Streptomycete and method for producing vanillin by using the same to biologically transform ferulic acid

A technology of biotransformation and streptomyces, applied in the biological field, can solve the problems of high production cost, low yield of vanillin, and many by-products, and achieve the effect of low cost, simple extraction steps, and few by-products

Active Publication Date: 2008-04-23
APPLE FLAVOR & FRAGRANCE GRP +2
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the needs of the current market for natural green products, as well as the low yield rate of vanillin produced by biological methods, many by-products, and high production costs, the invention provides a strain of Streptomyces, which is named Streptomyces sp.V-1 , preserved in the China Center for Type Culture Collection on July 12, 2006, with the preservation number CCTCC M 206065, characterized by: bright yellow aerial hyphae, light yellow basal hyphae, no transverse septum in the basal mycelium, No breakage, spores are oval and smooth, can utilize glucose, xylose, fructose, sucrose, cannot liquefy gelatin, and do not produce hydrogen sulfide. The 16S rDNA sequence of this strain is similar to the 16S rDNA sequence of many strains of Streptomyces. 98%

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  • Streptomycete and method for producing vanillin by using the same to biologically transform ferulic acid
  • Streptomycete and method for producing vanillin by using the same to biologically transform ferulic acid

Examples

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Embodiment 1

[0022] Example 1: Screening of Streptomyces sp.V-1

[0023] Take the soil around the fruit tree, weigh 5 grams and dissolve it in 100 ml of normal saline, mix well, take 10 ml and add it to 50 ml of GY transformation medium. Ferulic acid with a volume ratio of 1% was shaken at 120 rpm for 20 hours, and this process was repeated 3 to 5 times. The cultured bacterial solution was diluted 1,000,000 times, spread on the solid medium, and cultured statically at 30°C for 20 hours. Select the grown single colony and inoculate 50 ml of GY transformation medium, add 1% ferulic acid in the mass-volume ratio after shaking for 24 hours, and shake at 120 rpm for 20 hours to screen for the ability to transform ferulic acid into pandan Finally, a bacterial strain with better degradation ability and a large amount of vanillin accumulation was obtained, namely Streptomyces sp.V-1, which was preserved in the China Center for Type Culture Collection on July 12, 2006. The number is CCTCC M 20606...

Embodiment 2

[0028] Streptomyces sp.V-1 cells were inserted into the GY transformation medium with an inoculum of 6% volume percentage after 24 hours of seed culture, and 5 g / L ferulic acid was added after 18 hours of cell culture, and the conditions were 30 ° C Shake culture at 120 rpm. After 20 hours, samples were taken to determine the concentration of vanillin.

[0029] Streptomyces sp.V-1 of the present embodiment biotransforms ferulic acid to produce vanillin, and the detailed steps involved are as follows:

[0030](1) Slant culture: inoculate Streptomyces sp.V-1 on a solid slant medium, and culture at 30°C for 24 hours;

[0031] (2) Preparation of seed culture solution: inoculate the slant culture obtained in step (1) into a liquid seed medium, and vibrate at 30°C at 120 rpm for 24 hours to obtain a seed culture solution;

[0032] (3) Transformed cell culture: use the seed culture solution obtained in step (2), insert the inoculation amount of 6% by volume into the GY transformati...

Embodiment 3

[0038] Streptomyces sp.V-1 cells were inserted into the GY transformation medium with an inoculum of 6% volume percentage after 24 hours of seed cultivation, and 5 g / L ferulic acid was added after the cells were cultivated for 28 hours. Shake culture at 120 rpm. After 20 hours, samples were taken to determine the concentration of vanillin.

[0039] The Streptomyces sp.V-1 biotransformation ferulic acid of this embodiment produces vanillin, and the detailed steps involved are as follows:

[0040] (1) Slant culture: inoculate Streptomyces sp.V-1 on a solid slant medium, and culture at 30°C for 24 hours;

[0041] (2) Preparation of seed culture solution: inoculate the slant culture obtained in step (1) into a liquid seed medium, and vibrate at 30°C at 120 rpm for 24 hours to obtain a seed culture solution;

[0042] (3) Transformed cell culture: use the seed culture solution obtained in step (2), insert an inoculum size of 6% by volume into the GY transformation medium, and cult...

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Abstract

The present invention is one Streptomyces strain and the process of utilizing the Streptomyces strain in converting ferulic acid to produce high concentration vanillin. The Streptomyces strain is Streptomyces sp.V-1 in the preservation number of CCTCC M 206065. In the GY converting culture medium with the Streptomyces strain, ferulic acid may be converted to produce high concentration vanillin fermenting liquid. Adding macroporous adsorption resin DM11 into the converting culture medium can increase the concentration of vanillin fermenting liquid greatly. The present invention has the advantages of less environmental pollution, high product concentration, less side products, short production period, low cost, etc.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a strain of streptomyces and a method for producing vanillin by using the strain of streptomyces to biotransform ferulic acid. Background technique [0002] Vanillin, also known as vanillin, vanillin, English name vanillin, molecular formula C 8 h 8 o 3 , the molecular weight is 152.14. The appearance of vanillin is white to light yellow needle-like crystal or powder. It has the unique aroma of vanilla bean and is slightly sweet. It is slowly oxidized to vanillic acid in humid air. The boiling point is 284-285°C, the relative density is 1.056, slightly soluble in water, easily soluble in organic solvents such as ethanol, ether, chloroform, glacial acetic acid, carbon disulfide and pyridine. [0003] Vanillin is one of the largest and most widely used spices in the world, known as the "king of spices", widely used in chocolate, ice cream, candy and other foods, as well...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P7/24C12R1/465
CPCC12R1/465C12P7/24C12R2001/465C12N1/205
Inventor 许平华栋梁林山宋理富马翠卿张兆斌曾义勇杜毅陈洪甘霖魏中浩
Owner APPLE FLAVOR & FRAGRANCE GRP
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