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1.发明授权公开(公告)号：US11254709B2
公开(公告)日：2022-02-22
申请号：US16220019
申请日：2018-12-14
申请人： Jiangnan University
摘要： The present invention discloses a method for promoting B. subtilis to synthesize surfactin based on multi-gene synergy, and belongs to the field of genetic engineering. Firstly, B. subtilis is enabled to obtain the ability to synthesize surfactin by integrant expression of sfp protein derived from a high-yield strain, on this basis, by knocking out genes associated with a competitive pathway, overexpressing genes associated with the surfactin tolerance of B. subtilis, strengthening genes associated with a branched chain fatty acid synthesis pathway or improving the intracellular srfA gene transcription level, the synergy among genes is realized, and systemic metabolic engineering transformation is performed on the B. subtilis, thereby greatly improving the ability of B. subtilis genetically engineered bacteria to synthesize surfactin. Compared with a starting strain B. subtilis 168, the amount of extracellular accumulation of surfactin of the B. subtilis genetically engineered bacteria increases from 0 g/L to 12.8 g/L. The present invention obtains the recombinant B. subtilis with significantly improved ability to synthesize surfactin by multi-gene cooperative transformation of B. subtilis, and has a good application prospect.
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公开(公告)号：US11242502B2
公开(公告)日：2022-02-08
申请号：US16218246
申请日：2018-12-12
申请人： Jiangnan University
IPC分类号： A23L33/14 , C12G3/02 , C12G3/021 , C12G3/022 , C12H6/02 , C12N1/16 , C12N1/14 , C12R1/84 , C12R1/645
摘要： The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.
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公开(公告)号：US11214596B2
公开(公告)日：2022-01-04
申请号：US16220147
申请日：2018-12-14
申请人： Jiangnan University
IPC分类号： C07K7/64 , C09K8/582 , A61K35/74 , C07K7/06 , C12N1/20 , C09K8/584 , C12P21/02 , A61K38/12 , C12R1/07
摘要： The invention discloses a method for producing surfactin by using Bacillus amyloliquefaciens, belonging to the technical field of industrial microorganisms. The invention synthesizes surfactin by using the screened Bacillus amyloliquefaciens CGMCC No. 12593, the yield is up to 9.43 g/L, and a fermentation process has the characteristics that the surfactin synthesis and the growth of the strain are synchronous without a lag period. The strain and the fermentation method provided by the invention will play an important role in the industrial production of surfactin and have broad application prospects.
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