CN108384730B - Lactobacillus paracasei and application thereof in conversion synthesis of phenyllactic acid - Google Patents
Lactobacillus paracasei and application thereof in conversion synthesis of phenyllactic acid Download PDFInfo
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- CN108384730B CN108384730B CN201810037177.7A CN201810037177A CN108384730B CN 108384730 B CN108384730 B CN 108384730B CN 201810037177 A CN201810037177 A CN 201810037177A CN 108384730 B CN108384730 B CN 108384730B
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- 241000186605 Lactobacillus paracasei Species 0.000 title claims abstract description 46
- 238000006243 chemical reaction Methods 0.000 title claims abstract description 30
- NWCHELUCVWSRRS-SECBINFHSA-N (2r)-2-hydroxy-2-phenylpropanoic acid Chemical compound OC(=O)[C@@](O)(C)C1=CC=CC=C1 NWCHELUCVWSRRS-SECBINFHSA-N 0.000 title claims abstract description 25
- 230000015572 biosynthetic process Effects 0.000 title abstract description 8
- 238000003786 synthesis reaction Methods 0.000 title abstract description 8
- 230000009466 transformation Effects 0.000 claims abstract description 17
- 230000000813 microbial effect Effects 0.000 claims abstract description 14
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims abstract description 11
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000758 substrate Substances 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 13
- 229960005190 phenylalanine Drugs 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000011942 biocatalyst Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 3
- 230000002194 synthesizing effect Effects 0.000 claims description 3
- QDGAVODICPCDMU-UHFFFAOYSA-N 2-amino-3-[3-[bis(2-chloroethyl)amino]phenyl]propanoic acid Chemical compound OC(=O)C(N)CC1=CC=CC(N(CCCl)CCCl)=C1 QDGAVODICPCDMU-UHFFFAOYSA-N 0.000 claims description 2
- 239000008055 phosphate buffer solution Substances 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims 1
- 239000003054 catalyst Substances 0.000 abstract description 7
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 241001052560 Thallis Species 0.000 description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000009630 liquid culture Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 108020004465 16S ribosomal RNA Proteins 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 3
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 229940099596 manganese sulfate Drugs 0.000 description 3
- 239000011702 manganese sulphate Substances 0.000 description 3
- 235000007079 manganese sulphate Nutrition 0.000 description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 229920000136 polysorbate Polymers 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- -1 diamine hydrogen citrate Chemical class 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- BTNMPGBKDVTSJY-UHFFFAOYSA-N keto-phenylpyruvic acid Chemical compound OC(=O)C(=O)CC1=CC=CC=C1 BTNMPGBKDVTSJY-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000001903 2-oxo-3-phenylpropanoic acid Substances 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000269335 Ambystoma laterale x Ambystoma jeffersonianum Species 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- DEDGUGJNLNLJSR-UHFFFAOYSA-N alpha-hydroxycinnamic acid Natural products OC(=O)C(O)=CC1=CC=CC=C1 DEDGUGJNLNLJSR-UHFFFAOYSA-N 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010364 biochemical engineering Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 108700022487 rRNA Genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000001308 synthesis method Methods 0.000 description 1
- 238000005891 transamination reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/42—Hydroxy-carboxylic acids
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Abstract
The invention provides a lactobacillus paracasei strain and application thereof in conversion synthesis of high-value organic acid, wherein the lactobacillus paracasei strain is named as (A)Lactobacillus paracasei) A2, deposited in China center for type culture Collection, with the deposit number: CCTCC No. M2017567. The strain provided by the invention is used as a whole-cell catalyst, cheap phenylalanine is used as a key substrate, and the phenyllactic acid is synthesized by microbial transformation, wherein the concentration of the phenyllactic acid in the transformation liquid can reach 0.94 g/L, and the molar conversion rate can reach 47%. The strain provided by the invention is separated from fermented food, has good biological safety, mild conversion reaction conditions and high conversion rate, and has good application prospect.
Description
Technical Field
The invention belongs to the technical field of biochemical engineering, and particularly relates to a lactobacillus paracasei microbial strain and application thereof in the conversion and synthesis of phenyllactic acid by taking whole cells as a catalyst.
Background
The phenyllactic acid is an important high-value organic acid researched in recent years, has broad-spectrum antibacterial property, can inhibit gram-negative bacteria, gram-positive bacteria and fungi, can be used as a food preservative, can be used as a drug intermediate, can be used as a monomer for synthesizing a novel high polymer material of the phenyllactic acid, and has important application prospects in many industrial fields.
The microbial fermentation synthesis and microbial conversion synthesis method are important directions for the research and development of phenyllactic acid in recent years. However, the microbial fermentation method for synthesizing phenyllactic acid has low product concentration, great separation difficulty, low efficiency and high cost, and cannot realize industrial production. The phenylpyruvic acid is often used as a key substrate in the microbial conversion synthesis of phenyllactic acid, and the price is high, so that the industrial production is difficult. Phenylalanine is used as a key product, and because the transamination step is the bottleneck of the whole transformation synthesis process, the transformation rate of the existing strain is very low, and the industrial application cannot be realized.
Therefore, there is a need to explore new strains that are safe and efficient, and to explore new transformation pathways and to use inexpensive transformation substrates.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a lactobacillus paracasei strain with excellent biological safety, which is used as a whole-cell biocatalyst and cheap phenylalanine as a key substrate to convert and synthesize phenyllactic acid.
The lactobacillus paracasei strain is characterized by being named as lactobacillus paracasei (L.) (Lactobacillus paracasei) A2, deposited in China center for type culture Collection with the preservation number of CCTCC number M2017567. Preservation time: 9 month and 30 days 2017; and (4) storage address: the life science institute of the Lojia mountain Wuhan university in Wuchang district, Wuhan, Hubei province, postcode 430072.
Further, said Lactobacillus paracasei (L.paracasei) ((L.paracasei))Lactobacillus paracasei) The A2 strain is gram-positive bacillus, 0.6 micron multiplied by 1.9-3.1 micron; growing in chains, no spores, no movement, facultative anaerobism, catalase negativity and chemoheterotrophy.
Further, said Lactobacillus paracasei (I), (II)Lactobacillus paracasei) The 16S rDNA sequence of the A2 strain is shown in SEQ ID NO: 1 is shown.
The lactobacillus paracasei (A), (B)Lactobacillus paracasei) Application of A2 in preparing phenyllactic acid by microbial conversion.
Further, the application is to lactobacillus paracasei (L.paracasei) (L.paracasei)Lactobacillus paracasei) The thalli obtained by fermenting the A2 bacterial strain is taken as a whole-cell biocatalyst, phenylalanine is taken as a key substrate, and microbial transformation is carried out to obtain a transformation liquid containing phenyllactic acid.
Further, the microbial transformation conditions are as follows: 14 g/L glucose, 2 g/L phenylalanine, 100 mM phosphate buffer solution with pH 8 as solvent, and Lactobacillus paracasei (L.paracasei) ((L.paracasei))Lactobacillus paracasei) The A2 strain has the thallus concentration of 200-300 g/L, the transformation temperature of 35 ℃, the transformation time of 12-36 h and the stirring speed of 70 rpm.
Furthermore, in the conversion solution containing phenyllactic acid, the final concentration of phenyllactic acid can reach 0.94 g/L, and the conversion rate of converting phenylalanine into phenyllactic acid is 29-47%.
By adopting the technology, compared with the prior art, the invention has the following beneficial effects:
(1) the lactobacillus paracasei provided by the invention is separated from fermented food, has good biological safety and is convenient to culture;
(2) the lactobacillus paracasei provided by the invention can be used as a whole-cell biocatalyst, can convert cheap phenylalanine into high-value phenyllactic acid, the concentration of the phenyllactic acid in the conversion solution can reach 0.94 g/L, the conversion rate of the phenyllactic acid synthesized by the conversion of the phenylalanine is 29-47%, the conversion cost is very low, the amplification is easy, and the application prospect is good.
Detailed Description
The present invention will be further described with reference to the following specific examples for better illustrating the objects, technical solutions and advantages of the present invention, but the scope of the present invention is not limited thereto:
example 1
The invention screens bacterial strains from pickled vegetables. A certain amount of pickle juice is diluted in sterile water, and primary screening is carried out on a solid culture medium (comprising 20 g of glucose, 10 g of peptone, 2 g of diamine hydrogen citrate, 5 g of anhydrous sodium acetate, 0.25 g of manganese sulfate, 0.58 g of magnesium sulfate, 2 g of dipotassium hydrogen phosphate, 5 g of yeast extract, 10 g of beef extract, 801 g of tween, 20 g of agar, 30 g of calcium carbonate and 1L of deionized water, and the pH value is natural) containing calcium carbonate, the temperature is 30 ℃, and standing culture is carried out for 24-72 hours.
Selecting a single hydrogen peroxide negative bacterial colony, inoculating the single hydrogen peroxide negative bacterial colony to a liquid culture medium (comprising 20 g of glucose, 10 g of peptone, 2 g of diamine hydrogen citrate, 5 g of anhydrous sodium acetate, 0.25 g of manganese sulfate, 0.58 g of magnesium sulfate, 2 g of dipotassium hydrogen phosphate, 5 g of yeast extract, 10 g of beef extract, 801 g of tween and 1L of deionized water, wherein the pH value is natural), and standing and culturing for 24 hours at 30 ℃; and re-screening for multiple times to obtain a lactobacillus paracasei strain A2, wherein the 16S rDNA sequence of the lactobacillus paracasei strain A2 is shown as SEQ ID NO: 1 is shown.
The physiological and biochemical characteristics of the lactobacillus paracasei strain A2 are detected as follows: gram-positive bacilli, 0.6 micron x 1.9-3.1 micron; growing in chains, no spores, no movement, facultative anaerobism, catalase negativity and chemoheterotrophy.
Comparing the strain with a Greengenes16S rRNA gene database by combining the physiological and biochemical characteristics and the 16S rDNA sequence of the strain to identify the strain A2 as lactobacillus paracasei (L.) (Lactobacillus paracasei) Named Lactobacillus paracasei (Lactobacillus paracasei) A2, which has been deposited in China center for type culture Collection in 2017 at 30.9.9, with the deposit numbers: CCTCC number M2017567.
Example 2
The CCTCC number M2017567 strain is used as an original strain, standing fermentation is carried out in 1L of liquid culture medium (comprising 20 g of glucose, 10 g of peptone, 2 g of dihydrodiamine citrate, 5 g of anhydrous sodium acetate, 0.25 g of manganese sulfate, 0.58 g of magnesium sulfate, 2 g of dipotassium hydrogen phosphate, 5 g of yeast extract, 10 g of beef extract, 801 g of Tween, 1L of deionized water and natural pH value), the temperature is controlled at 30 ℃, centrifugation is carried out after 24 hours of fermentation, part of obtained thalli is taken as a whole cell catalyst and is put into 5 mL of solution containing 14 g/L of glucose and 2 g/L of phenylalanine to carry out microbial conversion, and the concentration of the thalli is 200 g/L. Controlling the conversion temperature to be 35 ℃, stirring at the speed of 70 rpm, and converting for 12 hours to obtain a conversion solution; and detecting and analyzing by using a high performance liquid chromatography, wherein the concentration of the phenyllactic acid in the obtained conversion solution is 0.60 g/L, and the molar conversion rate is 30%.
Example 3
The CCTCC number M2017567 strain is used as an original strain to perform standing fermentation in 1L of liquid culture medium (the composition is the same as that in example 2), the temperature is controlled at 30 ℃, the fermentation is performed for 12 hours, part of thalli obtained in the fermentation is taken as a whole-cell catalyst, and the whole-cell catalyst is added into 5 mL of solution containing 14 g/L of glucose and 2 g/L of phenylalanine to perform microbial transformation, wherein the concentration of the thalli is 200 g/L. Controlling the conversion temperature to be 35 ℃, stirring at the speed of 70 rpm, and converting for 36 hours to obtain a conversion solution; and (3) detecting and analyzing by using a high performance liquid chromatography, wherein the concentration of the phenyllactic acid in the obtained conversion solution is 0.89 g/L, and the molar conversion rate is 44%.
Example 4
The CCTCC number M2017567 strain is used as an original strain to perform standing fermentation in 1L of liquid culture medium (the composition is the same as that in example 2), the temperature is controlled at 30 ℃, the fermentation is performed for 12 hours, part of thalli obtained in the fermentation is taken as a whole-cell catalyst, and the whole-cell catalyst is added into 5 mL of solution containing 14 g/L of glucose and 2 g/L of phenylalanine to perform microbial transformation, wherein the concentration of the thalli is 300 g/L. Controlling the conversion temperature to be 35 ℃, stirring at the speed of 70 rpm, and converting for 36 hours to obtain a conversion solution; and (3) detecting and analyzing by using a high performance liquid chromatography, wherein the concentration of the phenyllactic acid in the obtained conversion solution is 0.94 g/L, and the molar conversion rate is 47%.
Sequence listing
<110> Zhejiang industrial university
<120> lactobacillus paracasei and application thereof in conversion synthesis of phenyllactic acid
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 579
<212> DNA
<213> Lactobacillus paracasei (2 Ambystoma laterale x Ambystoma jeffersonianum)
<400> 1
tgcagtcgaa cgagttctcg ttgatgatcg gtgcttgcac cgagattcaa catggaacga 60
gtggcggacg ggtgagtaac acgtgggtaa cctgccctta agtgggggat aacatttgga 120
aacagatgct aataccgcat agatccaaga accgcatggt tcttggctga aagatggcgt 180
aagctatcgc ttttggatgg acccgcggcg tattagctag ttggtgaggt aatggctcac 240
caaggcgatg atacgtagcc gaactgagag gttgatcggc cacattggga ctgagacacg 300
gcccaaactc ctacgggagg cagcagtagg gaatcttcca caatggacgc aagtctgatg 360
gagcaacgcc gcgtgagtga agaaggcttt cgggtcgtaa aactctgttg ttggagaaga 420
atggtcggca gagtaactgt tgtcggcgtg acggtatcca accagaaagc cacggctaac 480
tacgtgccag cagccgcggt aatacgtagg tggcaagcgt tatccggatt tattgggcgt 540
aaagcgagcg caggcggttt tttaagtctg atgtgaaag 579
Claims (4)
1. Lactobacillus paracasei (I)Lactobacillus paracasei) A2, the preservation number is CCTCC number M2017567.
2. Lactobacillus paracasei (L) according to claim 1Lactobacillus paracasei) Application of A2 in synthesizing phenyllactic acid by microbial conversion.
3. Use according to claim 2, characterized in that said Lactobacillus paracasei (L.), (Lactobacillus paracasei) A2 is a whole cell biocatalyst obtained by fermenting starting strain, and is transformed by microorganism with phenylalanine as key substrate to obtain a transformation solution containing phenyllactic acid.
4. Use according to claim 3, characterized in that the microbial transformation conditions are: 14 g/L glucose, 2 g/L phenylalanine, 100 mM phosphate buffer solution with pH 8 as solvent, and Lactobacillus paracasei (L.paracasei) ((L.paracasei))Lactobacillus paracasei) The A2 strain has the thallus concentration of 200-300 g/L, the transformation temperature of 35 ℃, the transformation time of 12-36 h and the stirring speed of 70 rpm.
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| CN109593683B (en) * | 2019-01-04 | 2021-02-19 | 中国食品发酵工业研究院有限公司 | Lactobacillus paracasei and application thereof |
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| CN106819106A (en) * | 2016-12-28 | 2017-06-13 | 石家庄君乐宝乳业有限公司 | Inactivation type leben with immunoloregulation function and preparation method thereof |
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| CN1940078B (en) * | 2006-08-23 | 2010-07-21 | 江南大学 | Production of biological antiseptic agent phenyllactic acid |
| CN101440382A (en) * | 2008-12-19 | 2009-05-27 | 江南大学 | Preparation of biological preservative 4-hydroxyphenyl lactic acid |
| CN102604858B (en) * | 2012-01-10 | 2013-03-13 | 江南大学 | Bacterial strain for preparing phenyllactic acid and method for preparing phenyllactic acid through bacterial strain fermentation |
| CN104845904B (en) * | 2015-02-27 | 2019-08-20 | 河北科技大学 | A kind of lactobacillus plantarum strain and its application |
| CN106399195B (en) * | 2016-11-04 | 2019-09-03 | 浙江工业大学 | A kind of Lactobacillus casei and its application |
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|---|---|---|---|---|
| WO2004111257A1 (en) * | 2003-06-18 | 2004-12-23 | Basf Aktiengesellschaft | Method for the microbiological isomerisation of alpha-hydroxy carboxylic acids |
| CN106819106A (en) * | 2016-12-28 | 2017-06-13 | 石家庄君乐宝乳业有限公司 | Inactivation type leben with immunoloregulation function and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| "Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production";O.Cortes-Zavaleta等;《International Journal of Food Microbiology》;20140303;第173卷;第30-35页 * |
| "pH值及底物对副干酪乳杆菌发酵生产苯乳酸的影响";王立梅等;《食品科学》;20131119;第35卷(第1期);第163-166页 * |
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