JP2017509353A - デキストランの製造方法 - Google Patents
デキストランの製造方法 Download PDFInfo
- Publication number
- JP2017509353A JP2017509353A JP2016568108A JP2016568108A JP2017509353A JP 2017509353 A JP2017509353 A JP 2017509353A JP 2016568108 A JP2016568108 A JP 2016568108A JP 2016568108 A JP2016568108 A JP 2016568108A JP 2017509353 A JP2017509353 A JP 2017509353A
- Authority
- JP
- Japan
- Prior art keywords
- dextran
- production
- culture medium
- strain
- sucrose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002307 Dextran Polymers 0.000 title claims abstract description 93
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 25
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000001963 growth medium Substances 0.000 claims abstract description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 230000001580 bacterial effect Effects 0.000 claims abstract description 10
- 241000202221 Weissella Species 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000001376 precipitating effect Effects 0.000 claims abstract 2
- 229930006000 Sucrose Natural products 0.000 claims description 49
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 49
- 239000005720 sucrose Substances 0.000 claims description 49
- 229940041514 candida albicans extract Drugs 0.000 claims description 18
- 239000012138 yeast extract Substances 0.000 claims description 18
- 235000013351 cheese Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000006227 byproduct Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 235000004213 low-fat Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 235000005985 organic acids Nutrition 0.000 claims description 2
- 235000020185 raw untreated milk Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002609 medium Substances 0.000 description 28
- 235000013305 food Nutrition 0.000 description 15
- 230000000694 effects Effects 0.000 description 11
- 238000002474 experimental method Methods 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 8
- 230000012010 growth Effects 0.000 description 7
- 239000002054 inoculum Substances 0.000 description 7
- 230000010261 cell growth Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 108010042194 dextransucrase Proteins 0.000 description 6
- 239000006872 mrs medium Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000008103 glucose Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 3
- 241001468194 Leuconostoc mesenteroides subsp. dextranicum Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000975185 Weissella cibaria Species 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000013028 medium composition Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 241000186675 Weissella confusa Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003778 fat substitute Substances 0.000 description 2
- 235000013341 fat substitute Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 235000021472 generally recognized as safe Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000013386 optimize process Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 230000009897 systematic effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 241001609976 Leuconostocaceae Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 229920005654 Sephadex Polymers 0.000 description 1
- 239000012507 Sephadex™ Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 108010048202 alternansucrase Proteins 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000007640 basal medium Substances 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229920000249 biocompatible polymer Polymers 0.000 description 1
- 229920002988 biodegradable polymer Polymers 0.000 description 1
- 239000004621 biodegradable polymer Substances 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 125000003147 glycosyl group Chemical group 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000000411 inducer Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
- C12P19/08—Dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/273—Dextran; Polysaccharides produced by leuconostoc
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0009—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Glucans, e.g. polydextrose, alternan, glycogen; (alpha-1,4)(alpha-1,6)-D-Glucans; (alpha-1,3)(alpha-1,4)-D-Glucans, e.g. isolichenan or nigeran; (alpha-1,4)-D-Glucans; (alpha-1,3)-D-Glucans, e.g. pseudonigeran; Derivatives thereof
- C08B37/0021—Dextran, i.e. (alpha-1,4)-D-glucan; Derivatives thereof, e.g. Sephadex, i.e. crosslinked dextran
-
- 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
-
- 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
-
- 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
- C12N9/1048—Glycosyltransferases (2.4)
- C12N9/1051—Hexosyltransferases (2.4.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y204/00—Glycosyltransferases (2.4)
- C12Y204/01—Hexosyltransferases (2.4.1)
- C12Y204/01005—Dextransucrase (2.4.1.5)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- 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
Abstract
Description
・(性質及び濃度に関して)適切化された炭素源及び窒素源を特に選択し、(このプロセスのために微調整された後に)所定のpHを有する、適正な栄養バランスを含む最適化された合成培養培地を準備する工程;
・(手順を標準化するために対数増殖期に達した後に凍結乾燥された)細菌前培養の(培養齢及び量に関して)適切な植菌物(inoculum)サイズを用いて良好な増殖速度を保証する工程;
・所定の時間、(高温により細胞増殖が減少し、酵素の部分的な不安定性がもたらされるはずであるので)所定の至適温度で、培養を実行する工程;
・下流にある生産物の回収を最適化し、収率を最大に増加させながら、合成されたデキストランを培養培地から分離する工程
を含む、デキストランの製造に適合した方法である。
スクロース濃度(10% w/v)を一定に維持したが、目的は、デキストラン生産が窒素(及び他の塩)の利用可能度により影響を受けるかを検証するためであった。リン酸塩源及び窒素源並びに濃度が強化されたいくつかの培地、並びにこれらの種類の栄養素(又はこれらの組み合わせ)に関して乏しい他の培地を試験した後、発明者らは、デキストラン生産が窒素源によって目立って影響を受けたこと、及び酵母エキスが(試験したものの間では)最良の栄養源であったことを見出した。酵母エキスが酵母細胞(サッカロマイセス(Saccharomyces))の自己消化により得られること、並びにアミノ窒素及びビタミン、特に水溶性のB複合ビタミンの良好な供給源であることを考慮すると、これにより(他の試験した供給源に関わらず)非常に短時間での良好な細胞増殖が保証された。加えて、酵母エキスは、いくつかの他の塩と組み合わせると(さらなる実施例を参照)、細胞増殖を促進するための最良の栄養バランスを与えた。
培地1b (ペプトン2%、スクロース10%)
培地2a (酵母エキス 1%、スクロース10%)
培地2b (酵母エキス 1.5%、スクロース10%)
培地2c (酵母エキス 2%、スクロース10%)
培地3 (硝酸アンモニウム 1%、スクロース10%)
培地4 (硫酸アンモニウム1%、スクロース10%)
培地5 (塩化アンモニウム0.5%、硝酸カリウム0.5%、及び硝酸ナトリウム0.5%、スクロース10%)
1a 3.5 ± 0.2 35%
1b 3.8 ± 0.05 38%
2a 5.1 ± 0.02 51%
2b 6.0 ± 0.05 60%
2c 6.2 ± 0.1 62%
3 2.5 ± 0.2 25%
4 2.8 ± 0.05 28%
5 3.0 ± 0.08 30%
選択した窒素源(酵母エキス)を一定に維持したが、目的は、種々の炭素源(スクロースの代替)がデキストラン生産に与える影響を検証するためであった。各培地中に、5% w/vのスクロースを加えた。スクロースを代替炭素源と共に加えた:コーンスティープリカー、グルコース、フルクトース、マンノース、ラクトース(1.5% w/vの酵母エキスを各培地に加えた)。
培地2:グルコース 10% w/v + スクロース5% w/v
培地3:マンノース 10% + スクロース5%
培地4:ラクトース 10% + スクロース5%
1a 1.6 ± 0.1
1b 1.5 ± 0.3
2 3.2 ± 0.1
3 3.3 ± 0.2
4 3.1 ± 0.1
酵母エキス濃度(1.5% w/v)を一定に維持し、スクロースを唯一の利用可能な炭素源として用いたが、目的は基質濃度がデキストラン生産に与える影響を決定することであった。
培地2:10% スクロース
培地3:15% スクロース
培地4:20% スクロース
培地5:25% スクロース
1 3.8 ± 0.2 76%
2 5.9 ± 0.3 59%
3 6.1 ± 0.08 40.7%
4 6.0 ± 0.1 30%
5 5.8 ± 0.07 * 23.2%
*高残留スクロース
MRS培地(スクロースを終濃度15% w/vまで添加)をこれらの実験に用いた。細胞増殖及び最終デキストラン生産に関して最良の初期pH (滅菌前、NaOH 1Mを用いて調整)は、6.0〜7.0の間(6.5で至適結果)であった。
MRS培地(スクロースを終濃度15% w/vまで添加)を含むフラスコをこれらの実験に用いた。種々の攪拌速度(50、100、150、200、250、300 rpm)を用いて、いくつかの実験を行った。結果により、デキストラン生産が攪拌速度によっては大きく影響を受けないことが見出され、したがって泡のリスクを減少させるために、及びプロセス中にエネルギーを節約するために、最良の攪拌速度を50 rpmと選択した。
MRS培地(スクロースを終濃度15% w/vまで添加)を含むフラスコをこれらの実験に用いた。
MRS培地(スクロースを終濃度15% w/vまで添加)を含むフラスコをこれらの実験に用いた。デキストラン生産を決定するために、細菌の細胞が誘導期を通過し、培地に適応し、炭素源(及び他の栄養素)がまだ利用可能である時までに増殖しなければならないことを考慮しなければならない。これらの理由により、最良のデキストラン生産を見出すために、培養時間を16〜36時間の範囲で追跡した。
酵母エキス 1.5% wt (10〜15 g/l)
K2HPO4 0.4% wt (4g/l)
酢酸ナトリウム・3H2O 1% wt (10g/l)
クエン酸0.4% wt (4g/l)
MgSO4・7H2O 0.05% wt (0.5g/l)
pH 6.0〜7.0
温度:30℃
発酵時間:24時間(最大36時間)
植菌物サイズ:1/200 w/vの凍結乾燥した細胞(6・107 CFU/ml、30℃、MRS培地中で18〜20時間後)
スクロース 10〜15% w/v
酵母エキス 1〜1.5% w/v
スコッタブロス 83〜89% w/v
デキストランスクラーゼ、又はグルカンスクラーゼ(GH 70)は、グリコシドヒドロラーゼファミリー70の細胞外酵素であり、グルコース間のグリコシド結合を切断し、また糖質モジュールに結合することも多い。この酵素は、単分子形又は多分子形で存在し、種々の分子量を有する。Ca2+、Mg2+、及びCo2+等の金属イオンにより、酵素活性が増加するはずであり、Cu2+、Fe3+、及びMn2+等の他の金属イオンにより、デキストランスクラーゼ活性が阻害される(Kobayashi M.及びMatsuda K., 1976:Goyal A.、Nigam M.及びKatiyar S.S., 1995)。
Claims (14)
- a) 炭素源及び窒素源の性質並びに濃度の正確な選択の後に、適切化された成分の混合物及びバランスを含有し、特定の初期pHを有する、培養培地を準備する工程;
b) (製造を標準化し、系のばらつきを可能な限り避けるために)前記培養培地に適切化された量の細菌株を植菌する工程;
c) 所定の時間、所定の温度で発酵を行う工程;
d) デキストランを沈殿させて生産物を前記培養培地から分離する工程;
を含む、デキストランの製造のための方法であって、
前記細菌株が受託番号NCIMB 42196由来のワイセラ・シバリアの菌株であることを特徴とする、方法。 - 前記窒素源が約1%〜2% w/vの割合の酵母エキスであり、前記炭素源が10%〜15% w/vの割合のスクロースを含む、請求項1に記載の方法。
- 前記培養培地が約80%〜約90%の割合(w/v)のスコッタブロス又は類似のチーズ産業の副産物も含む、請求項1又は2に記載の方法。
- 前記スコッタブロスが低濃度のタンパク質(0.10〜0.15 %)、並びに高濃度の塩(0.9〜1.2 %)及び有機酸(0.20〜0.25 %)を含有し;脂肪はおよそ0.15〜0.30 %であり、残留ラクトース濃度が低い(4.0〜4.6%)、請求項3に記載の方法。
- 前記培養培地の初期pH値が、pH 6〜7周辺に調整されるのが良く、好ましくはpH約6.5である、請求項1〜4のいずれか一項に記載の方法。
- 培養時間が20時間〜36時間の間であり、好ましくは24時間である、請求項1〜5のいずれか一項に記載の方法。
- 培養が約50 rpmの軽い攪拌下で行われる、請求項1〜6のいずれか一項に記載の方法。
- 培養が好ましくは約25℃〜35℃で行われ、至適温度が30℃である、請求項1〜7のいずれか一項に記載の方法。
- デキストランの製造のための、受託番号NCIMB 42196による、ワイセラ・シバリアの菌株。
- 請求項9に記載のワイセラ・シバリアの菌株により生産される、デキストランスクラーゼ。
- 請求項1〜8のいずれか一項に記載の方法に従って製造されるデキストランであって、5・106〜4・107 Daの範囲の平均分子量を有し、タンパク質含有量が7%〜11%の間であり、通常は9%である、デキストラン。
- 粘度が(20℃〜25℃の温度で)4.0〜5.0 mPa・sの間である、請求項11に記載のデキストラン。
- 請求項3〜8のいずれか一項に記載の方法により製造される、少なくとも8〜10%のデキストランを含む、デキストランペースト。
- 低脂肪チーズの発酵プロセス中に、生乳に請求項13に記載のデキストランペーストを加えることにより製造される、低脂肪チーズ。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2014/000360 WO2015117624A1 (en) | 2014-02-10 | 2014-02-10 | Method for the production of dextran |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2017509353A true JP2017509353A (ja) | 2017-04-06 |
JP6527888B2 JP6527888B2 (ja) | 2019-06-05 |
Family
ID=50588617
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2016568108A Active JP6527888B2 (ja) | 2014-02-10 | 2014-02-10 | デキストランの製造方法 |
Country Status (6)
Country | Link |
---|---|
US (1) | US10513720B2 (ja) |
EP (1) | EP3105339A1 (ja) |
JP (1) | JP6527888B2 (ja) |
CN (1) | CN106460021A (ja) |
CA (1) | CA2935988C (ja) |
WO (1) | WO2015117624A1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI627961B (zh) * | 2017-03-31 | 2018-07-01 | 謝寶全 | 絲瓜醱酵液的製備方法 |
US11389545B2 (en) * | 2018-01-09 | 2022-07-19 | Aqua Regenerative Therapies Llc | Bioactive nanoparticles and methods for making same |
EP3674402A1 (en) | 2018-12-27 | 2020-07-01 | Sant Dalmai, S.A.U. | Weissella viridescens strain and uses thereof for the synthesis of exopolysaccharides |
ES2955258A1 (es) * | 2022-04-21 | 2023-11-29 | Consejo Superior Investigacion | Cepas mutantes de weissella cibaria para la sobreproduccion de riboflavina y dextrano |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4933191A (en) | 1987-07-01 | 1990-06-12 | Microlife Technics, Inc. | Novel dextran produced by leuconostoc dextranicum |
US5902800A (en) | 1998-03-27 | 1999-05-11 | Glenpharma | Dextran formulations and method for treatment of inflammatory joint disorders |
ES2345877T3 (es) * | 2001-07-20 | 2010-10-05 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | Usos de un glucano derivado de bacterias acido lacticas como agente contra la corrosion. |
-
2014
- 2014-02-10 US US15/117,351 patent/US10513720B2/en active Active
- 2014-02-10 EP EP14719607.5A patent/EP3105339A1/en active Pending
- 2014-02-10 JP JP2016568108A patent/JP6527888B2/ja active Active
- 2014-02-10 CA CA2935988A patent/CA2935988C/en active Active
- 2014-02-10 CN CN201480075195.4A patent/CN106460021A/zh active Pending
- 2014-02-10 WO PCT/EP2014/000360 patent/WO2015117624A1/en active Application Filing
Non-Patent Citations (2)
Title |
---|
INT. DAIRY J., (2014.01), 34, [1], P.125-134, JPN6017046167 * |
WEISSELLA CIBARIA PARTIAL GTS GENE FOR GLUCANSUCRASE, ISOLATE F28. [ONLINE]. 2010-APR-01 UPLOADED. N, JPN6017046168 * |
Also Published As
Publication number | Publication date |
---|---|
CA2935988A1 (en) | 2015-08-13 |
CA2935988C (en) | 2023-08-01 |
WO2015117624A1 (en) | 2015-08-13 |
US10513720B2 (en) | 2019-12-24 |
US20160348140A1 (en) | 2016-12-01 |
EP3105339A1 (en) | 2016-12-21 |
JP6527888B2 (ja) | 2019-06-05 |
CN106460021A (zh) | 2017-02-22 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Korcz et al. | Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry | |
Zannini et al. | Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides | |
De Vuyst et al. | Heteropolysaccharides from lactic acid bacteria | |
Badel et al. | New perspectives for Lactobacilli exopolysaccharides | |
Malang et al. | Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella | |
Abarquero et al. | Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review | |
Prasanna et al. | Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk | |
Wu et al. | Exopolysaccharides synthesized by lactic acid bacteria: Biosynthesis pathway, structure-function relationship, structural modification and applicability | |
CN107897371A (zh) | 一种无蔗糖风味发酵乳 | |
JP6789931B2 (ja) | 発酵乳の製造方法 | |
Zikmanis et al. | Extracellular polysaccharides produced by bacteria of the Leuconostoc genus | |
KR101526106B1 (ko) | 혼합발효를 통한 점질물 및 gaba가 증진된 밀기울 발효물 제조방법 및 밀기울 발효물을 이용한 쿠키 제조방법 | |
CN108148775B (zh) | 一株高产胞外多糖的嗜热链球菌、保存培养方法及利用该嗜热链球菌制备发酵乳的方法 | |
de Souza et al. | Influence of lactic acid bacteria metabolites on physical and chemical food properties | |
JP6527888B2 (ja) | デキストランの製造方法 | |
Jaiswal et al. | Microbial exopolysaccharides: natural modulators of dairy products | |
CN108041383B (zh) | 一种具有银耳典型性风味的高营养银耳饮料及其制备方法 | |
Berthold-Pluta et al. | Exopolysaccharide-producing lactic acid bacteria–health-promoting properties and application in the dairy industry | |
KR101406123B1 (ko) | 고초균과 젖산균을 이용한 이단발효를 통한 γ-PGA와 GABA가 증진된 발효물 제조방법 | |
Ateş et al. | Microbial xanthan, levan, gellan, and curdlan as food additives | |
JP2018007645A (ja) | ヒアルロン酸産生促進能を有する乳酸菌 | |
JP5425337B1 (ja) | 新規乳酸菌 | |
Baruah et al. | Exopolysaccharide producing microorganisms for functional food industry | |
CN115553428A (zh) | 一种高黏度豌豆发酵乳及其制备方法 | |
Lo et al. | Bioconversion of whey lactose into microbial exopolysaccharides |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170202 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20171115 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20171204 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20180302 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180604 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20181029 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190228 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20190311 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20190415 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20190513 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6527888 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |