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A method for producing fermented products using two or more microbial strains

A technology for microbial strains and fermented products is applied in the field of producing fermented products by using two or more microbial strains, and can solve the problems of complex steps, long metabolic steps, and low conversion rate.

Active Publication Date: 2018-12-28
CATHAY R&D CENT CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the first method, because the lysine salt is to be purified, the steps are complicated and the production cost is high; in the second method, since pure microorganisms are used to metabolize and produce 1,5-pentanediamine, the metabolic steps are long, and it is necessary to overcome the metabolic process. Regulatory barriers, low conversion rates
Although this project has been researched for more than 50 years, there is still no case of successful industrialization of biological 1,5-pentanediamine

Method used

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  • A method for producing fermented products using two or more microbial strains
  • A method for producing fermented products using two or more microbial strains
  • A method for producing fermented products using two or more microbial strains

Examples

Experimental program
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Effect test

Embodiment 1

[0018] The Escherichia coli strain with the preservation number CCTCC M2013100 was cultured in shake flasks. The shake flask was selected to be 500ml, the liquid volume was 30ml, the shaker speed was 180rpm, the fermentation temperature was 35°C, and the fermentation medium formula was as follows. The initial pH of the fermentation was 7.0. After inoculation, culture was carried out for 50 hours, and the strain Hafnia alvei which was capable of producing lysine decarboxylase produced by Kaiser Company was inserted, and the culture was continued at 30° C. for 30 hours.

[0019] Component

[0020] CuSO4

[0021] After the fermentation was finished, the content of 1,5-pentanediamine in the fermentation broth was determined to be 5.3 g / L.

Embodiment 2

[0023] The Escherichia coli MG1655 K12 purchased by Cathay Biological Company was genetically modified to weaken the enzyme activity of diaminopimelate decarboxylase, and then it was cultured in a shaker flask. The shaker flask was 500ml, the liquid volume was 30m1, the shaker speed was 180rpm, and the fermentation temperature was 35°C. The medium formulation is as follows. After inoculation, it was cultivated for 50 hours, and the strain Hafnia alvei, which can produce lysine decarboxylase from Cathay Company, was inserted, and the culture was continued for 30 hours at 30°C.

[0024] Component

[0025] After the fermentation ended, the content of 1,5-pentanediamine in the fermentation broth was 9.5g / L.

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Abstract

The invention relates to a method utilizing various microorganisms for co-culture or coupling fermentation. With difference from a relationship that vitamin C fermentation bacillus megaterium is mainly used for assisting ketogulonigenium vulgare to grow and produce acids, the method mainly utilizes a method utilizing various microorganisms for co-culture or coupling fermentation to overcome metabolic regulation obstacles for producing fermentation products. The co-culture comprises that two or more than two microorganism strains are subjected to mixed culture from the beginning, or firstly one strain is cultured, and when the strain is cultured to a proper time, other strains are added for culture.

Description

technical field [0001] This article introduces a method for producing fermented products by co-cultivating or coupling-cultivating two or more microbial strains to overcome metabolic network regulatory barriers. Background technique [0002] The phenomenon of coexistence of two or more microbial species is common in microbial communities in nature. For example, the multi-flora system in sewage treatment, the intestinal flora of humans and animals, etc., they generally have a symbiotic and mutualistic relationship. [0003] In fermented products, there are also examples of producing fermented products by co-cultivation of two microbial strains. For example, vitamin C fermentation uses mixed bacteria to convert sorbose into 2-keto-L-gulonic acid. Ketogulonigenium vulgare (commonly known as small bacteria) is responsible for the biological oxidation of sorbose; another microorganism, such as Bacillus megaterium (commonly known as large bacteria), acts as an accompanying bacter...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P39/00C12P13/00C12P13/08C12P13/22
Inventor 刘驰周豪宏李乃强刘修才
Owner CATHAY R&D CENT CO LTD
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