Method for fermenting and producing L-malic acid with raw material of citric acid broth

A technology of citric acid fermentation broth and malic acid, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve the problems of high production cost and high price of citric acid, achieve high yield and conversion rate, and enzymatic conversion The effect of process improvement and production cost minimization

Active Publication Date: 2011-11-16
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the preparation medium of fumarase usually uses citric acid as a carbon so

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] According to the disclosed method of CN101638675, ferment Aspergillus niger to obtain citric acid fermentation liquid, the content of citric acid in the fermentation liquid is 12%, press filter it through plate and frame filter, after removing solid impurities such as mycelia in the fermentation liquid, collect fermentation broth.

Embodiment 2

[0025] First culture the fumarase-producing strain Brevibacterium ammoniagenes M13 (preservation number CICC10169) (purchased from China Industrial Microorganism Culture Collection Management Center) under ventilation for 40 hours, and inoculate 10m 2 Fermentation was carried out in a fermenter, the fermentation temperature was controlled at 36° C., and the initial pH was 7.3. Wherein, the fermentation medium is: citric acid fermentation broth 20wt% prepared in Example 1, MgSO 4 0.02wt%, corn steep liquor 3.5wt%, KH 2 PO 4 0.2wt%, NH 3 ·H 2 O 3wt%.

[0026] After 30 hours of fermentation, when Brevibacterium ammoniagenes OD 660nm When it reaches 0.48, the fumarase enzyme activity obtained by production is 22311 μmol / g h, and the fermentation is finished, and then the enzyme fermentation broth and 1.4mol / L sodium fumarate solution are mixed according to the volume ratio of 1:0.8 and added to the biological reaction crystallizer , under normal pressure, pH is 6.8, and temp...

Embodiment 3

[0028] First culture the fumarase-producing strain Brevibacterium ammoniagenes M13 under ventilated conditions for 40 hours, and inoculate to 50m with 1% inoculum 2 Fermentation was carried out in a fermenter, the fermentation temperature was controlled at 36° C., and the initial pH was 7.5. Wherein, the fermentation medium is: citric acid fermentation broth 25wt% prepared in Example 1, MgSO 4 0.05wt%, corn steep liquor 4.5wt%, KH 2 PO 4 0.4wt%, NH 3 ·H 2 O 5wt%.

[0029] After 28 hours of fermentation, when Brevibacterium ammoniagenes OD 660nm When it reaches 0.51, the fumarase enzyme activity produced is 23712 μmol / g h and the fermentation is finished, and then the enzyme fermentation broth and 1.5mol / L sodium fumarate solution are mixed according to the volume ratio of 1:1 and added to the biological reaction crystallizer , under normal pressure, pH is 6.8, and temperature is 37 DEG C, carry out enzymatic reaction, after 24 hours of conversion, the content of L-malic ...

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Abstract

The invention discloses a method for fermenting and producing L-malic acid with a raw material of citric acid broth. According to the method, citric acid broth is carbon source, through fermentation fumarase is generated, and by utilizing broth of fumarase and an enzyme conversion method, sodium fumarate generates the L-malic acid. After conversion of 20 to 26 hours, malic acid content reaches 78-85g/L, and conversion rate reaches 81.2%-85.5%. The method of the invention has the advantages of simple technology, low energy consumption, cheap raw material and substantial saving of production cost.

Description

technical field [0001] The invention relates to a method for fermenting and producing L-malic acid by using citric acid fermentation liquid as a raw material. Background technique [0002] L-malic acid is an important organic acid produced in the process of sugar metabolism in organisms. It is widely found in fruits and vegetables. It is an excellent sour agent and preservative. It is mainly used in food, chemical, pharmaceutical, daily chemical and Health care, etc. The urea L-malic acid synthesized by it can also be used in nonlinear optical organic materials. [0003] In recent years, the L-malic acid market has gradually started, and the demand has increased rapidly, which has shown a serious shortage of supply. Because the cost of producing malic acid by natural product extraction or chemical synthesis is too high, the synthesis of L-malic acid by microorganisms will be the trend of large-scale production in the future. At present, there are many kinds of bacteria tha...

Claims

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Application Information

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IPC IPC(8): C12P7/46C12N9/02C12R1/01
Inventor 李荣杰穆晓玲李维理唐浩
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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