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Fermentation production method for natural L-(+)-tartaric acid

A production method, tartaric acid technology, applied in the field of microbial fermentation, to achieve the effect of simple process and less pollution

Inactive Publication Date: 2014-01-15
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no domestic process for synthesizing natural L-(+)-tartaric acid by direct biological fermentation.

Method used

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  • Fermentation production method for natural L-(+)-tartaric acid
  • Fermentation production method for natural L-(+)-tartaric acid
  • Fermentation production method for natural L-(+)-tartaric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Utilize 5-ketogluconate to produce the screening of L-(+)-tartrate bacterial classification

[0026] 1 Collection of rhizosphere soil samples

[0027] When sampling, take 4-5 holes of normal plants at each point, dig out the root with soil, cut off the aboveground part, leave the root and the soil sample attached to the root, put it into a sample bag, seal the bag mouth, put it in a 4°C refrigerator, and Prepare for microbial isolation.

[0028] 2 Isolation and cultivation

[0029] (1) culture medium

[0030] Enrichment medium: peptone 20g / L, K 2 HPO 4 1.5g / L, glycerin 10g / L, MgSO 4 1.5g / L, agar 15g / L, pH7.2.

[0031] Separation medium: Same as enrichment medium.

[0032] (2) Separation and culture

[0033] Preparation of soil dilution: Weigh 1.0 g of rhizosphere soil, put 99 ml of sterile water into a 250 ml Erlenmeyer flask filled with glass beads, oscillate on a shaker for 5 minutes to disperse the soil evenly, and become a soil suspension (10 ...

Embodiment 2

[0038] The fermentation culture of embodiment 2L-(+)-tartaric acid

[0039] Pick a ring of TUST bacteria from the activated slope and inoculate it into a 250mL Erlenmeyer flask containing 50mL of seed medium for cultivation, and cultivate it on a shaker at 30°C and 170r / min for 24h to obtain a seed solution. The composition of the seed medium is: peptone 20g / L, K 2 HPO 4 1.5g / L, glycerol 10g / L, MgSO 4 1.5g / L, agar 15g / L, pH7.2, sterilized by high pressure steam at 121℃ for 20min.

[0040] The seed solution was inoculated into the fermentation medium with 10% inoculum amount, fermented in shake flasks at 30°C and 170r / min, and cultured for 5 days. The composition of the fermentation medium is: 5-keto-gluconate potassium 60g / L, MgSO 4 0.25g / L, KH 2 PO 4 0.6g / L, urea 2g / L, cornmeal 10g / L.

[0041] After 5 days of fermentation, the output of L-(+)-tartaric acid was 0.3g / L, reaching 2% of the theoretical value, and the fermentation intensity was 0.4% per day.

[0042] Detecti...

Embodiment 3

[0043] The fermentation culture of embodiment 3L-(+)-tartaric acid

[0044] Fermentation medium: 5-keto-gluconate potassium 60g / L, MgSO 4 0.25g / L, KH 2 PO 4 0.6g / L, urea 2g / L, corn steep liquor 10g / L, its fermentation and detection condition are all with embodiment 2, fermentation time is 4d, and L-(+)-tartaric acid output is 1.2g / L, reaches the theoretical value 10%, with a fermentation intensity of 2.5% per day.

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Abstract

The invention discloses pseudomonas putida for producing natural L-(+)-tartaric acid by using 5-keto-D-gluconic acid and salt thereof, and a production method of the pseudomonas putida. The pseudomonas putida mutant strain TUST is preserved in the Common Microorganism Center (CGMCC) of the China Microorganism Culture Preservation and Management Committee on May 28th, 2013, the preservation number is CGMCC No.7648. The natural L-(+)-tartaric acid can be produced from the strain by using 5-keto-D-gluconic acid and salt thereof, the fermentation yield of a shake flask is 1.6g / L, which is 12% of an theoretical value, the fermentation strength is 3% per day, the fermentation yield of a fermentation tank is 7.1g / L, which is 24% of the theoretical value, the fermentation strength is 4% per day, the fermentation product is natural L-(+)-tartaric acid, and moreover the production process is simple and less pollution is caused. Due to adoption of the strain and the production method, a novel process is provided for the production of natural L-(+)-tartaric acid in China, and the economic values of the natural L-(+)-tartaric acid are effectively improved.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a fermentation production method of natural L-(+)-tartaric acid. Background technique [0002] L-(+)-tartaric acid is a kind of natural organic acid, which exists in various plants, such as grapes and tamarind, etc. It has a high content in the fruits of plants. It has a wide range of uses and its demand is increasing year by year. In the food industry, L-(+)-tartaric acid can be used as a sour agent, a bulking agent, an auxiliary agent for antioxidants, and one of the ingredients of food coloring. It can be used to prepare a variety of chiral catalysts in organic synthesis, or as a chiral source to synthesize complex natural product molecules. It is a very important chiral ligand and chiral ion; in the mirror industry, it is a An important auxiliary and reducing agent, which can control the formation speed of the silver mirror and obtain a uniform coa...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/46C12P7/42C12R1/40
Inventor 贾士儒王洪翠谭之磊李艳艳钟成刘淼
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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