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Bacillus subtilis and method for producing vanillin with ferulic acid biotransformed by bacillus subtilis

A Bacillus subtilis, biotransformation technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., to achieve the effects of low production costs, easy availability of raw materials, and cost savings

Inactive Publication Date: 2012-05-09
甘肃省商业科技研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of environmental requirements for vanillin production, traditional chemical synthesis methods will continue to be impacted by biosynthesis methods, and efforts to improve biotransformation efficiency are the main breakthroughs for current biological methods

Method used

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  • Bacillus subtilis and method for producing vanillin with ferulic acid biotransformed by bacillus subtilis
  • Bacillus subtilis and method for producing vanillin with ferulic acid biotransformed by bacillus subtilis
  • Bacillus subtilis and method for producing vanillin with ferulic acid biotransformed by bacillus subtilis

Examples

Experimental program
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Effect test

Embodiment 1

[0042] Example 1 A Bacillus subtilis, the Bacillus subtilis B7-S (Bacillus subtilis B7-S), its preservation number in the China Center for Type Culture Collection is CCTCC NO: M 2011162.

[0043] The preparation method of the bacillus subtilis comprises the following steps:

[0044] (1) Selection of the starting strain: the starting strain is Bacillus subtilis B7 (Bacillus subtilis), and its preservation number in the China General Microorganism Culture Collection and Management Center is CGMCC NO: 1.210.

[0045] (2) Preparation of seed medium: After mixing 10.0g tryptone, 2.0g beef extract, 5.0g sodium chloride, 0.2g ferulic acid and 1.0L distilled water, the 2 , and the temperature is sterilized for 20 minutes under the condition of 121° C. to obtain a seed culture medium with a concentration of ferulic acid of 0.2 to 2.0 g / L.

[0046] (3) Induction: Inoculate a slant culture of a well-grown starting strain Bacillus subtilis B7 (Bacillus subtilis) into a shake flask contai...

Embodiment 2

[0047] Example 2 A Bacillus subtilis, the Bacillus subtilis B7-S (Bacillus subtilis B7-S), its preservation number in the China Center for Type Culture Collection is CCTCC NO: M 2011162.

[0048] The preparation method of the bacillus subtilis comprises the following steps:

[0049] (1) The selection of the starting strain is the same as in Example 1.

[0050] (2) Preparation of seed medium: After mixing 20.0g tryptone, 6.0g beef extract, 20.0g sodium chloride, 2.0g ferulic acid and 1.0L distilled water, the 2 , and the temperature is sterilized for 20 minutes under the condition of 121° C. to obtain a seed culture medium with a concentration of ferulic acid of 0.2 to 2.0 g / L.

[0051] (3) Induction: Inoculate a slant culture of a well-grown starting bacterial species Bacillus subtilis B7 (Bacillus subtilis) into a shake flask containing 150 ml of seed medium at an inoculum size of 20%, and inoculate it according to the concentration of ferulic acid Subculture was carried ou...

Embodiment 3

[0052] Example 3 A Bacillus subtilis, the Bacillus subtilis B7-S (Bacillus subtilis B7-S), its preservation number in the China Center for Type Culture Collection is CCTCC NO: M 2011162.

[0053] The preparation method of the bacillus subtilis comprises the following steps:

[0054] (1) The selection of the starting strain is the same as in Example 1.

[0055] (2) Preparation of seed medium: After mixing 15.0g tryptone, 4.0g beef extract, 15.0g sodium chloride, 1.0g ferulic acid and 1.0L distilled water, the 2 , and the temperature is sterilized for 20 minutes under the condition of 121° C. to obtain a seed culture medium with a concentration of ferulic acid of 0.2 to 2.0 g / L.

[0056] (3) Induction: inoculate a slant culture of a well-grown starting bacterial species Bacillus subtilis B7 (Bacillus subtilis) into a shake flask containing 100 ml of seed medium at an inoculum size of 15%, and inoculate it according to the concentration of ferulic acid Subculture was carried ou...

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Abstract

The invention relates to bacillus subtilis. The bacillus subtilis is bacillus subtilis B7-S and has the CCTCC (China Center For Type Culture Collection) No:M2011162; and the bacillus subtilis is obtained by the induction of a seed culture medium with the ferulic acid concentration of 0.2-2.0g / L. The invention also discloses a method for producing vanillin with ferulic acid biotransformed by the bacillus subtilis. The method is used for producing the vanillin by using a microbiological transformation method using the ferulic acid as a substrate, has the transformation efficiency of 55-63 percent and has the advantages of abundance and easy acquisition of raw materials, low production cost, simple production process, safety, cleanness, no pollution, environmental friendliness, and the like;the natural property of the vanillin is fully maintained; and compared with other biotransformation methods, the method saves the cost by 30 percent, and effectively solves a plurality of defects, such as high raw material toxicity existing in vanillin chemical synthesis, serious pollution to the environment by wastes produced in the production process, single purity and aroma of vanillin, low safety, and the like.

Description

technical field [0001] The invention relates to a microbial strain, in particular to a bacillus subtilis and a method for biotransforming ferulic acid to produce vanillin. Background technique [0002] Vanillin, also known as vanillin, vanillin, vanillin or citronellal, methyl protocatechualdehyde, vanillin, its chemical name is 4-hydroxy-3-methoxybenzaldehyde, Molecular formula is C 8 h 8 o 3 , the relative molecular weight is 152.15, and its molecular structure is as follows: [0003] [0004] Vanillin has the aroma of vanilla bean, and its appearance is white to yellow needle-like or powdery crystals, slightly soluble in water (1g / 100ml, 20°C), easily soluble in ethanol, benzyl benzoate, ice Acetic acid, carbon disulfide, pyridine, aliphatic and aromatic esters and other organic solvents and strong alkali solutions; susceptible to photochemical effects, gradually oxidized in the air. Vanillin has a low odor recognition threshold, and it is easy to carry other odor...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/22C12R1/125
Inventor 陈朋严晓娟胡先望梁宁广忠勇郭天力
Owner 甘肃省商业科技研究所有限公司
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