Method for producing malic acid by fermentation of citric acid mother liquor

A citric acid and malic acid technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problems of long fermentation period, difficult industrialization of two-step fermentation method, low acid production, etc., and achieve substrate conversion The effect of high efficiency, low energy consumption and cheap raw materials

Active Publication Date: 2011-09-21
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The one-step fermentation method currently has low acid production and a long fermentation cycle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] According to the method disclosed in CN101638675, ferment Aspergillus niger to obtain citric acid fermentation liquid, the fermentation liquid of citric acid is subjected to processes such as pressure filtration, neutralization, acidolysis, decolorization, separation, and concentration, cooling and crystallization, and the liquid after centrifugation of the crystal slurry liquid is For citric acid mother liquor. Citric acid mother liquor contains citric acid 65wt%, also contains Ca 2+ 18ppm, Fe 3+ 6ppm, SO 4 2- 35ppm, Cl - 25ppm, easy carbon multiple 9~10.

Embodiment 2

[0021] After cultivating the seeds of Brevibacterium flavum MA-3 (preservation number is CICC 10169) (purchased from China Industrial Microorganism Culture Collection Management Center), in a 5L fermenter, the fermented liquid is: citric acid mother liquor 62.0g / L. MgSO 4 0.4g / L, corn steep liquor 6.5g / L, KCl 0.05g / L, K 2 HPO 4 0.05g / L, KH 2 PO 4 0.09g / L and NH 3 ·H 2 O 3.2g / L. Control the pH of the fermentation broth to be 6.9. Contain the citric acid mother liquor prepared in Example 1, control the citric acid content to be 40g / L, and control the culture temperature to be 36°C. After 25h of cultivation, when the fumarase activity reaches 21320 μmol / g h, the fermented liquid is mixed with Substrate 1.0mol / L sodium fumarate solution was mixed according to 1:0.6, the pH value was adjusted to 6.9, the temperature was kept at 38°C, the stirring speed was controlled at 60r / min, after 20 hours of transformation, the L-malic acid content reached 1.1mol / L, and the transformat...

Embodiment 3

[0023] After cultivating the Brevibacterium flavum MA-3 (preservation number is CICC 10169) seeds, in a 500L fermenter, the fermented liquid is: citric acid mother liquor 74g / L prepared in Example 1, MgSO 4 0.4g / L, corn steep liquor 6.5g / L, KCl 0.05g / L, K 2 HPO 4 0.05g / L, KH 2 PO 4 0.09g / L and NH 3 ·H 2 O 3.2g / L. The pH of the fermentation broth was controlled to be 7.0. The content of citric acid was controlled at 48g / L, and the culture temperature was controlled at 34°C. After 40 hours of cultivation, the activity of fumarase reached 21420μmol / g·h. Afterwards, mix the fermentation broth with the substrate 1.5mol / L sodium fumarate solution at 1:0.8, adjust the pH value to 6.9, keep it warm at 38°C, and control the stirring speed at 60r / min. After 20 hours of conversion, the L-malic acid content reaches 1.05 mol / L, the conversion rate reaches 92.77%.

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Abstract

The invention relates to a method for producing malic acid by fermentation of citric acid mother liquor. In the method, with the citric acid mother liquor as a carbon source, a strain capable of producing fumarase by fermentation produces fumarase, and fermentation liquor is used as a raw material to convert sodium fumarate. After 20 to 25 hours of conversion, the content of L-malic acid reaches about 1.1 mol/L, and the conversion rate is about 94 percent. In the invention, performed separately, the fumarase production and conversion both can be performed under more proper conditions; the process is simple; energy consumption is small; the raw material is cheap; and the substrate conversion rate is high.

Description

technical field [0001] The invention relates to a method for producing malic acid, in particular to a method for fermenting and producing malic acid by using citric acid mother liquor as a raw material. Background technique [0002] There are two types of malic acid, L-malic acid and DL-malic acid, and L-malic acid is widely found in plants or their fruits. Its molecular formula is C 4 h 6 o 5 , relative molecular weight 134, white crystal or crystalline powder. At present, the production methods of L-malic acid include direct fermentation method, two-step fermentation method and immobilized cell continuous enzymatic production process. [0003] L-malic acid is in a pivotal position in the process of glucose metabolism in organisms, and is an intermediate product of the tricarboxylic acid cycle and the glyoxylate cycle. The physiological effects of L-malic acid are mainly manifested in: (1) Anti-fatigue effect. Malic acid can be directly absorbed by the human body, and...

Claims

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Application Information

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IPC IPC(8): C12P7/46C12R1/13C12R1/66C12R1/37
Inventor 李荣杰穆晓玲李维理李克朗
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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