Streptomyces albulus and application thereof in preparing polylysine and poly-diamino-butyric acid

A technology of polydiaminobutyric acid and Streptomyces parvus, which is applied in the field of fermentation engineering, can solve the problems of no diaminobutyric acid, etc., and achieve the effects of extensive cultivation conditions, improved product production rate, and convenient and simple operation

Active Publication Date: 2011-09-07
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current research results show that polydiaminobutyric acid has similar properties to polylysine in terms of thermal stability and water solubility. It is worth noting that polydiaminobutyric acid has a strong yeast inhibitory ability and has certain inhibition of G + Bacteria, G - Bacteria and mold activity, it is a potential excellent biological preservative, and there is no report on the production of diaminobutyric acid in China

Method used

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  • Streptomyces albulus and application thereof in preparing polylysine and poly-diamino-butyric acid
  • Streptomyces albulus and application thereof in preparing polylysine and poly-diamino-butyric acid
  • Streptomyces albulus and application thereof in preparing polylysine and poly-diamino-butyric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Free fermentation of S.albulus PD-1 in a 5L tank to produce polylysine and polydiaminobutyric acid

[0039] Incline medium: glucose 10g / L, beef extract 5g / L, K 2 HPO 4 1g / L, MgSO 4 ·7H 2 O 0.5g / L, agar 20g / L, pH 7.0.

[0040] Seed medium: glucose 10g / L, beef extract 5g / L, yeast extract 5g / L, K 2 HPO 4 1g / L, MgSO 4 ·7H 2 O 0.5g / L, use 6mol / L NaOH solution to adjust pH 7.0

[0041] Fermentation medium: glucose 50g / L, yeast extract 5g / L, (NH 4 ) 2 SO 45g / L, Na 2 HPO 4 12H 2 O 1.58g / L, K 2 HPO 4 ·7H 2 O 0.82g / L, MgSO 4 ·7H 2 O 0.1g / L, use 6mol / L NaOH solution to adjust the pH to 7.0.

[0042] Cultivate Streptomyces albus S. albulus PD-1 (CCTCC NO: M2011043) in the seed medium, 28°C, 200r / min shaker conditions for 24h, and 300mL of seed liquid was mixed with 10% (v / v) seed The amount of inoculation was carried out in a fermenter pre-installed with 2.7L sterilized fermentation medium for free culture. The culture conditions were: 28°C, 400r / mi...

Embodiment 2

[0043] Example 2: Production of polylysine and polydiaminobutyric acid by immobilized fermentation of S.albulus PD-1

[0044] Incline medium: glucose 10g / L, beef extract 2g / L, peptone 2g / L, agar 20g / L, pH 7.0.

[0045] Seed medium: glucose 10g / L, beef extract 5g / L, yeast extract 5g / L, K 2 HPO 4 1g / L, MgSO 4 ·7H 2 O 0.5g / L, use 6mol / L solution to adjust the pH to 7.0.

[0046] Fermentation medium: glucose 50g / L, yeast extract 5g / L, (NH 4 ) 2 SO 4 5g / L, Na 2 HPO 4 12H 2 O 1.58g / L, K 2 HPO 4 ·7H 2 O 0.82g / L, MgSO 4 ·7H 2 O 0.1g / L, use 6mol / L NaOH solution to adjust the pH to 7.0.

[0047] Cultivate Streptomyces albus S.albulus PD-1 at 28°C and 200r / min on a shaker for 24 hours, inoculate 300mL of seed solution at 10% (v / v) in a pre-packed 2.7L sterilized In the final immobilization reactor, the immobilization reactor is constructed with reference to patent 200910030330.4. Culture conditions: 28°C, 400r / min, ventilation rate 3L / min, the pH value of the fermentat...

Embodiment 3

[0048] Embodiment 3: repeated batches of fermentation polylysine and polydiaminobutyric acid

[0049] Incline medium: Glucose 1g / L, beef extract 5g / L, K 2 HPO 4 1g / L, MgSO 4 ·7H 2 O 0.5g / L agar 20g / L, pH 7.0.

[0050] Seed medium: glucose 10g / L, beef extract 5g / L, yeast extract 5g / L, K 2 HPO 4 1g / L, MgSO 4 ·7H 2 O 0.5g / L, use 6mol / L NaOH solution to adjust pH 7.0

[0051] Fermentation medium: glucose 50g / L, yeast extract 5g / L, (NH 4 ) 2 SO 4 5g / L, Na 2 HPO 4 12H 2 O 1.58g / L, K 2 HPO 4 ·7H 2 O 0.82g / L, MgSO 4 ·7H 2 O 0.1g / L, use 6mol / L NaOH solution to adjust the pH to 7.0.

[0052] The fermentation process proceeds as follows:

[0053] Step 1. Cultivate Streptomyces parvus S.albulus PD-1 (CCTCC NO: M2011043) in the seed medium, 28°C, 200r / min shaker conditions for 24h, and 300mL seed solution was mixed with 10% (v / v ) seeds were inoculated in a fermenter pre-installed with 2.7L sterilized fermentation medium for free culture, culture conditions: 28°C, 4...

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Abstract

The invention discloses streptomyces albulus. The streptomyces albulus has a classification name of streptomyces albulus PD-1 and is preserved in China Center for Type Culture Collection with a registered number of CCTCC NO: M2011043 and a preservation date of 21st, February, 2011. The invention also discloses an application of the streptomyces albulus in preparing polylysine and poly-diamino-butyric acid. In the invention, the strain of the streptomyces albulus serves as the fermentation strain; primary and secondary seed amplification culture and fermentation production are carried out; and after extraction, the output of the polylysine can reach more than 30g / L, and the output of the poly-diamino-butyric acid can reach more than 12g / L. The strain features applications of carbon sources and hydrogen sources, extensive culture conditions, convenience and simpleness in operation, high output of polylysine and poly-diamino-butyric acid and low production cost.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and relates to a high-yield polylysine and polydiaminobutyric acid microbial strain Streptomyces parvus and its application. Background technique [0002] Polylysine (ε-Poly-L-lysine, ε-PL) is a homopolymer of L-lysine, which is connected by α-carboxyl group and ε-amino group to form a peptide bond. Generally, ε-PL is composed of 20 -40 L-lysine residues. ε-PL is a broad-spectrum antibacterial (including Gram-positive bacteria, Gram-negative bacteria, yeasts, molds all have good inhibitory effect), high biological safety (ε-PL can be degraded into the essential amino acid L -Lysine), strong thermal stability (120°C heating for 20 minutes still maintains antibacterial activity), a new type of nutritional food preservative with a wide pH range. In the production process of ε-PL, problems such as low production efficiency, low product concentration, and difficult product separatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P13/00C12R1/47
Inventor 徐虹冯小海张扬李莎欧阳平凯
Owner NANJING TECH UNIV
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