Soybean powder immersion liquid medium suitable for growth and transformation of soybean isoflavone transformed strains

A technology of soybean isoflavones and culture medium, applied to bacteria and other directions, can solve the problems of unsuitable large-scale industrial production, expensive culture medium and the like

Active Publication Date: 2011-11-02
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the above-mentioned soybean isoflavone transformation strain transformation me

Method used

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  • Soybean powder immersion liquid medium suitable for growth and transformation of soybean isoflavone transformed strains
  • Soybean powder immersion liquid medium suitable for growth and transformation of soybean isoflavone transformed strains
  • Soybean powder immersion liquid medium suitable for growth and transformation of soybean isoflavone transformed strains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0098] Weigh 20 grams of soybean powder, add 980 grams of distilled water, heat in a water bath at 80°C for 1 hour, take it out of the water bath and let it stand at room temperature for 24 hours, the supernatant is the 2% soybean powder infusion basal medium.

[0099] Weigh 5 g of lactose, 5 g of ammonium sulfate, 6 g of dipotassium hydrogen phosphate, 3 g of potassium dihydrogen phosphate, and 0.02 g of manganese sulfate; After sterilization (115° C., 0.07 MPa, 15 min), the soybean flour infusion medium of the present invention is obtained.

Embodiment 2

[0101] Weigh 20 grams of soybean powder, add 980 grams of distilled water, heat in a water bath at 80°C for 1 hour, take it out of the water bath and let it stand at room temperature for 24 hours, the supernatant is the 2% soybean powder infusion basal medium.

[0102] Weigh 25 g of lactose, 1 g of ammonium sulfate, 1.2 g of dipotassium hydrogen phosphate, 4.8 g of potassium dihydrogen phosphate, and 0.05 g of manganese sulfate; After high-pressure sterilization (115° C., 0.07 MPa, 15 min), the soybean flour infusion medium of the present invention is obtained.

Embodiment 3

[0104] Weigh 20 grams of soybean powder, add 980 grams of distilled water, heat in a water bath at 80°C for 1 hour, take it out of the water bath and let it stand at room temperature for 24 hours, the supernatant is the 2% soybean powder infusion basal medium.

[0105] Weigh 15 g of lactose, 5 g of ammonium sulfate, 3 g of dipotassium hydrogen phosphate, 6 g of potassium dihydrogen phosphate, and 0.02 g of manganese sulfate; After autoclaving (115° C., 0.07 MPa, 15 min), the soybean flour infusion medium of the present invention is obtained.

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Abstract

The invention discloses a soybean powder immersion liquid medium suitable for the growth and transformation of soybean isoflavone transformed strains. The medium comprises 0.5-2.5 wt% of lactose, 0.1-0.5 wt% of ammonium sulfate, 0.6-0.9 wt% of K2HPO4 and KH2PO4, 0.002-0.005 wt% of MnSO4, and the balance being soybean powder immersion base liquid; the ratio of the K2HPO4 to KH2PO4 is 1:4-2:1; and the mass concentration of the soybean powder immersion base liquid is 2%. According to the invention, cheap soybean vegetable proteins are used to replace expensive animal proteins such as cow brain, cow heart, cow liver and the like, thus greatly reducing the medium cost without influencing the transformation rate of the strains.

Description

technical field [0001] The invention relates to a culture medium, in particular to a soybean flour infusion medium suitable for the growth and transformation of soybean isoflavone transformation strains. Background technique [0002] Isoflavones are one of the flavonoids mainly found in legumes. Soybean isoflavones (isoflavones) are secondary metabolites formed during soybean growth, accounting for 0.1%-0.4% of soybean mass. So far, 12 isoflavones have been isolated from soybeans, which are divided into two categories: free aglycone and conjugated glucosides. More than 95% of the isoflavones in natural soybeans are conjugated glucosides, a total of 9 kinds . The other three are soybean isoflavone aglycones, namely daidzein, genistein and glycitein, the structural formula of which is as follows: [0003] [0004] Among them, daidzein and genistein account for more than 95% of the total soybean isoflavone aglycones, and are the main components of soybean isoflavone aglyc...

Claims

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Application Information

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IPC IPC(8): C12N1/20
Inventor 王秀伶张红蕾郝庆红赵慧
Owner HEBEI AGRICULTURAL UNIV.
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