Method for improving fermentation-production citric acid yield through use of two-stage dissolved oxygen control technology

A stage control, citric acid technology, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve problems such as single control of dissolved oxygen levels, inability to produce citric acid at the growth and metabolism levels of Aspergillus niger, and achieve important industrial The effect of application value, increased yield, and simple process

Active Publication Date: 2013-10-16
JIANGNAN UNIV +1
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Problems solved by technology

The single control of the dissolved oxygen level in the industrial production process cannot make Aspergillus niger produce the maximum amount of citric acid at the optimal growth and metabolism level, so it is necessary to develop a more effective oxygen supply to improve the fermentation level

Method used

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  • Method for improving fermentation-production citric acid yield through use of two-stage dissolved oxygen control technology
  • Method for improving fermentation-production citric acid yield through use of two-stage dissolved oxygen control technology

Examples

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Embodiment 13

[0036] Example 13L fermenter two-stage dissolved oxygen fermentation

[0037] The 3L fermenter fermentation adopts a two-stage culture method. In the first stage of fermentation (the first 30h), the dissolved oxygen is controlled at 55%, and in the second stage of fermentation (40h), the dissolved oxygen is controlled at 45%. Using this two-stage dissolved oxygen control strategy to ferment and produce citric acid, the sugar-acid conversion rate increased to 93%. All the other fermentation conditions are identical with comparative example 1.

Embodiment 23

[0038] Example 23L fermenter two-stage dissolved oxygen fermentation

[0039] The 3L fermenter fermentation adopts a two-stage culture method, the dissolved oxygen is controlled at 50% in the first stage of fermentation (the first 32h), and the dissolved oxygen is controlled at 40% in the second stage of fermentation (40h). Using this two-stage dissolved oxygen control strategy to ferment and produce citric acid, the sugar-acid conversion rate increased to 95%. All the other fermentation conditions are identical with comparative example 1.

Embodiment 33

[0040] Example 33L fermenter two-stage dissolved oxygen fermentation

[0041] The 3L fermenter adopts a two-stage culture method. In the first stage of fermentation (the first 28h), the dissolved oxygen is controlled at 45%, and in the second stage of fermentation (50h), the dissolved oxygen is controlled at 35%. Using this two-stage dissolved oxygen control strategy to ferment and produce citric acid, the sugar-acid conversion rate increased to 90%. All the other fermentation conditions are identical with comparative example 1.

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Abstract

The invention discloses a method for improving fermentation-production citric acid yield through use of two-stage dissolved oxygen control technology, and belongs to the field of fermentation process optimization. In the first stage of fermentation (28-32 h), dissolved oxygen is controlled between 45% and 55%, and in the second stage of the fermentation (37-50 h), the dissolved oxygen is controlled between 35% and 45%. Through use of the two-stage dissolved oxygen control technology, the citric acid yield is significantly improved, and the highest sugar-acid conversion rate is 99%, whereas the sugar-acid conversion rate of a contrast embodiment is 86%. The two-stage dissolved oxygen control fermentation technology is simple and efficient, has important industrial application value, and at the same time has a certain guidance and enlightenment significance on fermentation production of other organic acids.

Description

technical field [0001] The invention relates to a method for controlling dissolved oxygen in two stages to increase the yield of citric acid produced by fermentation, and belongs to the field of fermentation process optimization. Background technique [0002] Citric acid, also known as citric acid, is a tricarboxylic acid whose scientific name is 3-hydroxy-3-carboxyglutaric acid. Citric acid is one of the main metabolites of organisms and an intermediate metabolite in the tricarboxylic acid cycle. Citric acid is widely distributed in nature and mainly exists in lemons, citrus, plums and other fruits. It has a pleasant sour taste and can stimulate the sense of taste. It is known as the first edible acid in the industry [Sun Rong, Wang Yan, Yang Pingping. Current Situation and Prospect of Citric Acid Fermentation. China Condiment 2011,36(001):90-92.], widely used in various beverages , fruit juice, soda, canned food, snacks, cake biscuits, wine, dairy products and other food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P7/48C12R1/685
Inventor 陈坚李江华堵国成刘龙李佳伟胡志杰孙福新
Owner JIANGNAN UNIV
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