CN104087628A - Method for reducing viscosity of gamma-polyglutamic acid fermentation liquid - Google Patents
Method for reducing viscosity of gamma-polyglutamic acid fermentation liquid Download PDFInfo
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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
The invention belongs to microorganism fermentation field, specially refer to a kind of method that reduces gamma-polyglutamic acid-fermentation broth viscosity.
Background technology
Gamma-polyglutamic acid-is to pass through γ-amide group in conjunction with the water miscible biopolymer polymkeric substance of the one forming by Pidolidone or D-Glu.There is very strong water-absorbent, degradability, numerous characteristics such as water-disintegrable, are therefore widely used in multiple fields such as food, agricultural, medicine, greening and water treatment, have great exploitation value and application prospect.
According to present bibliographical information, γ-PGA is the main component of some bacterial capsule, and its effect is in order to protect thalline to avoid the impact of extraneous severe environment.Therefore it is synthetic is generally in the middle and later periods of thalline fermentation, a large amount of metabolic waste accumulation, nutritive substance shortage has promoted the synthetic γ-PGA of bacterium secretion to carry out autoprotection.Therefore can think that synthesis secretion γ-PGA is bacterium a kind of adaptation mechanism of severe environment to external world.At present the focus of research focuses mostly in microorganism fermentative production, improves output, considerably less to how improving the relevant report of separation and Extraction yield.
Viscosity that it is generally acknowledged γ-PGA fermented liquid increases along with the increase of output and molecular weight, therefore because increasing, γ-PGA concentration cause fermentation broth viscosity greatly to increase in the later stage of liquid state fermentation, affect the mass transfer of oxygen, and then affecting the synthetic of γ-PGA, this is also a maximum bottleneck problem that improves γ-PGA concentration.Regulate fermented liquid pH<5 or pH>8 can obviously reduce the viscosity (1/50 left and right when wherein viscosity is only for pH6.5 when pH3.5) of fermented liquid by acid adding or alkali.By the fermented liquid bactofugation (10000g of pH3.5, ultrafiltration and concentration (filter membrane aperture 0.45 μ m 10min), mean pressure 0.08Mpa) 1 times, add again 95% extraction using alcohol γ-PGA, compared with when neutral with pH, can reduce more than 50% energy expenditure and 40% solvent, but gamma-polyglutamic acid-loses approximately 10%.Acid adding or alkaline cleaning can make the molecular structure of γ-PGA in fermented liquid change, and molecular mass reduces, and this gamma-polyglutamic acid-to production high molecule mass is disadvantageous.
Summary of the invention
The object of the invention is in order to overcome the deficiencies in the prior art, a kind of method that reduces gamma-polyglutamic acid-fermentation broth viscosity is provided, the method is added the KCl that mass body volume concentrations is 0.5-30g/L in liquid state fermentation substratum at the fermentation initial stage, keeping on the basis of high molecular high yield gamma-polyglutamic acid-, viscosity is reduced to original 10-80%, solve the large bottleneck problem of γ-PGA fermentative production fermentation broth viscosity, have good application prospect; And cost is low, for the separation and purification of product in suitability for industrialized production reduces costs.
To achieve these goals, the present invention is achieved by the following technical solutions:
A kind of method that reduces gamma-polyglutamic acid-fermentation broth viscosity, comprise activation, seed liquor preparation and the liquid shaking bottle fermentation of bacterial classification, it is characterized in that: in described liquid medicine bottle fermentation, add high density KCl to liquid fermentation medium, described high density KCl is 0.5-30g/L; Described bacterial classification is subtilis (Bacillus subtilis) GXA-28, and deposit number is CCTCC NO:M2012347, and preservation date is on September 14th, 2012, depositary institution: Chinese Typical Representative culture collection center.
The above high density KCl is 5-30g/L.
The above liquid fermentation medium composition also comprises glucose 30-50g/L, Sodium Glutamate 20-40g/L, yeast extract paste 2.5-4.0g/L, KH
2pO
40.5-1g/L, MgSO
40.1-0.15g/L, pH6.5-7.5, distilled water preparation.
The fermentation condition of the above liquid shaking bottle fermentation is: the seed liquor by volume inoculum size of 1-6% accesses in sterilized liquid fermentation medium, at 40-50 DEG C of shake-flask culture 20-30h.
The activation of the above bacterial classification, is that subtilis (Bacillus subtilis) GXA-28 is connected on solid slant culture base, cultivates 8-16h, makes short term storage in 2～8 DEG C for 40～50 DEG C; Consisting of of described solid slant culture base: glucose 8～12g/L, yeast extract paste 3～6g/L, Sodium Glutamate 3～6g/L, MgSO
47H
2o0.1～0.2g/L, KH
2pO
40.3～0.5g/L, agar 10～15g/L, pH value 6.5～7.5, distilled water preparation.
The above seed liquor preparation is by 1.0cm on inclined-plane
2lawn access be equipped with in the 250ml triangular flask of 30ml liquid seed culture medium, shaking speed 160～250rpm, 42 DEG C of-50 DEG C of shake-flask culture 16h-18h; Described liquid seed culture medium concentration consists of: glucose 10～50g/l, yeast extract paste 2～10g/l, Sodium Glutamate 5～20g/l, MgSO
47H
2o0.1～0.5g/l, KH
2pO
40.5～2g/l, pH value 6.5～7.5, distilled water preparation.
Compared with prior art, the invention has the beneficial effects as follows:
1. the present invention, taking subtilis (Bacillus subtilis) GXA-28 as starting strain, produces γ-PGA at high density KCl condition bottom fermentation, K on the one hand
+increase the osmotic pressure of matrix, another side K
+it is the promotion ion of γ-PGA synthetic enzyme, synthesize therefore to γ-PGA favourable environment is provided, result is even to improve on the basis of output in maintenance, make molecular weight bring up to 3000-4000kDa, viscosity is reduced to original 10-80%, solve γ-PGA concentration and increased the technical problem that causes fermentation broth viscosity to increase, had good application prospect.
2. to add KCl cost low in the present invention, can reduce costs for the separation and purification of product in suitability for industrialized production.
Brief description of the drawings
Fig. 1 is the molecular weight electrophorogram of gamma-polyglutamic acid-,
On figure, be from left to right followed successively by gamma-polyglutamic acid-mark product, embodiment 1-3 gamma-polyglutamic acid-control group and add the gamma-polyglutamic acid-obtaining after KCl concentration 0.5,1,5,10,15,20g/L.
Sequence table is bacterial strain subtilis (Bacillus subtilis) GXA-28, the 16S rDNA nucleotide sequence information of CCTCC M2012347.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
Subtilis (Bacillus subtilis) the GXA-28 properties and characteristics that the present invention utilizes is:
(1) morphological features:
Bacterial strain CCTCC NO:M2012347 on solid slant culture base 50 DEG C cultivate electron microscopic observation after 16h, it is shaft-like that thalline is, big or small 0.7-0.9 × 2.0-3.0 μ m is movable, Gram-positive.Bacterial strain CCTCC NO:M2012347 is spore staining observation after 50 DEG C of cultivation 30h on solid slant culture base, visible obviously gemma.
(2) colony morphology characteristic:
Bacterial strain CCTCC NO:M2012347 on solid separation culture medium flat board 50 DEG C cultivate after 24h, adding on the flat board of L-glutamic acid, bacterium colony circle, surface are dendron shape, edge secretion dope, colony diameter and reach 1.5-2.0cm; Do not adding on the flat board of L-glutamic acid, bacterium colony is dry, flat, concavity, edge are irregular.
Bacterial strain CCTCC NO:M2012347 cultivates in liquid separation culture medium, can form mycoderm at fluid surface, and it is muddy that nutrient solution shows slightly.
(3) CCTCC NO:M2012347 Physiology and biochemistry character is as shown in table 3 below.
Table 1
Note: "+" in institute's list is well-grown or is positive; "-" be not for growing or being negative.
(4) the 16S rDNA sequential analysis of CCTCC NO:M2012347
Utilize universal amplification primer 1492r (5'-GGY TAC CTT GTT ACG ACT T-3 ', Y=T or C) and 27f (5'-AGA GTT TGA TCC TGG CTC AG-3 ') to this bacterial strain 16S rDNA order-checking of increasing, record sequence length 1365bp.Institute's calling sequence is committed to GenBank database, obtains sequence numbering GenBank ID:JN815234, carry out Blast compare of analysis, phylogenetic tree construction with the gene order that GenBank provides.Result shows that CCTCC NO:M2012347 and subtilis (Bacillus subtilis) homology are 99%.Aimed strain is through thalline, colony morphology characteristic, physiological and biochemical property and 16S rDNA sequential analysis determine that this bacterial strain is subtilis, called after subtilis (Bacillus subtilis) GXA-28, this bacterial strain carries out preservation at Chinese Typical Representative culture collection center, its Classification And Nomenclature is subtilis (Bacillus subtilis) GXA-28, deposit number is CCTCC NO:M2012347, preservation date is on September 14th, 2012, depositary institution: Chinese Typical Representative culture collection center, preservation address: Luojiashan, Wuchang, Wuhan City, Hubei Province Wuhan University.
Embodiment 1:
(1) activation of bacterial classification
Subtilis (Bacillus subtilis) GXA-28 is connected on solid slant culture base, cultivates 16h, make short term storage in 4 DEG C for 40 DEG C; Consisting of of solid slant culture base: glucose 8g/L, yeast extract paste 3g/L, Sodium Glutamate 3g/L, MgSO
47H
2o0.1g/L, KH
2pO
40.3g/L, agar 10g/L, pH value 6.5, distilled water preparation.
(2) preparation of seed liquor
By 1.0cm on inclined-plane
2lawn access be equipped with in the 250ml triangular flask of 30ml liquid seed culture medium, shaking speed 160rpm, 42 DEG C of shake-flask culture 16h; Liquid seed culture medium concentration consists of: glucose 10g/l, yeast extract paste 2g/l, Sodium Glutamate 5g/l, MgSO
47H
2o0.1g/l, KH
2pO
40.5g/l, pH value 6.5, distilled water preparation.
(3) liquid shaking bottle fermentation
Seed liquor by volume 1% inoculum size accesses in sterilized liquid fermentation medium, at 40 DEG C of shake-flask culture 20h, and rotating speed 160r/min.The composition of fermention medium: glucose 30g/L, Sodium Glutamate 20g/L, yeast extract paste 2.5g/L, KH
2pO
40.5g/L, MgSO
40.1g/L, KCl5g/L, pH6.5, all the other are distilled water.
Control group is identical with experimental group condition, and wherein experimental group has been added KCl, and control group does not add KCl.
(4) detected result of γ-PGA is as shown in table 1, Fig. 1.
Table 1
| Group | Experimental group | Control group |
| Output (g/L) | 18.51 | 16.36 |
| Molecular weight (Da) | 2.1*10 6 | 2.0*10 6 |
(5) detection of fermentation broth viscosity is as shown in table 2.
Table 2
| Group | Experimental group | Control group |
| Viscosity (mPa/s) | 2368 | 4289 |
| Reduced rate | 44.8％ | ? |
Drawn by table 1 and table 2, the inventive method makes, in the situation of γ-PGA concentration increase, not only can not improve fermentation broth viscosity, can make on the contrary viscosity greatly reduce, and can also obtain the γ-PGA of high molecular simultaneously.
Embodiment 2:
Embodiment 2 is that with the difference of embodiment 1 in the composition of fermention medium, KCl becomes 10g/L.
Control group is identical with experimental group condition, and wherein experimental group has been added KCl, and control group does not add KCl.
(4) detected result of γ-PGA is as shown in table 3, Fig. 1.
Table 3
| Group | Experimental group | Control group |
| Output (g/L) | 20.41 | 16.36 |
| Molecular weight (Da) | 3.0*10 6 | 2.0*10 6 |
5) detection of fermentation broth viscosity is as shown in table 4.
Table 4
| Group | Experimental group | Control group |
| Viscosity (mPa/s) | 932 | 4289 |
| Reduced rate | 78.3％ | ? |
Drawn by table 3 and table 4, the inventive method makes, in the situation of γ-PGA concentration increase, not only can not improve fermentation broth viscosity, can make on the contrary viscosity greatly reduce, and can also obtain the γ-PGA of high molecular simultaneously.
Embodiment 3:
Embodiment 3 is that with the difference of embodiment 1 in the composition of fermention medium, KCl becomes 15g/L.
Control group is identical with experimental group condition, and wherein experimental group has been added KCl, and control group does not add KCl.
(4) detected result of γ-PGA is as shown in table 5, Fig. 1.
Table 5
| Group | Experimental group | Control group |
| Output | 17.55 | 16.36 |
| Molecular weight | 4.0*10 6 | 2.0*10 6 |
(5) detection of fermentation broth viscosity is as shown in table 6.
Table 6
| Group | Experimental group | Control group |
| Viscosity (mPa/s) | 640 | 4289 |
| Reduced rate | 85.1％ | ? |
Drawn by table 5 and table 6, the inventive method makes, in the situation of γ-PGA concentration increase, not only can not improve fermentation broth viscosity, can make on the contrary viscosity greatly reduce, and can also obtain the γ-PGA of high molecular simultaneously.
Embodiment 4:
(1) activation of bacterial classification
Subtilis (Bacillus subtilis) GXA-28 is connected on solid slant culture base, cultivates 10h, make short term storage in 6 DEG C for 45 DEG C; Consisting of of solid slant culture base: glucose 10g/L, yeast extract paste 4g/L, Sodium Glutamate 6g/L, MgSO
47H
2o0.2g/L, KH
2pO
40.4g/L, agar 12g/L, pH value 7.0, distilled water preparation.
(2) preparation of seed liquor
By 1.0cm on inclined-plane
2lawn access be equipped with in the 250ml triangular flask of 30ml liquid seed culture medium, shaking speed 200rpm, 45 DEG C of shake-flask culture 17h; Liquid seed culture medium concentration consists of: glucose 30g/l, yeast extract paste 8g/l, Sodium Glutamate 10g/l, MgSO
47H
2o0.3g/l, KH
2pO
41g/l, pH value 7.0, distilled water preparation.
(3) liquid shaking bottle fermentation
Seed liquor by volume 4% inoculum size accesses in sterilized liquid fermentation medium, at 45 DEG C of shake-flask culture 25h, and rotating speed 160r/min.The composition of fermention medium: glucose 40g/L, Sodium Glutamate 30g/L, yeast extract paste 3.0g/L, KH
2pO
40.8g/L, MgSO
40.15g/L, KCl0.5g/L, pH7.0, all the other are distilled water.
Control group is identical with experimental group condition, and wherein experimental group has been added KCl, and control group does not add KCl.
(4) detected result of γ-PGA is as shown in table 7.
Table 7
| Group | Experimental group | Control group |
| Output | 18.13 | 17.11 |
| Molecular weight | 2.0*10 6 | 1.5*10 6 |
(5) detection of fermentation broth viscosity is as shown in table 8.
Table 8
| Group | Experimental group | Control group |
| Viscosity (mPa/s) | 1005 | 4255 |
| Reduced rate | 76.4％ | ? |
Drawn by table 7 and table 8, the inventive method makes, in the situation of γ-PGA concentration increase, not only can not improve fermentation broth viscosity, can make on the contrary viscosity greatly reduce, and can also obtain the γ-PGA of high molecular simultaneously.
Embodiment 5:
(1) activation of bacterial classification
Subtilis (Bacillus subtilis) GXA-28 is connected on solid slant culture base, cultivates 8h, make short term storage in 8 DEG C for 50 DEG C; Consisting of of solid slant culture base: glucose 12g/L, yeast extract paste 6g/L, Sodium Glutamate 6g/L, MgSO
47H
2o0.2g/L, KH
2pO
40.5g/L, agar 15g/L, pH value 7.5, distilled water preparation.
(2) preparation of seed liquor
By 1.0cm on inclined-plane
2lawn access be equipped with in the 250ml triangular flask of 30ml liquid seed culture medium, shaking speed 250rpm, 50 DEG C of shake-flask culture 18h; Liquid seed culture medium concentration consists of: glucose 50g/l, yeast extract paste 10g/l, Sodium Glutamate 20g/l, MgSO
47H
2o0.5g/l, KH
2pO
42g/l, pH value 7.5, distilled water preparation.
(3) liquid shaking bottle fermentation
The seed liquor by volume inoculum size of 1-6% accesses in sterilized liquid fermentation medium, at 50 DEG C of shake-flask culture 30h, and rotating speed 160r/min.The composition of fermention medium: glucose 50g/L, Sodium Glutamate 40g/L, yeast extract paste 4.0g/L, KH
2pO
41g/L, MgSO
40.15g/L, KCl30g/L, pH7.5, all the other are distilled water.
Control group is identical with experimental group condition, and wherein experimental group has been added KCl, and control group does not add KCl.
(4) detected result of γ-PGA is as shown in table 9.
Table 9
| Group | Experimental group | Control group |
| Output | 20.41 | 17.58 |
| Molecular weight | 4.2*10 6 | 2.5*10 6 |
(5) detection of fermentation broth viscosity is as shown in table 10.
Table 10
| Group | Experimental group | Control group |
| Viscosity (mPa/s) | 932 | 4380 |
| Reduced rate | 78.7％ | ? |
Drawn by table 9 and table 10, the inventive method makes, in the situation of γ-PGA concentration increase, not only can not improve fermentation broth viscosity, can make on the contrary viscosity greatly reduce, and can also obtain the γ-PGA of high molecular simultaneously.
Claims (6)
1. one kind is reduced the method for gamma-polyglutamic acid-fermentation broth viscosity, comprise activation, seed liquor preparation and the liquid shaking bottle fermentation of bacterial classification, it is characterized in that: in described liquid medicine bottle fermentation, add high density KCl to liquid fermentation medium, described high density KCl is 0.5-30g/L; Described bacterial classification is subtilis (Bacillus subtilis) GXA-28, and deposit number is CCTCC NO:M 2012347, and preservation date is on September 14th, 2012, depositary institution: Chinese Typical Representative culture collection center.
2. the method for reduction gamma-polyglutamic acid-fermentation broth viscosity according to claim 1, is characterized in that: described high density KCl is 5-30g/L.
3. the method for reduction gamma-polyglutamic acid-fermentation broth viscosity according to claim 1 and 2, is characterized in that: described liquid fermentation medium composition also comprises glucose 30-50g/L, Sodium Glutamate 20-40 g/L, yeast extract paste 2.5-4.0 g/L, KH
2pO
40.5-1 g/L, MgSO
40.1-0.15 g/L, pH 6.5-7.5, distilled water preparation.
4. the method for reduction gamma-polyglutamic acid-fermentation broth viscosity according to claim 3, it is characterized in that: the fermentation condition of described liquid shaking bottle fermentation is: the seed liquor by volume inoculum size of 1-6% accesses in sterilized liquid fermentation medium, at 40-50 DEG C of shake-flask culture 20-30h.
5. the method for reduction gamma-polyglutamic acid-fermentation broth viscosity according to claim 3, it is characterized in that: the activation of described bacterial classification, that subtilis (Bacillus subtilis) GXA-28 is connected on solid slant culture base, cultivate 8-16h, make short term storage in 2 ~ 8 DEG C for 40 ~ 50 DEG C; Consisting of of described solid slant culture base: glucose 8 ~ 12g/L, yeast extract paste 3 ~ 6g/L, Sodium Glutamate 3 ~ 6g/L, MgSO
47H
2o 0.1 ~ 0.2g/L, KH
2pO
40.3 ~ 0.5g/L, agar 10 ~ 15g/L, pH value 6.5 ~ 7.5, distilled water preparation.
6. the method for reduction gamma-polyglutamic acid-fermentation broth viscosity according to claim 5, is characterized in that: described seed liquor preparation is by 1.0cm on inclined-plane
2lawn access be equipped with in the 250ml triangular flask of 30ml liquid seed culture medium, shaking speed 160 ~ 250rpm, 42 DEG C of-50 DEG C of shake-flask culture 16h-18h; Described liquid seed culture medium concentration consists of: glucose 10-30g/L, Sodium Glutamate 5-10 g/L, yeast extract paste 5-8 g/L, KH
2pO
40.5-1 g/L, MgSO
40.1-0.15 g/L, pH 6.5-7.5.
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| CN108220352A (en) * | 2017-05-22 | 2018-06-29 | 广西南宁智天生物科技有限公司 | A kind of method of raw material fermentation production gamma-polyglutamic acid |
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| CN112480394A (en) * | 2020-12-01 | 2021-03-12 | 广西大学 | Method for separating and purifying ultra-high molecular weight poly-gamma-glutamic acid from high-viscosity fermentation liquor |
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| CN107760732A (en) * | 2017-11-16 | 2018-03-06 | 天津北洋百川生物技术有限公司 | A kind of production method of agriculture level γ polyglutamic acids |
| CN108486032A (en) * | 2018-05-08 | 2018-09-04 | 山东焦点生物科技股份有限公司 | A kind of domestication of resistance to hypertonic bacterium and the production method for improving hyaluronic acid volume of production |
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| CN112480394A (en) * | 2020-12-01 | 2021-03-12 | 广西大学 | Method for separating and purifying ultra-high molecular weight poly-gamma-glutamic acid from high-viscosity fermentation liquor |
| CN112592941A (en) * | 2020-12-31 | 2021-04-02 | 河南巨龙生物工程股份有限公司 | Method for reducing viscosity of L-histidine fermentation liquor |
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