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Method for reducing viscosity of gamma-polyglutamic acid fermentation liquid

A technology of polyglutamic acid and fermentation broth, applied in the field of microbial fermentation, can solve the problems of molecular weight reduction, loss of γ-polyglutamic acid, etc., and achieve the effects of low cost, increased yield and good application prospect.

Inactive Publication Date: 2014-10-08
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Centrifuge and sterilize the pH3.5 fermentation broth (10000g, 10min) and concentrate by ultrafiltration (filter membrane pore size 0.45μm, average pressure 0.08Mpa) 1 time, then add 95% ethanol to extract γ-PGA, and phase with neutral pH Compared, it can reduce more than 50% energy consumption and 40% solvent, but the loss of γ-polyglutamic acid is about 10%
Adding acid or alkali can change the molecular structure of γ-PGA in the fermentation broth and reduce the molecular weight, which is unfavorable for the production of high molecular weight γ-polyglutamic acid

Method used

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  • Method for reducing viscosity of gamma-polyglutamic acid fermentation liquid
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  • Method for reducing viscosity of gamma-polyglutamic acid fermentation liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Activation of strains

[0034] Bacillus subtilis (Bacillus subtilis) GXA-28 was inoculated on the solid slant medium, cultured at 40°C for 16h, and stored at 4°C for short-term; the composition of the solid slant medium was: glucose 8g / L, yeast extract 3g / L, Sodium glutamate 3g / L, MgSO 4 ·7H 2 O0.1g / L, KH 2 PO 4 0.3g / L, agar 10g / L, pH 6.5, prepared with distilled water.

[0035] (2) Preparation of seed solution

[0036] 1.0cm on the slope 2The bacterial lawn was inserted into a 250ml Erlenmeyer flask containing 30ml of liquid seed medium, the shaker speed was 160rpm, and the flask was cultured at 42°C for 16h; the concentration of the liquid seed medium was composed of: glucose 10g / l, yeast extract 2g / l, grain Sodium Amino Acid 5g / l, MgSO 4 ·7H 2 O0.1g / l, KH 2 PO 4 0.5g / l, pH 6.5, prepared with distilled water.

[0037] (3) Liquid shake bottle fermentation

[0038] The seed solution was added to the sterilized liquid fermentation medium with an inoculati...

Embodiment 2

[0048] The difference between embodiment 2 and embodiment 1 is that KCl becomes 10g / L in the composition of fermentation medium.

[0049] The conditions of the control group and the experimental group were the same, in which KCl was added to the experimental group, and KCl was not added to the control group.

[0050] (4) The detection results of γ-PGA are shown in Table 3, figure 1 shown.

[0051] table 3

[0052] group test group control group Yield (g / L) 20.41 16.36 Molecular weight (Da) 3.0*10 6 2.0*10 6

[0053] 5) The detection of the viscosity of the fermentation broth is shown in Table 4.

[0054] Table 4

[0055] group test group control group Viscosity (mPa / s) 932 4289 reduction rate 78.3％

[0056] It can be concluded from Table 3 and Table 4 that when the concentration of γ-PGA is increased by the method of the present invention, the viscosity of the fermentation broth will not be increased, b...

Embodiment 3

[0058] The difference between embodiment 3 and embodiment 1 is that KCl becomes 15g / L in the composition of fermentation medium.

[0059] The conditions of the control group and the experimental group were the same, in which KCl was added to the experimental group, and KCl was not added to the control group.

[0060] (4) The detection results of γ-PGA are shown in Table 5, figure 1 shown.

[0061] table 5

[0062] group test group control group Yield 17.55 16.36 molecular weight 4.0*10 6 2.0*10 6

[0063] (5) The detection of the viscosity of the fermentation broth is shown in Table 6.

[0064] Table 6

[0065] group test group control group Viscosity (mPa / s) 640 4289 reduction rate 85.1％

[0066] It can be concluded from Table 5 and Table 6 that when the concentration of γ-PGA is increased by the method of the present invention, the viscosity of the fermentation broth will not be increased, but the visc...

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Abstract

The invention discloses a method for reducing the viscosity of a gamma-polyglutamic acid fermentation liquid. The method comprises the steps of bacterium activation, seed liquid preparation and liquid shaking bottle fermentation. In liquid medicine bottle fermentation, high concentration KCl is added to a liquid fermentation culturing medium, and the concentration of the high concentration KCl is 0.5-30g / L; the above bacterium is Bacillus subtilis GXA-28, has a preservation number of CCTCCNO:M2012347, and is preserved in China Center for Type Culture Collection on Sep. 14, 2012. The method enabling the KCl with the concentration of 0.5-30g / L to be added to the liquid state fermentation culturing medium in the initial stage of fermentation reduces the viscosity by 10-80% on the basis of maintaining high molecular weight and high output of gamma-polyglutamic acid, solves the bottleneck problem of the large viscosity of a gamma-PGA fermentation producing liquid, has a very good application prospect, has a low cost, and reduces the separation and purification cost of products in the industrial production.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a method for reducing the viscosity of gamma-polyglutamic acid fermentation liquid. Background technique [0002] γ-polyglutamic acid is a water-soluble biopolymer formed by combining L-glutamic acid or D-glutamic acid through γ-amide groups. It has strong water absorption, degradability, hydrolysis and many other characteristics, so it is widely used in many fields such as food, agriculture, medicine, greening and water treatment, and has great development value and application prospect. [0003] According to current literature reports, γ-PGA is the main component of some bacterial capsules, and its function is to protect the bacteria from the harsh external environment. Therefore, its synthesis is generally in the middle and late stages of bacterial fermentation, when a large amount of metabolic waste accumulates, and the lack of nutrients promotes the bacteri...

Claims

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Application Information

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IPC IPC(8): C12P13/02C12R1/125
Inventor 陈桂光王青龙曾伟梁智群
Owner GUANGXI UNIV
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