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Arachidonic acid grease and producing method of microbial fermentation

A technology of arachidonic acid and tetraenoic acid residues, applied in the direction of fermentation, etc., to achieve the effect of stabilizing the properties of bacteria and production capacity

Active Publication Date: 2004-10-27
HUAZHONG UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention proposes a kind of arachidonic acid oil and its microbial fermentation production method, its task is just to overcome the deficiency of above-mentioned technology, provide a kind of wild high-yield bacterial strain of screening and the corresponding cheap fermentation production method of arachidonic acid oil, Thereby improving the quality and production stability of arachidonic acid oils, while reducing the production cost of arachidonic acid oils, and avoiding new problems such as production stability and even food safety disputes that may be brought about by other artificially modified strains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: Shake flask fermentation

[0039] 1. Activation of strains

[0040] Before preparing the seeds, use the PDA slant to activate the strains, and transfer the activated strains into the PDA solid medium to cultivate and accumulate a large number of spores for mass preparation of seeds.

[0041] 2. Seed expansion

[0042] The spores of Mortierella M0223 grown on the PDA solid medium were eluted by shaking with sterile water and glass beads, and then inserted into the shake flask containing the seed medium through aseptic operation. The formula of the seed medium is: 5.0% (w / v) glucose, 50% (w / v) bean sprout juice. Bean sprouts juice is prepared by weighing 50 grams of fresh soybean sprouts, adding water to boil for 1 hour and filtering, and the concentration of bean sprouts juice is 50% (w / v) when the filtrate is constant to 100ml. The shake flask seed culture conditions are as follows: the rotation speed of the shaker is 140 rpm, the culture temperature is...

Embodiment 2

[0046] Embodiment 2: Shake flask fermentation

[0047] 1. Activation of strains

[0048] With embodiment 1.

[0049] 2. Seed expansion

[0050] The spores of Mortierella M0223 grown on the PDA solid medium were eluted by shaking with sterile water and glass beads, and then inserted into the shake flask containing the seed medium through aseptic operation. The formula of the seed medium is: 5.0% (w / v) of hydrolyzed sugar from corn starch, and 4.5 g / L of bean cake protein. See Example 1 for the preparation of cornstarch hydrolyzed sugar and bean cake juice. The shake flask seed culture conditions are as follows: the rotation speed of the shaker is 100 rpm, the culture temperature is 24° C., and the shaking culture time is 3 days.

[0051] 3. Shake flask fermentation:

[0052] Insert the shake flask bacterial classification described in 2 into a shake flask equipped with a fermentation medium for fermentation and cultivation, and the shake flask fermentation medium formula i...

Embodiment 3

[0054] Embodiment 3: Shake flask fermentation

[0055] 1. Activation of strains

[0056] With embodiment 1.

[0057] 2. Seed expansion

[0058] The spores of Mortierella M0223 grown on the PDA solid medium were eluted by shaking with sterile water and glass beads, and then inserted into the shake flask containing the seed medium through aseptic operation. The formula of the seed medium is: glucose 3% (w / v), sucrose 2.0% (w / v), yeast extract 5g / L, peptone 3g / L. See Example 1 for the preparation of cornstarch hydrolyzed sugar. The shake flask seed cultivation conditions are as follows: the rotation speed of the shaker is 100 rpm, the cultivation temperature is 26° C., and the shaking cultivation time is 1 day.

[0059] 3. Shake flask fermentation:

[0060] Insert the shake flask bacterial classification described in 2 into a shake flask equipped with a fermentation medium for fermentation culture, and the shake flask fermentation medium formula is (g / L): sweet potato starch...

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Abstract

A process for preparing arachidonic acid oil by microbial fermenting includes culturing and activating Mortierella alpina (M0223), culturing seed, inoculating the seed in shake flask or fermentor, fermenting, collecting wet thallus, baking and extracting oil. Its advantages are high purity and safety.

Description

technical field [0001] The invention relates to a microbial fermentation production method, in particular to the production of high-yield arachidonic acid oil by using wild strains and its preparation method. Background technique [0002] Arachidonic acid (AA), linoleic acid, and linolenic acid are the three essential fatty acids that have a variety of physiological functions. AA is the most important and most abundant 20-carbon polyunsaturated fatty acid (C 20 PuFA), mainly exists in organ muscle and blood tissue, and plays an important role in combining with phospholipids to form structural lipids. In the brain and nerve tissue of the human body, the content of AA generally accounts for 40-50% of the total amount of polyunsaturated fatty acids (PuFAs), and even up to 70% in the nerve endings. AA is also the immediate precursor of many eicosenoic acid derivatives, including prostaglandin E2 (PGE2), prostacyclin (PGI2), thromboxane A2 (TXA2), leukotriene B4 (LTB4) and C4 (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64
Inventor 余龙江朱敏周蓬蓬吴元喜李为杨英
Owner HUAZHONG UNIV OF SCI & TECH
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