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    • 87. 发明申请
    • MICROBIAL CO-CULTURE PRODUCTION OF PROPIONIC ACID
    • 微生物共培养生产丙酸
    • WO1985004901A1
    • 1985-11-07
    • PCT/US1985000566
    • 1985-04-04
    • IGI BIOTECHNOLOGY, INC.
    • IGI BIOTECHNOLOGY, INC.MAYS, Thomas, D.FORNILI, Pamela, N.
    • C12P39/00
    • C12R1/225A21D2/145C12P7/52C12P7/54C12P7/56C12P39/00Y10S435/801Y10S435/822Y10S435/853Y10S435/885
    • The cultivation of proprietary and genetically altered strains of Lactobacillus casei subspecies rhamnosus in the presence of Veilonella criceti in a medium containing a fermentable carbohydrate results in the production of propionate, acetate, carbon dioxide and hydrogen. In the absence of either strain, carbohydrates are generally not fermented to propionate. Under optimum fermentation conditions lactate, the major product of carbohydrate metabolism of L. casei, is rapidly metabolized to propionate, acetate, carbon dioxide and hydrogen by V. criceti and is present in the culture medium at a concentration less than 0.5 milligrams per milliliter. The yield of propionate produced is approximately 1.4 moles propionate per mole of fermentable monosaccharide or 2.8 mole per moles of fermentable disaccharide utilized. In addition to the propionate fermentation, lactate can be accumulated by blocking its conversion to propionate by the adjustment of the pH, temperature or degree of aeration of the fermentation medium. Thus a mixture of propionate, acetate and lactate can be efficiently produced from fermentable carbohydrates by the co-cultivation of these bacterial strains.
    • 在含有可发酵碳水化合物的培养基中,在马鞭草菌存在下培育专有和遗传改变的干酪乳杆菌亚种鼠李糖杆菌菌株导致丙酸盐,乙酸盐,二氧化碳和氢气的产生。 在没有任何应变的情况下,碳水化合物通常不会发酵成丙酸盐。 在最佳发酵条件下,乳酸盐是酪蛋白的碳水化合物代谢的主要产物,被五叶草快速代谢成丙酸盐,乙酸盐,二氧化碳和氢气,并以浓度小于0.5毫克/毫升的浓度存在于培养基中。 产生的丙酸酯的产量为每摩尔可发酵单糖约1.4摩尔丙酸酯或每摩尔可利用的可发酵二糖2.8摩尔。 除了丙酸发酵之外,通过调节发酵培养基的pH,温度或通气程度,可以通过阻断乳酸转化成丙酸来积累乳酸。 因此,通过这些细菌菌株的共同培养,可以通过可发酵的碳水化合物有效地产生丙酸盐,乙酸盐和乳酸盐的混合物。