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Method for preparing 2-phenethyl alcohol by adopting antrodia cinnamomea submerged fermentation technology

A technology of submerged fermentation and phenylethyl alcohol, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problem of high cost and achieve the effect of simple production process

Inactive Publication Date: 2014-05-14
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN1403581A discloses a process for producing spice phenylethanol using tobacco as a raw material and yeast fermentation method, but this method uses tobacco as a raw material, after organic solvent extraction, ion exchange resin purification to obtain phenylethanol, which is a novel microbial method The method of producing natural phenylethanol, but the cost is relatively high, and the potential toxins of tobacco raw materials in the fermentation process are not involved, and the method of obtaining natural 2-phenylethanol by using cheap and safe agricultural and sideline products through microbial methods, become an urgent need

Method used

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  • Method for preparing 2-phenethyl alcohol by adopting antrodia cinnamomea submerged fermentation technology
  • Method for preparing 2-phenethyl alcohol by adopting antrodia cinnamomea submerged fermentation technology
  • Method for preparing 2-phenethyl alcohol by adopting antrodia cinnamomea submerged fermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The technology of Antrodia camphorata submerged fermentation 2-phenylethanol, the specific fermentation technology is as follows:

[0028] First-level seed culture: Cut the cultured fresh slant strains into 0.2-0.5cm×0.2-0.5cm bacterial blocks and insert 4-5 blocks into PD liquid medium, 150rpm, 26°C shaker constant temperature culture for 6 days, small The mycelium balls are covered with shake flasks for later use.

[0029] Secondary seed culture: primary seed liquid, after homogenization with a homogenizer under sterile conditions, put it into fresh PD liquid medium, the inoculum amount is 10% to 20%, 150rpm, 26°C constant temperature shaking culture for 5 days, The small mycelium balls are filled with shaking flasks and become the liquid seed solution. Take it out, homogenize it with a homogenizer, and put it into the fermentation medium.

[0030] Shake flask fermentation: The medium formula for shake flask fermentation is: 50g / L glucose (or one of other sugar subs...

Embodiment 2

[0033] Except that the rotating speed of the shaker in the shake flask fermentation step is 90-170rpm, all the other process conditions are the same as in Example 1.

[0034] After the fermentation finishes, take a sample and measure the 2-phenylethanol content in the Antrodia camphorata fermented liquid by HPLC method, the results are shown in figure 2 shown.

[0035] Depend on figure 2 It can be seen that the suitable fermentation conditions are:

[0036] The best inoculum size is 20% (V / V), and the best shaking table speed is 150rpm (the shaking table speed affects the dissolved oxygen and then affects the metabolic growth of microorganisms, but when the speed is too fast, it will affect the bacteria. , especially the hyphae of macrofungi will be severed). At this moment, the content of 2-phenylethanol in the fermentation broth reached 1.18g / L.

Embodiment 3

[0038] Except that the cultivation temperature is 23-38° C., all other process conditions are the same as in Example 1.

[0039] After the fermentation finishes, take a sample and measure the 2-phenylethanol content in the Antrodia camphorata fermented liquid by HPLC method, the results are shown in image 3 shown.

[0040] Depend on image 3 It can be seen that the suitable fermentation conditions are:

[0041] The best inoculum size is 20% (V / V), the best shaker speed is 150rpm, and the best culture temperature is 26-28°C (temperature can affect the enzyme activity in the organism and then affect the growth and metabolism of microorganisms, and different The optimum temperature required by microorganisms and metabolites is not the same), at this time, the content of fermented wild species 2-phenylethanol reached 1.19g / L.

[0042] It can be seen from Examples 1 to 3 that under the optimal conditions, Antrodia camphorata liquid submerged culture produces 2-phenylethanol, an...

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Abstract

The invention relates to a method for preparing 2-phenethyl alcohol by adopting an antrodia cinnamomea submerged fermentation technology. The method comprises the following steps: (1) strain activation; (2) seed liquid preparation; 3) submerged fermentation cultivation of liquid; (4) solid-liquid separation and extraction of the fermentation liquor. The method is simple and convenient in production technology, and has a broad industrial development prospect; a fermentation culture solution is separated into mycelium and the fermentation liquor after being filtered, 2-phenethyl alcohol is obtained after the fermentation liquor is extracted, and the fermented mycelium can be applied to other biological researches; the method has important significance on effective utilization of agricultural by-products and wastes, improvement of additional value of edible and medicinal fungi industries, and comprehensive utilization of agriculture and forestry resources.

Description

technical field [0001] The invention belongs to the field of preparation of 2-phenylethanol, and in particular relates to a method for preparing 2-phenylethanol by using antrodia camphorata submerged fermentation technology. Background technique [0002] 2-Phenylethyl alcohol is very popular because of its soft and sweet aroma. In daily production and life, 2-phenylethyl alcohol is widely used in daily chemical products, food, tobacco and other industrial fields. Moreover, it also has the function of enhancing aroma, and can be used to deploy a variety of different aroma types. 2-Phenylethyl alcohol is also widely used in the field of fragrance production. It is the second largest fragrance ingredient. It can be used as a food additive to prepare a variety of flavors and flavors to increase the fragrance of food. At home and abroad, it has been used in medicine, cosmetics and other industries, and the application value of various derivatives produced with it as raw material...

Claims

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Application Information

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IPC IPC(8): C12P7/22C12R1/645
Inventor 贾薇张劲松白岩岩冯娜张忠冯杰唐传红
Owner SHANGHAI ACAD OF AGRI SCI
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