A CICC strains for L-Lactic aicd production
-------Bacillus coagulans CICC 23843
Background
L-Lactate is an important organic acid and has been applied in some fields including food, medicine, cosmetics, agriculture and new materials, which is mainly produced by microbial fermentation. Bacillus coagulans CICC 23843 is an excellent L-Lactate producing bacteria strain.
Production characteristics
Acid titer :≥200g/l
Conversion yield on sugar:≥96%
Optical purity: ≥99.8%
Fermentation:52℃
Fermentation feedstock: Saccharification liquid from potatoes, corn, rice and other starchy materials.
HPLC map of fermentation broth
Morphology
GENBANK ID:KR824065(16S rDNA
A CICC strains for L-Lactic aicd production
-------Bacillus coagulans CICC 23844
Background
L-Lactate is an important organic acid and has been applied in some fields including food, medicine, cosmetics, agriculture and new materials, which is mainly produced by microbial fermentation. Bacillus coagulans CICC 23844 is an excellent L-Lactate producing bacteria strain.
Production characteristics
Acid titer :≥200g/l
Conversion yield on sugar:≥96%
Fermentation temperature: 52℃
Optical purity: ≥99.8%
Fermentation feedstock: Saccharification liquid from potatoes, corn, rice and other starchy materials.
HPLC map of fermentation broth
Morphology
GENBANK ID:KR824066(16S rDNA)
A yeast strain for astaxanthin production
—— Phaffia rhodozyma CICC 33064
Background
Astaxanthin is the most potent antioxidant in natural carotenoid family, it has antioxidant, anti-fatigue, anti-aging and other healthcare effects, it is an important feed additive for high-grade aquaculture. CICC 33064 is an excellent astaxanthin production strain with independent intellectual property rights and patents for inventions.
Production characteristics:
Biomass: ≥50 g/L;
Scale: 10 m3;
Substrate: glucose;
Titer: ≥0.2% ;
Fermentation temperature: 18~22℃;
Fermentation period: 96 h;
Oxygen requirement: aerobic;
Comment: Phaffia rhodozyma is the anamorph name of Xanthophyllomyces dendrorhous.
Patent:
Chinese patent CN201010268908.2.
Morphology:
GENEBANK ID:(ITS)KT075269.
A CICC strain for D-Lactic acid production
—— Lactobacillus delbrueckii subsp. jakobsenii CICC 6256
Background
D-Lactate is an important organic acid and has been widely used in the synthesis of chiral pharmaceuticals, high efficiency and low toxicity pesticides and herbicides, cosmetics and other fields, which is mainly produced by microbial fermentation with high conversion rate, controllable process and wide feedstock source. Lactobacillus delbrueckii subsp. jakobsenii CICC 6256 is an excellent L-Lactate producing bacteria with temperature tolerance properties.
Production characteristics
Acid content in fermentation broth :≥100g/l
Conversion yield on sugar:≥95%
Fermentation temperature:52℃
Optical purity: ≥99.8%
Fermentation feedstock: Saccharification liquid from potatoes, corn, rice and other starchy materials
Chiral HPLC map of fermentation products
Morphology:
GENEBANK ID: KR824064(16S rDNA)
A CICC strain for erythritol production
——Yarrowia lipolytica CICC 33063
Background
Erythritol is a calorie free sweetener made from sugar by fungi fermentation. Industrially, erythritol is produced by fermentation with an erythritol producing fungi, while CICC developed erythritol producing technology based on the GRAS probiotic yeast strains belong to Yarrowia lipolytica .
Characteristics:
Titer: ≥150 g/L;
Conversion yield: ≥45%;
Scale: 50m3;
Substrate: glucose;
Purity: ≥99.8%;
Fermentation temperature: 28~33℃;
Fermentation period: 96hr;
Oxygen requirement:aerobic;
HPLC map of fermentation broth
Morphology
GENBANK ID:KT075271(ITS rDNA)
A CICC strain for itaconic acid production
------Aspergillus terrus CICC 2690
Background
Itaconic Acid, a common name of methylenesuccinic acid, is a white crystalline organic acid. Itaconic acid is a natural compound and can be biodegraded easily. Aspergillus terrus CICC 2690 is a conventional genetic modified strain, which can use starchy materials as substrates to produce itaconic acid with high yield.
Production characteristics
Titer :≥70g/l
Conversion yield on sugar:≥60%
Fermentation temperature:38℃
Fermentation feedstock: Saccharification liquid from potatoes, corn, rice and other starch materials
HPLC map of fermentation broth
Morphology
GENBANK ID:KT075272(ITS rDNA)KT075274(Btubulin gene)
A CICC strain for L-malic acid production
——Clavispora lusitaniae CICC 33054
Background
L-malic acid is one important organic acid and has been applied in some fields including food, medicine, industry and so on, which is mainly produced by microbial fermentation. Clavispora lusitaniae CICC 33054 is an excellent L-malic acid producing strain with high fumarase activity.
Production characteristics
Enzyme Activity: ≥2000U/g wet cell
Acid titer :≥140g/l
Conversion yield on fumarate:≥90%
Optical purity: 100%
Substrate: fumaric acid
HPLC map of enzymatic conversion
Patent
Chinese patent: 201410648894.5
Morphology:SEM picture
GENBANK ID: KT075270(26S rDNA)
Succinic acid producing strain
——Escherichia coli CICC 23845
Background
Bio-based succinic acid is an important platform chemical and has important application value in the fields of food, medicine, new materials areas. Escherichia coli CICC 23845 was isolated from cattle rumen, and with high yield of succinic acid production. The strain was obtained using multiple mutagenesis.
Production characteristics:
Titer: ≥70 g/L;
Conversion yield: ≥70%;
Scale: 30m3;
Sustrate: glucose;
Fermentation temperature: 38℃;
Fermentation period: 48~60 h;
Oxygen requirement: facultative anaerobic;
HPLC map of fermentation products:
Morphology:SEM photo
GENEBANK ID:KR824068(16S rDNA)
A strain for L-tartaric acid biotransformation
——Labrys sp. CICC 23800
Background
L-tartaric acid is mainly produced by biological transformation and recovery from winery byproduct tartar. It can be used as biocompatibility acidurant, resolving agents, stabilizers, photographic developer and has broad market prospects, Labrys sp. CICC 23800 has high enzyme activity which can transform cis-epoxysuccinate to L-tartarate with high efficiency.
Strain characteristics
Enzymatic activity: ≥ 1100U/g wet cells;
TIter: ≥ 110 g/L;
Conversion yield: ≥ 99%;
Verification scale: 20 m3;
Substrate: cis-epoxysuccinate;
Purity: ≥ 99.8%(optical);
Fermentation temperature: 30℃;
Fermentation poriod: 28 h;
Enzymatic transfer temperature: 40℃;
Enzymatic transfer period: 42 h;
Cultivation condition: aerobic;
HPLC map of transformation products
Patent
Chinese patent: CN201410648880.3
Morphology:SEM picture
GENBANK ID:KR824069 (16S rDNA)