Method for producing mannitol by taking jerusalem artichoke as raw materials through biotransformation

A technology of biotransformation and microbial transformation, which is applied in the field of microbial transformation to produce mannitol, can solve the problems of low corn per capita and limited arable land, and achieve the effect of facilitating large-scale production, low production cost, and improving the taste of lactic acid

Inactive Publication Date: 2010-06-16
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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Problems solved by technology

But on the one hand, domestic cornstarch is far from being able to meet the development of large-scale fermentation industry. On the other hand, industrial corn involves competition with food. my country’s arable land is limited and the per capita share of corn is low. Therefore, the development and utilization of fructose-based energy for production Material transformation is imperative

Method used

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  • Method for producing mannitol by taking jerusalem artichoke as raw materials through biotransformation
  • Method for producing mannitol by taking jerusalem artichoke as raw materials through biotransformation
  • Method for producing mannitol by taking jerusalem artichoke as raw materials through biotransformation

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Embodiment 1

[0019] The preparation of embodiment 1 saccharified Jerusalem artichoke juice

[0020] 1) Processing technology of Jerusalem artichoke tubers: dry the Jerusalem artichoke tubers in the sun, pulverize them into coarse powder (5-10 mesh) by a grinder, dry them in an oven at 60°C, and seal them for later use.

[0021] 2) Immerse the prepared Jerusalem artichoke meal in 50°C water to make a solution with a mass concentration of 10%, adjust its pH value to 6.5 by 1M NaOH and 1M HCl, and prepare the Jerusalem artichoke meal by adding 50000U of inulinase per liter The enzymatic hydrolysis reaction solution (inulinase enzyme activity is defined as the amount of enzyme needed to hydrolyze the substrate to produce 1 micromole of fructose per minute) was saccharified with stirring in a 50°C water bath for 6 hours.

[0022] 3) Filter the reaction solution after enzymatic hydrolysis with gauze, and centrifuge the supernatant. Then 42 DEG C rotary evaporation concentrated to 1 / 3 of the vol...

Embodiment 2

[0024] The difference from Example 1 is that

[0025] 2) Immerse the prepared Jerusalem artichoke meal in 60°C water to make a solution with a mass concentration of 20%, adjust its pH value to 6.5 by 1M NaOH and 1M HCl, and prepare the Jerusalem artichoke meal by adding 100000U of inulinase per liter The enzymatic hydrolysis reaction solution (inulinase enzyme activity is defined as the amount of enzyme needed to hydrolyze the substrate to produce 1 micromole of fructose per minute) was saccharified with stirring in a 60°C water bath for 6 hours.

[0026] 3) Filter the reaction solution after enzymatic hydrolysis with gauze, and centrifuge the supernatant. Then 42 DEG C rotary evaporation concentrated to 1 / 4 of the volume of the original supernatant to make concentrated saccharified Jerusalem artichoke juice, which was detected by HPLC after dilution to determine that the total sugar concentration was 150g / L (glucose / fructose=4:1).

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Abstract

The invention relates to saccharification processing technology of jerusalem artichoke by utilizing high-quality fructose biomass as a raw material and strain selection and technology optimization for producing mannitol by taking jerusalem artichoke as carbon source through fermentation. The method comprises the following steps: 1) crushing jerusalem artichoke tuber into coarse particles, filtering after water leaching and enzymolysis for 6 hours, supernating at 42 DEG C, rotating, evaporating and concentrating to obtain saccharification jerusalem artichoke juice with high concentration of fructose; 2) establishing high performance liquid chromatography analysis and detection conditions which can synchronously analyze the content of fermentation liquor substrate (glucose and fructose) and products (mannitol); and 3) inspecting the capacity for producing lactic acid and mannitol through fermentation by seven lactic acid bacteria by utilizing saccharification jerusalem artichoke juice with different concentration of total sugar, thus determining lactic acid bacteria with high transformation rate and production intensity of fructose, and optimizing production fermentation conditions and the highest concentration of tolerant substrate. Through feed-batch fermentation, production efficiency can be improved and mannitol can be continuously produced in large scale. The method not only generates no byproduct of sorbitol, but also has low production cost, wide raw material sources, simple technology, and mature technical route and can be implemented in industrialization.

Description

technical field [0001] The invention relates to the production of mannitol, specifically a method of using Jerusalem artichoke as a raw material, processing it into fermented raw materials that can be used by microorganisms through crushing, enzymatic hydrolysis, concentration and other means, and then using a microbial transformation method to produce mannitol. Background technique [0002] Mannitol (D-mannitol) is also known as mannitol and hexyl alcohol. It is easily soluble in water, slightly soluble in ethanol and glycerin, stable to dilute acids and alkalis, and is the only non-hygroscopic crystal among polyols. In medicine, mannitol is mainly used as a dehydrating drug and a diuretic. It is used in the ingredients of infusions and injections for the treatment of hydrocephalus, lowering intracranial pressure, and renal failure. It can also be formulated with amino acids to make compound infusions. Drug intermediates and cerebral vasodilators for early renal insufficie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/02C12P7/56C12R1/01C12R1/225C12R1/24
Inventor 杜昱光朱豫曹海龙周正李曙光白雪芳
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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