Fermentation method for preparing L-amino acid

An amino acid and fermentation medium technology, applied in the field of bioengineering, can solve the problem of high production cost, and achieve the effect of reducing production cost and improving acid production rate

Active Publication Date: 2008-08-06
山东祥维斯医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentative acid production level of most L-amino acids is low, a

Method used

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  • Fermentation method for preparing L-amino acid
  • Fermentation method for preparing L-amino acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: seed culture medium (g / dl): glucose 3, corn steep liquor 3, bean concentration 2, K 2 HPO 4 0.15, MgSO 4 ·7H 2 O 0.04, urea 0.2, adjust the pH to 7.0-7.2, and heat at 115°C for 15 minutes to sterilize.

[0031] Brevibacterium flavum ATCC 14067 was inoculated in a 5L seed tank, and cultured with shaking at 32°C for 9 hours.

[0032]In addition, the glutamic acid fermentation medium (g / dl) is: glucose 14, molasses 0.1, Na 2 HPO 4 0~0.1, KCl 0.12, MgSO 4 ·7H 2 O 0.08, FeSO 4 4H 2 O 0.0002, MnSO 4 0.0002, Vitamin B 1 20 mu g / l. 0.05-0.3 g / dl of betaine phosphate was added to the medium respectively, and the pH was adjusted to 7.0. Put 3L of medium into a 5L fermenter, and heat at 115°C for 15 minutes to sterilize.

[0033] Insert 300 ml of the seeds obtained by the above-mentioned culture into each fermenter, and culture in aeration at a temperature of 34°C. During the cultivation process, ammonia water was used to adjust the pH of the medium to ...

Embodiment 2

[0037] Embodiment 2: seed culture medium (g / dl): glucose 3, corn steep liquor 3, bean concentration 2, K 2 HPO 4 0.15, MgSO 4 ·7H 2 O 0.04, urea 0.2, adjust the pH to 7.0-7.2, and heat at 115°C for 15 minutes to sterilize.

[0038] Brevibacterium flavum ATCC 14067 was inoculated in a 5L seed tank, and cultured with shaking at 32°C for 9 hours.

[0039] In addition, the L-glutamic acid fermentation medium (g / dl) is: glucose 14, molasses 0.1, Na 2 HPO 4 0~0.1, KCl 0.10, MgSO 4 ·7H 2 O 0.08, FeSO 4 4H 2 O 0.0002, MnSO 4 0.0002, Vitamin B 1 20mu g / l, adjust the pH to 7.0. Put 3L of medium into a 5L fermenter, and heat at 115°C for 15 minutes to sterilize.

[0040] Insert 300 ml of the seeds obtained by the above-mentioned culture into each fermenter, and culture in aeration at a temperature of 34°C. During the cultivation process, ammonia water was used to adjust the pH of the medium to maintain it at 7.2, and at the same time, 70% glucose aqueous solution was continu...

Embodiment 3

[0043] Embodiment 3: seed medium (g / dl): glucose 2.5, (NH4) 2 SO 4 0.5, KH 2 PO 4 0.1, MgSO 4 ·7H 2 O 0.05, corn steep liquor 3.5-4.0, CaCO 3 1.0, pH adjusted to 7.0-7.2, sterilized under 0.1Mpa pressure for 20 minutes.

[0044] Brevibacterium flavum ATCC 14067 was inoculated in a 5L seed tank, and cultured with shaking at 31°C for 12 hours.

[0045] The fermentation medium (g / dl) of L-lysine is: glucose 18, (NH4) 2 SO 4 50, KH 2 PO 4 1, KCl 0.12, MgSO 4 ·7H 2 O 0.5, corn steep liquor 0.5-1.5, L-threonine 0.4, CaCO3 4.0, respectively add 0.05-0.3g / dl betaine phosphate to the medium, and adjust the pH to 7.0-7.2. Put 3.6L medium into a 7L fermenter, and sterilize it under 0.07Mpa pressure for 8 minutes.

[0046] Insert 360 ml of the seeds obtained by the above-mentioned culture into each fermenter, and culture in aeration at a temperature of 30°C. During the cultivation process, ammonia water was used to adjust the pH of the medium to maintain it at 6.7, and at th...

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Abstract

The invention relates to a method for preparing L-amino acid through fermenting. The method of the invention uses fermentation additive betaine phosphate. With the method of the invention, the acid yield of the L-amino acid can be prominently increased, the cost of manufacture is lowered, and the method is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of bioengineering. Specifically, it relates to a method for fermenting and preparing L-amino acid. Background technique [0002] L-amino acid is widely used in feed industry, health food and pharmaceutical industry. Since Japan's Kyowa Fermentation Company produced glutamic acid by fermentation in 1956, the fermentation production of amino acids has developed rapidly. So far, most amino acids have been produced by fermentation and enzymatic methods. [0003] In recent years, with the development of the economy and the gradual improvement of people's living standards, people pay more and more attention to health, and the demand for L-amino acids is also increasing year by year. However, the fermentation acid production level of most L-amino acids is low, and the production cost is high, which inhibits the application of L-amino acids. Therefore, increasing the acid production rate of L-amino acid has very ...

Claims

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Application Information

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IPC IPC(8): C12P13/04C12R1/01C12R1/125C12R1/13C12R1/15C12R1/19
Inventor 雷耀辉吴品芳马兴群
Owner 山东祥维斯医药科技有限公司
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