TH12300A3 - The process of culturing Bt (Bacillus thuringiensis) to produce Vip3A protein at laboratory level. - Google Patents

Abstract

DC60 (08/04/16) This invention involves culturing process of Bt (Bacillus thuringiensis) to produce the Vip3A protein for use as a bioprotective. With complete fermentation In bioreactor with semisynthetic media That are specific to the method of fermentation at The air supply model is a bubble-only type with a constant gas flow without agitation and temperature control. As well as foaming during fermentation Which by this invention method This resulted in a high amount of Vip3A protein and an effective worm killing effect. This invention could be used as a development model for BT culture with periodic or continuous fermentation. Continue to increase Or be used in the development of BT culture expansion as well Complete and semi-complete fermentation at scale. Or to a larger extent, the fermentation biomass containing this Vip3A protein can be used directly. Or use it to develop a bio-product formula For use in the agricultural industry The invention involved a culture of Bt (Bacillus thuringiensis) to produce Vip3A protein for use as a bioprotective. With complete fermentation In bioreactor with semi-synthetic media That are specific to the method of fermentation at The air supply model is a bubble-only type with a constant gas flow without agitation and temperature control. As well as the formation of bubbles during fermentation Which by this invention method This resulted in a high content of ViP3A protein and an effective worm killing effect. This invention could be used as a development model for BT culture by periodic or continuous fermentation. Continue to increase Or be used in the development of BT culture expansion as well Expanded integrated and semi-complete fermentation Or to a larger extent, the fermented water biomass containing this protein ViP3A can be used directly. Or use it to develop a bio-product formula For use in the agricultural industry

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: Amendment 08/04/2016 1. Bacillus thuringiensis culture process to produce Vip3A protein at laboratory level. Which consists of the following steps Preparation of seedlings and Bt flea infestation, with the unique characteristics of In the BT fermentation process, the air bubble discharge is controlled. Alone with a constant gas flow rate Without stirring the culture medium during fermentation. 2. The culture of Bt (Bacillus thuringiensis) to produce Vip3A protein at laboratory level. According to claim 1, where the process of preparing the Bt seedlings Can be done by raising the BT culture in Semi-synthetic liquid food That does not adjust the pH in food The BT culture was in a shaking flask at a temperature of 22? C to 32? C by controlling the shaking speed of 100 to 250 rpm and was cultured for a period of 12-20 hours. thuringiensis) to produce the Vip3A protein at laboratory level. According to claim 1 or 2, where the BT fermentation process Made by using the germinated Bt seedlings that In the process of seedling preparation, 5 to 15% by volume of the culture medium was added to 1.5-4.0 liters of semi-synthetic liquid medium, the culture temperature was controlled at 22? C to 32? C and culture by Control air supply It provides only air bubbles with a rate Constant gas flow Without stirring And does not adjust the pH in the fermentation period It was cultured for 64-88 hrs. 4. A culture of Bt (Bacillus thuringiensis) to produce Vip3A protein at laboratory level. According to claim 1 or 3 where the BT fermentation process Will use the air supply Form only bubbles With a constant gas flow rate The values were 1.5 to 2.5 liters per minute. 5. The culture of BT (Bacillus thuringiensis) to produce Vip3A protein at laboratory level. According to one claim 1-4, where per liter of the semi-synthetic liquid diet is 20 to 30 grams of yeast extract powder, 10 to 15 grams of triptone, and 3 to 15 grams of glycerol. 6. The process of culturing Bt (Bacillus thuringiensis) to produce Vip3A protein at laboratory level. According to claims 1-5, any one where the fermentation in semi-liquid food Synthetic is a complete fermentation in a bioreactor. ------------------------------------------ 1.BT (Bacillus thuringiensis) culture process to produce Vip3A protein at laboratory level. Which consists of the following steps Preparation of yeast and Bt fermentation, with The unique characteristics are In the BT fermentation process, the air bubble discharge is controlled. Alone with a constant gas flow rate Without stirring the culture medium during fermentation