A kind of temperature-sensitive bacterial strain and application for producing polyunsaturated fatty acid

Abstract

The invention provides a temperature-sensitive bacterial strain for producing polyunsaturated fatty acids, the preservation number is CGMCC 11808, and through 18S rDNA identification, the bacterial strain is a temperature-sensitive filamentous fungus of the genus Mortierella. The growth temperature is 25°C, and the temperature sensitive range is 25°C-28°C. After 18S rDNA identification, the strain is Mortierella alpina. The strain can grow well at 20°C-25°C. When the temperature is higher than At 26°C, the hyphae cannot extend normally. When the temperature is higher than 27°C, the bacterial colony becomes significantly smaller; when the temperature is higher than 30°C, the bacteria do not grow at all. Under the condition of 25°C, the strain was fermented with fermentation medium, and it was found that it could produce various unsaturated fatty acids.

Description

technical field [0001] The invention relates to the field of bioengineering, in particular to a temperature-sensitive bacterial strain for producing polyunsaturated fatty acids and its application. Background technique [0002] Appropriate temperature is a necessary condition for the growth of microorganisms, and different temperatures may have certain effects on the energy metabolism pathways of microorganisms. Different microorganisms have different optimum growth temperatures, so their genetic material will also have certain differences. The temperature of the external environment of microorganisms also affects the ratio of saturated fatty acids and unsaturated fatty acids in the phospholipids of microbial cell membranes. When the ambient temperature drops, the proportion of unsaturated fatty acids will increase, while the proportion of saturated fatty acids will decrease. Because unsaturated fatty acids contain more double bonds than saturated fatty acids and have a lo...

AI Technical Summary

Problems solved by technology

When the temperature of the external environment drops, the impact on the microorganisms is mainly on the protein in the cell. Because the strength of the water-repellent bond of the protein is weakened at low temperature, the three-dimensional structure of the protein in the cell will change accordingly, making the protein enzyme and The interaction mode or affinity between other molecules, such as some reactants, changes, causing the function and regulation of the protein to be different from the normal ambient temperature, thus affecting the physiological metabolism of microorganisms that cannot function normally at low temperatures

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