The cellulolytic enzymes from Penicillium genus showed well-balanced amounts of cellobiohydrolase, endo-cellulase and β-glycosidase. The Fermentation condition of Penicillium purpurogenum HBZ003 from Mangrove for 1,4-β-D-cellobiohydrolase activity was investigated. The optimum fermentation condition of Penicillium purpurogenum HBZ003 was as follows. The medium was composed of 1.6% bran, 0.4% CMC, 0.5% (NH4)2SO4, 0.4% KNO3, 0.6%NaCl, 0.03% CaCl2 and 0.05% Tween 60, and adjusted to initial pH 4.0, and inoculated with 10% seed and cultivated at 160 r/min and 30 °C for 5d. The 1,4-β-D-cellobiohydrolase activity reached 5.54 U with the ratio of 1,4-β-D-cellobiohydrolase, endo-cellulase and β-glycosidase activity being 1:3.26:5.09.
Nata is widely used in food, cosmetics and so on. However dried Nata is insoluble in water. It is very important to increase the rehydration ratio of dried Nata. The effects of vacuum infusion on dried Nata rehydration ratio were investigated. When Nata was immersed in 0.8% of CMC solution by the ratio of 1:2 (m:V) and vacuum infused at -8×104Pa for 5h, and then dried at vacuum degree of 52Pa by vacuum freeze drying, the rehydration ratio of 115.57was obtained
17 amino acids were used to examine their effects on production of bacterial cellulose (BC) byAcetobacter xylinum. It found that these amino acids can be classified into three groups based on BC production: the efficient group (His/Glu/Asp/Thr/Leu/Ala/Cys), the less efficient one (Met/Ser/ Arg/Phe/Val/Pro/Try/Cystine/Tyr) and the non-efficient one (Lys). Among the efficient group, effects of amino acids on BC were insignificant except His through a L8(27) factorial design, so it concluded that His was the best amino acid for BC produced byA. xylinumin defined medium. Even so, His was not the best nitrogen source, compared to ammonium sulphate. When His and ammonium sulphate co-existed in the medium, they were both comsumed byA. xylinumindependently, but their synergic effect on BC production was not significant.
The activity changes of pectinases, xylanase and cellulase during pepper (Piper nigrum L.) decortication by fermentation using Bacillus subtilis CICC10076 and natural water retting were investigated. The results showed that the activities of all the enzymes remained at much lower levels in the natural retting water than those in the fermentation broth of Bacillus subtilis CICC10076. The activities of xylanase and cellulase in both the retting water and fermentation broth remained at very low levels, which suggested that xylanase and cellulase play little role in pepper decortication. For Bacillus subtilis CICC10076, pectin esterase activities reached the peak at 36h, pectin lyase activities peaked at 12h and 54h, respectively. Polygalacturonase activities peaked at 12h first and increased rapidly again from 54h. It suggested that pectinases were the major enzymes for pepper decortication.
The effect of coconut water contents, sucrose and ammonium sulfate concentrations, cultivation modes on the growth of Gluconacetobacter xylinus Y15 was investigated. When 25%(V/V) coconut water, 3g/L (NH4)2SO4 was added into the medium without sucrose, and G. xylinus Y15 was cultivated in shake flask culture at 130r/min for 24h, the cell number could reach as high as 4.9×108CFU/mL, while the cell number was only 4.9×104CFU/mL when cultivated in static culture. The growth curves of G. xylinus Y15 in coconut water medium and HS [ medium in shake flask culture were compared. The lag phase of G. xylinus Y15 in coconut water medium was 20h shorter than in HS medium, and the log phase was 20h longer.
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