Method for producing acetoin by vinasse fermentation and producing tetramethylpyrazine by acetoin transformation

A technology of tetramethylpyrazine and acetoin, which is applied in the field of bioengineering, can solve complex and liquid fermentation wastewater pollution problems, and achieve the effects of increasing added value, reducing wastewater pollution, and saving energy

Active Publication Date: 2012-08-01
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The currently reported technologies for using distiller’s grains mainly include: drying and removing rice husks to directly produce feed; producing microbial protein feed through microbial fermentation; performing solid-state fermentation to produce enzyme feed additives; anaerobic fermentation to produce biogas; There are reports on the production of succinic acid by fermentation, but this belongs to liquid fermentation and requires hydrolysis of distiller's grains. This process is not only complicated, but also has problems such as wastewater pollution in liquid fermentation.
However, there is no report on the direct solid-state fermentation of distiller's grains as raw materials to produce bioflavors such as acetoin and tetramethylpyrazine.

Method used

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  • Method for producing acetoin by vinasse fermentation and producing tetramethylpyrazine by acetoin transformation
  • Method for producing acetoin by vinasse fermentation and producing tetramethylpyrazine by acetoin transformation
  • Method for producing acetoin by vinasse fermentation and producing tetramethylpyrazine by acetoin transformation

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Embodiment 1

[0035] Embodiment 1. Fermentation of rice distiller's grains to produce acetoin

[0036] Preparation of culture medium: fresh distiller's grains are added with NaOH solution to adjust the acidity to 0-5, and supplemented with glucose 0-100g / kg.

[0037] Strain seed culture: any one of Bacillus subtilis (CCTCC NO: M208157) and Bacillus licheniformis (CGMCC 3961, 3962, 3963), in liquid or solid bran medium, pick a ring of strains to inoculate, and culture at 37°C 16~48h.

[0038] Liquid seed medium: take the raw materials used for liquor brewing as the medium components, select sorghum, barley, wheat, peas and their mixed formulas in various proportions to prepare the raw liquid medium. The production method is: after the raw material samples are crushed , after mixing with water at a ratio of 1:1-4 (w / v), cooking for 1-5h, adding saccharification enzyme 10-50 units / g raw material after cooling, keeping at 40-80°C for 2-10h, filtering, centrifuging The obtained filtrate is adj...

Embodiment 2

[0041] Example 2 Fermentation and transformation of white distiller's grains to produce tetramethylpyrazine

[0042] Preparation of culture medium: add NaOH to adjust the acidity of fresh distiller's grains to 0-5, and supplement glucose 0-100g / kg.

[0043] Strain seed culture: any one of Bacillus subtilis (CCTCC NO: M208157) and Bacillus licheniformis (CGMCC3961, 3962, 3963), in liquid or solid bran medium, pick a ring of strains for inoculation, and culture at 37 ° C for 16 ~48h.

[0044] Liquid seed medium: take the raw materials used for liquor brewing as the medium components, select sorghum, barley, wheat, peas and their mixed formulas in various proportions to prepare the raw liquid medium. The production method is: after the raw material samples are crushed , after mixing with water at a ratio of 1:1-4 (w / v), cooking for 1-5h, adding saccharification enzyme 10-50 units / g raw material after cooling, keeping at 40-80°C for 2-10h, filtering, centrifuging The obtained fi...

Embodiment 3

[0047] Example 3 Extraction of acetoin produced by fermentation of white distiller's grains

[0048] 1kg of solid-state fermentation culture was added with distilled water at 1:1-2 (w / v), placed in a 60°C water bath for 1 hour, and the leaching solution was centrifuged at 8000 rpm for 10 minutes, and the obtained supernatant was distilled at 70°C under reduced pressure to remove non-volatile impurities; The collected fractions were distilled at 80°C under reduced pressure for a second time to remove water to obtain 9.6 mL of liquid acetoin product.

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Abstract

The invention discloses a method for producing biological aromatics: acetoin and tetramethylpyrazine by taking vinasse as a raw material by utilizing microbial fermentation and belongs to the technical field of biological engineering. The method disclosed by the invention comprises the following steps of: supplementing a proper amount of glucose (0-100g/kg) into fresh vinasse of which the acidity is regulated; adding a seed culture cultured by any one of bacillus subtilis (CCTCCNO: M208157) or bacillus licheniformis (CGMCC3961, 3962, 3963); then, fermenting for 1-3 days at the temperature of 37 DEG C to produce a great amount of one of the biological aromatics: the acetoin; and on the basis, adding ammonium salt to the fermentation product to produce the other biological aromatic: the tetramethylpyrazine by acetoin transformation. The method for selectively producing the biological aromatics: the acetoin and the tetramethylpyrazine under control by taking the vinasse as the raw material through whether the ammonium salt is added or not has the outstanding advantages that not only can the biological aromatics with different high additional values be selectively obtained but also the vinasse is prevented from polluting the environment and the utilization value of the vinasse is promoted.

Description

technical field [0001] The invention relates to a method for producing acetoin by microbial fermentation and converting tetramethylpyrazine by using distiller's grains as a raw material, and belongs to the technical field of bioengineering. Background technique [0002] The food additive industry is the core component of the modern food industry and plays an extremely important role in the industrial upgrading of the food industry. At present, the total consumption of all kinds of food additives in the world has approached 10 million tons, and there are more than 25,000 varieties, and flavors and fragrances are the most used and most types of food additives. At present, under the strong demand for the nutrition, health and safety of food additives, the use of industrial biotechnology to develop green and safe food and feed additives such as flavors and fragrances has become an important way for the industry to achieve sustainable development. , safe, healthy and natural flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/26C12P17/12C12R1/125C12R1/10
Inventor 徐岩吴群
Owner JIANGNAN UNIV
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