Magnesium lactate production method based on crystallization process for fermentation, separation and coupling

A technology of fermentation separation coupling and magnesium lactate, which is applied in the field of fermentation separation coupling production of magnesium lactate based on the crystallization method, can solve problems such as unfavorable reaction system balance, deterioration of bacterial culture environment, and reduction of product removal rate

Active Publication Date: 2015-11-04
BEIJING UNIV OF CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to this method (clearly referring to the maintenance of constant sugar concentration during the continuous removal of magnesium lactate), the removal of magnesium lactate and the unavoidable adsorption of fermentable sugars will reduce the conversion of sugar to acid
At the same time, since there is no "pH correction step" in the removal process of magnesium lactate, it is carried out at a fermentation pH of 5-6, which will affect the crystallization and precipitation of magnesium lactate and reduce the product removal rate
In addition, how to implement this proc

Method used

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  • Magnesium lactate production method based on crystallization process for fermentation, separation and coupling
  • Magnesium lactate production method based on crystallization process for fermentation, separation and coupling
  • Magnesium lactate production method based on crystallization process for fermentation, separation and coupling

Examples

Experimental program
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Effect test

Embodiment 1

[0055] The medium used in this embodiment is as follows:

[0056] The composition of solid slant medium is (g / L): glucose 20, yeast extract 5, soybean peptone 10, beef extract 10, sodium chloride 10, sodium acetate 5, ammonium citrate 2, magnesium sulfate heptahydrate 0.2, sulfuric acid heptahydrate Manganese 0.05, agar 15. The pH is 6.50.

[0057] The composition of the liquid seed medium is (g / L): glucose 40, peptone 10, yeast extract powder 10, sodium chloride 0.01, sodium acetate 0.5, ammonium citrate 0.2, potassium dihydrogen phosphate 0.4, magnesium sulfate heptahydrate 0.2, Manganese sulfate heptahydrate 0.05. The pH is 6.50.

[0058] The composition of the fermentation medium is (g / L): glucose 150, yeast extract powder 20, sodium chloride 0.01, sodium acetate 0.5, ammonium citrate 0.2, potassium dihydrogen phosphate 0.4, magnesium sulfate heptahydrate 0.2, manganese sulfate heptahydrate 0.05. The pH is 6.00.

[0059] The composition of the feeding medium is (g / L)...

example 2

[0066] 1. Effect of crystallization temperature on crystallization of L-magnesium lactate in fermentation broth

[0067] Obtain the fermented liquid that L-lactic acid content is 140g / L with feeding-batch fermentation mode, fermented liquid is divided into 250ml Erlenmeyer flask by every bottle 100ml, Erlenmeyer flask is placed in different temperatures (temperature gradient is 25-42°C) for 120 minutes, and measure the change of lactic acid content in the supernatant after crystal precipitation at different temperatures, and set up 3 parallel experiments under each temperature condition.

[0068] As shown in Table 1, the concentration of lactic acid in the crystallization supernatant increases with the increase of temperature, and the fitting equation (R 2 =0.996) is:

[0069] C=78.03-0.542T+0.0113T 2 ;

[0070] Where C represents the concentration of lactic acid in the supernatant (g / L), and T represents the crystallization temperature (° C.). As the temperature decreased...

example 3

[0078] The medium used in this embodiment is as follows:

[0079] The composition of the solid slant medium is (g / L): glucose 20, yeast extract 5, soybean peptone 10, beef extract 10, sodium chloride 10, sodium acetate 5, ammonium citrate 2, magnesium sulfate heptahydrate 0.2, sulfuric acid heptahydrate Manganese 0.05, agar 15. The pH is 6.50.

[0080]The composition of the liquid seed medium is (g / L): glucose 40, peptone 10, yeast extract powder 10, sodium chloride 0.01, sodium acetate 0.5, ammonium citrate 0.2, potassium dihydrogen phosphate 0.4, magnesium sulfate heptahydrate 0.2, Manganese sulfate heptahydrate 0.05. The pH is 6.50.

[0081] The composition of the fermentation medium is (g / L): glucose 150, yeast extract powder 20, sodium chloride 0.01, sodium acetate 0.5, ammonium citrate 0.2, potassium dihydrogen phosphate 0.4, magnesium sulfate heptahydrate 0.2, manganese sulfate heptahydrate 0.05. The pH is 6.00.

[0082] The composition of the feeding medium is (g...

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Abstract

The present invention discloses a magnesium lactate production method based on crystallization process for fermentation, separation and coupling. Lactobacillus rhamnosus is subjected to repeated batch fermentation culture for 180-220h manner at 37-42 DEG C, and in-situ separation is performed to obtain the high-purity magnesium lactate crystals. The lactic acid yield in fermentation is 140-150g / L, the production rate is 2.0-2.5g / L / h, and sugar acid conversion rate is 94.5%. In situ separation process in a crystallization mode on the magnesium lactate reaches the removal rate of lactic acid of up to 79.10% and fermentation wastewater reuse rate of 65.57%. Compared to a traditional feeding-batch fermentation process, the method can save 40% of water consumption, 41% of the amount of inorganic salt and 43% of the amount of yeast extract, and reach gross production of L-lactic acid 3.82 times of single batch fermentation in 5 stable fermentation cycles. The process for fermentation production of lactic acid avoids the disadvantages of large amount of solid waste and waste water in calcium salt production process, and does not need external seed addition, cooling or reheating process, simplifies the production steps, shortens production time, and ensures the environmental and sustainable process while reducing the cost of production of lactic acid.

Description

technical field [0001] The invention belongs to the technical field of lactic acid fermentation, and relates to an improved method for producing magnesium lactate based on a crystallization method, fermentation, separation and coupling. Background technique [0002] As a natural organic acid, lactic acid is widely used in food, medicine, textile, leather and chemical industries. Lactic acid can be produced by chemical synthesis or microbial fermentation, and most industrial methods for preparing lactic acid are based on microbial fermentation. Base. It is a common feature of all fermentation methods to add alkaline earth alkali neutralizer to neutralize the acid secreted by microorganisms to maintain a constant pH during fermentation. Calcium base is the most commonly used as a conventional neutralizing agent. WO 98 / 22611 describes a method for fermenting lactic acid with calcium base as a neutralizing agent. After the medium containing calcium lactate is obtained by fermen...

Claims

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Application Information

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IPC IPC(8): C12P7/56C07C51/43C12R1/225
Inventor 谭天伟王勇贺美玲
Owner BEIJING UNIV OF CHEM TECH
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