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Enterobacter mori and method for producing natural vanillin by biotransformation of ferulic acid by Enterobacter mori

A technology for Enterobacter mulberry and biotransformation, which is applied in the field of Enterobacter mulberry and its biotransformation of ferulic acid to produce natural vanillin, can solve the problems of difficult separation and extraction, complex medium components and high production costs, and achieves a production process. Simple, turning waste into treasure, social and economic benefits, and low cost

Active Publication Date: 2013-07-24
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It has been reported that ferulic acid is converted into vanillin by a variety of microbial fermentation methods. The composition of the medium is relatively complicated, the production cost is high, and there are many by-products including vanillic acid, vanillic alcohol and guaiacol. Product separation and extraction brings considerable difficulties

Method used

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  • Enterobacter mori and method for producing natural vanillin by biotransformation of ferulic acid by Enterobacter mori

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Embodiment 1

[0065] The method for fermenting the microbial strain Enterobacter mori VL4-3 CCTCC M2012020 of the present invention to produce natural vanillin is as follows:

[0066] 1. Microbial fermentation

[0067] (1) Bacteria activation: take Enterobacter mori VL4-3 CCTCC M2012020 and inoculate it on the prepared slant medium, in a constant temperature incubator, under the conditions of 30°C and pH7, culture it statically for 36 hours to obtain the activated bacteria species, stored in a refrigerator at 4°C;

[0068] Incline medium: carrot extract 200mL / L, sucrose 20g / L, agar 13g / L;

[0069] (2) Preparation of seed culture solution: use an inoculation loop to pick a ring of VL4-3 into a 500mL Erlenmeyer flask containing 200mL of liquid seed medium, and shake it in a constant temperature shaker at 30°C at a speed of 100rpm / min for 24h; activate 1 time to prepare the seed culture solution;

[0070] The composition of the seed liquid medium is: beef extract 5g / L, peptone 10g / L, sodium...

Embodiment 2

[0077] The microbial strain Enterobacter mori VL4-3 CCTCC M2012020 fermentation production method of natural vanillin of the present invention is as follows:

[0078] 1. Microbial fermentation

[0079] (1) Bacteria activation: take Enterobacter mori VL4-3 CCTCC M2012020 and inoculate it on the prepared slant medium, and culture it in a constant temperature incubator at 35°C and pH9 for 72 hours to obtain activated bacteria species, stored in a refrigerator at 4°C;

[0080] Incline medium: carrot extract 200mL / L, sucrose 20g / L, agar 13g / L;

[0081] (2) Preparation of seed culture solution: use an inoculation loop to pick a ring of VJ4-1 into a 500mL Erlenmeyer flask containing 200mL of liquid seed medium, and shake it in a constant temperature shaker at 25°C with a rotation speed of 150rpm / min for 24h; activate 2 times to prepare the seed culture solution;

[0082] The composition of the seed liquid medium is: beef extract 5g / L, peptone 10g / L, sodium chloride 5g / L;

[0083]...

Embodiment 3

[0089] The microbial strain Enterobacter mori VL4-3 CCTCC M2012020 fermentation production method of natural vanillin of the present invention is as follows:

[0090] 1. Microbial fermentation

[0091] (1) Bacteria activation: take Enterobacter mori VL4-3 CCTCC M2012020 and inoculate it on the prepared slant medium, in a constant temperature incubator, under the conditions of 25°C and pH5, let it stand for 72 hours to obtain the activated bacteria species, stored in a refrigerator at 4°C;

[0092] Incline medium: carrot extract 200mL / L, sucrose 20g / L, agar 13g / L;

[0093] (2) Preparation of seed culture solution: use an inoculation loop to pick a ring of VJ4-1 into a 500mL Erlenmeyer flask containing 200mL of liquid seed medium, and shake it in a constant temperature shaker at 30°C at a speed of 130rpm / min for 36h; activate 4 times to prepare the seed culture solution;

[0094] The composition of the seed liquid medium is: beef extract 5g / L, peptone 10g / L, sodium chloride 5...

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Abstract

The invention discloses an Enterobacter mori and a method for producing natural vanillin by biotransformation of ferulic acid by the Enterobacter mori, which belongs to the microbial fermentation technical field. The method for producing natural vanillin by biotransformation of ferulic acid by Enterobacter mori CCTCC No: M2012020 comprises the following steps: 1)activating bacterial classification; 2) preparing a seed nutrient solution; 3) fermenting; 4) conversing, performing centrifugal treatment on a broth for 12 minutes under condition of 7000rpm / min, and collecting a supernatant to obtain the natural vanillin broth having light yellow color. The Enterobacter mori CCTCC No: M2012020 which is not reported has the advantages of low cost of carbon source and nitrogen source, and wide source, in the broth, the natural vanillin has the advantages of large concentration and high output, the production technology has the advantages of simple process, mild condition, friend environment and industrial prospect, and has good social benefit and economic benefit for changing waste into valuables.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a strain of Enterobacter mulberry and a method for biotransforming ferulic acid to produce natural vanillin. Background technique [0002] In the prior art, vanillin has another name called vanillin; vanillin; vanillin; vanillin. White needle-like crystals, with the unique aroma of vanilla beans, slightly sweet. Originally from Mexico, vanillin is the main component of vanilla. It is a broad-spectrum high-grade spice with a wide range of uses. Vanillin is the most widely used flavor enhancer in the world. Vanilla products such as vanilla bean and vanilla bean extract are widely used in ice cream, beverages, chocolate, candy, pudding, baked goods and wine, In cigarettes, in addition to flavor enhancers, vanillin is used as an antioxidant in foods containing polyunsaturated components, etc. In addition, vanillin and a series of compounds such as vanill...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/24C12R1/01
Inventor 陈勇魏敏罗诚浩宋旭艳喻林王洁
Owner HUBEI CHINA TOBACCO IND
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