Production of biological antiseptic agent phenyllactic acid

A technology of phenyllactic acid and lactic acid bacteria, which is applied in the field of preparation of phenyllactic acid by microbial fermentation and biotransformation, and the preparation of biological preservative phenyllactic acid, can solve the problems of producing phenyllactic acid without relevant reports and the like, and achieve the effects of high conversion rate and few by-products.

Inactive Publication Date: 2007-04-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no relevant report on the p...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The impact of different strains of embodiment 1 on the output of phenyllactic acid

[0025] Add 0.3% phenylpyruvate (analytically pure) in the fermentation medium, carry out the fermentation experiment to some lactic acid bacteria of preliminary selection according to the above-mentioned preferred medium of the instruction manual, after 12 hours of fermentation, the fermentation liquid is detected, and the results are as shown in table 1 , Lactobacillus plantarum AS1.550, Lactobacillus pentose BCRC15317 have higher yields of phenyllactic acid, and different strains have significant differences in the production of phenyllactic acid.

[0026] bacteria

Embodiment 2

[0027] The influence of embodiment 2 fermentation time on producing phenyllactic acid

[0028] According to the fermentation conditions described in the manual, 0.3% phenylpyruvate was added. Through the detection of phenyllactic acid produced by Lactobacillusplantarum AS1.550 at different fermentation times, it was found that the content of phenyllactic acid was the highest after 12 hours of fermentation. With the extension of fermentation time, the content of phenyllactic acid decreased slightly There is a decline. Therefore, the fermentation time was determined to be 12 hours, and the influence of fermentation time on the production of phenyllactic acid was shown in Table 2.

[0029] time (h)

Embodiment 3

[0030] The influence of embodiment 3 different substrates phenylalanine, phenylpyruvate or sodium phenylpyruvate on producing phenyllactic acid

[0031] According to the fermentation conditions described in the manual, add 0.3% of different substrates phenylalanine, phenylpyruvate or sodium phenylpyruvate respectively, and pass the detection of phenyllactic acid produced by Lactobacillus plantarum AS1.550 after 12 hours of fermentation, sodium phenylpyruvate When it is the substrate, the content of phenyllactic acid is the highest. The effects of different substrates phenylalanine, phenylpyruvate or sodium phenylpyruvate on the production of phenyllactic acid are shown in Table 3.

[0032] Phenylalanine

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PUM

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Abstract

Production of biological antiseptic benzyl lactic acid is carried out by taking lactic acid as bacteria, taking phenylalanine, phenyl-pyruvic acid or sodium phenyl-pyruvic acid as conversion substrate, adding into fermentation culture medium with carbon source, nitrogen source and inorganic salt, preparing benzyl lactic acid by biological conversion, culturing lactic acid in MRS culture medium at 25-40degree and inspecting. The fermentation culture medium carbon source is selected from glucose, maltose, lactose or cane sugar; nitrogen source is selected from corn liquor, yeast cream, protein peptone and soy mill cake. The concentration of benzyl lactic acid reaches to 50-150mg/100ml. It's safe, reliable and has excellent sterilizing function.

Description

technical field [0001] The invention relates to a method for preparing a biological preservative phenyllactic acid, in particular to a method for preparing phenyllactic acid through microbial fermentation and biotransformation, and belongs to the field of food biotechnology. Background technique [0002] Phenyllactic acid (phenyllactic acid) is a new type of natural preservative discovered in recent years. It was first confirmed in 1998 that phenyllactic acid has a strong inhibitory effect on Listeria monocytogenes. It has been proven that phenyllactic acid can inhibit a variety of food-borne pathogens such as Staphylococcus aureus (Staphylococcusaureus), pathogenic Escherichia coli (Escherichia coli O157: H7); especially for fungi that cause food spoilage including toxin-producing Fungi have a broad-spectrum inhibitory effect, and their antibacterial activity is stronger than that of common preservatives. Phenyllactic acid has high safety and is a natural antibacterial sub...

Claims

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Application Information

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IPC IPC(8): C12P7/40C12R1/225
Inventor 潘蓓蕾江波李兴峰
Owner JIANGNAN UNIV
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