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A kind of Lactobacillus casei and application thereof

A technology of Lactobacillus casei and cheese milk, applied in the direction of bacteria, microorganisms, microorganisms, 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: 2019-09-03
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) Primary screening, temperature 30 ℃, static culture 24~72h.

[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 natural), 30 ℃ static culture f...

Embodiment 2

[0032] With Lactobacillus casei described in the present invention ( Lactobacillus casei ) HRS67 strain is the starting strain, in 1L 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, hydrogen phosphate 2 g of dipotassium, 5 g of yeast extract, 10 g of beef extract, 1 g of Tween 80, 1 L of deionized water, and natural pH) for standing fermentation, the temperature was controlled at 25-35 ° C, and fermentation was carried out for 24 hours to obtain The fermentation broth of lactic acid and phenyllactic acid; detected and analyzed by high performance liquid chromatography, the final concentration of phenyllactic acid in the obtained fermentation broth was 5.3 mg / L.

Embodiment 3

[0034] With Lactobacillus casei described in the present invention ( Lactobacillus casei ) HRS67 strain is the starting strain, and it is fermented statically in 1L liquid medium (composition: same as Example 2), the temperature is controlled at 25~35°C, and fermented for 72 hours to obtain a fermented liquid containing lactic acid and phenyllactic acid; 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 present invention provides a strain of Lactobacillus casei and its application in the transformation and synthesis of phenyllactic acid by microorganisms. The Lactobacillus casei strain is named ( Lactobacillus casei ) HRS67, preserved in the China Center for Type Culture Collection, the preservation number is: CCTCC No.M 2016216. With the bacterial strain provided by the present invention as the starting strain, phenyllactic acid can be synthesized through fermentation and cultivation, and the concentration in the fermentation broth can reach 20 mg / L; with the thalli of the bacterial strain provided by the present invention as a whole-cell catalyst, the substrate containing phenylpyruvate can The solution was subjected to microbial transformation to obtain a transformation solution containing phenyllactic acid, in which the concentration of phenyllactic acid could reach 11.2 g / L. The bacterial strain provided by the invention is isolated from kimchi food, and is a typical probiotic. It is used as a fermentation microorganism or a whole-cell microbial catalyst, not only has good biological safety, but also has mild fermentation and transformation conditions, and high product concentration in the transformation liquid. , easy to enlarge and other advantages, has a very good industrial application prospects.

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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Patent Type & Authority Patents(China)
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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