Process for producing tomatine using bacteria fermentation

A technology for lycopene and bacterial fermentation, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of long fermentation cycle and complex fermentation system, and achieve shortened fermentation cycle, simple fermentation system and low price low effect

Inactive Publication Date: 2007-12-12
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The main disadvantages of the B. trispora fermentation method are: (1) The fermentation period is long; (2) The fermentation system is relatively complicated: ① Different zygotic (+) and (-) strains need to be co-cultivated; ② Lycopene needs to be added Cyclase blockers; ③ need to add exogenous hormone trisporic acid
Compared with the B. trispora fermentation method, this method has the advantage that the fermentation system is relatively simple, but it still has the disadvantage of a long fermentation period.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1Y

[0044] Embodiment 1YM medium shake flask fermentation produces lycopene

[0045] (1) Strain selection: Streptomyces rimosus sub.rimosus CICC 11004 was selected.

[0046] (2) Slant culture: the above strains were inoculated on YM solid slant basic medium containing 1.5% agar, and cultured at 28° C. for 3 days.

[0047] (3) Seed cultivation: the bacterial strain cultivated in step (2) was put into 100mL YM liquid medium with an inoculation loop under aseptic conditions, and cultured on a shaker for 30 hours at 28°C to obtain seeds .

[0048] (4) Shake flask fermentation culture: according to 5% (volume ratio) inoculum size, the inoculum was placed in 150mL YM+metal ion liquid medium, under the condition of 30°C, shake culture on a shaker for 56 hours, and stop the fermentation.

[0049] (5) Collection of bacterial cells: take the fermentation broth of step (4), centrifuge at 10,000 rpm for 20 minutes, collect the precipitated bacterial cells, wash twice with normal saline, and...

Embodiment 2

[0052] Embodiment 2: Production of lycopene by fermentation of shake flasks on starch medium

[0053] (1) Strain selection: Streptomyces rimosus sub.rimosus CICC 11005 was selected.

[0054] (2) Slant culture: the above strains were inoculated on YM solid slant basic medium containing 2% agar, and cultured at 28° C. for 3 days.

[0055] (3) Seed culture: put the bacterial strain cultivated in step (2) into 50 mL of starch liquid culture medium with an inoculation loop under aseptic conditions, and culture it on a shaker for 24 hours at 28° C. to obtain seeds .

[0056] (4) Shake flask fermentation culture: with 5% (volume ratio) inoculum amount, the inoculum was placed in 100 mL starch liquid medium, under the condition of 28° C., shake cultured on a shaker for 96 hours, and the fermentation was stopped.

[0057] (5) Collection of bacterial cells: The fermentation broth in step (4) was centrifuged at 10,000 rpm for 20 minutes to collect the precipitated bacterial cells, wash...

Embodiment 3

[0060] Embodiment 3: the production of lycopene in 7 liters of fermentors of YM medium

[0061] (1) Strain selection: Streptomyces rimosus sub.rimosus ATCC 33024 was selected.

[0062] (2) Slant culture: the above strains were inoculated on YM solid slant basic medium containing 1.8% agar, and cultured at 28° C. for 2 days.

[0063] (3) First-level seed cultivation: the bacterial strain cultivated in step (2) was put into 100 mL of YM liquid medium with an inoculation loop under aseptic conditions, and cultured on a shaker for 36 hours at 28° C. to prepare Get first-class seeds.

[0064] (4) Expansion cultivation: with 5% (volume ratio) inoculum amount, inoculate primary seeds in 300 mL of YM liquid, under the condition of 28° C., vibrate on a shaker for 48 hours to obtain secondary seeds.

[0065] (5) Fermentation tank cultivation: With 8% (volume ratio) inoculum size, connect secondary seeds in 4L YM liquid culture medium, under 28 ℃ of conditions, cultivate 36 hours, and ...

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Abstract

The invention provides a method for preparing lycopene by using bacteria fermentation. The employed bacteria is Streptomyces rimosus sub.rimosus. Compared with current normal method, the invention is characterized by short fermentation period, simple system, low cost, high product purity, and suitability for industrial production.

Description

technical field [0001] The invention relates to the field of industrial fermentation of lycopene, in particular to a method for producing lycopene by using Streptomyces rimosus sub.rimosus. Background technique [0002] Lycopene is widely used in the fields of food, medicine and cosmetics. It can not only be used as food coloring, but also has good effects in disease prevention, cancer prevention and anti-aging, and anti-aging. Therefore, the method for industrialized large-scale preparation of lycopene has become a research hotspot. [0003] At present, there are mainly three methods for producing lycopene at home and abroad, namely: plant extraction method, chemical synthesis method and microbial fermentation method. The research status of these three methods are described below: [0004] (1) Plant extraction method: Lycopene mainly exists in fruits such as tomato, watermelon, grape, red grapefruit and mango, and the method of extracting lycopene from tomato is the most r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P5/02C12N1/20C12R1/59
CPCY02E50/343Y02E50/30
Inventor 马荣才高俊莲王敏杨慧韩梅琳孙晓红
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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