Method for increasing yield of alcohol by saccharomyces cerevisiae ferment production

A technology for Saccharomyces cerevisiae and alcohol, applied in fermentation, biofuel and other directions, can solve the problems of high cost, long cycle, complicated operation, etc., and achieve the effects of short cycle, increased output and simple operation

Inactive Publication Date: 2012-05-30
DALIAN FISHERIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the disadvantages of cumbersome operation, long cycle and high cost in the prior art, and provides a method with simple operation and short cycle, which can significantly increase the alcohol yield produced by fermentation of Saccharomyces cerevisiae

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Strains: Saccharomyces cerevisiae: commercially available.

[0014] Slant medium: 10% wort; seed medium: aqueous solution of glucose 18.0g / L, peptone 18.0g / L and yeast extract 8.0g / L; fermentation medium: sucrose 28.0g / L, ammonium sulfate 8.0g / L and an aqueous solution of potassium dihydrogen phosphate 3.0 g / L and mucin-specific spongherin (CAL) added at a concentration of 1-30 μg / ml, and the optimal concentration is 15 μg / Ml. The mucin-specific sponge agglutinin (CAL) was prepared according to the method disclosed in Document 1.

[0015] Specific culture method: slant seeds are activated for 4 hours and then inserted into the seed medium. After 20 hours of cultivation, they are inserted into the fermentation medium containing lectin according to the inoculation amount of 10%. The liquid volume is 50ml fermentation medium / 500ml shake flask , the fermentation temperature is 26-32°C, the fermentation time is 24 hours, and the shaker speed is 200r / min.

[0016] The slant...

Embodiment 2

[0021] Bacterial classification, slant culture medium, seed culture medium, fermentation medium, detection method are all the same as embodiment 1.

[0022] Specific cultivation method: the slant seeds are activated for 4 hours and inserted into the seed medium, and after 20 hours of cultivation, they are inserted into the lectin-containing fermentation medium according to the inoculum amount of 10%, and the liquid volume is 4L / 7L automatic fermenter. The fermentation temperature is 26-32°C, the fermentation time is 24 hours, the rotation speed of the shaker is 300r / min, and the ventilation is 1-5 minutes every 2 hours.

[0023] Test results: Alcohol content: 10.3%; Bacteria count: 7.0×10 7 pcs; residual sugar: 2.9%.

Embodiment 3

[0025] Bacterial classification, slant culture medium, seed culture medium, culture method, detection method are all with embodiment 1.

[0026] The fermentation medium different from Example 1 is that in the aqueous solution of sucrose 28.0g / L, ammonium sulfate 8.0g / L and potassium dihydrogenphosphate 3.0g / L, N-acetylgalactosamine / galactose (GalNAc / Gal) specific mussel lectin (CGL), the added concentration is 1-30 μg / ml, and the optimal added concentration is 10 μg / ml. The mussel agglutinin (CGL) specific for N-acetylgalactosamine / galactose (GalNAc / Gal) was prepared according to the method disclosed in Document 2.

[0027] Test results:

[0028] Alcohol content: 11.3%; Bacteria count: 6.3×10 7 pcs; residual sugar: 3.9%.

[0029] N-acetylgalactosamine / galactose (GalNAc / Gal)-specific mussel agglutinin (CGL) is best added before the start of fermentation, alcohol yields are specific to N-acetylgalactosamine / galactose (GalNAc / Gal) Mussel lectin (CGL) is directly proportional...

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Abstract

The invention discloses a method for increasing the yield of alcohol by saccharomyces cerevisiae ferment production. The saccharomyces cerevisiae which is used as starting bacteria is inoculated in a fermentation medium for ferment cultivation after slant culture and seed culture. The method is characterized in that agglutinin is added to the fermentation medium, and the additive concentration isfrom 1 to 30mug / ml. The biological function of the agglutinin is utilized for the combination of the agglutinin and the cell surfaces of the saccharomyces cerevisiae so as to change the metabolic pathway of saccharomyces cerevisiae cells, thereby increasing the yield of the alcohol by saccharomyces cerevisiae production. Compared with the prior art, the method has the advantages of simple operation and short period, and the content of the alcohol in fermentation liquor can be increased by more than 60 percent, thereby lowering the cost of ferment production of the alcohol.

Description

Technical field: [0001] The invention belongs to the technical field of industrial microbial fermentation engineering, and relates to a method for producing alcohol by fermentation of Saccharomyces cerevisiae, in particular, a method with simple operation and short cycle, which can obviously increase the yield of alcohol produced by fermentation of Saccharomyces cerevisiae. Background technique: [0002] At present, the method of fermenting and producing alcohol all uses Saccharomyces cerevisiae as the starting bacterium. After slant culture and seed cultivation, it is inoculated in the fermentation medium and cultivated with a shaker or a fermenter. Among them, Saccharomyces cerevisiae is one of the key factors for the production of alcohol. one. Therefore, existing methods include modifying Saccharomyces cerevisiae by means of physics, chemistry and molecular biology, so as to obtain Saccharomyces cerevisiae with excellent properties, so as to achieve the purpose of improv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/06
CPCY02E50/17Y02E50/10
Inventor 李伟金桥佟长青孔亮汪秋宽谭成玉赵前程曲敏
Owner DALIAN FISHERIES UNIVERSITY
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