Method for fermentation preparation of L-aminoacid

A technology of amino acid and fermentation medium, which is applied in the field of L-amino acid, can solve the problems that cannot be directly applied, and achieve the effect of increasing yield and reducing production cost

Inactive Publication Date: 2009-05-06
潍坊祥维斯化学品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using betaine phosphate as a fermentation aid, the resulting L-amino acid must contain phosphorus, which cannot be directly used in health food and pharmaceutical industries that require high safety.

Method used

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  • Method for fermentation preparation of L-aminoacid
  • Method for fermentation preparation of L-aminoacid
  • Method for fermentation preparation of L-aminoacid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Seed medium: glucose 3, corn steep liquor 3, soybean 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.

[0012] Brevibacterium flavum ATCC 14067 was inoculated in a 5L seed tank, and cultured with shaking at 32°C for 9 hours.

[0013] Glutamic acid fermentation medium: glucose 14, molasses 0.1, Na 2 HPO 4 0.16, KCl 0.12, MgSO 4 ·7H 2 O 0.08, FeSO 4 4H 2 O 0.0002, MnSO 4 0.0002, Vitamin B 1 20mug / l. Take 6 parts of the above culture medium, each 3L, add 0.05, 0.1, 0.15, 0.2, 0.25 and 0.3 betaine hydrochloride to the fermentation broth of the 6 culture media respectively, and adjust the pH to 7.0. Put each 3L medium into a 5L fermenter, and heat at 115°C for 15 minutes to sterilize.

[0014] Wherein, the structural formula of betaine hydrochloride:

[0015]

[0016] Molecular formula: C 5 h 14 NO 2 Cl;

[0017] Molecular weight: 153.61;

[0018] Physical proper...

Embodiment 2

[0023] Seed medium: glucose 3, corn steep liquor 3, soybean 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.

[0024] Brevibacterium flavum ATCC 14067 was inoculated in a 5L seed tank, and cultured with shaking at 32°C for 9 hours.

[0025] L-glutamic acid fermentation medium: glucose 14, molasses 0.1, Na 2 HPO 4 0.16, KCl 0.10, MgSO 4 ·7H 2 O 0.08, FeSO 4 4H 2 O 0.0002, MnSO 4 0.0002, Vitamin B 1 20mug / l, adjust the pH to 7.0. Take 5 parts of the above culture medium, each 3 L, put each 3 L culture medium into a 5 liter fermenter, and heat at 115° C. for 15 minutes to sterilize.

[0026] 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 is used to adjust the pH of the culture medium to maintain it at 7.2, and at the same time, continuously a...

Embodiment 3

[0030] Seed Medium: 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.

[0031] Brevibacterium flavum ATCC 14067 was inoculated in a 5L seed tank, and cultured with shaking at 31°C for 12h.

[0032] Fermentation medium for L-lysine: Glucose 18, (NH4) 2 SO 4 50, KH 2 PO 4 0.1, KCl 0.12, MgSO 4 ·7H 2 O 0.5, corn steep liquor 0.5-1.5, L-threonine 0.4, CaCO3 4.0. Take 6 parts of the above culture medium, each 3.6 L, add 0.05, 0.1, 0.15, 0.2, 0.25 and 0.3 betaine hydrochloride to the fermentation liquid of the 6 culture media respectively, adjust the pH to 7.0-7.2, and divide each 3.6L medium was put into a 7L fermenter, and sterilized under 0.07Mpa pressure for 8 minutes.

[0033] 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 cultivat...

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PUM

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Abstract

The invention discloses a method for preparing L-amino acid by fermenting, which comprises a step for culturing a seed culture medium, a step for inoculating zymophyte to the seed culture medium to obtain seeds, a step for culturing fermentation culture medium, and a fermenting step of inoculating the seeds to the cultured fermentation culture medium to ferment, wherein betaine hydrochloride, anhydrous betaine or betaine monohydrate is used as a fermenting assistant in the step for culturing the fermentation culture medium or in the fermenting step. The method has the advantages that the method can improve yield of the L-amino acid remarkably and reduce production cost, and the L-amino acid produced by the method can be directly applied to health-care food and the pharmaceutical industry with higher safety requirements.

Description

technical field [0001] The invention relates to the technical field of L-amino acid, in particular to a method for preparing L-amino acid by fermentation. 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 important pra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/04C12R1/13
Inventor 吴品芳刘世普马兴群
Owner 潍坊祥维斯化学品有限公司
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