Fermentation method for producing high viscocity xanthan gum by xanthomonas campestris

A technology of Xanthomonas and fermentation method, which is applied in the field of microbial fermentation engineering to produce xanthan gum, can solve problems such as shortening the fermentation cycle, and achieve the effects of reducing raw material costs and increasing viscosity

Inactive Publication Date: 2009-10-21
SICHUAN HENGYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved in the present invention is to disclose a fermentation method for producing high-viscosity xanthan gum by Xanthomonas, so as to overcome the deficie

Method used

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  • Fermentation method for producing high viscocity xanthan gum by xanthomonas campestris
  • Fermentation method for producing high viscocity xanthan gum by xanthomonas campestris
  • Fermentation method for producing high viscocity xanthan gum by xanthomonas campestris

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Experimental program
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Effect test

Embodiment 1

[0041] The present invention adopts secondary fermentation method

[0042] Shake flask culture: prepare 3L of shake flask medium, shake flask medium components (g / L volume to weight ratio):

[0043] Glucose 15; Hydrolyzed Soybean Peptone 20; NaCl 10;

[0044] Adjust the pH to 7.0, divide into 6 parts, sterilize, connect 1ml glycerol tube working seeds on the ultra-clean bench, culture at 30°C for 16 hours;

[0045] Seed tank culture: Seed medium components (g / L volume to weight ratio):

[0046] Glucose 15; Hydrolyzed Soybean Peptone 20; NaCl 10;

[0047] Prepare 600L of seed medium in a 1000L fermenter, adjust the pH to 7.0, sterilize, insert the seed liquid in a shaker flask, stir at 150-250 rpm, aerate at 0.3vvm, 30°C, cultivate for 8-10 hours, and the total OD reaches 4.03 Transplantation;

[0048] Fermentation culture: basal fermentation medium components (g / L volume to weight ratio):

[0049] Glucose 10; hydrolyzed soybean peptone 1; urea 2; corn steep liquor powder ...

Embodiment 2

[0060] Except for changing the single factor, the other components of the medium remained unchanged, and they were all sterilized at 121°C for 20 minutes;

[0061] Shake flask culture: prepare 3L of shake flask culture medium, adjust the pH to 7.0, divide into 6 parts, sterilize, connect 1ml glycerol tube working seeds on the ultra-clean bench, culture at 30°C for 16hr;

[0062] Seed culture: Prepare 600L of seed medium in a 1000L fermenter, adjust the pH to 7.0, sterilize, insert the seed liquid in a shaker flask, stir at 150-250 rpm, aerate at 0.3vvm, 30°C, cultivate for 8-10hr, total 0D to 4.21 transplant;

[0063] Fermentation culture: Prepare 6 tons of fermentation medium in a 10-ton fermenter, prepare 1 ton of feed medium A in two 600L feed tanks, 5% foam in 50L foam tanks, empty the acid-base tank, and eliminate Bacteria, the seed solution was transplanted into the sterilized fermentation medium, 100-150 rpm, aeration 0.3-0.6vvm, pH adjusted to 6.9, 30°C culture; at th...

Embodiment 3

[0065] Except for changing the single factor, the other components of the medium remained unchanged, and they were all sterilized at 121°C for 20 minutes;

[0066] Shake flask culture: prepare 3L of shake flask culture medium, adjust the pH to 7.0, divide into 6 parts, sterilize, connect 1ml glycerol tube working seeds on the ultra-clean bench, culture at 30°C for 16hr;

[0067] Seed culture: Prepare 600L of seed medium in a 1000L fermenter, adjust the pH to 7.0, sterilize, insert the seed liquid in a shaker flask, stir at 150-250 rpm, aerate at 0.3vvm, 30°C, cultivate for 8-10hr, total OD to 4.18 transplantation;

[0068] Fermentation culture: Prepare 6 tons of fermentation medium in a 10-ton fermenter, prepare 1 ton of feed medium A in two 600L feed tanks, 5% foam in 50L foam tanks, empty the acid-base tank, and eliminate Bacteria, the seed solution was transplanted into the sterilized fermentation medium, 100~150 rpm, aeration 0.3~0.6vvm, pH adjusted to 7.2, 30°C culture; ...

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Abstract

The invention discloses a fermentation method for producing high viscocity xanthan gum by xanthomonas campestris, which relates to the technical field of the production of the xanthan gum by using microorganism fermentation engineering. The prior fermentation method for producing the xanthan gum by the xanthomonas campestris comprises: slant mother seeds, shaking culture, starter can culture, total culture medium fermentation culture and fermentation liquor extracting stage; and a fermentation culture stage of the invention is designed to be a basal culture medium fermentation culture stage which comprises a supplementary food culture medium A fed-batch, a food culture medium B fed-batch and a pH regulation and control process. Starch and crude farm product containing starchiness are sequentially batch-fed in two steps under the condition of firm control of fermentation liquor photodensity to increase the carbon nitrogen ratio gradually; the ferment pH value is controlled by an acid-base neutralization solution, so that the process fermentation time is reduced from 60 to 75 hours to 40 to 48 hours; high cost industrial raw materials are replaced by the low cost primary farm products, so that the raw material cost is reduced by 15 to 20 percent; the reduction of the fermentation time reduces the energy consumption by 25 to 30 percent; and experimental data shows that the feed stock conversion reaches 85 to 90 percent and the viscocity is improved by 10 to 20 percent.

Description

technical field [0001] The invention relates to the technical field of producing xanthan gum by means of microbial fermentation engineering, in particular to a fermentation method for producing high-viscosity xanthan gum by Xanthomonas. Background technique [0002] Xanthan gum, also known as yellow gum and xanthan gum, is a microbial exopolysaccharide produced by Xanthomonas campestris with carbohydrates as the main raw material through fermentation engineering. In 1952, Xanthomonas cabbage black rot was isolated from the Northern Research Institute of Peoril, Illinois, United States Department of Agriculture, and obtained by converting the cabbage extract into water-soluble acidic extracellular heteropolysaccharides. Because the polysaccharide has high viscosity, flow thixotropy and stable physical and chemical properties, and is non-toxic, it has broad market prospects as an additive in the field of daily chemical industry. All-in-one bio-glue with the best performance i...

Claims

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Application Information

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IPC IPC(8): C12P19/06C12R1/64
Inventor 张永奎李亨全
Owner SICHUAN HENGYI TECH
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