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Lactococcus gasseri bacteriocin and its preparation method and application

A technology of Lactococcus gasseri and bacteriocin, applied in the field of microorganisms, can solve the problems of narrow application range, ineffectiveness and instability of lactic acid bacteria, and achieve the effect of strong broad-spectrum bacteriostatic ability and strong inhibitory effect.

Active Publication Date: 2018-11-02
GUANGZHOU KANGYOUYUAN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Only Nisin and pediocin PA-1 / Ac H are currently used in industry, but because these bacteriocins only have inhibitory effects on most Gram-positive bacteria, but have no effect on Gram-negative bacteria, and in acidic environments Unstable, which makes the current application range of lactic acid bacteria narrow, limiting its application in food

Method used

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  • Lactococcus gasseri bacteriocin and its preparation method and application
  • Lactococcus gasseri bacteriocin and its preparation method and application
  • Lactococcus gasseri bacteriocin and its preparation method and application

Examples

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Embodiment 1

[0029] A kind of preparation method of Lactococcus garvieae (Lactococcus garvieae) bacteriocin of the present embodiment, comprises the following steps:

[0030] (1) Activation of Lactococcus garvieae: activate Lactococcus garvieae in nutrient broth for 48 hours, the activation temperature is 32°C, and the rotation speed is 240rpm;

[0031] (2) Fermentation culture of Lactococcus garvieae: the activated Lactococcus garvieae (Lactococcus garvieae) was inoculated in the improved M17 medium at an inoculum size of 10% (v / v), and fermented for 144 hours at a culture temperature of 32°C , rotating speed is 100rpm, obtains fermented liquid; The composition of described improved M17 culture medium is: L-arabinose 0.1g, plant peptone 5g, yeast powder 5g, polypeptone 5g, ascorbic acid 0.5g, beef extract 1.5g, MgSO 4 ·7H 2 O 0.01g, β-glycerophosphate disodium 10g, distilled water 1000mL;

[0032] (3) Extraction of bacteriocin: adjust the pH value of the fermented liquid obtained in ste...

Embodiment 2

[0034] A kind of preparation method of Lactococcus garvieae (Lactococcus garvieae) bacteriocin of the present embodiment, comprises the following steps:

[0035] (1) Activation of Lactococcus garvieae: activate Lactococcus garvieae in nutrient broth for 12 hours, the activation temperature is 37°C, and the rotation speed is 240rpm;

[0036] (2) Fermentation culture of Lactococcus garvieae: the activated Lactococcus garvieae (Lactococcus garvieae) was inoculated in the improved M17 medium at an inoculum size of 0.5% (v / v), and fermented for 12 hours at a temperature of 37°C. , rotating speed is 100rpm, obtains fermented liquid; The composition of described improved M17 culture medium is: L-arabinose 5g, plant peptone 10g, yeast powder 10g, polypeptone 5g, ascorbic acid 0.5g, beef extract 1.5g, MgSO 4 ·7H 2 O 0.01g, β-glycerophosphate disodium 10g, distilled water 1000mL;

[0037] (3) Extraction of bacteriocin: adjust the pH value of the fermented liquid obtained in step (2) to ...

Embodiment 3

[0039] A kind of preparation method of Lactococcus garvieae (Lactococcus garvieae) bacteriocin of the present embodiment, comprises the following steps:

[0040] (1) Activation of Lactococcus garvieae: activate Lactococcus garvieae in nutrient broth for 12 hours, the activation temperature is 37°C, and the rotation speed is 240rpm;

[0041] (2) Fermentation culture of Lactococcus garvieae: the activated Lactococcus garvieae (Lactococcus garvieae) was inoculated in the improved M17 medium at an inoculum size of 0.5% (v / v), and fermented for 12 hours at a temperature of 37°C. , rotating speed is 240rpm, obtains fermented liquid; The composition of described improved M17 culture medium is: L-arabinose 1g, plant peptone 10g, yeast powder 10g, polypeptone 5g, ascorbic acid 0.5g, beef extract 1.5g, MgSO 4 ·7H 2 O 0.01g, β-glycerophosphate disodium 10g, distilled water 1000mL;

[0042] (3) Extraction of bacteriocin: adjust the pH value of the fermented liquid obtained in step (2) t...

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Abstract

The invention relates to a lactococcus garviea bacteriocin, a preparing method thereof and an application thereof. The high-yield actococcus garviea bacteriocin can be obtained in the mode that lactococcus garviea is subjected to fermented cultivation, and then the bacteriocin in the cultivating-fermenting liquid is extracted with a pH adsorption method; more than 800 mg of the lactococcus garviea bacteriocin can be prepared through 1 L of the fermenting liquid. The lactococcus garviea bacteriocin has quite high broad-spectrum bacteriostasis capacity and has a quite high inhibiting effect on some gram negative bacteria, some gram positive bacteria, yeast and mould causing human diseases and food spoilage. The lactococcus garviea bacteriocin has the effect of treating and preventing acute and chronic enteritis.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a Lactococcus gasseri bacteriocin and a preparation method and application thereof. Background technique [0002] Bacteriocins are a class of proteins or polypeptides with antibacterial activity that are secreted into the environment by some bacteria through the ribosome synthesis mechanism. The fundamental difference between bacteriocins and antibiotics is that most bacteriocins only damage closely related bacteria, and are non-toxic, have no side effects, no residue, no drug resistance, and do not pollute the environment. Therefore, bacteriocins can partially reduce or even replace the use of antibiotics. Bacteriocins are non-toxic, have no side effects, no residue, no drug resistance, and can inhibit or kill some food spoilage bacteria. They have certain thermal stability and are easily degraded by some proteases in the human digestive tract, so they will not accumulat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/00C07K14/315A61K38/16A61P1/00A01N63/02A01P1/00A01P3/00C12R1/46
CPCA01N63/10A61K38/00C07K14/315
Inventor 司朝利廖振林赖学能
Owner GUANGZHOU KANGYOUYUAN BIOTECH CO LTD
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