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Method for increasing kojic acid yield of Aspergillus oryzae

A technology of Aspergillus oryzae kojic acid and yield, applied in the field of fermentation engineering

Active Publication Date: 2016-06-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current research on the morphology of Aspergillus oryzae and the production of kojic acid is still insufficient, and there is an urgent need to develop methods to effectively increase the production of kojic acid in this field

Method used

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  • Method for increasing kojic acid yield of Aspergillus oryzae

Examples

Experimental program
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Effect test

Embodiment 1

[0041] The influence of embodiment 1 glucose concentration on the diameter of bacterial ball

[0042] The spores in the sporulation medium were washed with sterile physiological saline to make a spore suspension, which was inoculated into seed medium containing different glucose concentrations (60-160g / L), and the size of the ball was measured after culturing for 30 hours. The result shows, along with the gradual increase of glucose concentration in the seed culture medium, A.oryzae bacterium ball diameter also increases to 0.463mm by 0.23mm thereupon (see figure 1 ).

Embodiment 2

[0043] The influence of embodiment 2 yeast extract concentration on bacterium ball diameter

[0044] The preparation of the spore suspension was the same as in Example 1, and then inoculated into the seed medium containing different yeast extract concentrations (2.5-15g / L), and measured the size of the ball after culturing for 30 hours at 30°C. The results showed that the effect of yeast extract on the size of A.oryzae spheroids was different from that of glucose. When the concentration of yeast extract increased from 2.5g / L to 10g / L, the diameter of A.oryzae spheroids decreased from 0.52mm to 0.265mm, Afterwards, as the concentration of yeast extract continued to increase, the diameter of the bacterium also increased (see figure 2 ).

Embodiment 3

[0045] The impact of embodiment 3 spore concentration on the formation of bacterial balls

[0046] Prepare different concentrations of spore suspensions and inoculate them into the seed medium of the same formulation, and measure the size of the spores after 30 hours of cultivation. The result is as figure 2 As shown, when the concentration of spore suspension is 10 7 ~10 8 When each / mL, A.oryzae mainly formed spheroids (see image 3 Aa / c), and within a certain range, the diameter of the spores was negatively correlated with the concentration of the spores, that is, the higher the concentration of the spore suspension, the smaller the diameter of the spores, and the concentration of the inoculated spores was 2×10 7 The diameter of bacteria balls / mL is the spore concentration of 1.2×10 8 3.61 times of each / mL (see image 3 B).

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Abstract

The invention provides a method for increasing kojic acid yield of Aspergillus oryzae, and belongs to the technical field of fermentation engineering. Specifically, the method changes the concentration and inoculation conditions for culturing key components to control a spherical colony morphology of the Aspergillus oryzae (bacteria in the best shape for acid production), thereby increasing the yield of kojic acid. When the mycelial morphology is spherical, A.oryzae has significantly higher acid production than the mycelia, and reaches kojic acid yield up to 15.11g / L. Meanwhile, the mycelial pellet has diameter in the range of 0.25-0.35mm, and the accumulated amount of kojic acid in unit cell is up to 0.778g / g. The method optimizes the concentrations of glucose and yeast extract and concentration of spores in a seed medium, and controls the size of the mycelial pellet, thereby increasing unit cell Kojic acid yield of Aspergillus oryzae. The invention has good application prospects.

Description

technical field [0001] The invention relates to the field of fermentation engineering, in particular to a method for improving the production of kojic acid by aspergillus oryzae by optimizing the concentration of key components of the medium and the concentration of spores to control the size of the bacterium ball. Background technique [0002] Kojic acid is an organic acid similar in structure to glucose. It is a secondary metabolite produced by the fermentation of sugar by aerobic microorganisms. It is widely found in wine, soy sauce, bean paste and other brewing products. At present, Aspergillus oryzae and Aspergillus flavus, which do not produce aflatoxin, are mainly used to ferment and produce kojic acid at home and abroad. Due to its antibacterial ability, anti-oxidation, inhibition of tyrosinase activity, and metal ion chelation properties, kojic acid is often used as preservatives, insecticides, antibacterial agents, etc., and is widely used in medicine, agriculture,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P17/06C12R1/69
CPCC12N1/14C12P17/06
Inventor 杨海泉沈微华珊陈献忠许菲刘晗樊游
Owner JIANGNAN UNIV
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