Fermentation method for increasing yield of L-valine

A valine yield, fermentation method technology, applied in microorganism-based methods, fermentation, biochemical equipment and methods, etc., can solve problems such as no L-valine, achieve significant economic benefits, short fermentation time, Effects with low equipment requirements

Inactive Publication Date: 2013-07-24
北京轻发生物技术中心 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention patent with the publication number CN101705262A discloses the use of betaine or phosphate betaine to increas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Preparation medium

[0030] Seed medium: glucose 25g / L, corn steep liquor 20mL / L, bean cake hydrolyzate 15mL / L, yeast powder 4.0g / L, urea 0.6g / L (divided), K 2 HPO 4 ·3H 2 O1.0g / L, MgSO 4 ·7H 2 O0.4g / L, MnSO 4 ·7H 2 O0.01g / L, VB 1 0.3mg / L, biotin 0.2mg / L, pH 6.7-7.0, at 0.75kg / cm 2 Sterilize for 20 minutes, in which urea is decomposed (0.5kg / cm 2 , 30min);

[0031] Fermentation medium Ⅰ: glucose 80.0g / L (divided), bean cake hydrolyzate 25mL / L, corn 20mL / L, (NH 4 ) 2 SO 4 2.0g / L, K 2 HPO 4 ·3H 2 O1.2g / L, MgSO 4 ·7H 2 O0.4g / L, MnSO 4 ·7H 2 O0.015g / L, at 0.75kg / cm 2 Sterilize for 20min, wherein glucose is divided and eliminated (0.5kg / cm 2 , 30min);

[0032] Fermentation medium II: add betaine 0.5g / L to the above fermentation medium I, at 0.75kg / cm 2 Sterilize for 20min, wherein glucose is divided and eliminated (0.5kg / cm 2 , 30min);

[0033] 2. L-valine fermentation

[0034] The Brevibacterium flavum HL41 activated by shaking flasks was inserte...

Embodiment 2

[0038] 1. Preparation medium

[0039] Seed medium: glucose 20g / L, corn steep liquor 25mL / L, bean cake hydrolyzate 10mL / L, yeast powder 6.0g / L, urea 0.2g / L (divided), K 2 HPO 4 ·3H 2 O0.6g / L, MgSO 4 ·7H 2 O1.0g / L, MnSO 4 ·7H 2 O0.006g / L, VB 1 0.8mg / L, biotin 0.5mg / L, pH 6.7-7.0, at 0.75kg / cm 2 Sterilize for 20 minutes, in which urea is decomposed (0.5kg / cm 2 , 30min);

[0040] Fermentation medium Ⅰ: glucose 75g / L (divided), bean cake hydrolyzate 20mL / L, corn 24mL / L, (NH 4 ) 2 SO 4 1.0g / L, K 2 HPO 4 ·3H 2 O1.8g / L, MgSO 4 ·7H 2 O0.1g / L, MnSO 4 ·7H 2 O0.01g / L, at 0.75kg / cm 2 Sterilize for 20min, wherein glucose is divided and eliminated (0.5kg / cm 2 , 30min);

[0041] Fermentation medium Ⅱ: add betaine 1.0g / L to the above fermentation medium Ⅰ, at 0.75kg / cm 2 Sterilize for 20min, wherein glucose is divided and eliminated (0.5kg / cm 2 , 30min);

[0042] 2. L-valine fermentation

[0043] The Brevibacterium flavum HL41 activated by shaking flasks was inserted i...

Embodiment 3

[0046] 1. Preparation medium

[0047] Seed medium: glucose 30g / L, corn steep liquor 16mL / L, bean cake hydrolyzate 18mL / L, yeast powder 2.0g / L, urea 0.8g / L (divided), K 2 HPO 4 ·3H 2 O1.2g / L, MgSO 4 ·7H 2 O0.2g / L, MnSO 4 ·7H 2 O0.015g / L, VB 1 0.1mg / L, biotin 0.8mg / L, pH 6.7-7.0, at 0.75kg / cm 2 Sterilize for 20 minutes, in which urea is decomposed (0.5kg / cm 2 , 30min);

[0048] Fermentation medium Ⅰ: glucose 90g / L (divided), soybean cake hydrolyzate 28mL / L, corn 15mL / L, (NH 4 ) 2 SO 4 3.0g / L, K 2 HPO 4 ·3H 2 O1.0g / L, MgSO 4 ·7H 2 O0.8g / L, MnSO 4 ·7H 2 O0.02g / L, at 0.75kg / cm 2 Sterilize for 20min, wherein glucose is divided and eliminated (0.5kg / cm 2 , 30min);

[0049] Fermentation medium II: add betaine 6.0g / L to the above fermentation medium I, at 0.75kg / cm 2 Sterilize for 20min, wherein glucose is divided and eliminated (0.5kg / cm 2 , 30min);

[0050] 2. L-valine fermentation

[0051]The Brevibacterium flavum HL41 activated by shaking flasks was inserte...

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Abstract

The invention discloses a fermentation method for increasing the yield of L-valine. A valine producing strain is inoculated into a fermentation culture medium containing glycine betaine to ferment to obtain the L-valine, wherein the fermentation culture medium contains 0.1-10g/L of the glycine betaine. The glycine betaine can be used as a methyl doner of the valine producing strain and used for adjusting the osmotic pressure inside cells, promoting fat metabolism and protein synthesis, also simulating the growth of the strain and promoting to produce acid; the fermentation culture medium in which the glycine betaine is added has high L-valine yield up to 67.3g/L and high saccharic acid conversion rate up to 27.5% which are respectively increased by 8.5% and 6.2% than those of a fermentation culture medium in which no glycine betaine is added.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a method for fermenting L-valine. Background technique [0002] Valine (Valine), Chinese name is 2-amino-3-methylbutyric acid, which belongs to branched chain amino acid, is one of the eight essential amino acids that humans and animals cannot synthesize themselves and must rely on external sources. Physiological functions are widely used in the fields of medicine, food, feed and cosmetics. Especially in the field of medicine, valine can be used to prepare compound amino acid infusions with other essential amino acids, especially high branched chain amino acid infusions and oral liquids, which can not only improve human immunity, but also promote the recovery of patients and recovery after surgery. In addition, it is also used in the treatment of blood-brain barrier, hepatic coma, chronic liver cirrhosis and renal failure, dietary treatment of congenital metabolic defects, ...

Claims

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Application Information

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IPC IPC(8): C12P13/08C12R1/13
Inventor 邱博徐庆阳万红兵欧阳宇红曹文杰江衍哲龙辉
Owner 北京轻发生物技术中心
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