Rhodotorula glutinis Harrison OMK-1 and method for fermentation production of natural cinnamic acid by virtue of rhodotorula glutinis Harrison

一种天然肉桂酸、生产方法的技术，应用在一株酵母菌及利用其发酵生产天然肉桂酸领域，能够解决污染环境、分离纯化难、不利工业化等问题，达到污染少、操作简单的效果

Active Publication Date: 2015-11-25
XIAMEN OMIC BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods or processes are long, high temperature, high energy consumption, low yield; or many by-products, difficult separation and purification, serious pollution
4. Oxidation of cinnamaldehyde to cinnamic acid, using H 2 o 2 (Concentration requirement is 90%~100% is dangerous goods), NaClO 2 Oxidation of inorganic oxides such as oxidants requires a large amount of organic solvents such as propionitrile, benzene, etc., which pollutes the environment and is not conducive to industrialization

Method used

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  • Rhodotorula glutinis Harrison OMK-1 and method for fermentation production of natural cinnamic acid by virtue of rhodotorula glutinis Harrison

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: the production of natural cinnamic acid (erlenmeyer flask shaking fermentation)

[0043]Prepare seed culture medium, its culture medium composition is as follows (g / L): Glucose 30, potassium dihydrogen phosphate 5, urea 4, magnesium sulfate 0.8, sodium chloride 2.5, corn steep liquor 5, urea 6, solvent is water, initial pH7 .0. Sterilize at 121°C for 30 minutes.

[0044] Preparation of fermentation medium, the composition of the medium is as follows (g / L): glucose 30, potassium dihydrogen phosphate 5, urea 5, magnesium sulfate 0.6, yeast extract powder 8, ammonium sulfate 3, phenylalanine 30, solvent is water , initial pH7. Sterilize at 121°C for 30min.

[0045] Seed preparation: Aseptically transfer the Rhodotorulasp.OMK-1 strain in a low-temperature glycerol tube to a fresh, sterile solid plate, activate it at 28°C for 2 days, pick the colony and inoculate it in a 500ml triangular flask for seed cultivation, the volume of the seed medium in the bottle ...

Embodiment 2

[0047] Embodiment 2: the production of natural cinnamic acid (stirred reactor fermentation)

[0048] The preparation of seed culture medium and fermentation medium is the same as in Example 1.

[0049] Seed preparation: Aseptically transfer the Rhodotorulasp.OMK-1 strain in a low-temperature glycerol tube to a fresh, sterile solid plate, activate at 28°C for 2 days, pick colonies and inoculate them in a 3L seed tank containing 1.8L seed medium for seed culture , ventilated and stirred at a rotational speed of 300 rpm, cultivated at 30° C. for 24 hours, and obtained seed liquid.

[0050] Fermentation of natural cinnamic acid: Put 10.2L of the prepared fermentation medium into a 20L fermenter, sterilize at 121°C for 30min, then put 1.8L of the cultured seed liquid into a 20L fermenter for fermentation, the fermentation temperature is 30°C , stirring speed 400rpm, ventilation ratio 1; 0.2. Fermentation cycle 110h. Fermentation finishes measuring the concentration of natural ci...

Embodiment 3

[0051] Embodiment 3: the extraction of natural cinnamic acid

[0052] Get 50ml of fermented liquid in Example 1, heat up the water bath to 80°C, keep it warm for 30min, and inactivate the bacteria. Centrifuge the fermentation broth at 5000rpm to remove bacteria, then use dilute acid to adjust the pH to 3-5, stand still for 5 minutes, add 50ml of ethyl acetate to extract, separate layers, and use a rotary evaporator to suspend the ethyl acetate to dry the organic phase to obtain natural cinnamic acid products 0.7g. Its HPLC chart sees figure 1 .

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Abstract

The invention discloses rhodotorula glutinis Harrison OMK-1 and method for fermentation production of natural cinnamic acid by virtue of the rhodotorula glutinis Harrison OMK-1, wherein the rhodotorula glutinis Harrison OMK-1 is rhodotorula sp. OMK-1 and is used for producing natural cinnamic acid. The production method of the natural cinnamic acid is achieved through fermentation by virtue of the rhodotorula sp. OMK-1. The fermentation method comprises steps of strain activating, seed culturing, fermenting, extracting and the like. The production method disclosed by the invention is a method which produces the natural cinnamic acid from glucose, amino acid and like natural raw materials by virtue of a microorganism fermentation method and produces a target product through microorganism metabolism; and the process, which belongs to the technical field of low temperature and low pressure, is relatively safe, simple in operation and small in pollution, and is a safe and environment-friendly production method.

Description

technical field [0001] The invention relates to a yeast and a method for producing natural cinnamic acid. Background technique [0002] Cinnamic acid, also known as β-phenylacrylic acid, 3-phenyl-2-acrylic acid. White to light yellow powder, molecular weight 148.17. Slight cinnamon aroma. Melting point, 133; boiling point, 300, density, 1.245; refractive index, 1.555 (20°C), soluble in ethanol and methanol; easily soluble in benzene, acetic acid, petroleum ether, carbon disulfide and oils, slightly soluble in water. Natural cinnamic acid is mainly used in flavors and fragrances, food additives, pharmaceutical industry, beauty, etc.: [0003] 1. Essence and fragrance: It can be used as an aromatic mixture in soap, shampoo, washing powder, and daily cosmetics. [0004] Cinnamic acid itself is a kind of spice, which has a good aroma retention effect. It is usually used as a fragrance ingredient to make the aroma of the main spice more volatile. Various esters of cinnamic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P7/40C12R1/645
CPCC12N1/16C12P7/40C12N1/145C12R2001/645
Inventor 邢晨光赵希景黄志强陈翠萍刘伟
Owner XIAMEN OMIC BIOTECH CO LTD
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