The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
May. 03, 2022

Filed:

Dec. 01, 2017
Applicant:

Wuhan Grand Hoyo Co., Ltd., Wuhan, CN;

Inventors:

Xuechen Mei, Wuhan, CN;

Jiong Wang, Wuhan, CN;

Kun Wan, Wuhan, CN;

Mengjun Song, Wuhan, CN;

Panpan Xing, Wuhan, CN;

Haixia Su, Wuhan, CN;

Jing Li, Wuhan, CN;

Aifu Liu, Wuhan, CN;

Assignee:
Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
C12P 13/06 (2006.01); C12N 1/20 (2006.01);
U.S. Cl.
CPC ...
C12P 13/06 (2013.01); C12N 1/20 (2013.01); C12N 2500/05 (2013.01); C12N 2500/30 (2013.01); C12N 2500/34 (2013.01); C12N 2500/38 (2013.01); C12N 2500/76 (2013.01);
Abstract

Disclosed is a L-isoleucine-producingfermentation medium, comprising a basal medium and a growth factor, wherein the growth factor consists of choline, betaine and vitamin B6, and the contents of each ingredient in the fermentation medium are: 0.2-1 g/L choline, 0.25-0.5 mg/L betaine, and 0.05-0.3 mg/L vitamin B6. Also disclosed is a method for cultivating the L-isoleucine-producing, comprising: inoculating the L-isoleucine-producingonto the fermentation medium, wherein the volume of the bacteria liquid accounts for 5-20% of the volume of the fermentation medium, adjusting the pH to 6.5-7 with aqueous ammonia, controlling the dissolved oxygen to 30-50%, and fermenting for 25-30 h; then decreasing the dissolved oxygen to 15-25%, and feeding a 50-80% glucose solution into the fermentation broth to control the residual sugar at 3-4%, continuing the fermentation until 60-70 hours, then terminating the fermentation, and controlling the temperature of the overall fermentation process at 29-33° C.


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