Bacillus subtilis capable of producing chitinase and application thereof

The invention aims to provide bacillus subtilis capable of producing chitinase and application thereof. The bacillus subtilis is obtained by plasma mutagenesis, has higher chitinase enzyme activity and protease enzyme activity, can be used as leavening agents, probiotics and preservatives, and can b...

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Bibliographic Details
Main Authors TAN HAIGANG, LI JING, WANG FENGWU
Format Patent
LanguageEnglish
Published 18.02.2015
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:The invention aims to provide bacillus subtilis capable of producing chitinase and application thereof. The bacillus subtilis is obtained by plasma mutagenesis, has higher chitinase enzyme activity and protease enzyme activity, can be used as leavening agents, probiotics and preservatives, and can be widely applied to enzyme preparations and food industries. The preservation number of bacillus subtilis is CGMCC No.9166. The bacillus subtilis strain has relatively high chitinase enzyme activity and protease enzyme activity, is simple in nutrition requirement but has high fecundity, can be used as leavening agents, probiotics and preservatives, and has a wide application prospect.
Bibliography:Application Number: CN201410643071