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Method for preparing natural perfume gamma-decanolide by fermentation

A technology of natural spices and decanolactone, applied in the field of bioengineering, can solve the problems of poor substrate dispersion, high toxicity of product bacteria, low yield of γ-decalactone, etc., to reduce inhibition and enhance emulsification effect , the effect of shortening the fermentation cycle

Active Publication Date: 2019-01-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a kind of method adopting the method for fermenting to prepare natural fragrance γ-decalactone, to solve the low yield of γ-decalactone, poor dispersibility of the substrate in the fermentation broth, The technical problem that the product is highly toxic to bacteria

Method used

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  • Method for preparing natural perfume gamma-decanolide by fermentation
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  • Method for preparing natural perfume gamma-decanolide by fermentation

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Embodiment 1

[0030] Embodiment 1 low concentration ricinoleic acid

[0031] A method for preparing natural fragrance gamma-decalactone by microbial fermentation, the specific steps are:

[0032] The used fermentation medium contains ricinoleic acid of 3.00g in every liter of medium, magnesium sulfate heptahydrate of 5.00g, dipotassium hydrogen phosphate of 1.48g, potassium dihydrogen phosphate of 12.45g, 0.10g calcium chloride, 10.00 g of glucose, 0.10 g of L-carnitine, and the pH was adjusted to 5.80; the prepared medium was divided into 250ml shake flasks, and the filling volume of each shake flask was 30mL; Bacteria for 15 minutes, use after cooling.

[0033] Introduced strains: under aseptic conditions, weigh 0.24g of high-activity dry yeast powder, inoculate it into a 250mL Erlenmeyer shaker flask containing 30mL of medium, and mix well.

[0034] Culture conditions: shake the flask into a constant temperature shaker, the shaker speed is 200r / min, the temperature is 28°C, the culture...

Embodiment 2

[0036] Embodiment 2 low concentration calcium ricinoleate

[0037] A method for preparing natural fragrance gamma-decalactone by microbial fermentation, the specific steps are:

[0038] The fermentation medium used contains 5.00g of magnesium sulfate heptahydrate, 1.48g of dipotassium hydrogen phosphate, 12.45g of potassium dihydrogenphosphate, 0.10g of calcium chloride, 10.00g of glucose, 0.10g of L-carnitine, adjust the pH to 5.80; the prepared medium is divided into 250ml shake flasks, and the filling volume of each shake flask is 30mL; the above medium is sterilized at 121°C for 15 minutes, and used after cooling.

[0039] Insert strains: Under sterile operating conditions (in a sterile ultra-clean workbench), weigh 0.24g of high-activity dry yeast powder, inoculate it into a 250mL Erlenmeyer shaker flask containing 30mL of medium, and mix well .

[0040] Adding the substrate: Weigh 0.096 g of calcium ricinoleate (3.19 g / L (equivalent to 3.00 g / L of ricinoleic acid)) und...

Embodiment 3

[0043] Concentration ricinoleic acid in embodiment 3

[0044] A method for preparing natural fragrance gamma-decalactone by microbial fermentation, the specific steps are:

[0045] Used fermentation medium, containing the ricinoleic acid of 7.00g in every liter of medium, the magnesium sulfate heptahydrate of 7.50g, the dipotassium hydrogen phosphate of 4.84g, the potassium dihydrogen phosphate of 9.83g, 0.60g calcium chloride, 20.00 g of glucose, 0.15 g of L-carnitine, and the pH was adjusted to 6.20; the prepared medium was divided into 250ml shake flasks, and the filling volume of each shake flask was 30mL; Bacteria for 15 minutes, use after cooling.

[0046] Insert strains: under aseptic conditions, weigh 0.50 g of high-activity dry yeast powder, inoculate it into a 250 mL Erlenmeyer shaker flask containing 30 mL of medium, and mix well.

[0047] Culture conditions: shake the flask into a constant temperature shaker, the shaker speed is 250r / min, the temperature is 32°C,...

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Abstract

The invention relates to a method for preparing natural perfume gamma-decanolide by fermentation, comprising the steps of preparing gamma-decalactone by microbial fermentation using calcium ricinoleate as a substrate. Compared with the conventional method, the method, the method of the invention adopts ricinoleic acid as substrate to prepare oil-water two-phase system of gamma-decalactone; the method differs in that calcium ricinoleate is used to slowly release ricinoleic acid in culture medium and silicone oil is used to remove the product gamma-decalactone in situ. The method establishes a solid-liquid-liquid-liquid four-phase conversion system of ricinoleic acid-ricinoleic acid-water-silicone oil. The emulsifying effect of ricinoleic acid in the fermentation broth is better than that inthe water phase, and the system can effectively reduce the inhibitory effect of higher concentration of ricinoleic acid and gamma-decalactone in aqueous phase on yeast cells to increase the conversion rate and accumulation of the product in a single batch and shorten the fermentation cycle.

Description

technical field [0001] The invention belongs to the field of bioengineering, and relates to a method for preparing natural flavor gamma-decalactone by fermentation, specifically a method for preparing natural flavor gamma-decalactone by using calcium ricinoleate as a substrate and producing natural flavor gamma-decalactone through yeast biotransformation. Decalactone method. Background technique [0002] γ-decalactone (γ-decalactone, GDL), also known as gamma-decalactone, its molecular formula is C 10 h 18 o 2 , with a relative molecular weight of 170.25, is a ten-carbon compound with a five-membered lactone ring. It is naturally present in fruits such as peaches, almonds and strawberries. It has a strong fruity aroma and is widely used in food and beverages. In addition, γ-decalactone is widely used as a coordinating agent in flower-flavored daily flavors, and as the main flavor in fruity-flavored flavors. raw material. Whether it is compounded or used alone, γ-decala...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/04
CPCC12P17/04
Inventor 荣绍丰张俊杰管世敏李茜茜张硕蔡宝国
Owner SHANGHAI INST OF TECH
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