For enzyme preparations, vitamin fermentation products, what should be used for drying? Why

For enzyme preparations, vitamins.

Fermented products should be dried by freeze-drying.

Biologically active products, such as enzymes, cannot be dried with high-temperature steam, as the increase in temperature can lead to inactivation or even complete failure. Therefore, freeze-drying is used.

The principle of freeze-drying method is actually very simple, the wet material or solution is frozen into a solid state at a lower temperature (10 50), and then the water in it is directly sublimated into a gaseous state without liquid state under vacuum (Pa), and finally the material is dehydrated.

Due to vacuum freeze drying.

It is carried out at low temperatures, low pressures, and the direct sublimation of moisture, so it gives the product many special properties. For example, vacuum freeze-drying technology can also dehydrate heat-sensitive materials more thoroughly, and the dried drugs are very stable, which is convenient for long-term storage. Since the drying of the material is completed in the frozen state, compared with other drying methods, the physical structure and molecular structure of the material change very little, and its organizational structure.

And the appearance form is well preserved. In the vacuum freeze drying process, there is no surface hardening problem of the material, and a porous sponge is formed inside, so it has excellent rehydration and can return to the state before drying in a short time. Because the drying process is carried out at a very low temperature and the air is basically isolated, it effectively inhibits the biological, chemical or physical changes of heat-sensitive substances, and preserves the active substances in the raw materials well, as well as maintains the color of the raw materials.

It can be spray dried, vacuum dried, and freeze dried.

At present, spray drying has been widely used in fermentation products such as antibiotics, yeast, and enzyme preparations. Spray drying has a very short drying time, generally only a few seconds to tens of seconds, which is extremely beneficial for the drying of heat-sensitive materials.

The Grammy R&D team has been focusing on microbial fermentation for 15 years, which is widely used in the production of various feed enzymes, creating huge economic, ecological and social benefits (such as the supreme masterpiece "Enzyme Yitian" that Grammy has been developing for many years). Enzyme preparations were extracted from animals and plants in the early days, but their best were restricted by season, region, and quantity, and the cost was high, so they were not suitable for large-scale production. Therefore, the use of microorganisms for fermentation production has become the main method of enzyme production today.

In recent years, feed enzyme preparations (such as Grammy's "Enzyme Yitian") have become a bright spot in the vigorous development of China's feed industry, because it has multiple effects such as supplementing animal endogenous enzymes, eliminating anti-nutritional factors, and promoting the absorption of nutrients by the animal body, as well as the advantages of high yield, high quality, high efficiency and pollution-free, which are favored by the majority of feed enterprises and farmers. China's feed enzyme preparations are generally produced by microbial fermentation, and there are two ways for microbial fermentation enzyme preparations, liquid fermentation method and solid fermentation method. The liquid fermentation method has low labor intensity, easy automation and large-scale production, but the one-time investment is large, the cost is high, the technical requirements are high, and a large amount of wastewater is produced and pollutes the environment, so it is rarely used in feed enzyme preparations in China.

The solid-state fermentation method is mainly composed of shallow disc fermentation and thick-layer ventilation fermentation, which has less investment, low cost, less environmental pollution, high fermentation vitality and complete enzyme system, and has gradually become the main method for the production of feed enzyme preparations in China. Enzymes are biocatalysts produced by living cells with proteins as the main component, and they are secondary metabolites of microorganisms. Enzymes are widely used in all living organisms, although enzymes can be extracted from animals and plants, but microbial cells and their cultures are important for enzymes.

Today, microbial fermentation has become the main production method for enzyme preparations. In particular, after the application of genetic engineering technology, the enzymes existing in animal and plant cells can be obtained from microbial cells.

As a biological catalyst, enzymes are widely used in food, fermentation, textile, papermaking, tanning, medicine, daily chemical, feed and three wastes treatment industries because of its strong specificity, mild reaction conditions and high catalytic efficiency. The use of enzymes is particularly popular because it can simplify the production process, reduce equipment and investment, reduce raw material consumption, improve product quality, save energy use, reduce environmental pollution, and improve labor conditions. At present, there are more than 3,500 kinds of enzymes, more than 150 have been crystallized, and more than 50 kinds of enzyme preparations have been commercialized, the most important of which are amylase, protease, lipase and pectinase (such as Grammy's "Enzyme Yitian").

There are microorganisms, animals, and plants in enzyme preparations, but the main ones are microorganisms. Because microorganisms have more advantages than animals and plants, in order to increase the concentration of enzymes in the fermentation broth, excellent enzyme-producing strains are generally selected to produce enzymes through fermentation.

The fermentation method to produce enzyme preparations is to provide appropriate nutrition and growth environment for enzyme-producing bacteria, so that the production bacteria can multiply in large quantities, and at the same time synthesize the required enzymes, and then make enzyme products from the materials obtained by fermentation.

China's enzyme preparations began in 1963 with the establishment of Ge.

Replenish part of the consumed nutrients and prolong the enzyme-producing cycle;

Enzyme inducers are added to increase enzyme yield;

Surfactants are added to increase the permeability of cells and break the feedback balance of intracellular enzyme synthesis;

Enzyme production accelerator added;

Control the concentration of repressors.

1.Improve the culture and increase its enzyme production.

2.Continuous fermentation is used to continuously add cultures and continuously extract enzyme products to prevent the accumulation of secondary metabolites.

3.Add some surfactants to increase the permeability of enzyme-producing cells and break the feedback balance of intracellular enzyme synthesis.

b. If colonies producing transparent circles are observed in the identification medium, it means that cellulolytic bacteria may have been obtained In order to determine that it is a cellulolytic bacteria, it is also necessary to carry out an experiment of fermentation to produce cellulase, b is false;

c. The determination method of cellulase is generally to quantitatively determine the glucose produced after cellulase decomposes cellulose such as filter paper, and c is correct;

D. Cellulase is a complex enzyme, mainly including: C1

Enzymes, CX enzymes, glucosidases, D correct

Therefore, b

Microorganisms are very widely distributed in nature, and the relationship with human beings is also very close The production of many foods is inseparable from the fermentation of microorganisms, such as lactobacilli for yogurt, mucor and rice for tofu, acetobacterium for vinegar, yeast for wine, methane bacteria fermentation and biogas, etc

Answer: Kimchi and yogurt are made with lactic acid bacteria, bread and rice wine are made with yeast, and bean curd is made with mold.

That can only bepumps

Industrial microbial fermentation is liquid fermentation. Since the fermentation broth is a liquid, it can only be transported by liquid conveying equipment, that is, pumps.

Of course, different types of pumps should also be used for different types of fermentation broth.

For example, if the viscosity of the fermentation broth is low and the solid content is not high, a centrifugal pump can be used, and of course, a corrosion-resistant centrifugal pump should be used.

If the fermentation broth has a high viscosity or a high solids content, a centrifugal pump should not be used, but a plug pump (reciprocating pump) or roots pump should be used.

It is a normal plastic pipe, or a metal pipe can be used, but the metal pipe may be easily corroded.