Bacillus subtilis capable of producing chitinase and application thereof

• Main Authors: TAN HAIGANG, LI JING, WANG FENGWU
• Format: Patent
• Language: English
• 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

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.