Gamma-polyglutamic acid producing bacterium and method for preparing gamma-polyglutamic acid and salts thereof by using gamma-polyglutamic acid producing bacterium
A technology of polyglutamic acid and glutamate, which is applied in the field of microorganisms and fermentation, and can solve problems such as high cost and cumbersome process
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Embodiment 1
[0049] Slant medium components: peptone 8g / L, yeast extract 10g / L, sodium glutamate 10g / L, agar 20g / L, K 2 HPO 4 ·3H 2 O 2g / L, NaCl 10g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0.
[0050] Seed medium preparation: glucose 20g / L, yeast extract 15g / L, sodium glutamate 10g / L, NaCl 10g / L, K 2 HPO 4 ·3H 2 O 2g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0, sterilized at 121°C for 15 minutes.
[0051] Preparation of fermentation medium: glucose 30g / L, yeast extract 25g / L, sodium glutamate 20g / L, NaCl 10g / L, K 2 HPO 4 ·3H 2 O 20g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0, sterilized at 121°C for 15 minutes.
[0052] The cryopreserved CGMCC No.4034 strain was inoculated on a slant medium for activation, and cultured at 37°C for 8 hours. The CGMCC No.4034 activated on the slant was inoculated into the seed medium, the shaker rotated at 200r / min, and cultured at 37°C for 10 hours.
[0053] Put the seed liquid obtained in the previous step into the shake flask fermentation medium, the inoc...
Embodiment 2
[0056] Slant-plane activation of strains: the same as in Example 1.
[0057] Seed medium preparation: glucose 20g / L, beef extract 15g / L, sodium glutamate 10g / L, NaCl 10g / L, K 2 HPO 4 ·3H 2 O 2g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0, sterilized at 121°C for 15 minutes.
[0058] Fermentation medium preparation: glucose 30g / L, beef extract 30g / L, sodium glutamate 50g / L, NaCl 10g / L, K 2 HPO 4 ·3H 2 O 20g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0, sterilized at 121°C for 15 minutes.
[0059] The cryopreserved CGMCC No.4034 strain was inoculated on a slant medium for activation, and cultured at 37°C for 8 hours. Inoculate the seed medium with CGMCC No.4034 activated on the slant, and culture at 35° C. for 12 hours at a shaker speed of 200 r / min.
[0060] Put the seed liquid obtained in the previous step into the fermentation medium of the shake flask, the inoculum size is 10% (v / v), the liquid volume of the shake flask is 200mL / 500mL, the shaker speed is 150r / min, and cultiva...
Embodiment 3
[0063] Slant-plane activation of strains: the same as in Example 1.
[0064] Seed medium preparation: glucose 20g / L, peptone 15g / L, glutamic acid 10g / L, NaCl 10g / L, K 2 HPO 4 ·3H 2 O 2g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0, sterilized at 121°C for 15 minutes.
[0065] Fermentation medium preparation: glucose 30g / L, peptone 30g / L, glutamic acid 70g / L, NaCl 10g / L, K 2 HPO 4 ·3H 2 O 20g / L, CaCl 2 1g / L, MgSO 4 1g / L, pH 7.0, sterilized at 121°C for 15 minutes.
[0066] The cryopreserved CGMCC No.4034 strain was inoculated on a slant medium for activation, and cultured at 37°C for 8 hours. The CGMCC No.4034 activated on the slant was inoculated into the seed medium, the shaker rotated at 300 r / min, and cultured at 30° C. for 15 hours.
[0067] Put the seed solution obtained in the previous step into the shake flask fermentation medium, the inoculum size is 10% (v / v), the shake flask liquid volume is 50mL / 500mL, the shaker speed is 400r / min, and cultivated at 30°C for 7...
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