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A kind of method that adopts fermentation method to prepare natural spice γ-decalactone

A technology of natural spices and decanolactone, which is applied in the field of bioengineering, can solve the problems of poor substrate dispersion, low yield of γ-decalactone, and high toxicity of product bacteria, so as to reduce inhibition, shorten fermentation cycle, The effect of improving product conversion rate and product single-batch accumulation

Active Publication Date: 2022-07-15
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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  • A kind of method that adopts fermentation method to prepare natural spice γ-decalactone
  • A kind of method that adopts fermentation method to prepare natural spice γ-decalactone
  • A kind of method that adopts fermentation method to prepare natural spice γ-decalactone

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Experimental program
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Effect test

Embodiment 1

[0030] Example 1 Low concentration ricinoleic acid

[0031] A method for preparing natural spice γ-decalactone by microbial fermentation, the concrete steps are:

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

[0033] Inoculated strains: Under aseptic operation conditions, weigh 0.24 g of highly active dry yeast powder, inoculate it into a 250 mL conical shaker flask containing 30 mL of culture medium, and mix well.

[0034] Cultivation conditions: The shake flask is placed in a constant temperature shaker, the shaker rotation speed is 200r / min, the temperature is 28°C, and the inc...

Embodiment 2

[0036] Embodiment 2 low concentration calcium ricinoleate

[0037] A method for preparing natural spice γ-decalactone by microbial fermentation, the concrete steps are:

[0038] The fermentation medium used contains 5.00g of magnesium sulfate heptahydrate, 1.48g of dipotassium hydrogen phosphate, 12.45g of potassium dihydrogen phosphate, 0.10g of calcium chloride, 10.00g of glucose, 0.10g of calcium chloride per liter of medium L-carnitine, the pH was adjusted to 5.80; the prepared medium was divided into 250ml shake flasks, and each shake flask was filled with 30mL; the above medium was sterilized by moist heat at 121°C for 15min, and used after cooling.

[0039] Accessing strains: Under aseptic operating conditions (in a sterile ultra-clean workbench), weigh 0.24g of highly active dry yeast powder, inoculate it into a 250mL conical flask containing 30mL of culture medium, and mix well .

[0040] Add substrate: weigh 0.096g calcium ricinoleate, ie 3.19g / L (equivalent to 3.0...

Embodiment 3

[0043] Concentration ricinoleic acid in Example 3

[0044] A method for preparing natural spice γ-decalactone by microbial fermentation, the concrete steps are:

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

[0046] Inoculated strains: Under aseptic operation conditions, weigh 0.50 g of highly active dry yeast powder, inoculate it into a 250 mL conical flask containing 30 mL of culture medium, and mix well.

[0047] Cultivation conditions: The shake flask is placed in a constant temperature shaker, the shaker speed is 250r / min, the temperature is 32°C, and the incubation time is 12h to 84...

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Abstract

The invention relates to a method for preparing natural spice γ-decalactone by a fermentation method, which is characterized by comprising: using calcium ricinoleate as a substrate to prepare γ-decalactone by a microbial fermentation method. Compared with the conventional oil-water two-phase system that uses ricinoleic acid as a substrate to ferment and prepare γ-decalactone, the method of the present invention is different in that calcium ricinoleate is used to slowly release ricinoleic acid in the culture medium, and silicone oil is used for the product. In situ removal of γ-decalactone, a solid-liquid-liquid-liquid four-phase transformation system of calcium ricinoleate-ricinoleic acid-water-silicone oil is established. In the system, the emulsification effect of ricinoleic acid in the fermentation broth is better, and the inhibitory effect of higher concentrations of ricinoleic acid and γ-decalactone in the aqueous phase on yeast cells can be effectively reduced, which is helpful for improving product conversion. Speed ​​and product accumulation in a single batch, shorten the fermentation cycle.

Description

technical field [0001] The invention belongs to the field of bioengineering, and relates to a method for preparing natural fragrance γ-decalactone by using a fermentation method, in particular to a method for preparing natural fragrance γ-decanolide by yeast biotransformation using calcium ricinoleate as a substrate 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, which is a ten-carbon compound with a five-membered lactone ring. It naturally exists 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 floral fragrances and the main fragrance in fruity fragrances. raw material. Whether used in combination or alone, γ-decalactone is a highly valuable fragrance substance. However, t...

Claims

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Application Information

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Patent Type & Authority Patents(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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