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Corynebacterium pekinense and application thereof

A technology of Corynebacterium beijingensis and seeds is applied in the field of microorganisms to achieve the effect of reducing yield, reducing the production of lactic acid, and improving the inhibition of lactic acid

Active Publication Date: 2013-08-14
新疆梅花氨基酸有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports of such strains in the prior art, especially reports of lactic acid-reducing strains suitable for amino acid fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Screening of Corynebacterium Beijing MHZ-0111 according to the present invention

[0024] Inoculate the starting strain-wild-type Corynebacterium beijing AS 1.299 in a liquid medium for 11 hours at 30°C to obtain a bacterial suspension in the logarithmic growth phase, and then adjust the concentration of the bacterial suspension to contain about 10 8 Place the cells under ultraviolet light for 35 seconds, and finally spread the bacterium suspension irradiated by ultraviolet rays on a complete medium plate containing 0.5mg / L neomycin, and continue to culture at 30°C for 2 days. and other characteristics to pick a single colony, named MHZ-0111.

[0025] Among them, the formula of the liquid medium is as follows: glucose 25g / L, urea 5g / L, corn steep liquor 30g / L, KH 2 PO 4 1g / L, MgSO 4 ·7H 2 O 0.4g / L, ferrous sulfate 2mg / L, manganese sulfate 2mg / L, dissolve with distilled water and adjust the pH to 6.8-7.4, then set the volume to 1000ml.

[0026] The compo...

Embodiment 2

[0028] Embodiment 2: L-glutamic acid fermentation lactic acid production comparative test

[0029] 1. Fermentation method

[0030] Corynebacterium Beijing MHZ-0111 described in the present invention was inoculated in the seed medium described below to multiply, and cultured with shaking at 30°C for 11 hours, and the resulting culture was inoculated into the fermentation medium described below, and the culture was mixed with The volume ratio of the fermentation medium is 1:10 (those skilled in the art can adjust it according to the amount of the fermentation medium in actual production, this ratio is only the preferred ratio), shake culture at 30°C until L-glutamic acid is no longer produced (Generally about 40 hours). When cultivating with shaking in the fermentation medium, add an appropriate amount of urea according to the pH change of the medium indicated by phenol red as an indicator to maintain the pH value in the fermentation medium between 6.8-7.4.

[0031] Seed Mediu...

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PUM

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Abstract

The invention relates to the field of microorganisms and discloses Corynebacterium pekinense. The collection number of the Corynebacterium pekinense is CGMCC No. 5923. The Corynebacterium pekinense MHZ-0111 of which the collection number is CGMCC No. 5923 is obtained by performing ultraviolet radiation on wild type Corynebacterium pekinense AS 1.299 which is taken as a starting strain, and screening by using a neomycin-containing culture medium; and the Corynebacterium pekinense can greatly reduce the yield of lactic acid in the fermentation process, particularly in the fermentation of L-glutamic acid, so that the problem about the inhibition of the lactic acid is solved, and the production of a final metabolite is facilitated. Therefore, the Corynebacterium pekinense of which the collection number is CGMCC No. 5923 can be widely applied to the fermentation to reduce the lactic acid.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a Corynebacterium beijingensis and its application. Background technique [0002] Microbial fermentation refers to the process of using microorganisms to convert raw materials into products needed by humans through specific metabolic pathways under suitable conditions. Microbial fermentation is divided into aerobic fermentation and anaerobic fermentation. At present, almost all industrial fermentations use sugar (mainly glucose and sucrose) as raw materials, and use microbial metabolic pathways to synthesize useful products for humans. In all fermentations Most of them are fermented aerobically. [0003] Regardless of aerobic fermentation or anaerobic fermentation, glycolysis is a metabolic pathway shared by microorganisms. Microorganisms will go through the process of glucose → 6-phosphate glucose → 3-phosphate glyceraldehyde → pyruvate, which is an inevitable product of glycolysi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P13/14C12R1/15
Inventor 周希贵胡丹李岩胡征宇
Owner 新疆梅花氨基酸有限责任公司
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