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Method for producing bacterial strain of Pediococcus acidilactici, and bacterin of Pediococcus acidilactici

A technology of Pediococcus lactis and Pediococcus lactis, applied in the direction of bacteria, fermentation, etc., can solve the problems of bacterial strain classification and fermentation process that have not been reported

Inactive Publication Date: 2007-10-10
EAST CHINA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of domestic papers, only Zhou Zhijiang of Tianjin University has reported the use of Pediococcus to produce Pediocin (Zhou Zhijiang, Food Science, 2007, 27 (4)), but its strains are screened from sour cabbage, and the classification of strains and fermentation process have not been reported

Method used

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  • Method for producing bacterial strain of Pediococcus acidilactici, and bacterin of Pediococcus acidilactici
  • Method for producing bacterial strain of Pediococcus acidilactici, and bacterin of Pediococcus acidilactici
  • Method for producing bacterial strain of Pediococcus acidilactici, and bacterin of Pediococcus acidilactici

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A single colony of Pediococcus lactis LH31 was inoculated in the improved MRS liquid medium, and cultured at 30°C and 200 rpm for 8 hours to activate;

[0068] The components and concentrations of the improved MRS liquid medium are:

[0069] Peptone 10.0g / L, yeast powder 5.0g / L, glucose 15.0g / L, beef extract 10.0g / L, amino acid powder 5.0g / L, corn steep liquor 10.0g / L, ammonium citrate 2.0g / L, sodium acetate 5.0g / L, anhydrous magnesium sulfate 0.1g / L, anhydrous manganese sulfate 0.05g / L, dipotassium hydrogen phosphate 2.0g / L, pH value is 6.5, pH value is 1mol / L NaOH and 1mol / L HCl regulation;

[0070] The above-mentioned activated Pediococcus LH31 was inoculated in a 3.7L fermenter, and the inoculation amount was 5% based on the volume of the medium, and the initial medium of the fermenter was an improved MRS liquid medium, and the pH value was 6.5;

[0071] Start feeding after 8 hours of cultivation, the feeding medium is concentrated TG medium, and the flow rate is ...

Embodiment 2

[0078] The improved MRS liquid medium and TG concentrated medium are as in Example 1.

[0079] A single colony of Pediococcus LH31 was inoculated in the improved MRS liquid medium, cultured at 30°C and 200 rpm for 8 hours, and activated;

[0080] The above activated Pediococcus LH31 was inoculated in a 5L fermenter with an inoculum size of 5%, and the initial medium of the fermenter was a modified MRS medium with a pH value of 6.3;

[0081] After intermittent culture for 8 hours, start feeding, the feeding medium is concentrated TG medium, and the flow rate is 1.2ml / min;

[0082] When cultivating to the late stage of fermentation, that is, 15 hours, the pH value is adjusted to 4.0, and the fermentation ends at 24 hours.

[0083] After the above fermentation culture, the final cell concentration OD 600 reached 18, the pediocin titer was 1.2×10 4 AU / ml.

Embodiment 3

[0085] The improved MRS liquid medium and TG concentrated medium are as in Example 1.

[0086] A single colony of Pediococcus LH31 was inoculated in the improved MRS liquid medium, and cultured at 30°C and 200 rpm for 8 hours;

[0087] Inoculate the above-mentioned activated Pediococcus LH31 in a 10L fermenter with an inoculum size of 5%, and the initial culture medium of the fermenter is an improved MRS liquid medium with a pH value of 6.5;

[0088] After batch culture for 6 hours, start feeding, the feeding medium is concentrated TG medium, and the flow rate is 1.5ml / min;

[0089] When cultivating to the late stage of fermentation, that is, 18 hours, the pH value is adjusted to 6.5-4.0 for periodic changes, and the fermentation ends at 24 hours. The pH value adjusted to 4.0-6.5 periodic changes refers to: at the 18th hour, the pH control method is changed from constant value control to natural change, and the pH value is reduced to 4.0 at the 20th hour. Use 1mol / L NaOH to ...

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Abstract

This invention discloses Pediococcus acidilactici LH31 (CCTCC M207013), and a method for producing pediocin from it. The method comprises: inoculating Pediococcus acidilactici LH31 in modified MRS liquid medium, culturing, activating, inoculating activated Pediococcus acidilactici LH31 in a fermentation tank, and performing feed-batch fermentation with three stages. Pediococcus acidilactici LH31 is proliferated in stages 1 and 2. The maximal bacterial density (OD600 nm) can reach 30. Pediocin is accumulated in stages 2 and 3. The maximal titer can reach 18000 AU / mL. The method is suitable for industrialization.

Description

technical field [0001] The invention relates to a pediococcus lactis strain and a production method of pediocin lactis. technical background [0002] Due to people's increasing awareness and requirements for food safety, the application of chemical preservatives has been severely challenged. Japan and other countries have banned the use of benzoic acid (sodium), and the European Union has banned it from being used in children's food. my country has also proposed restrictions. . The naturalization of food preservatives has become the development trend of preservative technology, and the development of antibacterial, safe and non-toxic natural food preservatives has become a research hotspot for scientific and technological workers in various countries; especially the use of modern biotechnology to produce natural food additives, not only It can greatly improve the production capacity, overcome the shortcomings of long production cycle and low efficiency of natural plants and ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P1/04C12P21/02
Inventor 孙爱友魏东芝宋建民秦鲁敏
Owner EAST CHINA UNIV OF SCI & TECH
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