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Method for producing L-lactic acid by means of multi-strain fermentation

A multi-strain fermentation and production method technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., to achieve the effects of improving production capacity, reducing evaporation energy consumption, and shortening the fermentation cycle

Inactive Publication Date: 2012-09-19
YANCHENG HAIJIANUO BIOLOGICAL ENG
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AI Technical Summary

Problems solved by technology

[0003] In order to overcome the defects of the existing technical methods, the present invention provides a production method for producing L-lactic acid by multi-strain fermentation

Method used

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Embodiment Construction

[0007] In the present invention, special-purpose Bacillus coagulans, Lactobacillus thermophiles and Lactobacillus rhamnosus are mixed and added, and the components and percentage weight are: 6% of glucose, 1% of beef extract, 0.5% of yeast extract, 0.5% of peptone, diphosphate Potassium hydrogen 0.05%, magnesium sulfate 0.05%, sodium oxide 0.02%, manganese sulfate 0.01%, calcium hydroxide 1%, agar 1.5%. Through the simultaneous introduction of multiple strains into fermentation, when the sugar concentration is high at the beginning, the strains adapted to high sugar will grow and metabolize. After the sugar concentration decreases, the strains with low sugar tolerance will recover and keep the rate of fermentation acid production unchanged. In the fermentation process, there are always strains working under the best growth conditions, further shortening the cycle (about 20 hours); after repeated mutagenesis, the strains that are resistant to high temperature / high sugar (adapt t...

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Abstract

The invention provides a method for producing L-lactic acid by means of multi-strain fermentation and belongs to biochemical engineering technology. The method for producing the L-lactic acid by means of multi-strain fermentation is applied to the L-lactic acid fermentation process. Different strains are different in growth speed in certain sugar solution, and in order to obtain high-concentration fermentation liquor, the fermentation period is bound to exceed 40 hours; and if the fermentation period is shortened, the concentration of the fermentation liquor is low and generally below 150G / L. Since a plurality of strains are fermented simultaneously, the strains adaptive to high sugar grow and metabolize when the sugar concentration is high in the beginning, and the strains with low resistance to sugar can rejuvenate after the sugar concentration is lowered. By the aid of the method, fermentation and acid production speed is kept unchanged, the concentration of the fermentation liquor is improved, energy consumption for subsequent evaporation is reduced, fermentation period is shortened, and utilization ratio of equipment is increased.

Description

Technical field [0001] The invention relates to a production method for producing L-lactic acid by multi-strain fermentation, which is applied to the L-lactic acid fermentation process and belongs to biochemical technology. Background technique [0002] At present, L-lactic acid fermentation mostly adopts the preparation of a certain concentration of sugar solution first, inoculation and fermentation after sterilization, and then adding calcium salt to control the pH of fermentation, and remove the products of bacterial metabolism in time, so that the pH of the fermentation liquid is controlled at a certain level. Conducive to the growth of bacteria within the range. Different strains have different growth speeds in a certain sugar solution. To obtain a high-concentration fermentation liquid, the fermentation cycle should exceed 40 hours; to reduce the fermentation cycle, the concentration of the fermentation liquid is not high, generally below 150G / L. This leads to large f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P7/56C12R1/07C12R1/225
Inventor 陈光致
Owner YANCHENG HAIJIANUO BIOLOGICAL ENG
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