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Method for producing glucosamine by microorganism

A glucosamine and microorganism technology, applied in the field of glucosamine production, can solve the problems such as the inability to reduce the cost of the culture medium, the inability to greatly increase the output of glucosamine, and achieve the effects of few steps, low cost, and simple analysis method

Inactive Publication Date: 2013-09-11
YUAN ZE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] It can be seen that the above-mentioned existing methods for producing glucosamine still have many deficiencies. However, the production of glucosamine by the microbial method cannot be greatly increased and the cost of the medium cannot be reduced. This is not a good design and needs to be improved urgently.

Method used

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  • Method for producing glucosamine by microorganism
  • Method for producing glucosamine by microorganism
  • Method for producing glucosamine by microorganism

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 test culture medium

[0028] 1. Test strain

[0029] The present invention is a method for fermenting by using microorganisms that have not undergone genetic transformation to change the medium to produce glucosamine. The microorganisms used are as follows: Monascus pilosus BCRC31527 and Aspergillus sp.BCRC31742 ); the above two strains were purchased from the Institute of Food Industry Development (Taiwan, Hsinchu).

[0030] 2. Medium

[0031] According to the different characteristics of the above two strains, select the appropriate medium for the production of glucosamine; the medium selected for each strain is shown in Table 1.

[0032] Table 1 The medium used for the production of glucosamine by each bacterial strain

[0033]

[0034]

[0035] Note: The following components are all commercially available.

[0036] RBA: Rice bran (rice bran, commercially available) + B-grade white crystal sugar (Taiwan second grade white granulated sugar, purc...

Embodiment 2

[0044] Embodiment 2 Shake flask fermentation test

[0045] Each bacterial strain described in Example 1 was first cultured in solid state with PDA (200g / L Diced potatoes (cutting potatoes), 20g / L Glucose (glucose), 15g / L Agar (agar)) based on 30°C, three districts Streak culture was activated for 5 days, and then a single colony was placed into a 250ml shake flask containing 200ml of sterilized PDB (Potato Dextrose Broth: 20g / L Diced potatoes, 4g / L Glucose) liquid medium for secondary activation. Cultivate for 7 days in a constant temperature incubator at 30° C. and 200 rpm.

[0046]Get each activated bacterial strain and inoculate it in its appropriate culture medium (as table 1), control its culture medium pH value respectively: the culture medium pH value of microorganism Monascus pilosus BCRC 31527 is pH5, the culture medium pH value of microorganism Aspergillus sp.BCRC 31742 The pH value of the culture medium is pH 7, at a temperature of 30°C and a rotation speed of 200r...

Embodiment 3

[0067] Embodiment 3 fermenter fermentation test

[0068] Firstly, the Aspergillus sp.BCRC 31742 described in Example 1 was subjected to secondary activation culture in the same manner as described in Example 2. Fermentation tests were carried out in a batch of stirred fermenters. Inoculate 100ml of the activated Aspergillus sp.BCRC 31742 into the fermenter of WP1 medium. The working volume was 2L, and its pH value was pH 7. Under the temperature of 200rpm, the fermentation culture was carried out, and the pure oxygen was fed through the external pipeline, and the dissolved oxygen was controlled at 10%, which was the optimal condition obtained from the shake flask experiment.

[0069] After the fermentation tank was collected, the bacteria block was obtained after suction and filtration, and the bacteria block was sampled and dried at 100°C, and the wet / dry cell weight ratio (ratio of wet cell weight to dry cell weight) was obtained. After the cell disruptor was crushed, 10ml ...

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Abstract

The invention discloses a method for producing glucosamine by microorganism, which comprises the following steps of: performing fermentation culture on the microorganisms selected from the group consisting of Monascuspilosus and Aspergillussp by using low-cost and novel culture medium so as to produce the glucosamine, wherein the culture medium contains edible sugar of Taiwan sugar, soybeans and rice bran, and the like; the proper environment of fermentation is that the rotate speed is 150 to 300 rpm, the pH is 4 to 8 and the temperature is between 24 and 37 DEG C; and after the fermentation culture, exhausting and filtering the fermentation liquor so as to obtain the microorganism bacteria, and performing cell breaking, hydrochlorination reaction, neutralization reaction, filtering, and the like on the microorganism bacteria to obtain the glucosamine produced by the microorganism. The method for producing the glucosamine by the microorganism has the advantages of simple operation, few steps, low cost, and high yield.

Description

technical field [0001] The present invention relates to a method for producing glucosamine by cultivating microorganisms with low-cost novel medium. Background technique [0002] Glucosamine is one of the components of articular cartilage, which can provide nutrition to joint tissues, increase synovial fluid to restore lubrication, promote regeneration of degenerated joints, and thus effectively relieve the pain caused by bone friction and prevent the deterioration of arthritis symptoms. The human body can synthesize glucosamine by itself, but with age, the speed of glucosamine synthesis in the human body is not as fast as the speed of decomposing glucosamine, so it is prone to lack of glucosamine in the body and joints, and affects the metabolism of cells in the joints. [0003] The characteristics of glucosamine are (1) Stimulate the regeneration of chondrocytes, promote their metabolism, supply bone nutrition, reduce inflammation, and disappear pain. (2) Protect chondroc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/02C12R1/645C12R1/66
Inventor 吴和生张玉芬魏玉娇
Owner YUAN ZE UNIV
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