Fermentation technology of glutamic acid

A fermentation process, glutamic acid technology, applied in the field of glutamic acid fermentation process, can solve the problem that the glutamic acid production cannot be greatly increased, so as to improve the utilization efficiency of bacteria and the conversion rate of sugar and acid, and reduce the production of bacteria. Acid inhibition, prolonging the effect of fermentation acid production cycle

Inactive Publication Date: 2017-10-03
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Problems solved by technology

However, increasing the production of glutamic acid by adding culture and op...

Method used

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  • Fermentation technology of glutamic acid

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Effect test

Embodiment 1

[0032] Such as figure 1 As shown, a kind of fermenting device comprises 30L fermenter 1, vertical multistage centrifugal pump 2 and ceramic membrane 3, and described fermentor outlet is connected with vertical multistage centrifugal pump inlet pipeline, and described vertical The multi-stage centrifugal pump is connected to the bottom of the high-temperature and high-pressure ceramic membrane through pipelines, and the top of the ceramic membrane is respectively connected with the feed port of the fermentation tank and the feed port of the vertical multi-stage centrifugal pump. It forms an internal circulation with the ceramic membrane, and the components are sterilized after they are connected.

Embodiment 2

[0034] A glutamic acid dialysis fermentation process, the concrete steps are as follows:

[0035] (1) if figure 1 As shown, the fermentation device was assembled, see Example 1 for the structure.

[0036] (2) The initial fermented liquid is carried out glutamic acid fermentation in fermentor after sterilization, and fermenting device keeps positive pressure state with aseptic air; Fermentation 15h measures glutamic acid output and is 106g / L, and the concentration of glutamic acid at this moment It has a strong inhibition on the continued fermentation of the bacteria to produce acid. At this time, the ceramic membrane system is turned on for dialysis of the fermentation broth, and the filtration area of ​​the ceramic membrane is 0.2m 2 .

[0037] (3) The concentrated bacterial solution after dialysis is returned to the fermenter. The volume of the initial fermented liquid is 16.5 L, and the volume of the filtrate after filtration and dialysis is 14 L. At this time, add 5 L of...

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Abstract

The invention provides a submoderate fermentation technology of glutamic acid biotin. By using a fermentation tank and a membrane coupling technology, filtration dialysis is performed in the fermentation process to separate glutamic acid from a fermentation solution in time, so that feedback regulation caused by high-concentration glutamic acid in the fermentation solution is avoided; through adoption of a specific dialysis fermentation culture medium formula, refermentation is performed, so that the bacterium utilization efficiency and the sugar-acid conversion rate are improved; in addition, through the filtration dialysis after a certain period of fermentation, toxic byproducts in the fermentation solution can be separated in time, so that bacterial acid production inhibition is reduced; therefore, in the fermentation technology provided by the invention, through dialysis fermentation, a refermentation technology of the bacteria is achieved, the acid production cycle of glutamic acid fermentation is prolonged, and the bacterium utilization efficiency and the sugar-acid conversion rate are improved.

Description

technical field [0001] The invention relates to the field of glutamic acid production, in particular to a glutamic acid fermentation process. Background technique [0002] L-glutamic acid, the chemical name is α-aminoglutaric acid, and the molecular formula is C 5 h 9 NO 4 , because the molecule contains two carboxyl groups, it is an acidic amino acid. In nature, L-glutamic acid widely exists in cereal plant protein and animal brain. The isoelectric point pI of L-glutamic acid is 3.22. It is colorless granular, flaky or needle-like crystals with umami taste and slightly soluble in water. The downstream product of L-glutamic acid, L-glutamic acid-sodium salt, also known as monosodium glutamate, is widely used in food cooking because of its umami taste. [0003] The production of L-glutamic acid has a production history of nearly 150 years. In 1866, it was first produced by German Dr. H. Riffhausen by hydrolyzing gluten with sulfuric acid hydrolysis. In 1957, Kinoshita u...

Claims

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Application Information

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IPC IPC(8): C12P13/14C07C227/40C07C229/24
CPCC07C227/40C12P13/14C07C229/24
Inventor 徐庆阳陈宁户红通马倩张成林李燕军范晓光谢希贤杨梦晨蔡萌萌刘子强刘镇瑜
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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