Method for producing L-lactic acid by using green sweet corn

A technology of tender sweet corn and lactic acid, which is applied in the field of lactic acid production, can solve the problems of difficult decolorization process and high production cost, and achieve the effects of environmental protection, reduced dosage, and increased yield

Active Publication Date: 2014-07-02
SHANDONG FUXIN BIOTECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to solve the defects that most of the current production of L-lactic acid uses corn starch as the main raw material, the production cost is high, and the subsequent decolorization process is difficult, and a method for producing L-lactic acid using tender sweet corn is provided. Sweet corn is the main raw material, the production cost is low, the operation process is simple, the product yield is high and it is beneficial to the subsequent decolorization treatment

Method used

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  • Method for producing L-lactic acid by using green sweet corn

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] With 52°C heat-resistant Lactobacillus as the strain, the fermentation medium formula is: tender sweet corn 110g / L, yeast extract 1g / L, CaCO 3 60g / L, pH natural. CaCO 3 Sterilize separately at 121°C for 30 minutes.

[0032] After pulping tender sweet corn, add yeast extract, sterilize at 115°C for 10 minutes, cool to 52°C, and press 12U / g 嫩甜玉米 Add α-amylase, 200U / g 嫩甜玉米 Add glucoamylase, and add calcium chloride to a final concentration of 0.03%, then sterilized CaCO 3 Transfer to fermenter.

[0033] ① After the fermentation medium is sterilized and cooled, no acid cellulase is added.

[0034] ②After the fermentation medium is sterilized and cooled, add 50U / g 嫩甜玉米外壳 Add acid cellulase.

[0035] Add 0.2% Lactobacillus seed solution, 52°C, 100r / min, anaerobic fermentation for 50h. After the fermentation, the L-lactic acid content in the fermentation broth was measured according to GBT23528-2009, and the results are shown in Table 1.

[0036] Table 1

[0037] ...

Embodiment 2

[0039] With 52°C heat-resistant Lactobacillus as the strain, the fermentation medium formula is:

[0040] ① Corn starch 140g / L, corn steep liquor 1.6g / L, yeast extract 3g / L, CaCO 3 80g / L, pH natural. CaCO 3 Sterilize separately at 121°C for 30 minutes.

[0041] After pulping tender sweet corn, add yeast extract, sterilize at 115°C for 10 minutes, cool to 52°C, and press 16U / g 玉米淀粉 Add α-amylase, 300U / g 玉米淀粉 Add glucoamylase, and add calcium chloride to a final concentration of 0.05%, then sterilized CaCO 3 Transfer to fermenter.

[0042] ② Tender sweet corn 140g / L, yeast extract 3g / L, CaCO 3 80g / L, pH natural. CaCO 3 Sterilize separately at 121°C for 30 minutes.

[0043] After pulping tender sweet corn, add yeast extract, sterilize at 115°C for 10 minutes, cool to 52°C, and press 16U / g 嫩甜玉米 Add α-amylase, 300U / g 嫩甜玉米 Add glucoamylase, 60U / g 嫩甜玉米外壳 Add acid cellulase, and add calcium chloride to a final concentration of 0.05%, then sterilized CaCO 3 Transfer to fer...

Embodiment 3

[0051] With 52°C heat-resistant Lactobacillus as the strain, the fermentation medium formula is:

[0052] ① Corn starch 140g / L, corn steep liquor 1.6g / L, yeast extract 0, 0.5, 1, 1.5, 2, 2.5, 3g / L, CaCO 3 80g / L, pH natural. CaCO 3 Sterilize separately at 121°C for 30 minutes.

[0053] After pulping tender sweet corn, add yeast extract, sterilize at 115°C for 10 minutes, cool to 52°C, and press 16U / g 玉米淀粉 Add α-amylase, 300U / g 玉米淀粉 Add glucoamylase, and add calcium chloride to a final concentration of 0.05%, then sterilized CaCO 3 Transfer to fermenter.

[0054] ② Tender sweet corn 140g / L, CaCO 3 80g / L, natural pH, yeast extract 0, 0.5, 1, 1.5, 2, 2.5, 3g / L. CaCO 3 Sterilize separately at 121°C for 30 minutes.

[0055] After pulping tender sweet corn, add yeast extract, sterilize at 115°C for 10 minutes, cool to 52°C, and press 16U / g 嫩甜玉米 Add α-amylase, 300U / g 嫩甜玉米 Add glucoamylase, 60U / g 嫩甜玉米外壳 Add acid cellulase, and add calcium chloride to a final concentration of ...

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Abstract

The invention specifically relates to a method for producing L-lactic acid by using green sweet corn. The method is characterized in that a fermentation culture medium is prepared by taking fresh green sweet corn as a major raw material, and L-lactic acid is produced by fermenting heat-resistant lactobacillus of 52 DEG C serving as a culture. The method comprises the following specific steps: (1) making green sweet corn pulp; (2) making the fermentation culture medium; (3) fermenting. The method has the beneficial effects that (1) the production cost is reduced, and production and operation processes are simpler, so that the labor intensity is lowered and the working efficiency is increased; (2) green sweet corn is used directly, so that various nutrients in corn can be fully utilized; (3) the using amount of raw materials is reduced; (4) green sweet corn is utilized fully without producing waste, so that environmental protection is facilitated; (5) the using amount of liquefying enzyme is reduced; (6) the difficulty of a post-treatment decolorizing process is lowered; (7) the yield of L-lactic acid is increased remarkably, and raw materials are transformed to the maximum extent.

Description

technical field [0001] The invention belongs to the field of lactic acid preparation methods, and in particular relates to a method for producing L-lactic acid by using tender sweet corn. Background technique [0002] As one of the three major organic acids (including lactic acid, citric acid, and acetic acid), lactic acid is widely used in food, medicine, and chemical industries. [0003] In the field of food industry, its consumption of lactic acid accounts for about 60% of the world's lactic acid consumption. Because of its mild and stable acidity, lactic acid is widely used as a sour agent and preservative in the food industry. The human body only has the enzyme that metabolizes L-lactic acid. D-lactic acid cannot be absorbed by the human body, and excessive use is toxic to the human body. Therefore, the World Health Organization advocates L-lactic acid as a food additive and oral medicine to replace the currently commonly used DL-lactic acid. . [0004] At present, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/56
Inventor 赵纪文郝景峰周建建张庆林田永张川川
Owner SHANDONG FUXIN BIOTECH
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