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Enhancing method of production strength of 2-keto-L-gulonic acid

A technology for producing strength and gulonic acid, applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as inability to use L-sorbose, and achieve the effect of reducing costs

Inactive Publication Date: 2011-04-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Preliminary research results suggest that common ketogenic cologne has the cellular enzyme activity to convert L-sorbose to produce 2-KLG, and the generation of 2-KLG is the result of the growth and metabolism of common ketogenic cologne, while Bacillus megaterium does not produce 2-KLG. - KLG’s biological enzyme activity cannot utilize L-sorbose, and only plays an accompanying role to promote the growth and acid production of common ketogenic cologne

Method used

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  • Enhancing method of production strength of 2-keto-L-gulonic acid
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  • Enhancing method of production strength of 2-keto-L-gulonic acid

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Embodiment 1

[0048] at 1 m 3 Carried out in a fermenter, the initial concentration of L-sorbose in the fermentation medium was 16.15 g L -1 , fermented for 6 h, began to feed L-sorbose (i.e. sterile one-step fermentation broth), and controlled the L-sorbose concentration to 15~30 g L during the feeding process -1 After 39 hours of fermentation, the feeding of L-sorbose ended, the dissolved oxygen was controlled at 40% during the fermentation process, and the concentration of 2-KLG at the end of the fermentation was 77.09 g·L -1 , the fermentation period was 51 h, and the acid production rate was 1.51 g·(L·h) -1 ( figure 1 ).

Embodiment 2

[0050] at 1 m 3 Carried out in a fermenter, the initial concentration of L-sorbose in the fermentation medium was 10.15 g L -1 , add 0.21 g·L -1 L-glycine and 0.24 g L -1 L-proline, fermented for 4 h, began to feed L-sorbose (i.e. sterile one-step fermentation broth), and controlled the concentration of L-sorbose to 15-30 g L during the feeding process -1 After 29 hours of fermentation, the feeding of L-sorbose ended, the dissolved oxygen was controlled at 40% during the fermentation process, and the concentration of 2-KLG at the end of the fermentation was 80.29 g·L -1 , the fermentation period was 40 h, and the acid production rate was 2.00 g·(L·h) -1 ( figure 2 ).

Embodiment 3

[0052] at 1 m 3 Carried out in a fermenter, the initial concentration of L-sorbose in the fermentation medium was 10.15 g L -1 , add 0.1 g·L -1 L-glycine and 0.8 g L -1 L-proline, fermented for 4 h, began to feed L-sorbose (i.e. sterile one-step fermentation broth), and controlled the concentration of L-sorbose to 15-30 g L during the feeding process -1 After 29 hours of fermentation, the feeding of L-sorbose ended, the dissolved oxygen was controlled at 40% during the fermentation process, and the concentration of 2-KLG at the end of the fermentation was 78.34 g·L -1 , the fermentation period was 43 h, and the acid production rate was 1.88 g·(L·h) -1 .

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Abstract

The invention discloses an enhancing method of the production strength of 2-keto-L-gulonic acid (2-KLG), belonging to the field of microbial fermentation engineering. The purpose of enhancing the production strength of 2-KLG is achieved through the addition of the key amino acids, namely L-glycine and L-proline which have significant promotion effect on the production of 2-KLG which adopts the mixed fermentation of the common Ketogulonigeniumvulgare and Bacillusmegaterium. When L-glycine and L-proline are used to enhance the key amino acid components of the corn steep liquor, the fermentationperiod is reduced to 40 hours which is reduced by 21.6%, the concentration of 2-KLG can reach 80.29g.L<-1>, and the acid production rate of 2-KLG can reach 2.00g.(L.h)<-1>, therefore the production strength of 2-KLG is significantly enhanced.

Description

technical field [0001] The invention relates to a method for increasing the production intensity of 2-keto-L-gulonic acid, especially a method for increasing the production intensity by adding exogenous key amino acids, which belongs to the field of microbial fermentation engineering. Background technique [0002] Vitamin C, also known as L-ascorbic acid (L-ascorbic acid), as a water-soluble vitamin and antioxidant necessary for the human body, is widely used in industries such as medicine, food, beverage, cosmetics and feed, and its industrial production generally adopts " "Two-step fermentation" process, that is, the first step reaction is the same as the "Leyle method", and the D-sorbitol produced by the hydrogenation of D-glucose is first passed by bacteria, such as Gluconobacter niger ( Gluconobacter melanogenus ), Acetobacter suboxidans ( Acetobacter suboxydans ) or Acetobacter niger ( Acetobacter melanogenum ) into L-sorbose by fermentation; the second step is the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P7/60C12R1/01C12R1/11
Inventor 刘立明陈克杰刘杰黄建民陈坚
Owner JIANGNAN UNIV
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