Method for producing PUFA (polyunsaturated fatty acid)

A technology of unsaturated fatty acids and seeds, applied in the biological field, can solve problems such as limited value-added range, and achieve the effects of reliable sources, stable conditions, and abundant resources

Inactive Publication Date: 2013-04-10
GUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As one of the main ways to realize grain value-added, the development of potato processing industry has entered a climax. At present, potatoes are basically used for fresh food or processed into vermicelli, vermicelli and starch. It belongs to the primary processing stage, and its value-added range is limited.

Method used

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Embodiment Construction

[0022] A method for producing polyunsaturated fatty acids, comprising the steps of:

[0023] 1) Strain activation

[0024] Aspergillus niger ( Aspergillus niger xj) The strains were inoculated on PDA solid slant medium (200g of potatoes, boiled with water for 30min, filtered to extract the juice, added with 20g of glucose, 20g of agar, supplemented with 1000mL of water, natural pH, 121°C, sterilized for 30min), sterilized at 27°C for 30 minutes. Incubate for 3 days, activate 3 times, and store in a refrigerator at 4°C for later use;

[0025] 2) Preparation of spore suspension

[0026] The activated strains were washed with sterile water containing 0.05% Tween 80 (Toween-80) and the spores were transferred to a 250 mL conical flask with glass beads containing 100 mL of sterile water, and stirred with a glass rod. Then shake on a vortex shaker to fully disperse the spores, filter with 4 layers of sterile lens paper to remove the mycelium, and prepare a uniform spore suspens...

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PUM

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Abstract

The invention discloses a method for producing PUFA (polyunsaturated fatty acid) by utilizing potato in an Aspergillus niger xj strain. The method comprises the following steps of inoculating the Aspergillus niger xj strain in a PDA (potato dextrose agar) solid agarslantculture-medium to culture for three days at 27 DEG C and activate for three times, inoculating in a PDA liquid seed culture medium again to culture in a shake flask for three days at 27 DEG C and150rpm to obtain a seed liquid, transplanting the seed liquid in a 13L PDA fermentation medium according to a proportion of 5%(v / v) at 28+ / -1 DEG C and a stirring speed of 200-300rpm, controlling the ventilation amount within 1-2L / min, culturing for five days and stopping fermenting; and filtering through four layers of sterile gauze to remove mycelium, and collecting fermentation liquid to obtain the PUFA. According to the method for producing the PUFA, disclosed by the invention, the content of the obtained unsaturated fatty acid is high, the culture medium is easy to obtain, the fermentation conditions are stable, and the process is simple.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for producing polyunsaturated fatty acids by Aspergillus niger strains using potatoes. [0002] Background technique [0003] Aspergillus niger ( Aspergillus niger) Belonging to a common species of fungi, it is widely distributed in food, plant products and soil all over the world. Because of its rich enzymes, it is one of the most common fungal species in industrial applications. Fungi contain a variety of polyunsaturated fatty acids, arachidonic acid (ARA), γ-linolenic acid (GLA), linoleic acid (LA), eicosapentaenoic acid (EPA), docosahexaene Great source of fatty acids like DHA. Polyunsaturated fatty acids (PUFAs) can regulate lipid metabolism in the human body, and play an important physiological role in anti-allergy, anti-inflammation, reducing the incidence of cardiovascular diseases, assisting in improving memory, assisting children's intellectual development, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64C12R1/685
Inventor 李祝陈青周礼红王嫱刘吴娟冯焕鹏
Owner GUIZHOU UNIV
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