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Method for improving propionic acid output of acetic bacteria through pulsed magnet field

A pulsed magnetic field and acetic acid bacteria technology, applied in the field of bioengineering, can solve the problems of strong influence, high fermentation cost, long time consumption, etc., and achieve the effects of reducing labor and production costs, simple and economical method, and increasing acetic acid output.

Pending Publication Date: 2016-08-03
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to improve the acid-producing ability of acetic acid bacteria, exploring and researching new acetic acid bacteria species is a direction. For example, Song Yongqiang et al. isolated a high-yield acid-producing acetic acid bacterium from Gansu folk real estate traditionally brewed vinegar and vinegar (Song Yongqiang, Hu Xianwang, Sha Rui , et al. Isolation and identification of a strain of high acid-producing acetic acid bacteria, Chinese Journal of Microecology, 2015, 27(9):997-1003.), but this technology takes a long time, and the results are unpredictable, and its yield is not only affected by The effect of isolate genes is also strongly influenced by culture conditions
In addition, optimizing the fermentation technology of acetic acid bacteria can also increase the production of acetic acid. For example, Zhang Weihua et al. optimized the fermentation conditions for the acid production of acetic acid bacteria from the aspects of ethanol concentration, inoculation amount, fermentation temperature and rotation speed (Zhang Weihua, Wang Chao, Luo Junjie, etc. Response Surface Surface Optimization of Acetic Acid Bacteria Fermentation Conditions. China Brewing. 2012,31(4):48-51.), although optimizing the fermentation process can increase the yield of acetic acid bacteria, but the fermentation cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of Media

[0020] Strain culture liquid medium (shake flask culture medium): glucose 10g, yeast powder or yeast extract 10g, peptone 3g, add 1000mL distilled water, sterilize under high pressure at 121°C for 20min, add 30mL absolute ethanol.

[0021] Strain solid medium (plate culture medium): glucose 10g, yeast powder or yeast extract 10g, peptone 3g, agar powder 18g, add 1000mL distilled water to dissolve, add 0.03% bromocresol violet 30mL after complete mixing, 121 ℃ high pressure Sterilize under conditions for 20min, add 30mL absolute ethanol after cooling.

[0022] 2. Magnetic field pulse processing

[0023] The strain (Acetobacter, China Industrial Microorganism Collection Center, collection number: CICC21684) was cultivated to the logarithmic growth phase, and 5 mL of the bacterial liquid was taken in a centrifuge tube for pulsed magnetic field treatment. The magnetic field strength was 4T, and the number of pulses was 40. The treated bacterial s...

Embodiment 2

[0029] 1. Preparation of Medium

[0030] Strain culture liquid medium (shake flask culture medium): glucose 10g, yeast powder or yeast extract 10g, peptone 3g, add 1000mL distilled water, sterilize under high pressure at 121°C for 20min, add 30mL absolute ethanol.

[0031] Strain solid medium (plate culture medium): glucose 10g, yeast powder or yeast extract 10g, peptone 3g, agar powder 18g, add 1000mL distilled water to dissolve, add 0.03% bromocresol violet 30mL after complete mixing, 121 ℃ high pressure Sterilize under conditions for 20min, add 30mL absolute ethanol after cooling.

[0032] 2. Magnetic field pulse processing

[0033] The strain (Acetobacter pasteurianus, China Industrial Microorganism Collection Center, collection number: CICC22519) was cultivated to the logarithmic growth phase, and 5 mL of the bacterial liquid was taken in a centrifuge tube for pulsed magnetic field treatment. The magnetic field strength was 8T, and the number of pulses was 10. The treat...

Embodiment 3

[0039] 1. Preparation of Medium

[0040] Strain culture liquid medium (shake flask culture medium): glucose 10g, yeast powder or yeast extract 10g, peptone 3g, add 1000mL distilled water, sterilize under high pressure at 121°C for 20min, add 30mL absolute ethanol.

[0041] Strain solid medium (plate culture medium): glucose 10g, yeast powder or yeast extract 10g, peptone 3g, agar powder 18g, add 1000mL distilled water to dissolve, add 0.03% bromocresol violet 30mL after complete mixing, 121 ℃ high pressure Sterilize under conditions for 20min, add 30mL absolute ethanol after cooling.

[0042] 2. Magnetic field pulse processing

[0043] The strain (isolated from vinegar fermented grains and identified as acetic acid bacteria) was cultivated to the logarithmic growth phase, and 5 mL of the bacterial liquid was taken in a centrifuge tube for pulsed magnetic field treatment. The magnetic field strength was 5T, and the number of pulses was 20. The treated bacterial solution was d...

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Abstract

The invention discloses a method for improving the propionic acid output of acetic bacteria through pulsed magnet field, and relates to the field of bioengineering. According to the method, acetic bacteria are treated through the pulsed magnet field with different magnet field strengths and number of pulses, so that acetic bacteria mutant strains with increased propionic acid output are obtained. The method ensures that the propionic acid output is increased by 20 to 60 percent, and the hereditary stability is good.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to treating acetic acid bacteria with pulsed magnetic fields of different intensities and pulse numbers to increase their acid production. Background technique [0002] Acetobacter is a general term for a group of strictly aerobic Gram-negative bacteria capable of converting alcohol into acetic acid. The acid production of acetic acid bacteria occupies a very important position in vinegar brewing, and increasing its acid production is of great significance to increase the production of vinegar. And with the advancement of modern fermentation technology, high-concentration fermented vinegar with strong bactericidal power and low storage and transportation costs has gradually been valued by vinegar processing enterprises. [0003] In order to improve the acid-producing ability of acetic acid bacteria, exploring and researching new acetic acid bacteria species is a direction. F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12J1/00
CPCC12J1/00C12N1/20
Inventor 钱静亚尚磊沈凯誉高怡慧马海乐
Owner JIANGSU UNIV
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