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Novel L-lactic acid production technology

A production process and lactic acid technology, applied in the field of new L-lactic acid production process, can solve problems such as shortening the fermentation cycle, and achieve the effects of shortening the fermentation cycle, reducing costs, and increasing concentration

Inactive Publication Date: 2017-10-20
刘淼
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AI Technical Summary

Problems solved by technology

[0003] In order to overcome the defects of existing processes, the present invention provides a novel L-lactic acid production process, which shortens the fermentation cycle while increasing the concentration of L-lactic acid

Method used

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Embodiment Construction

[0007] In the present invention, special-purpose Bacillus coagulans, Lactobacillus thermophiles, and Lactobacillus rhamnosus are mixed and added, and the components and percentage weight are: 6% glucose, 1% beef extract, 0.5% yeast extract, 0.5% peptone, diphosphate Potassium hydrogen 0.05%, magnesium sulfate 0.05%, sodium oxide 0.02%, manganese sulfate 0.01%, calcium hydroxide 1%, agar 1.5%. Through the simultaneous introduction of multiple strains into fermentation, when the sugar concentration is high at the beginning, the strains adapted to high sugar will grow and metabolize. After the sugar concentration decreases, the strains with low sugar tolerance will recover and keep the rate of fermentation acid production unchanged. During the fermentation process, there are always strains working in the best growth conditions, further shortening the cycle (about 20 hours); after repeated mutagenesis, the strains that are resistant to high temperature / high sugar (adapt to low suga...

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Abstract

The invention is a novel production process of L-lactic acid, which is applied to the fermentation process of L-lactic acid and belongs to biochemical technology. Different strains have different growth rates in a certain sugar solution. To obtain a high-concentration fermentation liquid, the fermentation period should exceed 40 hours; to shorten the fermentation period, the concentration of the fermentation liquid should be low, generally below 150G / L. In the present invention, multiple bacterial strains are inserted into the fermentation at the same time. When the sugar concentration is high at the beginning, the bacterial strains adapted to high sugar grow and metabolize, and the low sugar-tolerant strains will recover after the sugar concentration decreases. Change. Increase the concentration of the fermentation broth, reduce the energy consumption of subsequent evaporation; shorten the fermentation cycle, and improve the utilization rate of equipment.

Description

Technical field [0001] The invention is a novel production process of L-lactic acid, which is applied to the fermentation process of L-lactic acid and belongs to biochemical technology. Background technique [0002] At present, L-lactic acid fermentation mostly adopts the preparation of a certain concentration of sugar solution first, inoculation and fermentation after sterilization, and then adding calcium salt to control the pH of fermentation, and remove the products of bacterial metabolism in time, so that the pH of the fermentation liquid is controlled at a certain level. Conducive to the growth of bacteria within the range. Different strains have different growth speeds in a certain sugar solution. To obtain a high-concentration fermentation liquid, the fermentation cycle should exceed 40 hours; to reduce the fermentation cycle, the concentration of the fermentation liquid is not high, generally below 150G / L. This leads to large fermentation energy consumption, low ut...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P7/56C12N1/20C12R1/225C12R1/07
CPCC12P39/00C12N1/20C12P7/56
Inventor 不公告发明人
Owner 刘淼
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