Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation

A technology of phenyllactic acid and lactic acid bacteria, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve problems such as complex separation and purification steps, and achieve the effect of increasing yield

Inactive Publication Date: 2012-07-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many unfavorable factors in the chemical synthesis method, such as the production of various by-products and chemical pollutants, and the formation of many by-products complicates the separation and purification steps

Method used

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  • Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation
  • Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation
  • Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 The influence of fermentation time on the output of phenyllactic acid

[0030] According to the fermentation condition described in the instructions, by the Pediococcus pentosaceae ( Pediococcus pentosaceus ) The detection of phenyllactic acid produced by SK25 at different fermentation times found that the content of phenyllactic acid was the highest at 36 hours of fermentation, so 36 hours of fermentation time was determined to be the best fermentation time.

[0031] time h 3 6 9 12 21 24 27 30 33 36 45 48 PLA (mM / L) 0.02 0.075 0.098 0.15 0.269 0.365 0.46 0.635 0.698 0.846 0.842 0.782

Embodiment 2

[0032] Example 2 Effects of Different Substrates and Their Concentrations on the Production of Phenyllactic Acid

[0033] According to the fermentation condition described in the instructions, add substrate phenylalanine, phenylpyruvate respectively, after 36h, to Pediococcus pentosaceae ( Pediococcus pentosaceus ) Detection of phenyllactic acid in SK25 fermentation broth. The impact of phenylalanine and phenylpyruvate on the output of phenyllactic acid is shown in Table 2, image 3 Shown, as can be seen from the results, the phenyllactic acid output after adding different substrates all improves, and wherein the optimum addition amount of phenylpyruvate is 5-6mmol / L.

[0034] Table 2 Effects of phenylalanine and phenylpyruvate on the production of phenyllactic acid

[0035]

[0036] Note: The unit is mM / L.

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Abstract

The invention provides a bacterial strain for preparing a phenyllactic acid and a method for preparing phenyllactic acid through bacterial strain fermentation, belonging to the food biotechnology. The invention discloses a pediococcus lactobacillus for preparing phenyllactic acid and particularly relates to Pediococcus pentosaceus SK25 capable of preparing phenyllactic acid, which is preserved inthe China center for type culture collection with a collection number of CCTCC NO: M2011360. According to the method provided by the invention, the pediococcus is used as a starting bacterial strain.In an MRS (Methicillin Resistant Staphylococcus) culture medium fermentation liquor, the content of phenyllactic acid reaches 0.8 mmol/L. At present, the reported maximum yield of wild bacterial strains in the MRS culture medium fermentation liquor is only 0.57 mmol/L. When phenylalanine or phenylpyruvic acid is added to the MRS culture medium, the yield of phenyllactic acid is improved. If the phenylpyruvic acid is added in the MRS culture medium, the improvement of the yield of the phenyllactic acid is obvious, and the optimal addition quantity is determined to be 5-6 mmol/L. The product obtained by the invention is safe and reliable, can be used as a medicinal intermediate and a food additive, and has a very strong antibacterial and antiseptic function.

Description

technical field [0001] The present invention relates to a lactic acid bacterium of the genus Pediococcus capable of producing phenyllactic acid, more specifically, the present invention relates to a Pediococcus pentosaceae ( Pediococcus pentosaceus The invention discloses a method for preparing phenyllactic acid through SK25 fermentative biotransformation, which belongs to the field of food biotechnology. Background technique [0002] With the rapid development of the food industry and the improvement of people's requirements for food safety, the research and development of natural food preservatives has become one of the research hotspots in the food industry, and it is also the main direction for the development of preservatives in the future. Natural food preservatives can be divided into plant-derived natural preservatives, animal-derived natural preservatives, and microbial-derived natural preservatives according to their sources. Among them, microbial-derived preservat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P7/42C12R1/01
Inventor 沐万孟江波郁书怀
Owner JIANGNAN UNIV
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