Bacillus subtilis genetically-engineered bacteria for producing tagatose and method for preparing tagatose

A technology of Bacillus subtilis and genetically engineered bacteria, applied in the field of bioengineering, can solve the problems of cumbersome purification steps, difficult recycling, and low utilization rate of enzymes
CN112342179AActive Publication Date: 2021-02-09天工生物科技(天津)有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
天工生物科技(天津)有限公司
Publication Date
2021-02-09

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Abstract

The invention discloses bacillus subtilis genetically-engineered bacteria for producing tagatose and a method for preparing the tagatose. The genetically-engineered bacteria are used for constructingheat-resistant alpha-glucan phosphorylase, heat-resistant phosphoglucomutase, heat-resistant glucose phosphate isomerase, heat-resistant 6-tagatose phosphate epimerase and heat-resistant 6-tagatose phosphate phosphatase which are independently expressed or co-expressed. By utilizing the genetically-engineered bacteria, starch can be effectively converted into the tagatose. Compared with the existing method for producing the tagatose, the method disclosed by the invention has the advantages of suitability for whole-cell recycling, high safety, high yield, simple production process, low cost, easiness in large-scale preparation and the like.
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Description

technical field

[0001] The invention relates to the technical field of bioengineering, in particular to a tagatose-producing genetically engineered bacterium and a method for preparing tagatose. Background technique

[0002] Tagatose is a rare monosaccharide that occurs naturally and is the ketose form of galactose, the epimer of fructose. The sweetness of tagatose is similar to that of sucrose, and its calories are only one-third of that of sucrose, so it is called a low-calorie sweetener. Natural tagatose is mainly found in dairy products such as yogurt and milk powder. Tagatose offers a very fresh and pure sweetness, with a taste profile similar to fructose. Studies have shown that tagatose has important physiological functional properties such as low calorie, low glycemic index, anti-caries, anti-oxidation, prebiotics, improvement of intestinal function, immune regulation, and drug precursors, and can be widely used in food, beverages, medicine, It has great economic ...

Claims

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