Method for preparing gamma-polyglutamic acid by utilizing gamma-polyglutamic acid producing bacteria
A technology for producing polyglutamic acid and bacteria, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of complex production conditions and difficult production operations, and achieve simple operation, low cost, and high production efficiency. high rate effect
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Embodiment 1
[0027] A method for preparing gamma-polyglutamic acid by using gamma-polyglutamic acid producing bacteria comprises the following steps:
[0028] S1. Preparation of gamma-polyglutamic acid-producing strains;
[0029] S2. preparing fermentation medium;
[0030] S3. fermentation medium sterilization;
[0031] S4. Inoculating the seed solution obtained in S1 into a fermenter containing the fermentation medium obtained in S3 to form a culture solution;
[0032] S5. Fermenting the culture solution obtained in S4 in a shaker flask;
[0033] S6. adjusting the acidity of the culture medium after S5 shake flask fermentation, centrifuging, separating, and purifying with an organic solvent, and the purified supernatant is a γ-polyglutamic acid product;
[0034] Wherein, in the step S1, Bacillus licheniformis CICC10099 is used as the starting strain of the γ-polyglutamic acid producing bacterium seed liquid, and the seed liquid is prepared by seed fermentation culture, and the mother s...
Embodiment 2
[0042] Except that the raw material mass percentage of described preparation fermentation medium is different, other is with embodiment 1;
[0043] The fermentation medium contains the following raw materials in mass percentages: 0.8% glucose, 0.2% yeast powder, 0.06% dipotassium hydrogen phosphate, 9% L-glutamic acid, 0.05% magnesium sulfate, and the balance is water.
Embodiment 3
[0045] Except that the raw material mass percentage of described preparation fermentation medium is different, other is with embodiment 1;
[0046] The fermentation medium contains the following raw materials in mass percentages: 0.6% glucose, 0.12% yeast powder, 0.05% dipotassium hydrogen phosphate, 7% L-glutamic acid, 0.04% magnesium sulfate, and the balance is water.
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