Technology for enhancing fermentation of carotene through fermentation promoter

The technology of a fermentation accelerator and carotene, which is applied in the field of carotenoid production and research, can solve problems such as the yield of fermented beta-carotene that has not yet been seen, and achieve the effect of increasing production costs

Active Publication Date: 2014-01-01
SHANGHAI RES INST OF CHEM IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0022] According to the analysis of the above-mentioned technical background information, there is no report o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The composition of the fermentation medium was 8% (w / v) starch, 1.6% (w / v) meal meal, 6.6% (v / v) vegetable oil, KH 2 PO 4 0.06% (w / v), MnSO 4 ·H 2 0.03% (w / v), adjust the pH to be 7.0, insert the mixed seed solution of positive and negative bacteria after the fermented medium is sterilized, add nitrous acid after 51 hours of fermentation and cultivation on a shaking table with a rotating speed of 230rpm at 27°C With sodium 2-20mM, the fermentation level can be increased by 21-66% compared with the control group without adding sodium nitrite.

Embodiment 2

[0046] The composition of the fermentation medium was 8% (w / v) starch, 1.6% (w / v) meal meal, 6.6% (v / v) vegetable oil, KH 2 PO 4 0.06% (w / v), MnSO 4 ·H 2 0.03% (w / v), adjust the pH to be 7.0, insert the mixed seed liquid of positive and negative bacteria after the fermented medium that is configured is sterilized, add salicylic acid after 51 hours of fermentation and cultivation on a shaking table of 230rpm at 27 ℃ of rotating speeds Sodium salicylate 2-200mM, the fermentation level can be increased by 21.34%-54.99% compared with the control group without adding sodium salicylate.

Embodiment 3

[0048] The composition of the fermentation medium was 8% (w / v) starch, 1.6% (w / v) meal meal, 6.6% (v / v) vegetable oil, KH 2 PO 4 0.06% (w / v), MnSO 4·H 2 0.03% (w / v), adjust the pH to be 7.0, insert the mixed seed solution of positive and negative bacteria after the fermented medium is sterilized, and add nitrous acid after 51 hours of fermentation and cultivation on a shaker at 230 rpm at 27 ° C. 2-20mM and adjust the pH value to 6..5-6.8 with sodium hydroxide, the fermentation level can be increased by 11%-67% compared with the control group without adding nitrous acid.

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Abstract

The invention relates to a technology for enhancing fermentation of carotene through a fermentation promoter. The technology comprises slant culture, seed culture and fermentation processes, wherein in the fermentation process, anyone or a combination of salicylic acid, salicylate, nitrous acid and nitrite is added, so that a good promotion effect is provided for production of beta-carotene through fermentation of Blakeslea trispora. Compared with the prior art, the technology has the advantages as follows: the usage amounts of chemical agents are small; multiple kinds of the chemical agents are combined and applied, so that the good promotion effect for the fermentation level of the beta-carotene is realized; and compared with a conventional process, the fermentation level is improved by (55.0+/-31.6)-(190.5+/-27.4)%, and the fermentation level of the beta-carotene can reach 2.25 g/L or above.

Description

technical field [0001] The invention relates to the technical field of carotenoid production and research, specifically, a method of mixing and matching liquid immersion fermentation using positive and negative strains of B. trispora, and adding a fermentation accelerator or two A method for promoting the production level of β-carotene by combining the above fermentation accelerators. Background technique [0002] Carotene was first isolated from carrots by Wackenroder in 1831, the molecular formula of β-carotene was determined by Willstather in 1906, and the structural formula was determined by Zechmeister et al. in 1928-1932. Carotene is an orange-colored photosynthetic pigment that widely exists in green and yellow vegetables and fruits, giving it an orange color, and plays a role in transferring energy in photosynthesis. Carotene belongs to the tetraterpenoids. There is a β-ionone ring at both ends of the molecule, and two vitamin A rings can be produced by breaking th...

Claims

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Application Information

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IPC IPC(8): C12P23/00C12R1/645
Inventor 董宏伟徐大刚李泓全尹金凤孙建春喻静兰吴欣森童海宝
Owner SHANGHAI RES INST OF CHEM IND
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