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Strains for production

Location:Home>Strains for production

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%

Fermentation52

Fermentation feedstock: Saccharification liquid from potatoes, corn, rice and other starchy materials.

HPLC map of fermentation broth

Morphology

 

GENBANK IDKR82406516S 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 IDKR82406616S 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 IDITSKT075269.

 

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 temperature52

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 KR82406416S 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 requirementaerobic

HPLC map of fermentation broth

 

Morphology

GENBANK IDKT075271ITS 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 temperature38

Fermentation feedstock: Saccharification liquid from potatoes, corn, rice and other starch materials

HPLC map of fermentation broth

Morphology

GENBANK IDKT075272ITS rDNAKT075274(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

MorphologySEM picture

GENBANK ID KT07527026S 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

MorphologySEM photo

GENEBANK IDKR82406816S 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

MorphologySEM picture

 

GENBANK IDKR824069 16S rDNA