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Corynebacterium pekinense and application thereof

A technology of Corynebacterium Beijing and seeds, applied in the field of microorganisms, to improve the inhibition of lactic acid and reduce the production of lactic acid

Active Publication Date: 2014-09-03
吉林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

[0022] Example 1: Screening of Corynebacterium Beijing MHZ-0911 according to the present invention

[0023] Inoculate the starting strain - wild-type Corynebacterium Beijing CICC 21721 in LB liquid medium at 30°C for 16 hours to obtain a bacterial suspension in the logarithmic growth phase, and then spread the bacterial suspension on an LB solid plate, and apply an appropriate amount of Put the N-methyl-N'nitro-N-nitrosoguanidine solid particles in the center of the LB solid plate, place it in a 30°C incubator for 16 hours, and scrape off the N-methyl-N'nitro-N - There is a weakly growing bacterial lawn around the nitrosoguanidine particles. Suspend in an appropriate amount of sterile normal saline, spread the normal saline with bacterial lawn suspended on an LB solid plate containing 0.5 mg / L, and continue to cultivate at 30°C for 2 According to the characteristics of colony shape and color, a single colony was picked and named MHZ-0911.

[0024] The formula of LB liquid med...

Embodiment 2

[0027] Embodiment 2: L-lysine fermentation lactic acid output comparison test

[0028] 1. Fermentation method

[0029] Corynebacterium Beijing MHZ-0911 described in the present invention is inoculated in the seed medium described below to multiply, shake cultured at 30°C for 16 hours, and the resulting culture is inoculated into the fermentation medium described below. The culture and 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-lysine is no longer produced (Generally about 72 hours). During shaking culture in the fermentation medium, maintain the pH value in the fermentation medium between 6.5-7.4.

[0030] Seed Medium:

[0031] 20g / L glucose, 5g / L ammonium sulfate, 1g / L potassium dihydrogen phosphate, 30g / L corn steep liquor, 3g / L soybean meal hydrolyzate, 100μg / L biotin, 200μg / L thia...

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PUM

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Abstract

The invention relates to the field of microorganisms and discloses Corynebacterium pekinense with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.5924. The Corynebacterium pekinense MHZ-0911 with the preservation number of CGMCC No.5924 takes wild type Corynebacterium pekinense CICC (China Center of Industrial Culture Collection) 21721 as an initial strain and is obtained by inducing through a chemical mutagen and screening through a culture medium containing streptomycin. According to the Corynebacterium pekinense, the yield of lactic acid in the fermentation process can be greatly reduced, in particular in the fermentation process of L-lysine, and thus the inhibition of the lactic acid is improved and the generation of final metabolite is facilitated. Therefore, the Corynebacterium pekinense with the preservation number of CGMCC No.5924 can be widely applied to the reduction of the generation of the lactic acid in the fermentation process.

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): C12N1/20C12P13/08C12R1/15
Inventor 周希贵高云飞胡征宇
Owner 吉林梅花氨基酸有限责任公司
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