Method for producing succinic acid by utilizing fermentation of actinobacillus succinogenes

A technology for actinobacteria and succinic acid production, which is applied in the field of fermentation and can solve the problems of poor palatability of canna taro, which has not yet been developed and utilized.

Inactive Publication Date: 2012-08-22
苏州百趣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the poor palatability of plantain taro, it is only used as feed traditionally and has not been well developed and utilized.

Method used

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  • Method for producing succinic acid by utilizing fermentation of actinobacillus succinogenes
  • Method for producing succinic acid by utilizing fermentation of actinobacillus succinogenes
  • Method for producing succinic acid by utilizing fermentation of actinobacillus succinogenes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This example illustrates the impact of different carbon source concentrations on the production of succinic acid by fermentation. Glucose and plantain taro syrup are used as different carbon sources respectively, according to the total sugar concentration of 20g / L, 40g / L, 60g / L, 80g / L and 100g / L to prepare fermentation medium, compare A. succinogenes The utilization of canna syrup and glucose by CICC11014, the experimental results are as follows figure 1 shown.

[0024] figure 1 the result shows, A. succinogenes The effect of using canna taro syrup as a carbon source was significantly better than that of glucose. When using glucose as a carbon source, the succinic acid yield was the highest when the initial fermentation medium contained 60g / L total sugar, reaching 36.45g / L; while using plantain taro syrup as a carbon source, the initial fermentation medium contained 80g / L The yield of succinic acid was the highest at L total sugar, reaching 52.14g / L.

Embodiment 2

[0026] This embodiment illustrates the impact of different nitrogen sources on the production of succinic acid by fermentation of canna taro syrup, wherein the addition of each organic or inorganic nitrogen source in the fermentation medium is based on the same nitrogen content, respectively: NH 4 Cl4.5g / L, KNO 3 8g / L, yeast extract 12.5g / L, peptone 10g / L, corn steep liquor (CSL) 20g / L (solid content 55%), tryptone soy protein (TSB) 15g / L, beef extract 12g / L , blank (without adding any nitrogen source).

[0027] Depend on figure 2 It can be seen that when no additional nitrogen source is added, 13.69 g / L of succinic acid can be produced by fermentation with canna taro syrup; while under the same conditions, succinic acid is hardly produced when using glucose fermentation (data not listed ). This phenomenon shows that in addition to the rich carbon source in the plantain taro syrup, it also contains some carbon sources that can be A. succinogenes The nitrogen source nutri...

Embodiment 3

[0029] This embodiment illustrates the influence of different CSL concentrations on the production of succinic acid by fermentation of canna taro syrup, so that the CSL concentrations are respectively: 10g / L, 20g / L, 30g / L, 40g / L, 50g / L, and the determination of succinate after fermentation acid content.

[0030] Depend on figure 2 It can be seen that when the concentration of CSL is 30g / L, the highest yield of succinic acid is 68.42g / L.

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Abstract

The invention provides a method for producing succinic acid by utilizing fermentation of actinobacillus succinogenes. The method includes taking canna edulis ker syrup as a main material, producing the succinic acid by using the fermentation of actinobacillus succinogenes CICC11014, determining the optical fermentation medium for bacterial strains through research for medium of bacterial strains; and fermenting the medium after optimization, wherein the medium comprises 89.66g/L of canna edulis ker syrup (by total suger), 38.55g/L of CSL, 2.23g/L of Na2HPO4*12(H2O), 2.23g/L of KH2PO4*3(H2O),60g/L of MgCO3, and 6.5 of the pH; and performing moist heat sterilization at a temperature of 115 DEG C for 20 minutes. The conversion rate of sugar can be improved through fermentation under the optical medium condition, so that the yield of the succinic acid can reach 70g/L.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a method for producing succinic acid by fermenting actinobacillus succinic acid. Background technique [0002] Succinic acid (succinic acid), also known as succinic acid, is widely used in medicine, pesticides, dyes, spices, paints, food and plastics and other industries. As a C4 platform compound, it can be used to synthesize 1,4-butanediol, tetrahydrofuran, γ -Organic chemicals such as butyrolactone and biodegradable materials such as polybutylene succinate (PBS), which are considered by the US Department of Energy to be among the 12 most valuable biorefinery products in the future. [0003] The production methods of succinic acid mainly include chemical synthesis and microbial fermentation, using microbial fermentation to convert renewable resources (glucose, xylose, etc.). can absorb and fix CO 2 , can effectively alleviate the greenhouse effect and open up...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/46C12R1/01
Inventor 张斌
Owner 苏州百趣食品有限公司
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