Suzuki H, Nishida K, Tamaki H
Division of Applied Biology, Kyoto Institute of Technology, Goshokaido-cho, Matsugasaki, Sakyo-ku, Kyoto, Japan.
Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto, Kagoshima, Japan.
Lett Appl Microbiol. 2019 Jun;68(6):505-508. doi: 10.1111/lam.13148. Epub 2019 Mar 28.
We found that shochu slop, the residue generated during the production of distilled shochu liquor, which must be treated as industrial waste, can be used as an excellent medium for Escherichia coli culture. LB medium is generally used in laboratories for culturing E. coli. However, it is not the optimal medium for E. coli culture because the bacterial cells cannot grow to very high densities in LB medium. On the other hand, E. coli can grow to higher densities in Terrific broth and this medium is used when researchers want to grow E. coli to high density or to obtain a protein with high yield. In this study, we removed solid matter from shochu slop, adjusted the pH of the mixture to 7 and subsequently used the slop for E. coli culture. The ability of shochu slop to support E. coli growth was compared with those of LB Miller medium and Terrific broth. The results indicate that sweet potato shochu slop as culture medium for E. coli is comparable to Terrific broth and much better than LB Miller medium in terms of supporting cell proliferation, and plasmid and enzyme production. SIGNIFICANCE AND IMPACT OF THE STUDY: Shochu manufacturers incur a cost to dispose shochu slop, which is recognized as food manufactural residues. Escherichia coli has been used in laboratories and in industry. However, culture media used in the laboratories are expensive and those used in industry are expensive because of their large scale. We found that sweet potato shochu slop is an excellent culture medium for E. coli. This finding is not only useful for laboratories and industry, but also beneficial to the effective utilization of this renewable resource to create a sustainable society.
我们发现，烧酒渣，即蒸馏烧酒生产过程中产生的残渣，必须作为工业废物处理，却可用作培养大肠杆菌的优质培养基。LB培养基通常在实验室用于培养大肠杆菌。然而，它并非培养大肠杆菌的最佳培养基，因为细菌细胞在LB培养基中无法生长至非常高的密度。另一方面，大肠杆菌在 terrific肉汤中能生长至更高密度，当研究人员想要将大肠杆菌培养至高密度或获得高产蛋白质时会使用这种培养基。在本研究中，我们从烧酒渣中去除了固体物质，将混合物的pH值调至7，随后将该残渣用于大肠杆菌培养。将烧酒渣支持大肠杆菌生长的能力与LB米勒培养基和 terrific肉汤的能力进行了比较。结果表明，红薯烧酒渣作为大肠杆菌的培养基，在支持细胞增殖、质粒和酶产生方面，与terrific肉汤相当，且远优于LB米勒培养基。研究的意义和影响：烧酒制造商处理烧酒渣会产生成本，烧酒渣被视为食品制造残渣。大肠杆菌已用于实验室和工业。然而，实验室使用的培养基价格昂贵，工业使用的培养基因规模大也很昂贵。我们发现红薯烧酒渣是培养大肠杆菌的优质培养基。这一发现不仅对实验室和工业有用，而且有利于有效利用这种可再生资源以创建可持续社会。
