http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109055326-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0069 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-02 |
| filingDate | 2018-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109055326-B |
| titleOfInvention | Kurthia sp |
| abstract | The invention relates to a carotenoid degrading enzyme, belonging to the technical field of microbial fermentation. The preparation method of the carotenoid degrading enzyme comprises the steps of inoculating 2% of Kurthia sp seed solution into a liquid culture medium, fermenting for 8-10h at the temperature of 30-35 ℃ and the pH value of 3.0-3.5 at the speed of 140r/min to obtain fermentation liquor; centrifuging the fermentation liquor at 4 ℃ and 10000r/min for 100-150min, and taking the supernatant to obtain the crude enzyme liquid of the carotenoid degrading enzyme. The Kurthia sp is NXUGQ15, and the preservation number is CCTCC NO: and M2017524. The carotenoid degrading enzyme produced by the preserved strain has the enzyme activity of 8.87U/mL of the crude enzyme liquid, and the wolfberry residue or wolfberry pulp is treated by the carotenoid degrading enzyme, so that the volatile aroma components of the wolfberry wine can be increased, and the quality of the wolfberry wine can be improved. |
| priorityDate | 2018-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.