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Method for producing succinic acid by Canna edulis ker fermentation

A technology of plantain taro and succinic acid, which is applied in the field of microbial fermentation, can solve the problems of no research reports on the production of succinic acid by fermentation and low yield, etc., and achieve the problem of alleviating the shortage of petrochemical resources, low price and reasonable design Effect

Active Publication Date: 2011-01-19
HANGZHOU XINFU TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2002, Inui et al. from the Japan Earth Environment Industry Technology Research Institute reported the use of genetically modified microorganisms to ferment succinic acid from waste paper, but the yield of the above research results was very low
At present, there is no research report on the production of succinic acid by fermenting the raw material of plantain taro

Method used

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  • Method for producing succinic acid by Canna edulis ker fermentation
  • Method for producing succinic acid by Canna edulis ker fermentation
  • Method for producing succinic acid by Canna edulis ker fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of plantain taro syrup: cut plantain taro tubers into 0.5-5mm thick slices, bake at 40-70°C until the water content is below 14% (or dry in the sun), and crush to 20-200 mesh; or directly grind fresh plantain The taro tubers are pulverized and beaten to obtain fresh plantain taro powder slurry. Soak the dried plantain taro powder or fresh plantain taro powder in water for 2 hours, adjust the pH to 6.7, add amylase (20 U of amylase per gram of plantain taro dry matter), liquefy at 105°C for 30 minutes, then cool down to 60°C, adjust the pH to 4.5, Add glucoamylase (300 U of glucoamylase per gram of canna dry matter) and saccharify for 10 hours, and filter to obtain canna syrup, which contains 15-25% reducing sugar.

[0043] Or soak the dried plantain taro powder or fresh plantain taro powder slurry in water for 1 hour, adjust the pH to 6.5, add amylase (10 U of amylase per gram of plantain taro dry matter), liquefy at 110°C for 20 minutes, then cool down to 5...

Embodiment 2

[0052] Take the saccharified plantain taro syrup, the initial reducing sugar concentration is 65g / L, add different inorganic and organic nitrogen sources (the total nitrogen content is basically equal), and the contents are: blank (no nitrogen source added), NH 4 Cl5.3g / L, KNO 3 9.6g / L, yeast extract 12g / L, peptone 8g / L, corn steep liquor 25g / L, tryptone soy peptone 15g / L and beef extract 12g / L, other conditions are with embodiment 1. On the scale of anaerobic bottle fermentation, the effects of different nitrogen sources on the production of succinic acid by the fermentation of canna taro syrup were investigated, and the results are shown in Table 2.

[0053] Table 2 Effects of different nitrogen sources on the fermentation of canna taro syrup

[0054]

[0055] The results showed that the acid production of the strain was the highest when corn steep liquor was used as the nitrogen source, and the succinic acid production reached 45.88 g / L after 48 hours of fermentation. ...

Embodiment 3- Embodiment 8

[0057] Take the saccharified canna taro syrup, and compound it with sugarcane molasses, starch raw material hydrolyzed syrup, Jerusalem artichoke hydrolyzed syrup, and straw hydrolyzed syrup in different proportions. The initial total reducing sugar is 65g / L, and the fermentation time is 60 hours. Other experimental conditions Same as in Example 1, see Table 3 for the effects of different ratios of sugary raw materials on the production of succinic acid by fermentation.

[0058] Table 3 The impact of compound sugary raw materials on fermentation

[0059]

[0060]It can be seen that when the initial reducing sugar concentration is 65g / L, the mixed syrup of canna taro syrup and sugarcane molasses, starch raw material hydrolyzed syrup, Jerusalem artichoke hydrolyzed syrup, straw hydrolyzed syrup, etc. It is easy to carry out succinic acid fermentation, and the level basically reaches 40.25-48.91g / L. The yield of succinic acid to the consumed sugar is 75.9%-82.7%, and the sugar...

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Abstract

The invention discloses a method for producing succinic acid by Canna edulis ker fermentation, belonging to the technical field of microbial fermentation. The invention utilizes Actinobacillus succinogenes CGMCC1593 screened from a beef rumen to ferment Canna edulis ker hydrolysed syrup or Canna edulis ker liquefied mash or a mixture of the Canna edulis ker hydrolysed syrup and one or more than one sugar raw material. The concentration of the product succinic acid reaches 40-66 g / L, the sugar yield is 70-90% (the sugar use ratio is 80-95%), and the production strength reaches 0.9-1.2 g / (L.hour), so that the invention is very suitable for the industrial production of low-cost succinic acid.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and specifically relates to a method for producing succinic acid by fermenting cheap plantain taro raw materials, and at the same time relates to the production of succinic acid by Actinobacillus succinogenes using plantain taro as a raw material application. Background technique [0002] Succinic acid is an important organic compound, identified as GRAS (Generally Recognized as Safe) by the US FDA, and has been widely used in medicine, pesticides, dyes, spices, paints, food, plastics and photographic materials industries. There are currently five main markets for succinic acid: first, as a surfactant, detergent, antifreeze, additive and foaming agent; second, as an ion chelating agent to prevent corrosion and pitting of metals in the electroplating industry. corrosion; third, in the food industry as acidifiers, pH modifiers, flavor substances and antibacterial agents; fourth, hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/46C12R1/01
Inventor 过鑫富林关羽白彦兵陈万河刘宇鹏陈良孙志浩
Owner HANGZHOU XINFU TECH CO LTD
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