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Method for extracting L-phenylalanine from fermentation liquid

A technology of phenylalanine and fermented liquid, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve the problem of low first pass rate of finished product quality, low acid production rate of phenylalanine, low yield low cost, high yield and simple method

Inactive Publication Date: 2012-10-10
JIANGSU HAN KUANG BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention proposes a method for extracting L-phenylalanine from fermentation broth, which solves the technical problems of low acid production rate and low yield of phenylalanine in the prior art, and low first pass rate of finished product quality

Method used

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  • Method for extracting L-phenylalanine from fermentation liquid
  • Method for extracting L-phenylalanine from fermentation liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] For the preparation of L-phenylalanine fermentation broth, refer to patent 201010135604.9, published on April 13, 2011.

[0027] (1) Seed medium:

[0028] Use LB medium (peptone 10g / L, yeast powder 5g / L, NaCl 10g / L), pH 7.0, solid culture

[0029] Add 2% agar to the base.

[0030] (2) Fermentation medium (g / L):

[0031] Glucose 25, L-Tyrosine 0.4, Calcium Carbonate 12.5, Magnesium Sulfate Heptahydrate 3.0, Calcium Chloride Dihydrate 0.015, Potassium Dihydrogen Phosphate 3.0, Sodium Chloride 1.0, Ammonium Sulfate 5.0, Ferrous Sulfate Heptahydrate 0.075, Lemon sodium sulfate 1.0, thiamine 0.075, kanamycin sulfate 0.04, trace element solution (TES) 1.5mL / L, pH 7.0.

[0032] TES solution (g / L): Al2(SO4)3·18H 2 O 2.0, CoSO4 7H 2 O 0.75, CuSO4 5H 2 O 2.5, H3BO30.5, MnSO4·H 2 O24, NaMoO4 2H 2 O 3.0, NiSO4 6H 2 O2.5, ZnSO4 7H 2 O 15, dissolved with 1N HCl.

[0033] The volume of the fermentation medium in the 3L fermenter is 1.5L, the ventilation rate is 1vvm, and th...

Embodiment 2

[0035] A method for extracting L-phenylalanine from fermentation broth, comprising:

[0036] (1) The fermentation broth of L-tyrosine-deficient Escherichia coli (obtained in Example 1) was subjected to a temperature of 32.5-36.5°C and a pH of 6 for 40 hours to obtain a transformation fluid;

[0037] (2) Acidify (98% sulfuric acid) above-mentioned conversion liquid under the condition of pH 1.5, sterilize, carry out membrane filtration (water), ammonium ion exchange (liquid ammonia water) afterwards, membrane system, decompression concentration; membrane system includes Ultrafiltration, decolorization and concentration, among which ultrafiltration is to remove the protein with a molecular weight above 6000, and decolorization is to remove the protein with a molecular weight above 300; after decompression and concentration, the ammonia is reused to save costs;

[0038] (3) decolorize the plate and frame of the substance after the step (2) is concentrated under reduced pressure, ...

Embodiment 3

[0042] A method for extracting L-phenylalanine from fermentation broth, comprising:

[0043] (1) The fermentation broth of L-tyrosine-deficient Escherichia coli (obtained in Example 1) was subjected to a temperature of 32.5-36.5° C. and a pH of 8 for 55 hours to obtain a transformation fluid;

[0044] (2) The above-mentioned conversion solution is acidified under the condition of pH 2.5, sterilized, then membrane filtration, ammonium ion exchange, membrane system, and concentration under reduced pressure; the membrane system includes ultrafiltration, decolorization and concentration, wherein ultrafiltration is to remove For proteins with a molecular weight above 6000, the decolorization is to remove the protein with a molecular weight above 300; after decompression and concentration, the ammonia is reused to save costs;

[0045] (3) Decolorize the material plate and frame after step (2) decompression and concentration, the conditions: pH is 4.5, temperature is 62-65 ° C, the a...

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Abstract

The invention provides a method for extracting L-phenylalanine from fermentation liquid. The method for extracting the L-phenylalanine from the fermentation liquid comprises the following steps: (1) transforming the fermentation liquid of L-tyrosine defective type Escherichia coli under the conditions of the temperature of 32.5 to 36.5 DEG C and the pH value of 6 to 8 to obtain the transformation liquid; (2) acidizing and sterilizing the transformation liquid under the condition of the pH value of 1.5 to 2.5, performing membrane filtration and ammonium ion exchange, passing through a membrane system and concentrating under reduced pressure; and (3) decoloring a material plate frame concentrated under reduced pressure for 20 to 60 minutes under the conditions of the pH value of 3.0 to 4.5, the temperature of 62 to 65 DEG C and the mass content of active carbon of 4 to 8 percent, crystallizing, filtering and drying to obtain the L-phenylalanine. By the extraction process, the acid yield of the phenylalanine is increased from 6.0 percent to 7.0 percent, the yield of the phenylalanine is increased by 5 percent, and the first-pass yield of the finished products is increased from 96 percent to 99 percent.

Description

technical field [0001] The invention relates to the field of preparation of L-phenylalanine, in particular to a method for extracting L-phenylalanine from fermentation broth. Background technique [0002] L-phenylalanine (L-phenylalanine, L-Phe for short), as an important aromatic amino acid, has important biological activity. Humans and animals cannot synthesize it by themselves, and must ingest the required L-Phe from the outside world, so it is one of the eight essential amino acids for humans and animals. It is an important biochemical nutrient, which can be safely added directly to any food and beverage, and can also be used as a raw material for the synthesis of various drugs, so it is widely used in food, medicine, chemical industry and cosmetics. In view of this, the history of domestic research and development of L-phenylalanine can be traced back to the 1980s. With the expansion of the application range of L-phenylalanine, especially the rapid development of amin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C229/36C07C227/40
Inventor 顾汉章
Owner JIANGSU HAN KUANG BIOLOGICAL ENG
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