Method for producing L-malic acid through aspergillus oryzae fermentation

A technology of Aspergillus oryzae and malic acid, applied in the field of fermentation, can solve the problems of difficult fermentation process and difficult industrial production, and achieve the effect of simple medium composition, low cost, simple and easy control of fermentation conditions

Active Publication Date: 2016-08-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The one-step fermentation method mostly uses Aspergillus flavus as the production strain, but the Aspergillus flavus is easy

Method used

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  • Method for producing L-malic acid through aspergillus oryzae fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Effect of different carbon sources on the production of L-malic acid by Aspergillus oryzae

[0019] The medium used, in g / L: add 120 glucose, starch, maltose, fructose and lactose as carbon sources, 3 soybean peptone, 0.15 KH 2 PO 4 , 0.15K 2 HPO 4 , 0.10 MgSO 4 ·7H 2 O, 0.10 CaCl 2 ·H 2 O, 0.05 NaCl, 0.01 citric acid, 0.005 FeSO 4 ·7H 2 O, 60 CaCO 3 , pH natural. Ferment for 120 hours at a temperature of 30° C. and a rotating speed of 200 r / min. The results are shown in Table 1. It can be seen from Table 1 that, except for lactose, all kinds of sugars can be used as a good carbon source, and glucose as a carbon source has the highest acid production.

[0020] Table 1 Effect of different carbon sources on the production of L-malic acid by Aspergillus oryzae

[0021] Type of carbon source

Embodiment 2

[0022] Example 2 Effects of different nitrogen sources on the production of L-malic acid by Aspergillus oryzae

[0023] The medium used, in g / L: add 3 tryptone, soybean peptone, urea, ammonium sulfate, corn steep liquor and soybean cake powder as nitrogen sources, 120 glucose, 0.15 KH 2 PO 4 , 0.15K 2 HPO 4 , 0.10 MgSO 4 ·7H 2 O, 0.10CaCl 2 ·H 2 O, 0.05 NaCl, 0.01 citric acid, 0.005 FeSO 4 ·7H 2 O, 60 CaCO 3 , pH natural. Ferment for 120 hours at a temperature of 30° C. and a rotating speed of 200 r / min. The results are shown in Table 2. It can be seen from Table 2 that the effect of using tryptone and soybean peptone is better, and the effect of using tryptone as a nitrogen source is the best.

[0024] Table 2 Effects of different nitrogen sources on the production of L-malic acid by Aspergillus oryzae

[0025] Type of nitrogen source

Embodiment 3

[0026] Example 3 Effects of different temperatures on the production of L-malic acid produced by Aspergillus oryzae

[0027] The medium used, in g / L: 120 glucose, 3 tryptone, 0.15 KH 2 PO 4 , 0.15K 2 HPO 4 , 0.10MgSO 4 ·7H 2 O, 0.10 CaCl 2 ·H 2 O, 0.05 NaCl, 0.01 citric acid, 0.005 FeSO 4 ·7H 2 O, 60 CaCO 3 , pH natural. Set the temperature as 28°C, 30°C, 32°C, 34°C, 36°C, 38°C, 40°C respectively. Under the rotating speed of 200r / min, ferment for 120h. result figure 1 shown. Depend on figure 1 It can be seen that the yield of L-malic acid increases with the increase of temperature before the temperature is 34°C, and the temperature begins to decrease at 36°C, so the optimum fermentation temperature is selected as 34°C.

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Abstract

The invention discloses a method for producing L-malic acid through aspergillus oryzae fermentation, belonging to the field of fermentation technology. The method comprises the following steps: with aspergillus oryzae as a production strain, inoculating a fermentation medium with 20% of liquid volume with 10% of spore suspension; adding 60-80g/L CaCO3; and performing ventilated culture for 120h at 30-34 DEG C. In the invention, a sugar-containing raw material is fermented by aspergillus oryzae to produce malic acid, the maximum acid yield can reach 103.2g/L, the raw materials are cheap, and the cost is low; moreover, by adopting single-bacterium fermentation, the required medium composition is simple, the fermentation conditions are simple and easy to control, and the problem of toxin generation caused by mixing aspergillus flavus for fermentation is avoided; and the technology for producing L-malic acid by fermenting the sugar-containing raw material, provided by the invention, has an important economic value.

Description

technical field [0001] The invention relates to a method for producing L-malic acid by fermenting Aspergillus oryzae, belonging to the technical field of fermentation. Background technique [0002] Malic acid, also known as dihydroxysuccinic acid, is an important four-carbon platform compound and is listed as one of the 12 potential compounds by the US Department of Energy. It is an important intermediate product in the circulation of TC organisms. It has a special pleasant sour taste and is easily absorbed and utilized by the human body. Therefore, it is widely used in the food industry as a food sour agent with excellent performance and functional food. At the same time, it has the functions of anti-oxidation and inhibiting oil rancidity, and is used in cosmetics, medicine, and chemical industries. [0003] At present, the production methods of malic acid mainly include: biocatalytic method, two-step fermentation method and one-step fermentation method. At home and abroa...

Claims

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Application Information

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IPC IPC(8): C12P7/46C12R1/69
CPCC12P7/46
Inventor 刘立明陈修来周洁袁亦舟
Owner JIANGNAN UNIV
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