Production method for microbial lipid fermentation by utilization of corn steep liquor enzymatic hydrolysate

A microbial oil and production method technology, applied in the direction of fermentation, etc., can solve the problems of decreased effective utilization rate of fermentation tanks, increased risk of fermentation contamination, unfavorable microbial utilization, etc. The effect of improved utilization

Inactive Publication Date: 2014-03-19
山东悦翔生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the amino acids in corn steep liquor exist in the form of macromolecular proteins, it is not conducive to the utilization of microorganisms
In order to ensure the normal progress of microbial fermentation, a large proportion of corn steep liquor needs to be used. With the increase of the application amount of corn steep liquor, macromolecular proteins and other colloidal substances will produce more foam during the fermentation process, and the effective utilization rate of the fermentation tank will decrease. In addition, insoluble particles in corn steep liquor and some microbial spores that are not easy to be killed by high temperature increase, and the risk of fermentation contamination increases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation of enzymatic hydrolyzate of corn steep liquor:

[0017] Take 5000 g of corn steep liquor with a solid content of 48%, add water to dilute to a solid content of 19%, and adjust the pH to 3.8 with 0.2N hydrochloric acid. Phytase and acid protease were added to the diluent, the amount of phytase accounted for 0.032% by mass of dry matter in corn steep liquor, and the amount of acid protease accounted for 1.8% by mass of dry matter in corn steep liquor. Keep the enzymolysis temperature at 48°C-50°C, the stirring speed at 200r / min, and the time for 18h. After enzymatic hydrolysis, the temperature was raised to 90°C for 25 minutes to inactivate the enzyme. After the enzyme inactivation reaction, the temperature was lowered to 20° C., and centrifuged at 4500 rpm for 15 minutes, and the supernatant was taken for later use.

[0018] Medium formula (g / 100ml):

[0019] Sodium chloride 1.24g, potassium chloride 0.07g, calcium chloride 0.035g,

[0020] Magnesium Sulf...

Embodiment 2

[0027] Preparation of enzymatic hydrolyzate of corn steep liquor:

[0028] Take 5000 g of corn steep liquor with a solid content of 47.5%, add water to dilute to a solid content of 20%, and adjust the pH to 3.7 with 0.2N hydrochloric acid. Phytase and acid protease were respectively added to the diluent, the amount of phytase accounted for 0.03% by mass of dry matter in corn steep liquor, and the amount of acid protease accounted for 1.6% by mass of dry matter in corn steep liquor. Keep the enzymolysis temperature at 50°C, the stirring speed at 200r / min, and the time for 18h. After enzymatic hydrolysis, the temperature was raised to 90°C for 20 minutes to inactivate the enzyme. After the enzyme inactivation reaction, the temperature was lowered to 20° C., and centrifuged at 4500 rpm for 15 minutes, and the supernatant was taken for later use.

[0029] Medium formula (g / 100ml):

[0030] Sodium chloride 1.35g, potassium chloride 0.065g, calcium chloride 0.04g,

[0031] Magne...

Embodiment 3

[0038] Preparation of enzymatic hydrolyzate of corn steep liquor:

[0039] Take 5000g of corn steep liquor with a solid content of 40-50%, add water to dilute to a solid content of 18%, and adjust the pH to 3.5 with 0.2N hydrochloric acid. Phytase and acid protease were added to the diluent, the amount of phytase accounted for 0.03% by mass of dry matter in corn steep liquor, and the amount of acid protease accounted for 1.5% by mass of dry matter in corn steep liquor. Keep the enzymolysis temperature at 48°C, the stirring speed at 210r / min, and the time for 16h. After enzymatic hydrolysis, the temperature was raised to 90°C for 20 minutes to inactivate the enzyme. After the enzyme inactivation reaction, the temperature was lowered to 20° C., and centrifuged at 4500 rpm for 15 minutes, and the supernatant was taken for later use.

[0040] (1) Bacteria activation culture

[0041] The slant medium formula is as follows:

[0042] Potato 30g, glucose 2-4g, agar 1.5-2g, water 100...

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PUM

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Abstract

The invention provides a corn steep liquor enzymatic hydrolysate. The corn steep liquor enzymatic hydrolysate replaces corn steep liquor, is used for microbial lipid fermentation production and meets market requirements. Corn steep liquor is subjected to enzymolysis through phytases and acid proteinases, the enzymatic hydrolysate obtained after centrifugation replaces the corn steep liquor as a medium, thus the microbiological contamination risk is lowered effectively, the inorganic phosphorus / total phosphorus content in the enzymatic hydrolysate is 75-90%, the bioavailability of the microorganisms is raised, and the production cost is lowered. During the microbial lipid fermentation, the method is beneficial to rapid accumulation of unsaturated fatty acids, shortens the fermentation cycle, and reduces microbial fermentation cost.

Description

technical field [0001] The invention relates to the field of microbial oil fermentation, in particular to the enzymolysis treatment of corn steep liquor as a culture medium for microbial oil fermentation. Background technique [0002] Corn steep liquor is a by-product of preparing corn starch. Corn kernels are first soaked with sulfurous acid, and the soaking liquid is heated and evaporated to concentrate the yellowish-brown liquid. Corn steep liquor contains soluble protein, auxin and some precursor substances, containing about 40 -50% solid matter. Corn steep liquor is a widely used organic nitrogen source for microbial growth. Because it is rich in organic nitrogen and trace elements, it is widely used in the fermentation industry. It can also promote the biosynthesis of penicillin and other antibiotics. Since most of the amino acids in corn steep liquor exist in the form of macromolecular proteins, it is not conducive to the utilization of them by microorganisms. In or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64
Inventor 简晓红刘真茂李金龙邱顺江
Owner 山东悦翔生物有限公司
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