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Lactobacillus casei and application thereof

A Lactobacillus casei, cheese milk technology, applied in the directions of bacteria, microorganisms, biochemical equipment and methods, etc., can solve the problems of low product concentration and low transformation yield, and achieve the effects of high product concentration, rapid transformation, and easy amplification

Active Publication Date: 2017-02-15
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when microorganisms ferment or transform phenyllactic acid, there are some key problems, such as the safety of strains, low conversion yield, and low product concentration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention isolates and screens strains from traditional kimchi. Take a certain amount of kimchi juice, dilute it in sterile water, and put it on a solid medium containing calcium carbonate (composition: glucose 20 g, peptone 10 g, diamine hydrogen citrate 2 g, anhydrous sodium acetate 5 g, manganese sulfate 0.25 g , magnesium sulfate 0.58 g, dipotassium hydrogen phosphate 2 g, yeast extract 5 g, beef extract 10 g, Tween 80 1 g, agar 20 g, calcium carbonate 30 g, deionized water 1 L, pH natural) For primary screening, the temperature is 30°C, and the culture is static for 24-72 hours.

[0027] Select a single colony negative for hydrogen peroxide and inoculate it in a liquid medium (composition: 20 g glucose, 10 g peptone, 2 g diamine hydrogen citrate, 5 g anhydrous sodium acetate, 0.25 g manganese sulfate, 0.58 g magnesium sulfate, phosphoric acid Dipotassium hydrogen dipotassium 2 g, yeast extract 5 g, beef extract 10 g, Tween 80 1 g, deionized water 1 L, pH value...

Embodiment 2

[0032] With Lactobacillus casei described in the present invention ( Lactobacillus casei ) HRS67 strain is the starting strain, in 1 L liquid medium (composition: glucose 20 g, peptone 10 g, diamine hydrogen citrate 2 g, anhydrous sodium acetate 5 g, manganese sulfate 0.25 g, magnesium sulfate 0.58 g, phosphoric acid Dipotassium hydrogen dipotassium 2 g, yeast extract 5 g, beef extract 10 g, Tween 80 1 g, deionized water 1 L, pH value natural) for static fermentation, temperature controlled at 25~35°C, fermentation for 24 hours, A fermentation broth containing lactic acid and phenyllactic acid was obtained; detection and analysis by high performance liquid chromatography showed that the final concentration of phenyllactic acid in the fermentation broth was 5.3 mg / L.

Embodiment 3

[0034] With Lactobacillus casei described in the present invention ( Lactobacillus casei ) HRS67 strain was the starting strain, and it was fermented statically in 1 L of liquid culture medium (composition: the same as in Example 2), and the temperature was controlled at 25-35°C, and fermented for 72 hours to obtain a fermented liquid containing lactic acid and phenyllactic acid; High-performance liquid chromatography was used for detection and analysis, and the concentration of phenyllactic acid in the obtained fermentation broth was 20 mg / L.

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Abstract

The invention provides Lactobacillus casei and an application thereof in transforming and synthesizing microorganisms into phenyllactic acid. The Lactobacillus casei is named Lactobacillus casei HR S67 and is preserved at China Center for Type Culture Collection with a preservation number of CCTCC No. M 2016216. With a bacterial strain of the Lactobacillus casei as an original strain, the phenyllactic acid can be synthesized by fermentation and cultivation, concentration of the fermented liquor can reach 20mg / L; with thallus of the Lactobacillus casei as a whole-cell catalyst, a converted solution containing the phenyllactic acid can be obtained by conducting microbial conversion on a substrate solution containing phenylpyruvic acid, wherein the concentration of the phenyllactic acid can reach 11.2g / L. The bacterial strain of the Lactobacillus casei is separated from pickle food and is a typical probiotics. As a catalyst for fermentation microorganisms or whole-cell microorganisms, the bacterial strain has not only good biosecurity but also the advantages of mild conditions for fermentation and transformation, high product concentration and easy product amplification in the converted solution and good industrial application prospect.

Description

technical field [0001] The invention belongs to the technical field of biochemical industry, and in particular relates to a microbial strain of Lactobacillus casei and its application in fermentation and transformation to synthesize phenyllactic acid. Background technique [0002] Phenyllactic acid is a food and drug preservative with broad-spectrum antibacterial properties studied in recent years. It is also an important monomer for the synthesis of polyphenyllactic acid polymer materials. It can also be used to synthesize anti-platelet aggregation and myocardial infarction drugs. Therefore, , Phenyllactic acid has important application prospects in many fields such as chemical industry, materials, medicine and food. [0003] The traditional chemical synthesis method to prepare phenyllactic acid has the advantages of convenient source of raw materials, low cost, and easy realization of large-scale production, but there are still some insurmountable limitations, such as the ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/42C12R1/245
CPCC12P7/42C12N1/205C12R2001/245
Inventor 贠军贤韩朝飞张颂红沈绍传关今韬
Owner ZHEJIANG UNIV OF TECH
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