2results about How to "Increase synthesis" patented technology

This invention provides a method for producing single-cell protein using a mixed bacterial culture, comprising the following steps: performing primary seed culture on methanogenic bacteria, *Tricholoma materata*, and *Glucosinolate methyl-eating bacteria* to obtain primary seed solutions; mixing the primary seed culture solutions evenly to obtain a mixed bacterial solution; inoculating the obtained mixed bacterial solution into a secondary seed culture medium for cultivation to obtain a secondary seed solution; inoculating the obtained secondary seed solution into a fermentation medium for scale-up cultivation to obtain a fermentation broth; separating the solid and liquid components of the obtained fermentation broth, harvesting the bacterial cells, and obtaining single-cell protein. This method for producing single-cell protein using a mixed bacterial culture improves the utilization rate of the carbon source methane and the yield of single-cell protein.

The application belongs to the technical field of bioengineering, and discloses a gene engineering bacterium of acetobacter pasteurii with high temperature resistance, a construction method and application thereof. Acetobacter pasteurianus The gene engineering bacterium is constructed by using the acetobacter pasteurii (ATCC 10137) as a starting strain and knocking out the transposase gene in the genome of the acetobacter pasteurii (ATCC 10137) by a homologous recombination method. TnsR The gene engineering bacterium with high temperature resistance is obtained. TnsR The deletion of the gene is beneficial to maintaining the stability of the genome, so that the strain can maintain better growth and metabolic capacity under high-temperature pressure. Experimental results show that the biomass, survival rate and acetic acid yield of the gene engineering strain under the condition of 40 DEG C high temperature are significantly better than those of the wild-type strain. When the gene engineering strain is applied to traditional solid-state food vinegar brewing, the yield of organic acids such as acetic acid is significantly improved, the content of ester flavor substances is greatly improved, and the flavor quality of food vinegar is effectively improved. The application provides an effective technical means for solving the problem that high temperature in summer leads to abnormal fermentation and yield reduction of food vinegar.