Method for producing phenyl-lactic acid by controlling pH value, feeding and fermenting

A technology of fed-feed fermentation and phenyllactic acid, which is applied in the field of microbial fermentation and biotransformation to prepare phenyllactic acid, can solve the problems of narrow antibacterial spectrum, poor physical and chemical properties, etc., and achieve the effects of being beneficial to growth, less environmental pollution, and simple process.

Inactive Publication Date: 2008-12-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Nisin and natamycin have been used in the food industry, but there are problems such as narrow antibacterial spectrum and poor physical and chemical properties, such as Nisin can only inhibit G + bacteria, and for most G - Bacteria, yeast and mold have no effect; natamycin is only effective against mold

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: Pick the seeds with good growth from the preservation medium, after two generations of activation in the seed medium, insert in a 5L fermenter with 3% inoculum size, the filling volume is 3L, and the stirring speed is 50rpm , cultivated at 30°C, when the pH value of the fermentation broth drops below 6.0, use 6mol / L NaOH to control the pH at 5.5-6.5, and quantitatively add phenylpyruvate with a concentration of 100g / L at 12h, 20h, and 28h respectively 90mL, a total of 270mL of phenylpyruvate solution was added during the whole process, the amount of lye added was about 300mL, and the total volume of the final fermentation broth was 3570mL. Continue culturing for 72 hours to obtain a fermentation broth containing phenyllactic acid. After centrifugation, the supernatant is passed through a microfiltration membrane. Through high-performance liquid phase detection, the content of phenyllactic acid reaches 6.51g / L, and the yield of phenyllactic acid is 55.35%. T...

Embodiment 2

[0017] Embodiment 2: Pick the seeds with good growth from the preservation medium, after two generations of activation in the seed medium, insert in a 5L fermenter with a 3% inoculum size, the filling volume is 3L, and the stirring speed is 50rpm , cultivated at 30°C, when the pH value of the fermentation broth drops below 6.0, use 10mol / L NaOH to control the pH at about 6.0, and add 100g / L phenylpyruvate every 2h between 12-28h 120mL and glucose 50mL with a concentration of 500g / L, a total of 9 times, so in the whole process, the substrate phenylpyruvate 9×120mL=1080mL and glucose 9×50mL=450mL were co-flowed, so a total of 1530mL of foreign substances were added to the whole system Source nutrient solution, add 10mol / L NaOH to make 250mL. A total of 1780mL of exogenous substances were added to the system, and the final volume of fermentation was 4780mL. Continue to cultivate until the end of 72h fermentation to obtain a phenyllactic acid-containing fermentation liquid. After...

Embodiment 3

[0018] Embodiment 3: Pick the seeds with good growth from the preservation medium, after two generations of activation in the seed medium, insert in a 7L fermenter with 3% inoculum size, the filling volume is 3L, and the stirring speed is 100rpm , cultivated at 30°C, when the pH value of the fermentation broth drops below 6.0, use 10mol / L NaOH to control the pH at about 6.0, and add 50mL of glucose with a concentration of 500g / L and a concentration of 100g every 2h from 12h to 32h 120 mL of substrate phenylpyruvate per L, 11 times in total, 72 mL of glucose with a concentration of 500 g / L and 180 mL of substrate phenylpyruvate with a concentration of 100 g / L were added every 6 hours from 42h to 54h, 3 times in total. The additional glucose flow was added with 50mL×11+72mL×3=766mL, the substrate was 120mL×11+180mL×3=1860mL, the lye flow was added with 280mL, and the final volume of the fermentation broth was 5906mL. After 72 hours of fermentation, the fermentation liquid contai...

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Abstract

Disclosed is a method for producing phenyllactic acid by controlling pH value and fed-batch fermentation, which belongs to the food biotechnology field. The method uses lactobacillus as a strain which is inoculated in a fermentation tank with the volume of liquid ranging from 1 to 10L, the agitation speed is between 50 and 150 rpm, 6 to 10mol / L of sodium hydroxide is added after 6 to 12h, and the pH value is controlled at between 5.5 and 6.5; and glucose and substrate phenylpyruvic acid are supplemented to the fermentation tank in batch at the period between 12 to 54h in the fermentation process, and a fermentation broth containing phenyllactic acid is obtained after the cultivation for 70 to 90h. The method has the advantages that: the high-concentration substrate inhibition is eliminated and nutritive materials are also supplemented through controlling the pH value in the fermentation environment and supplementing a carbon source and the substrate, so the thalli can grow in the suitable environment, the content of phenyllactic acid reaches 6 to 20g / L after the fermentation, the process is simple, the environmental pollution is less, the operation is convenient, and the output of phenyllactic acid is high.

Description

technical field [0001] The invention relates to a method for producing phenyllactic acid by controlling pH and fed-batch fermentation, 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. Phenyllactic acid can inhibit a variety of food-borne pathogens such as Staphylococcus aureus (Staphylococcus aureus), pathogenic Escherichia coli (Escherichia coli O157: H7); In particular, it has a broad-spectrum inhibitory effect on fungi that cause food spoilage, including fungi that produce toxins, and its antibacterial activity is stronger than that of common preservatives. Phenyllactic acid has high safety and is a natural antibacterial substance. It exists in natural honey and is non-toxic to human and animal cells. It is the first generation of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/42C12R1/25
Inventor 江波潘蓓蕾沐万孟刘凤丽
Owner JIANGNAN UNIV
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