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Method for optimizing amino acid fermentation

An amino acid and fermentation broth technology, applied in the field of amino acid fermentation, can solve problems such as low sugar and acid conversion rate

Pending Publication Date: 2019-08-16
绥化象屿金谷生化科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the technical problem of low sugar-acid conversion rate in the existing fermentation process, the present invention provides a method for optimizing amino acid fermentation. After that, the fermentation broth is continuously released, and the volume of the continuous storage is 5%-10% of the volume of the fermenter. After continuous storage, sugar solution is continued to be added for cultivation, and the fermentation broth is collected and prepared to obtain amino acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1. Optimizing the method of threonine fermentation.

[0024] 1) 1. First-level seed culture: the strain used to prepare threonine (purchased from Jiangsu Aochuang Biotechnology Co., Ltd., strain number is AC-1032) is inoculated to the first-level seed medium, and the first-level seed is obtained after cultivation Culture conditions: pH is 6.9±0.1, temperature is 37±1℃, tank pressure is 0.05-0.08mpa, when the OD of first-level seed liquid 562nm When the value rises above 0.5, the first-level seed cultivation ends. The specific method is: steam the seed tank, the temperature is 125-130℃, and the tank pressure is 0.12~0.15MPa, air sterilization is started, and sterilization is performed for 1 hour.

[0025] 2) The material, that is, the first-level seed culture medium is sterilized after the ingredients are dissolved, and the temperature is 125-130°C and maintained for 20-25 minutes. When sterilizing, the temperature of the instrument shall prevail;

[0026] 3) When the t...

Embodiment 2

[0047] Example 2. Method of optimizing threonine fermentation.

[0048] 1) 1. First-level seed culture: the strain used to prepare threonine (purchased from Jiangsu Aochuang Biotechnology Co., Ltd., strain number is AC-1032) is inoculated to the first-level seed medium, and the first-level seed is obtained after cultivation Culture condition: PH is 6.9±0.1, temperature is 37±1℃, tank pressure is 0.05-0.08mpa, when the OD of first-level seed liquid 562 When the value rises above 0.5, the first-level seed cultivation ends. The specific method is: steam the seed tank, the temperature is 125-130℃, and the tank pressure is 0.12~0.15MPa, air sterilization is started, and sterilization is performed for 1 hour.

[0049] 2) The material, that is, the first-level seed culture medium, is sterilized after the ingredients are dissolved, and the temperature is 125-130°C and maintained for 20-25 minutes. When sterilizing, the temperature of the instrument shall prevail;

[0050] 3) When the tempera...

Embodiment 3

[0074] Example 3. Method for optimizing glutamic acid fermentation. Repeat Example 1. The difference from Example 1 is that the strain used for glutamic acid fermentation in this example is Corynebacterium glutamicum, which is purchased from Jiangsu Aotron Biotech. Technology Co., Ltd., strain number is XQ5121.

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PUM

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Abstract

The invention discloses a method for optimizing amino acid fermentation, and relates to the technical field of amino acid fermentation. Aiming at the technical problem of low sugar acid conversion rate in the prior fermentation process, the invention provides a method for improving the sugar acid conversion rate of amino acid fermentation. When amino acid is produced by strain fermentation, when the volume of a fermentation liquid reaches 65%-75% of the liquid level of a fermentation tank, the fermentation liquid is continuously put, the continuous put volume is 5-10% of the volume of the fermentation tank, sugar liquid is continuously added for culture after continuous put, and the fermentation liquid is collected and prepared to obtain amino acid. The method is suitable for industrial fermentation to produce an amino acid product.

Description

Technical field [0001] The invention relates to the technical field of amino acid fermentation, in particular to a method for optimizing amino acid fermentation. Background technique [0002] At present, in the production of amino acid fermentation, the fermentation control of bacterial species is one-time fermentation. The output of a single fermenter is restricted by the excessive volume of the fermentation liquid and cannot be cultured. Therefore, the yield of the fermenter is greatly restricted. In addition, due to the limited volume, The feed glucose concentration is too high, reaching about 60%, resulting in a reduction in the sugar-acid conversion rate. The fermentation intermediate control process uses more manual control, which leads to a large deviation in the control parameter control, and the intermediate process control is rough. Summary of the invention [0003] Aiming at the technical problem of low sugar and acid conversion rate in the existing fermentation proces...

Claims

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Application Information

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IPC IPC(8): C12P13/14C12P13/08C12P13/22
CPCC12P13/14C12P13/08C12P13/227
Inventor 郭尚宽孙志宇钟祥玉
Owner 绥化象屿金谷生化科技有限公司
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