Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of method utilizing molasses fermentation to produce L-malic acid

A technology of 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 the input of steps and the operation of related equipment, increasing the output, and improving the restriction of mass transfer.

Active Publication Date: 2021-03-05
SHANDONG FUFENG FERMENTATION CO LTD
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0021] Molasses pretreatment: add twice the mass of purified water to the cane molasses, stir at 1000rpm for 3min, then add activated carbon accounting for 2% of the mass of the 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] Fermentation for acid production: according to the volume ratio of Aspergillus oryzae seed liquor: fermentation medium of 1:10, it was transferred to the fermentor for cultivation, the temperature was 33 ° C, and the cultivation was carried out for 48 h, and then calcium carbonate and cetyltrimethylam...

Embodiment 2

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

[0027] Molasses pretreatment: add twice the mass of purified water to the cane molasses, stir at 1000rpm for 3min, then add activated carbon accounting for 2% of the mass of the 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] Fermentation to produce acid: According to the volume ratio of Aspergillus oryzae seed liquor: fermentation medium of 1:10, it was transferred to a fermenter for cultivation, the temperature was 33 ° C, and the cultivation was carried out for 48 hours, and then calcium carbonate and cetyltrimethylammo...

Embodiment 3

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

[0033] Determination of L-malic acid: using the 2,7-naphthalenediol colorimetric method, take 1.0 mL of the sample solution, add 6.0 mL of analytically pure concentrated sulfuric acid, then add 0.1 mL of 2,7-naphthalenediol solution, and then at 100 Heat in a water bath for 20 min, take it out and cool it to room temperature, perform colorimetric measurement at 385 nm, and use distilled water as a control 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, i.e. OD385, as the ordinate. Through the OD value of the unknown sample at 385 nm, the corresponding malic acid content can be found on the standard curve. .

[0034] A control group was set, wherein the control group 1: did not increase the temperature and pressure, and the rest were the same ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 utilizing molasses fermentation. Background technique [0002] Molasses contains a small amount of crude protein, generally 3%-6%, mostly non-protein nitrogen, such as ammonia, amide and nitrate, etc., while amino acid nitrogen only accounts for 38%-50%, and non-essential amino acids such as aspartic The content of acid and glutamic acid is high, so the biological value of protein is low. However, aspartic acid and glutamic acid are both flavored amino acids, so they can greatly stimulate the appetite of animals when used in animal feed. The main component of molasses is sugar. Cane molasses contains about 24%-36% of sucrose and about 12%-24% of other sugars; almost all sugars in beet molasses are sucrose, about 47%. In addition, it also contains 3%-4% of soluble colloids, mainly xylose gum, arabic gum and pectin....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com