A method for reducing the inhibitory effect of Maillard reaction on microbial growth and fermentation

Abstract

The invention provides a method used for reducing inhibition effect of Maillard reaction on microorganism growth and fermentation. The method comprises following steps: an alkyl dibasic ester is added into a prepared culture medium, wherein the mixing ratio of the culture medium to the alkyl dibasic ester is controlled to be 1:0.01-1; stirring and sterilization are carried out, and stirring is stopped after cooling; an obtained system is allowed to stand for layering, and an organic phase is obtained via separation. The culture medium is used for fermentation; the structure general formula of the alkyl dibasic ester is (C<n>H<2n+1>)-OOC-(CH<2>)<m>-COO-(C<n>H<2n+1>), wherein m and n are used for representing integers, 0<=m<=8, 1<=n<=16. The method is capable of reducing Maillard reaction flux in the obtained system effectively, removing Maillard reaction intermediate products and final products from the system via separation based on extraction principles; and compared with conventional sterilization technology, the method possesses following advantages: fermentation equipment cost is reduced by one half, sterilization energy consumption is reduced by one half, and equipment and operation cost are reduced obviously.

Description

technical field [0001] The invention relates to a method for optimizing and regulating the industrial process of microbial fermentation, in particular to a method for reducing the inhibitory effect of Maillard reaction on microbial growth and fermentation, and belongs to the technical field of microbial fermentation. Background technique [0002] In 1912, the French chemist Louis. Camilla Maillard accidentally discovered in the experiment that the carbonyl group of the carbonyl compound (reducing sugar) can react with the amino group in the amino compound (amino acid / polypeptide / protein). Melanin or quasi-melanin, the carbonyl ammonia reaction is also called Maillard reaction. [0003] After years of research by scholars from various countries, the currently recognized Maillard reaction mechanism can be divided into the following three stages: [0004] Initial stage [0005] Reducing sugars undergo condensation reactions with amino acids or proteins to generate organ...

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Problems solved by technology

[0015] Aiming at the lack of practical and effective reduction of Maillard reaction in the field of microbial fermentation in the prior art to the problem of microbial growth and fermentation inhibition, the present invention aims to solve the problem of using reducing sugars as carbon sources and amino compounds as nitrogen sources in microbial fermentation media. The Maillard reaction that commonly occurs in the high temperature and humidity sterilization process inhibits the growth and fermentation of microorganisms. A method of using alkyl dibasic esters as Maillard reaction inhibitors is provided, which can maintain the existing high temperature and humidity sterilization process and equipment, and eliminate the need for medium separation and elimination, so as to meet the needs of the microbial fermentation field for economical and effective reduction of the Maillard reaction that inhibits microbial growth and fermentation

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