Method for enhancing yield of bacillus fermentation poly-gamma-glutamate by utilizing environmental pressure

A technology of environmental pressure and glutamic acid, applied in the field of microbial fermentation, to achieve the effects of easy operation, simple fermentation operation and significant production increase effect

Inactive Publication Date: 2010-11-03
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on increasing the yield of poly-γ-glutamic acid through the selection and adjustment of osmotic pressure, thermal shock pressure and pH pressure mediated by potassium ions. Acid fermentation yield is a new topic

Method used

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  • Method for enhancing yield of bacillus fermentation poly-gamma-glutamate by utilizing environmental pressure
  • Method for enhancing yield of bacillus fermentation poly-gamma-glutamate by utilizing environmental pressure
  • Method for enhancing yield of bacillus fermentation poly-gamma-glutamate by utilizing environmental pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Improvement of poly-γ-glutamic acid production by potassium ion-mediated osmotic pressure

[0018] (1) The strain Bacillus licheniformis WX-02 (see CCTCC M208065 in "Summary of the Invention") preserved by freezing is used as the production strain, and the relevant information of the strain is as follows:

[0019] Identification of Bacillus licheniformis WX-02

[0020] 1. Morphological characteristics of strain WX-02:

[0021] The shape of the bacteria is rod-shaped, 2-3 microns long and 0.8-1 microns wide. The strain grows on solid medium, and the colony morphology can change: when growing on LB solid medium, the surface of the colony is rough, the edges are wrinkled, and the shape is irregular; when the LB medium contains 2% L-sodium glutamate, The surface of the colony is smooth, the colony is round, regular in shape, and can be drawn in the form of emulsion.

[0022] 2. Physiological and biochemical characteristics of strain WX-02:

[0023] The results...

Embodiment 2

[0043] Example 2 Improvement of poly-γ-glutamic acid production by potassium ion-mediated osmotic pressure

[0044] (1) The original bacterial classification that present embodiment adopts is the same as embodiment 1 (1).

[0045] (2) Activation of strains on inclined planes is the same as in Example 1 (2).

[0046] (3) Seed liquid cultivation is the same as in Example 1 (3).

[0047] (4) Shake flask fermentation culture is the same as in Example 1 (4).

[0048] (5) Osmotic pressure mediated by potassium ions:

[0049] At the 0th hour of fermentation, 5% potassium chloride was added to the fermentation medium and fermented for 48 hours.

[0050] (6) The detection of poly-γ-glutamic acid is the same as in Example 1 (6).

[0051] Taking the treatment without applying osmotic pressure as the control, the output comparison of the two groups after the fermentation is finished is shown in Table 3:

[0052] Table 3. The effect of potassium chloride-mediated osmotic pressure on t...

Embodiment 3

[0055] Example 3 Improvement of poly-γ-glutamic acid production by potassium ion-mediated osmotic pressure

[0056] (1) The original strain is the same as in Example 1 (1).

[0057] (2) Activation of strains on inclined planes is the same as in Example 1 (2).

[0058] (3) Seed liquid cultivation is the same as in Example 1 (3).

[0059] (4) Shake flask fermentation culture is the same as in Example 1 (4).

[0060] (5) Osmotic shock mediated by potassium ions:

[0061] At the 0th hour of fermentation, 3% potassium chloride was added to the fermentation medium and fermented for 48 hours.

[0062] (6) The detection of poly-γ-glutamic acid is the same as in Example 1 (6).

[0063] Taking the treatment without applying osmotic pressure as a control, the output comparison of the two groups after the fermentation is finished is shown in Table 4:

[0064] Table 4. The effect of potassium chloride-mediated osmotic pressure on the fermentation of poly-γ-glutamic acid

[0065] ...

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Abstract

The invention belongs to the technical field of agricultural microbiology application and particularly relates to a method for enhancing the yield of bacillus fermentation poly-gamma-glutamate by utilizing environmental pressure. The method is characterized in that in the fermentation process, the yield of the poly-gamma-glutamate is enhanced through the seepage pressure or/and the hot impact pressure or/and the pH pressure of potassium ion mediate. The invention also relates to microbiology bacillus licheniformis WX-02 for fermentation production. The strain is preserved in the China Center for Type Culture Collection and has a preserving number of CCTCC M208065.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and specifically relates to a method for increasing the yield of poly-γ-glutamic acid fermented by bacillus by using an environmental pressure method. The environmental pressure selection method includes osmotic pressure mediated by potassium ions, thermal shock pressure or pH pressure, etc., in order to obtain improved poly-γ-glutamic acid production. Background technique [0002] Poly-γ-glutamic acid is an extracellular polymer viscous substance synthesized by microorganisms, and is a homopolyamide formed from L- and D-glutamic acid monomers. Poly-γ-glutamic acid is water-soluble, film-forming, edible, biodegradable, non-toxic to humans and the environment, and can be widely used in fields such as medicine, food, light chemical industry, environmental protection and agriculture (see : Buescher JM and Margaritis A. Crit Rev Biotechnol, 2007, 27: 1-19.). Poly-γ-glutamic acid can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/02C12R1/10C12R1/125
Inventor 陈守文魏雪团冀志霞雍阳春舒芹
Owner HUAZHONG AGRI UNIV
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