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Method for producing L-malic acid by molasses fermentation

A technology for malic acid and molasses, applied in the field of microbial fermentation, can solve the problem that acid production cannot reach large-scale production, etc., and achieve the effects of avoiding steps and operation of related equipment, reducing the amount of addition and simple process.

Active Publication Date: 2017-07-25
SHANDONG FUFENG FERMENTATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent technology "CN2012101350639" discloses a method of producing L-malic acid by fermenting sucrose molasses. This method uses sugarcane molasses as the raw material of the fermentation medium, which saves the cost of the medium, but the amount of acid produced cannot reach large-scale production needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method utilizing molasses fermentation to produce L-malic acid, comprising the steps of:

[0021] Molasses pretreatment: add purified water twice the quality to sugarcane molasses, stir at 1000rpm for 3min, then add activated carbon accounting for 2% of the mass of molasses, stir at 200rpm for 30min, filter, and collect the filtrate;

[0022] Preparation of fermentation medium: According to 1L medium, add 70g calcium carbonate, 20g glucose, 10g corn steep liquor, 8g urea, 0.1g magnesium sulfate, 0.1g potassium dihydrogen phosphate and 0.1g dipotassium hydrogen phosphate to step 1) In the obtained filtrate, set the volume to 1L and control the pH value to 6.2;

[0023] Acid production by fermentation: according to the Aspergillus oryzae seed liquid: the fermentation medium is that the volume ratio of 1:10 is transferred to the fermentor for cultivation, the temperature is 33° C., cultivated for 48h, and then calcium carbonate and cetyltrimethylammonium bromide ( CTAB)...

Embodiment 2

[0026] A method utilizing molasses fermentation to produce L-malic acid, comprising the steps of:

[0027] Molasses pretreatment: add purified water twice the quality to sugarcane molasses, stir at 1000rpm for 3min, then add activated carbon accounting for 2% of the mass of molasses, stir at 200rpm for 30min, filter, and collect the filtrate;

[0028] Preparation of fermentation medium: According to 1L medium, add 70g calcium carbonate, 20g glucose, 10g corn steep liquor, 8g urea, 0.1g magnesium sulfate, 0.1g potassium dihydrogen phosphate and 0.1g dipotassium hydrogen phosphate to step 1) In the obtained filtrate, set the volume to 1L and control the pH value to 6.2;

[0029] Acid production by fermentation: According to the Aspergillus oryzae seed liquid: the fermentation medium is 1:10 volume ratio and is transferred to the fermentor for cultivation, the temperature is 33 ℃, cultivated for 48h, then add calcium carbonate and cetyltrimethylammonium bromide ( CTAB), the addi...

Embodiment 3

[0032] Effects of various factors on the yield of malic acid fermented by Aspergillus oryzae:

[0033] Determination of L-malic acid: adopt 2,7-naphthalenediol colorimetric method, take 1.0 mL of sample solution, add 6.0 mL of analytically pure concentrated sulfuric acid, then add 0.1 mL 2,7-naphthalenediol solution, and then in 100 Heated in a water bath at ℃ for 20 min, took it out and cooled it to room temperature, and carried out colorimetric measurement at 385 nm, using distilled water as a reference to calibrate the zero point of the instrument. Use the standard sample to make a standard curve first, take the malic acid content as the abscissa, and the absorption value at 385 nm, that is, OD385, as the ordinate. Through the OD value of the unknown sample at 385 nm, the corresponding malic acid can be found on the standard curve. content.

[0034] Set up control groups, wherein, control group 1: do not increase the temperature and pressure, and the rest are the same as i...

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Abstract

The invention belongs to the technical field of microbial fermentation and discloses a method for producing L-malic acid by molasses fermentation. The method includes: step 1) molasses pretreatment; step 2) fermentation medium preparation; step 3) acidogenic fermentation. The method is simple in molasses treatment process, acid treatment and cyaniding treatment are avoided, and accordingly cost saving is realized, and addition quantity of inorganic minerals in a culture medium is increased.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for producing L-malic acid by fermenting molasses. Background technique [0002] Molasses contains a small amount of crude protein, generally 3%-6%, mostly belonging to non-protein nitrogen, such as ammonia, amide and nitrate, while amino acid nitrogen only accounts for 38%-50%, and non-essential amino acids such as aspartic acid The content of glutamic acid and glutamic acid is high, so the biological value of protein is low, but aspartic acid and glutamic acid are both flavor amino acids, so they can greatly stimulate animal appetite when used in animal feed. The main component of molasses is sugar. Cane molasses contains about 24%-36% sucrose, and other sugars are about 12%-24%. The sugar contained in beet molasses is almost all sucrose, about 47%. In addition, it also contains 3%-4% soluble colloids, mainly xylose gum, arabinose gum and pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/46C12R1/69
CPCC12P7/46
Inventor 刘新利贾召鹏赵兰坤王婷薄文文袁军
Owner SHANDONG FUFENG FERMENTATION CO LTD
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