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Caproic acid fermented strain and caproic acid extracting method

A technology for fermenting strains and extraction methods, which is applied in the field of caproic acid fermenting strains and caproic acid extraction, can solve the problems of expensive caproic acid, environmental pollution, etc., and achieve the effects of stable genetic performance, short fermentation time and high yield

Inactive Publication Date: 2016-12-07
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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Problems solved by technology

[0004] The object of the present invention is to provide a caproic acid fermentation strain and a method for extracting caproic acid, aiming at solving the problem that caproic acid is produced by chemical synthesis, and caproic acid synthesized by chemical method is expensive and seriously pollutes the environment

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[0019] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0020] The application principle of the present invention will be described in detail below in conjunction with the accompanying drawings.

[0021] Such as figure 1 As shown, the acquisition method of the caproic acid fermentation strain of the embodiment of the present invention comprises the following steps:

[0022] S101: Rejuvenation culture: the preserved caproic acid bacteria strains are activated, that is, heat treatment, the preserved strains are inserted into sterile water, treated in a water bath at 85-90°C for 10 minutes, then inserted into the test tube culture solution, and cultivated at 33-35°C On the 6th da...

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Abstract

The invention discloses a caproic acid fermented strain and a caproic acid extracting method. The caproic acid fermented strain is js-22-03, js-22-07 and js-22-12. Bred bacterial strains are good in passage stability, and the yield of the bred bacterial strains is increased to 1.90 g / 100 mL from 1.20 g / 100 mL compared with an original bacterial strain. The high-yield bacterial strains js-22-03, js-22-07 and js-22-12 are obtained through culture and screening, and the advantages of being short in fermentation time, stable in genetic property, high in yield and the like are achieved. The fermentation time is shortened to be within 10 days, and the caproic acid yield is increased to 1.90 g / 100 mL from original 1.20 g / 100 mL.

Description

technical field [0001] The invention belongs to the technical field of chemistry and chemical engineering, and in particular relates to a caproic acid fermentation strain and a caproic acid extraction method. Background technique [0002] In the 1960s, it was discovered that a large number of Clostridia bacilli grew in the pit mud of Luzhou-flavor pits, which could produce a large amount of caproic acid after screening and culturing. Since Barker first reported and named Clostridium kluyveri (Clostridium kluyveri) in 1942, many experts and scholars at home and abroad have conducted a series of studies on this bacterium. Caproic acid products produced by biological methods are widely used in food additives, pharmaceutical intermediates, cosmetics, spices, flavors, and fatty alcohol industries, and the products have a strong market competitive advantage. In addition, with the depletion of fossil resources and the improvement of product quality requirements, chemical synthesis...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N15/01C12P7/40C12R1/145
CPCC12N15/01C12P7/40C12N1/205C12R2001/145
Inventor 谢彪周昌豹李峰徐仕亮
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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