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Method for preparing trehalose

A technology of trehalose and thalline, which is applied in the field of microbial fermentation production, can solve the problems of difficulty in breaking yeast walls and low trehalose, and achieves the effects of simple process, convenient operation, and easy realization of large-scale production.

Active Publication Date: 2012-02-01
SHANDONG TIANLI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] For this reason, the technical problem to be solved by the present invention is that in the prior art, the production of trehalose by yeast extraction method has the problem that the trehalose in the yeast cell is low and the yeast wall is difficult to break during the extraction process. The method of internal trehalose content;

Method used

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  • Method for preparing trehalose
  • Method for preparing trehalose
  • Method for preparing trehalose

Examples

Experimental program
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Effect test

Embodiment 1

[0042]The seed medium and fermentation medium selected in this example are: corn steep liquor (25% solid content) 10%, peptone 7.0%, glucose 15%, MgSO 4 0.01%, NaH 2 PO 4 0.1%, the rest is distilled water, the above are mass percentages, and the initial pH is 6.0.

[0043] The method for preparing trehalose comprises:

[0044] (1) Scrape the amphicylic bacteria from the slant of the strain obtained after the activation of the preserved active dry yeast, inoculate it into a 1 L shake flask containing 100 ml of the above seed medium, and cultivate it at 33°C and 220 rpm for 20 h, as Spare strains. After the 7.5 L fermenter with 4.5 L of fermentation medium was sterilized at 121 °C for 20 min, the above strains were inoculated into the 4.5 L fermenter at an inoculation amount of 10% for fermentation. During the fermentation process, the pH was controlled at 5.0±0.1 by automatic feeding of 5 mol / L NaOH and HCI, the rotation speed was 300 rpm, the volume ratio of aeration rat...

Embodiment 2

[0051] The seed medium and fermentation medium selected in this example are: 15% corn steep liquor (containing 20% ​​solids), 2% peptone, 8% glucose, MgSO 4 0.035%, NaH 2 PO 4 0.25%, the rest is distilled water, the above are mass percentages, and the initial pH is 7.2.

[0052] The method for preparing trehalose comprises:

[0053] (1) Scrape the dicyclic bacteria from the slant of the strain obtained after the activation of the preserved active dry yeast, inoculate it into a 1 L shaker flask containing 100 ml of seed medium, and culture it at 30°C and 150 rpm for 15 h, as the strain kind. After the 7.5 L fermenter with 4.5 L of fermentation medium was sterilized at 121 °C for 20 min, the strains were inoculated into the fermenter at an inoculation volume of 15%. During the fermentation process, the pH was controlled at 6.5 by automatic feeding of 5 mol / L NaOH and HCI, the rotation speed was 250 rpm, the volume ratio of the aeration rate to the fermentation broth was 1....

Embodiment 3

[0060] The seed medium and fermentation medium selected in this example are: corn steep liquor (23% solid content) 5%, peptone 5.0%, glucose 11%, MgSO 4 0.02%, NaH 2 PO 4 0.2%, the rest is distilled water, the above are mass percentages, and the initial pH is 6.5.

[0061] The method for preparing trehalose comprises:

[0062] (1) Scrape the bicyclic bacteria from the slant of the strain obtained after the activation of the preserved active dry yeast, inoculate it into a 1 L shaker flask containing 100 ml of seed medium, and cultivate it at 35°C and 180 rpm for 25 h, as a bacterial strain A spare. A 7.5 L fermenter with 4.5 L of fermentation medium was sterilized at 121°C for 20 min, and then the strain was inoculated into the fermenter at an inoculum of 8%. During the fermentation process, the pH was controlled at 6.0 by automatic feeding of 5 mol / L NaOH and HCI, the rotation speed was 250 rpm, the volume ratio of the aeration rate to the fermentation broth was 1.0:1, a...

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Abstract

The invention belongs to the fields of fermentation and production of microorganisms, and in particular relates to a method for improving the yield of trehalose in a yeast strain by a dry dehydration method. A method for preparing the trehalose comprises the following steps of: fermenting the yeast strain at the temperature of between 30 and 35 DEG C, performing enlargement culture, collecting thalli, performing extrusion dehydration, and performing forced air drying on the dehydrated thalli at the temperature of between 30 and 95 DEG C until the water content of the thalli is 5 to 25 percent; performing ultramicro crushing on the dried thalli to obtain wall breaking thalli powder; and dissolving the thalli powder in water, uniformly mixing, performing ultrafiltration by using an ultrafiltration membrane, and collecting filtration liquor to obtain a solution in which the trehalose is dissolved. By the method, the water content of the yeast thalli is gradually reduced through forced air drying, the yeast thalli is stimulated to synthesize the trehalose in large quantities under a dry environment, the accumulation amount of the trehalose in the yeast thalli is improved, and the content of the trehalose in a yeast cell can be improved by 85 percent.

Description

technical field [0001] The invention belongs to the field of microbial fermentation production, and in particular relates to a method for increasing the trehalose yield of yeast strains through drying and dehydration. Background technique [0002] Trehalose is a non-reducing disaccharide composed of two glucose molecules bound by an α-1,1 glycosidic bond through a hemiacetal hydroxyl group. Molecular formula is C 12 h 22 o 11 , the relative molecular weight is 378.33. Its structural formula is as follows: [0003] [0004] Since it was obtained from the ergot fungus of rye by Wiggers in 1853, it was found that trehalose widely exists in a variety of bacteria, yeast, fungi, algae, insects and plants. Trehalose is the most stable natural disaccharide, it does not reduce the color of Fehling's reagent, and does not undergo Maillard reaction with amino acids and proteins, and the most peculiar thing is that it has a non-specific protective effect on organisms. This non-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/12
Inventor 王新建李斌张全景付吉明王乔隆
Owner SHANDONG TIANLI PHARMA
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