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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 fermentation method have made great progress, but there are still few related research reports
However, because the mixed fermentation method involves two kinds of microorganisms, the cultivation conditions are stricter, the fermentation period is longer, the acid production rate is lower, and the by-products are more

Method used

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

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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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