Method for producing L-lactic acid by taking cassava powder as material

A technology of cassava flour and lactic acid, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., to achieve the effects of simple formula, easy-to-obtain ingredients, and simple and easy-to-operate process methods

Active Publication Date: 2010-08-18
上海肆芃科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through retrieval, cassava flour and cassava residue can be used to produce acetone, ethanol and butanol (Chinese patent: 200710041216.2, Chinese patent: 200910301331.8〖CN101525648〗), and there are few reports on the patent of generating L-lactic acid with cassava flour as raw material

Method used

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  • Method for producing L-lactic acid by taking cassava powder as material
  • Method for producing L-lactic acid by taking cassava powder as material
  • Method for producing L-lactic acid by taking cassava powder as material

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Effect test

Embodiment 1

[0032] Embodiment 1, take cassava flour as raw material to ferment and produce L-lactic acid in the Erlenmeyer flask

[0033] The composition of the medium used in this embodiment is as follows:

[0034] Slant medium: glucose 20g / L, yeast extract 5g / L, peptone 10g / L, beef extract 10g / L, dipotassium hydrogen phosphate 2g / L, diammonium citrate 2g / L, sodium acetate 5g / L, spit Temperature 80 1ml / L, magnesium sulfate heptahydrate 0.58g / L, manganese sulfate tetrahydrate 0.25g / L, calcium carbonate 15g / L, agar powder 15g / L. The initial pH of the medium was 6.5. Sterilization was performed at 115°C for 20 minutes.

[0035] Seed medium: glucose 50g / L, yeast powder 15g / L, calcium carbonate 30g / L. The initial pH of the medium was 6.5. Sterilization was carried out at 115° C. for 20 minutes.

[0036] Fermentation medium: cassava flour 275g / L, yeast powder 10g / L, calcium carbonate 165g / L, α-amylase 20U / g cassava flour, glucoamylase 104U / g cassava flour. Sterilize at 115°C for 20 minutes...

Embodiment 2

[0044] Embodiment 2, take cassava flour hydrolyzate as raw material two-step fermentation process to produce L-lactic acid

[0045] The composition of the medium used in this embodiment is as follows:

[0046] Slant culture medium and seed culture medium: with embodiment 1.

[0047] Fermentation medium: cassava flour hydrolyzate 275g / L, yeast powder 10g / L, calcium carbonate 165g / L. The initial pH of the medium was 6.5. Sterilization was carried out at 115° C. for 20 minutes.

[0048] The process adopted is a two-step fermentation method.

[0049] The cassava flour hydrolyzate can be prepared according to the following method, with a suitable concentration of cassava flour solution, adjust the pH to 6.0, add excess α-amylase (20U / g cassava flour), liquefy in a water bath at 95°C, and detect the color with iodine-potassium iodide Variety. After the liquefaction is complete, the sample is taken out and cooled. Adjust the pH to 4.2, add 104U / g cassava flour glucoamylase, and ...

Embodiment 3

[0055] Embodiment 3, using cassava flour hydrolyzate as raw material synchronous saccharification and fermentation process to produce L-lactic acid

[0056] The composition of the medium used in this embodiment is as follows:

[0057] The slant medium and seed medium are the same as in Example 1.

[0058] Fermentation medium: cassava flour liquefaction solution 275g / L, yeast powder 10g / L, calcium carbonate 165g / L. Sterilize at 115°C for 20 minutes.

[0059] The process adopted is synchronous saccharification and fermentation.

[0060] The method for producing L-lactic acid by fermentation method of the present invention comprises the following steps:

[0061] (1) inclined plane culture: with embodiment 1;

[0062] (2) seed culture: with embodiment 1;

[0063] (3) Fermentation culture: prepare cassava flour solution of appropriate concentration, adjust pH to 6.0, add excess α-amylase (20U / g cassava flour), liquefy in 95°C water bath, and detect color change with iodine-pot...

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Abstract

The invention discloses a method for producing L-lactic acid by taking cassava powder as the material. Cassava powder or hydrolyzed cassava powder liquid is taken as the material and lactobacillus rhamnosus CASL CGMCC No 2183 is taken as the fermenting strain to ferment and culture for 72-125h under 35-45 DEG C through simultaneous liquefaction, saccharification and fermentation, simultaneous saccharification and fermentation or two-step fermentation to obtain fermented broth which contains L-lactic acid. The concentration of the L-lactic acid produced through the technique can reach 175g/L and the production rate is 1.8g/L.h.

Description

technical field [0001] The invention relates to a method for producing L-lactic acid, in particular to a method for producing L-lactic acid by using cheap cassava flour as a raw material, and belongs to the field of organic acid production. Background technique [0002] Lactic acid, also known as dihydroxypropionic acid, is one of the three largest organic acids in the world. As a traditional multi-purpose fine chemical, L-lactic acid is widely used as sour agent, bactericide, emulsifier and dyeing aid in food, medicine, textile, chemical industry and so on. Lactic acid is a chiral molecule, which can be divided into L-lactic acid, D-lactic acid and DL-lactic acid according to its configuration and optical activity. Polylactic acid made from L-lactic acid as the main monomer has good biocompatibility and biodegradability. Polylactic acid is easily decomposed and replaced by various microorganisms in nature or enzymes in animals and plants, and finally forms carbon dioxide ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/56C12R1/225
Inventor 许平王丽敏赵博马翠卿
Owner 上海肆芃科技有限公司
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