Gluconacetobacter high in phenyllactic acid yield and preparing method of phenyllactic acid thereof

A technology of Gluconacetobacter and phenyllactic acid, applied in the field of food biology, can solve problems such as low conversion rate, no research report, and difficulty in industrialized production of phenyllactic acid.

Active Publication Date: 2017-03-15
陈福生
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Problems solved by technology

Studies have shown that Geotrichum candidum, lactic acid bacteria, and propionic acid bacteria can convert phenylalanine and phenylpyruvate to produce phenyllactic acid, but the conversion rate of phenylalanine is low, and although the conversion rate of phenylpyruvate is high, its physical and chemical properties Instability and high cost make it difficult to realize industrial production of phenyllactic acid ...

Method used

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  • Gluconacetobacter high in phenyllactic acid yield and preparing method of phenyllactic acid thereof
  • Gluconacetobacter high in phenyllactic acid yield and preparing method of phenyllactic acid thereof

Examples

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Embodiment 1

[0021] Example 1 The effect of fermentation time on the content of phenyllactic acid in the fermentation broth: according to the method described in the instructions, the content of phenyllactic acid in the fermentation broth of Staphylococcus acetobacter FBFS 97 was detected at different fermentation times by high performance liquid chromatography, and it was found Under the two conditions of phenylalanine, the content of phenyllactic acid in the fermentation broth first increased and then remained the same with the fermentation time. In the fermentation broth without phenylalanine, the highest phenyllactic acid can reach 95.71 mg / L (fermentation 13d), and in the fermentation broth with 1 mg / mL phenylalanine, the highest phenyllactic acid can reach 412.05 mg / L (fermentation 17d) ( figure 1 ).

[0022] The high-performance liquid chromatography for detecting the content of phenyllactic acid in the fermentation broth in the above example includes the following steps: the ferm...

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Abstract

The invention discloses an acetic acid bacterium high in phenyllactic acid yield and a method for preparing the phenyllactic acid in fermentation liquor thereof. The provided gluconacetobacter strain FBFS 97 is preserved in China Center for Type Culture Collection in July 11th, 2016 with a preservation number of CCTCC M2016388. When the provided gluconacetobacter strain FBFS 97 is fermented at 30 DEG C with 160 r/min for 13 d in a liquid medium without being added with phenylalanine, the content of the phenyllactic acid in the fermentation liquor is 95.71 mg/L; after 1 mg/mL of phenylalanine is added, when the fermentation is conducted under the same conditions for 17 d, the content of the phenyllactic acid in the fermentation liquor is 412.05 mg/L. Related study is not found in reports.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and relates to a high-yield natural food preservative phenyllactic acid gluconacetobacter ( Gluconacetobacter sp.) FBFS 97 and its preparation of phenyllactic acid. Background technique [0002] Food preservatives refer to food additives that can prevent food spoilage caused by microorganisms and prolong the shelf life of food. According to the production method, it can be divided into two categories: synthetic and natural. Among them, synthetic food preservatives have low cost and good antiseptic effect, but their safety is controversial. With the improvement of people's living standards and the improvement of food safety requirements , the research and development of natural food preservatives with higher safety has become a research hotspot. Natural preservatives derived from microorganisms are an important source of natural food preservatives. At present, natural preservatives derived fro...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/42C12R1/02
CPCC12P7/42C12N1/205C12R2001/02
Inventor 陈福生陈亨业
Owner 陈福生
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