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A method for producing branched-chain amino acids by mixed bacteria fermentation

A branched-chain amino acid and mixed-bacteria fermentation technology, applied in the field of mixed-bacteria fermentation to produce branched-chain amino acids, can solve the problems of complex procedures, high pollution and high cost, and achieve the effects of simplifying fermentation, reducing production costs and reducing emissions

Active Publication Date: 2022-04-15
TONGLIAO MEIHUA BIOLOGICAL SCI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on the problems of complicated procedures, high cost and serious pollution in the existing technology, the present invention provides a kind of fermentation technology with simple technology, low production cost and little pollution by improving the fermentation technology of branched-chain amino acids, which can be fermented in one step and extracted in one step. 1. Method for producing branched-chain amino acids by mixed bacteria fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: Corynebacterium glutamicum strain SML001 and Corynebacterium glutamicum strain SMV001 are mixed cultured, the inoculation ratio is 5%, 12% in turn, the temperature is controlled at 30°C for the first 0-30h of fermentation, and 30-50h after fermentation The temperature was controlled at 32.5°C.

[0033] Specifically, a method for producing branched-chain amino acids by mixed bacteria fermentation, comprising the following steps:

[0034] (1) Cultivate Corynebacterium glutamicum strain SML001 and Corynebacterium glutamicum strain SMV001 with fermenter respectively, obtain Corynebacterium glutamicum strain SML001 seed liquid and Corynebacterium glutamicum strain SMV001 seed liquid successively;

[0035] The substratum used for Corynebacterium glutamicum strain SML001 seed is identical with the substratum used for Corynebacterium glutamicum strain SML001 seed in comparative experiment example 1;

[0036] The substratum used for Corynebacterium glutamicum strain ...

Embodiment 2

[0039] Example 2: Corynebacterium glutamicum strain SML001 and Corynebacterium glutamicum strain SMV001 are mixed cultured, the inoculation ratio is 12%, 20% successively, the temperature is controlled at 30°C for the first 0-30h of fermentation, and 30-50h after fermentation The temperature was controlled at 32.5°C.

[0040] Specifically, a method for producing branched-chain amino acids by mixed bacteria fermentation, comprising the following steps:

[0041] (1) Cultivate Corynebacterium glutamicum strain SML001 and Corynebacterium glutamicum strain SMV001 with fermenter respectively, obtain Corynebacterium glutamicum strain SML001 seed liquid and Corynebacterium glutamicum strain SMV001 seed liquid successively;

[0042] The substratum used for Corynebacterium glutamicum strain SML001 seed is identical with the substratum used for Corynebacterium glutamicum strain SML001 seed in comparative experiment example 1;

[0043] The substratum used for Corynebacterium glutamicum s...

Embodiment 3

[0046] Example 3: Corynebacterium glutamicum strain SML001 and Corynebacterium glutamicum SMV001 are mixed cultured, the inoculation ratio is 12%, 20% in turn, the temperature is controlled at 31°C for the first 0-30h of fermentation, and the temperature is controlled at 30-50h after fermentation. Controlled at 34°C.

[0047] Specifically, a method for producing branched-chain amino acids by mixed bacteria fermentation, comprising the following steps:

[0048] (1) Cultivate Corynebacterium glutamicum strain SML001 and Corynebacterium glutamicum strain SMV001 with fermenter respectively, obtain Corynebacterium glutamicum strain SML001 seed liquid and Corynebacterium glutamicum strain SMV001 seed liquid successively;

[0049] The substratum used for Corynebacterium glutamicum strain SML001 seed is identical with the substratum used for Corynebacterium glutamicum strain SML001 seed in comparative experiment example 1;

[0050] The substratum used for Corynebacterium glutamicum s...

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PUM

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Abstract

The invention discloses a method for producing branched-chain amino acids by mixed-bacteria fermentation. At least two different production strains among isoleucine-producing bacteria, leucine-producing bacteria and valine-producing bacteria are selected, and mixed-bacteria joint fermentation is adopted. The method prepares a fermentation broth in which the mass ratio of leucine, valine and isoleucine is 2:0.8-1.2:0.8-1.2. The present invention adjusts the proportion of products by selecting suitable bacterial strains, utilizing mixed bacterial fermentation, controlling the appropriate seed liquid inoculation ratio and controlling the fermentation temperature in two stages, so that the expression of leucine, valine and isoleucine The dosage ratio reaches 2:0.8‑1.2:0.8‑1.2, which directly meets the requirements of conventional BCAA products; simultaneously produces three kinds of branched-chain amino acids at one time, simplifies the fermentation and extraction process, reduces the production cost, and greatly reduces the production sewage. emissions.

Description

Technical field: [0001] The invention belongs to the technical field of amino acid production, and in particular relates to a method for producing branched-chain amino acids by mixed bacteria fermentation. Background technique: [0002] Branched Chain Amino Acids (BCAA: Branched Chain Amino Acids) refers to a group of amino acids with branched chains in structure, including leucine, isoleucine, and valine. These three amino acids are essential amino acids, which are inseparable from the synthesis of proteins. They can directly provide energy to the human body without going through the body's metabolism. About 33% of the muscle protein in the human body is composed of BCAA. BCAA is the most important and effective nutrient for any sports program. It can help the organism to naturally strengthen muscles and obtain more energy without any side effects. Scientists have discovered that this amino acid mixture has a huge effect on prolonging the lifespan of single-cell yeast. Sup...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P13/06C12P13/08C12N1/20C12R1/15
CPCC12P13/06C12P13/08C12N1/20
Inventor 高鹏陈钊吴涛褚凡常利斌龚华李岩赵津津
Owner TONGLIAO MEIHUA BIOLOGICAL SCI TECH CO LTD