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Method for producing citric acid through continuous batch feeding fermentation

A technology of fed-feed fermentation and citric acid, applied in the field of citric acid production and biological process engineering, can solve the problems of low acid production rate and conversion rate, poor product quality, long fermentation period, etc., to improve the quality and increase the filling coefficient. , the effect of low residual sugar

Active Publication Date: 2013-09-11
NANTONG KAISAI BIOCHEM ENG EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a method for producing citric acid by continuous fed-batch fed-batch fermentation. Outstanding problems of high and poor product quality

Method used

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  • Method for producing citric acid through continuous batch feeding fermentation
  • Method for producing citric acid through continuous batch feeding fermentation

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Experimental program
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Effect test

Embodiment 1

[0038] A method for producing citric acid by continuous fed-batch fermentation is characterized in that it comprises the following processing steps:

[0039] Step 1. After pulverizing the raw material containing starch, adding water to make starch slurry, adding high-temperature α-amylase to the starch slurry, and then adopting continuous jet liquefaction process for liquefaction to obtain liquefied liquid, and performing solid-liquid separation on the liquefied liquid. Prepare liquefied supernatant;

[0040] Wherein, the starch-containing raw material is selected from corn, cassava and potato;

[0041] The pH value of the starch slurry is 5.0 to 7.0;

[0042] The added amount of the high-temperature α-amylase is calculated by adding 5 to 15 enzyme activity units of high-temperature α-amylase per gram of the starch-containing raw material;

[0043]Step 2. Put the liquefied clear liquid obtained in step 1 into a fermenter, add a nitrogen source to prepare a basal medium; heat...

Embodiment 2

[0061] (1) Take the corn raw material, grind it into a fineness of 40 mesh corn flour, add water to adjust the slurry, the concentration after the slurry adjustment is 182.4g / L; adjust the pH value of the slurry to 5.5; add 8 per gram of corn flour Add high-temperature α-amylase in the amount of 1 enzyme activity unit, adopt continuous jet liquefaction process to liquefy, and obtain liquefied liquid; adopt plate and frame filter to carry out solid-liquid separation, and make liquefied supernatant liquid.

[0062] (2) Put the liquefied clear liquid into a 50m fermenter, and the total sugar concentration is 9.6%. Add 1.0% corn steep liquor to prepare a basal medium, the volume of which is 69.3% of the volume of the fermenter. Heat the medium to 110°C to sterilize, keep it for 25 minutes and then quickly cool down to 39°C±1, inoculate directly with Aspergillus niger spores, the spore concentration is 2×10 6 pieces / ml. Turn on the stirring and the first stage of the 3D jet air d...

Embodiment 3

[0066] (1) Weigh the corn raw material, pulverize it into a fineness of 40 mesh corn flour, add water to adjust the slurry, the concentration after the slurry adjustment is 162.8g / L; adjust the pH value of the slurry to 5.5; add 5 Add high-temperature α-amylase in the amount of 1 enzyme activity unit, adopt continuous jet liquefaction process to liquefy, and obtain liquefied liquid; adopt plate and frame filter to carry out solid-liquid separation, and make liquefied supernatant liquid.

[0067] (2) Put the liquefied supernatant into 300m 3 In the fermenter, the total sugar concentration was 8.6%. Add 0.8% corn steep liquor to prepare a basal medium, the volume of which is 62.7% of the volume of the fermenter. Heat the medium to 105°C to sterilize, maintain it for 25 minutes and then quickly cool down to 38°C±1, inoculate directly with Aspergillus niger spores, the spore concentration is 2×10 6 pieces / ml. Turn on the stirring and the first stage of the 3D jet air distributo...

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Abstract

A method for producing citric acid through continuous batch feeding fermentation is characterized in that the method comprises the following steps: 1, crushing a starch-containing raw material, adding water, mixing to obtain a starch slurry, adding high-temperature alpha-amylase to form a mixed slurry, liquefying through adopting a continuous injection liquefying technology to obtain a liquefied liquid, and carrying out solid-liquid separation of the liquefied to obtain a liquefied clear liquid; 2, adding the liquefied clear liquid to a fermentation tank, adding a nitrogen source to prepare a basic culture medium, carrying out heating disinfection of the basic culture medium, cooling to 38-40DEG C (room temperature), inoculating Aspergillus niger strains, carrying out ventilated culture of the Aspergillus niger strains for 20-36h, feeding the culture medium in batch for 16-22h, and continuously fermenting the Aspergillus niger strains until the residual sugar content is below 1.0% to prepare a fermentation liquid; and 3, heating the fermentation liquid to 75-85DEG C, terminating the fermentation, filtering to obtain a citric acid fermentation clear liquid, and extracting to obtain citric acid. The method mainly solves the prominent problems of large fermentation energy consumption, high cost and bad product quality caused by long fermentation period, low citric acid yield, low conversion rate in the fermentation production of citric acid.

Description

technical field [0001] The invention belongs to the field of biological process engineering, relates to the field of citric acid production, and in particular relates to a method for producing citric acid by continuous fed-batch and fed-batch fermentation. Background technique [0002] Citric acid is also known as citric acid, its English name is citric acid, its scientific name is 2-hydroxypropane-1,2,3-tricarboxylic acid or 2-hydroxypropanetricarboxylic acid. Citric acid is considered by the FDA as a GRAS (Generally Recognized as Safe) product, and its European product number is E330. It is approved as a food additive by the FAO / WHO Food Additives Expert Committee. Because of its safety, easy assimilation, good taste, high solubility, chelating and buffering properties, citric acid is widely used in food, beverage, medicine, cosmetics, chemical and other industries. [0003] The production methods of citric acid mainly include microbial fermentation and chemical synthesis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/48C12R1/685
Inventor 刘辰刘飞
Owner NANTONG KAISAI BIOCHEM ENG EQUIP
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