Method for producing succinic acid through fermentation of sugarcane juice

A sugarcane juice and succinic acid technology is applied in the field of microbial fermentation to achieve the effects of protecting farmers' rights and interests, saving grain and ensuring food security

Inactive Publication Date: 2014-04-02
GUANGXI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no report on the production of succinic acid from sugarcane juice

Method used

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  • Method for producing succinic acid through fermentation of sugarcane juice
  • Method for producing succinic acid through fermentation of sugarcane juice
  • Method for producing succinic acid through fermentation of sugarcane juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Effects of Different Initial Total Sugar Concentrations on the Production of Succinic Acid by Sugarcane Juice Fermentation

[0037] Inoculate the strain of Actinobacillus succinigenes into the seed medium, culture it statically at 30-38°C for 18-20h in an anaerobic incubator or ordinary incubator, and insert 8% of the inoculum into a 250mL triangle with fermentation medium. In the bottle, the liquid volume is 150mL, the basic magnesium carbonate adjusts the pH at 6.0-7.0, and it is placed in an anaerobic incubator at 37°C for 48-60h of fermentation. Anaerobic box culture conditions: anaerobic box (Don Whitley Scientific DG250anaerobic workstation), mixed gas N 2 :CO 2 :H 2 =8.5:1.0:0.5, temperature 37°C. The experimental results are shown in Table 1.

[0038] Table 1 Effect of different sugarcane juice initial total sugar concentration on succinic acid production

[0039]

[0040] As can be seen from Table 1: when sugarcane juice with different initial total red...

Embodiment 2

[0042] Effects of Different Nitrogen Sources on the Production of Succinic Acid by Fermentation of Sugarcane Juice

[0043] According to the method for producing succinic acid by fermentation of the Actinobacillus succinigenes strain in Example 1, the plate of the strain with the preservation number CCTCC M2011399 was cultured in an anaerobic box for 48 hours, and then connected to a 30mL seed medium with an inoculation loop, at 37°C Cultivate for 20 hours, add initial total reducing sugar 80g / L according to the inoculation amount of 8%, and use 250mL Erlenmeyer flasks of fermentation media with different nitrogen sources. Determination of succinic acid and main by-product content, the results are shown in Table 2.

[0044] Table 2 Effects of different nitrogen sources on the production of succinic acid by fermentation of sugarcane juice

[0045]

[0046] It can be seen from Table 2 that the most suitable nitrogen source is yeast powder (70.13g / L), followed by corn steep l...

Embodiment 3

[0048] Effects of Different pH Buffers on the Production of Succinic Acid by Fermentation of Sugarcane Juice

[0049] According to the method for producing succinic acid by fermenting the Actinobacillus succinic acid strain in Example 1, in order to facilitate pH monitoring and pH buffer feeding, a 1.3L fermenter was used for fermentation, and water was added to dilute the sugarcane juice. The initial total sugar concentration was 80g / L. The nitrogen source is corn steep liquor, the liquid volume is 700mL, and 100% CO is introduced 2 , the ventilation rate was 0.2mL / min, the fermentation temperature was 37°C, the fermentation time was 60h, and the pH was adjusted at 6.5-7.0. See Table 3 for the buffer used and the fermentation results.

[0050] Table 3 Effects of different pH buffers on the production of succinic acid from sugarcane juice

[0051]

[0052] It can be seen from Table 3 that when basic magnesium carbonate is used as the pH buffer, the yield of succinic acid i...

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Abstract

The invention relates to a method for producing succinic acid through fermentation of sugarcane juice. The method comprises the steps of using actinobacillus succinogenes CCTCC (China Center for Type Culture Collection) M2011399, adding water to adjust the total sugar concentration of the sugarcane juice to 50-100g / L under a CO2 or N2-bearing anaerobic condition, and producing succinic acid through batch fermentation or fed-batch fermentation. The concentration of succinic acid can reach 30-75g / L through fermentation for 30-60h, the utilization ratio of sugar is 85-92%, and the production intensity reaches 0.73-1.46g / (L*h). The method has the prominent advantages that a sugarcane juice raw material replaces expensive glucose to serve as a carbon source for fermentation to produce succinic acid, and since a renewable biomass resource is employed, the method is environment-friendly, and can alleviate the petrifaction resource tension for chemical synthesis of succinic acid.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and specifically relates to a method for producing succinic acid by fermenting sugarcane juice, and at the same time relates to the application of Actinobacillus succinogenes in the method for preparing succinic acid with sugarcane juice as a raw material. Background technique [0002] Succinic acid, also known as succinic acid (succsinic acid), is a common natural organic acid, which widely exists in animals, plants and microorganisms, and is one of the intermediate products of biological TCA cycle. Succinic acid is an important organic synthesis intermediate, recognized as GRAS by the US FDA, generally considered safe, and mainly used in food, medicine, biodegradable plastics, surfactants, detergents, and green solvents. In addition, succinic acid can also be used as an animal feed additive and a plant growth stimulant. [0003] At present, the production of succinic acid mainly...

Claims

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Application Information

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IPC IPC(8): C12P7/46C12R1/01
Inventor 申乃坤王青艳黄日波秦艳廖思明朱婧朱绮霞米慧芝刘海余
Owner GUANGXI ACAD OF SCI
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