Astaxanthin producing strain and application thereof

A technology of astaxanthin and strains, applied in the directions of bacteria, microorganisms, microorganisms, etc., can solve the problems of the production process not meeting the requirements of industrial production, the difficulty of extraction and separation, and the complex culture conditions.

Inactive Publication Date: 2017-02-15
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently the main biological source of astaxanthin is Phaffia rhodozyme ( Phaffia rhodozyma ) and Haematococcus pluvialis ( Haematococcus pluvialis ), but the production of astaxanthin has defects such as long cultivation period, complicated cultivation conditions, difficulty in extraction and separation, and low yield, and the production process cannot meet the requirements of industrial production

Method used

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  • Astaxanthin producing strain and application thereof

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Experimental program
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Effect test

Embodiment 1

[0019] Embodiment one: Paracoccus Paracoccus Screening and isolation of sp. SCU-M53

[0020] The locust samples used in the experiment are adults of acrida cinerea, which are mostly distributed in farmland and vegetable gardens. They were captured in batches in May 2014 from the vegetable garden of Anren Town, Dayi County, Chengdu City, Sichuan Province (30°52' north latitude, 103°62' east longitude, 495 meters above sea level). After the microorganisms were eluted from the locust body surface with sterile water, they were spread on TSB, LB, Gaoshi No. 1, PDA, beef extract peptone and ISP-3 medium by dilution plate method for culture, 37 o C culture until visible colonies appear, and then identify the bacteria after purification.

[0021] Description of strains:

[0022] Aerobic bacteria, Gram-negative, the colonies are orange-red. Oxidase and catalase positive. The optimum pH growth range is 5 to 9, and the optimum growth salt concentration is 0 to 1%. The bacteria has...

Embodiment 2

[0023] Embodiment two: Paracoccus Paracoccus Multiphasic taxonomic identification of sp. SCU-M53

[0024] the strain Paracoccus The carbon source utilization of sp. SCU-M53 was identified by the Biolog automatic bacterial identification system, the fatty acid composition was determined by GC-MS analysis, and the enzymatic characteristics were identified by API ZYM reagent strips. The reference strain was Paracoccus niistensis KCTC 22789 T with Paracoccus chinensis NBRC 104937 T . The result is as follows:

[0025] Available carbon sources: dextrin, α-D-glucose, Tween 40, Tween 80, D-fructose, maltose, L-arabinose, β-hydroxybutyrate, α-ketoglutarate, D,L- Lactic Acid, Malonic Acid, Propionic Acid, Succinic Acid, Bromosuccinic Acid, Succinamic Acid, D-Alanine, L-Asparagine, L-Aspartic Acid, L-Glutamic Acid, Glycerin.

[0026] Enzyme activity: alkaline phosphatase, esterase (C4), lipase (C8), leucine arylase, chymotrypsin and naphthol-AS-BI-phosphohydrolase.

Embodiment 3

[0027] Example 3: 16S rRNA gene sequencing and evolutionary tree construction

[0028] The total bacterial DNA was extracted by SDS method, the 16S rRNA gene sequence of the strain was amplified by PCR method, and the DNA sequencing was completed by Shanghai Sangon Bioengineering Technology Service Co., Ltd. Go to the GenBank (http: / / www.ncbi.nlm.nih.gov / ) database and submit the partial sequence of the 16S rRNA gene measured by each strain for registration to obtain the sequence number. Then perform BLAST comparison on NCBI (National Center for Biotechnology Information) to find the strain with the closest relationship. The sequences of the corresponding strains with the closest relatives were compared by BioEdit, and then the phylogenetic tree was constructed using the Neighbor-Joinin (N-J) method on the software MEGA 5.2. The corresponding primers, reaction system and conditions for PCR are as follows: Primer 27F: 5’-GAGTTTGATCCTGGCTCAG-3’ and 1492R: 5’-ACGGCTACCTTGTTACGAC...

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Abstract

The invention discloses paracoccus sp. SCU-M53, wherein the preservation number of the paracoccus sp. SCU-M53 is KCTC 42932. By conducting such operations as isolating from an acrida cinerea body surface, screening, physiological-biochemical identification and the like, the strain is determined to be a bacilliform strain (as shown in Drawing 1), the strain belongs to gram-negative bacteria, the strain is aerobiotic and the colony of the strain is represented in orange. The paracoccus sp. SCU-M53 provided by the invention has the following features: oxidase positive and catalase positive, urease negative, and the strain has an indole producing capacity; meanwhile, the strain can produce astaxanthin and has the activities of such enzymes as alkaline phosphatase, esterase (C4), lipase (C8), leucine-arylamidase, chymotrypsin, naphthol-AS-BI-phosphoric acid hydrolase and the like; and the strain can be widely applied to the field of production of various bioengineering enzymatic preparations. The morphology of the strain SCU-M53 observed under a 50000-time scanning electron microscope, is as shown in Attached Drawing.

Description

technical field [0001] The invention relates to the field of microorganisms and their applications, in particular, the invention relates to a paracoccus capable of producing astaxanthin and the technical field of their applications. Background technique [0002] Astaxanthin is a ketone-containing carotenoid with the strongest antioxidant activity in nature. It can effectively remove oxygen free radicals in cells, enhance cell regeneration, maintain body balance and reduce the accumulation of aging cells. Thereby protecting skin health, promoting hair growth, relieving exercise fatigue, and enhancing human vitality. At the same time, it also has health effects such as improving immunity, anti-tumor, preventing cardiovascular and cerebrovascular diseases, and delaying aging. As a coloring agent, adding astaxanthin to foods such as jams, beverages, pickled products, aquatic products and meat products containing more lipids can not only improve product color, enhance edible pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P23/00C12R1/01
CPCC12P23/00C12N1/205C12R2001/01
Inventor 田永强张帅覃湫棉
Owner SICHUAN UNIV
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