2020-09-23 | 2021-01-15 | 通辽市圣达生物工程有限公司 | Method for extracting nisin |
| CN112971083A (en) * | 2021-03-26 | 2021-06-18 | 青岛日辰食品股份有限公司 | Preparation method of mushroom soup with natural antibacterial function |
| CN112971083B (en) * | 2021-03-26 | 2023-09-08 | 青岛日辰食品股份有限公司 | Preparation method of mushroom soup with natural antibacterial function |
| CN117481326A (en) * | 2023-10-23 | 2024-02-02 | 浙江溢滔食品技术有限公司 | Preparation method of solid seasoning with antibacterial and fresh-keeping functions |
| CN117701362A (en) * | 2024-01-31 | 2024-03-15 | 通辽市圣达生物工程有限公司 | Equipment for extracting nisin from lactococcus lactis fermentation liquor |
| CN117701362B (en) * | 2024-01-31 | 2024-04-23 | 通辽市圣达生物工程有限公司 | Equipment for extracting nisin from lactococcus lactis fermentation liquor |
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