Method for fermenting L-malic acid by utilizing aspergillus flavus

A technology of malic acid and Aspergillus flavus, applied in the field of fermentation, can solve the problems of many by-products, long fermentation period, few research reports, etc., and achieve the effect of low price

Inactive Publication Date: 2013-01-09
太仓市茂通化建有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the research on the production of malic acid by fermentation has not yet made significant progress, and the fermentation method of non-sugar raw materials is still at the laboratory level
In the fermentation process of sugary raw materials, the one-step fermentation method and the mixed fermentatio

Method used

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  • Method for fermenting L-malic acid by utilizing aspergillus flavus

Examples

Experimental program
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Effect test

Embodiment 1

[0019] This implementation case illustrates the influence of different carbon sources on the production of L-malic acid produced by Aspergillus flavus. Starch, glucose, maltose, sucrose, fructose, mannitol and sorbitol are added as carbon sources respectively, at a temperature of 30°C and a speed of 250 r / min. Fermentation 6 d. The results are shown in Table 1.

[0020] It can be seen from Table 1 that, except for sorbose, all kinds of sugars can be used as a good carbon source, and glucose as a carbon source has the highest acid production.

[0021] Table 1 Effects of different carbon sources on the production of L-malic acid by Aspergillus flavus

[0022] Type of carbon source Concentration (g / L) Residual sugar (g / L) L-malic acid (g / L) starch 60 13.4 32.5 glucose 60 7.6 40.8 maltose 60 14.2 31.1 sucrose 60 34.5 24.1 fructose 60 18.9 26.8 Mannitol 60 46.8 7.8 Sorbitol 60 56.4 2.5

Embodiment 2

[0024] This implementation case illustrates the impact of different nitrogen sources on the production of L-malic acid produced by Aspergillus flavus, adding ammonium chloride 1 g / L, ammonium nitrate 1 g / L, urea 1 g / L, ammonium sulfate 1 g / L, nitric acid Sodium 1 g / L, peptone 5 g / L, corn steep liquor 5 g / L, bean cake powder 5 g / L, adding 60 g / L glucose, temperature 30°C, 250 r / min, and fermented for 6 days. The results are shown in Table 2.

[0025] It can be seen from Table 2 that the effect of using ammonium sulfate, urea and bean cake powder to produce acid is better, and ammonium sulfate is the best nitrogen source in terms of cost.

[0026] Table 2 Effects of different nitrogen sources on the production of L-malic acid by Aspergillus flavus

[0027] Type of nitrogen source Concentration (g / L) Residual sugar (g / L) L-malic acid (g / L) ammonium chloride 1 23.4 32.5 ammonium nitrate 1 22.4 29.6 urea 1 14.2 37.6 ammonium sulfate 1 ...

Embodiment 3

[0029] This implementation case illustrates the effects of different temperatures on the production of L-malic acid produced by Aspergillus flavus. / L of ammonium sulfate at 250 r / min for 6 days of fermentation. The result is as figure 1 shown.

[0030] Depend on figure 1 It can be seen that the yield of L-malic acid increases with the increase of temperature before the temperature is 32°C, and the temperature begins to decrease at 34°C, so the optimum fermentation temperature is selected as 32°C.

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Abstract

The invention provides a method for fermenting L-malic acid by utilizing aspergillus flavus. According to the method, the aspergillus flavus is used as a starting strain, and the influence of carbon sources, nitrogen sources, temperature and CaCO3 on the fermentation of L-malic acid by the strain is studied.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a method for fermenting L-malic acid by aspergillus flavus. Background technique [0002] Malic acid, also known as hydroxysuccinic acid or hydroxysuccinic acid, has the molecular formula C 4 h 6 o 5 , molecular weight 134.09, structural formula HOOCCHOHCH 2 COOH. There are three main types of malic acid: L --type malic acid, widely exists in nature, density 1.595, melting point 100°C, decomposition point 140°C, specific rotation -2.3° (8.5g / 100ml water), soluble in water, methanol, acetone, etc. insoluble in benzene; and D - malic acid and DL -Mixed malic acid is mainly chemically synthesized. The former has a density of 1.595, a melting point of 101°C, a decomposition point of 140°C, and a specific rotation of +2.92° (methanol). It is soluble in water, methanol, ethanol, and acetone. Equal amount of L-isomer and D-isomer mixed to form racemate, density ...

Claims

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Application Information

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IPC IPC(8): C12P7/46C12R1/67
Inventor 金雅新
Owner 太仓市茂通化建有限公司
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