Preparation method of oxygen supply agent for promoting lactic acid bacteria to rapidly consume sugar without changing ventilation control strategy

Abstract

The invention discloses a preparation method of an oxygen supply agent for promoting lactic acid bacteria to rapidly consume sugar without changing a ventilation control strategy. The method comprisesthe following steps: (1) preparing a sodium hydroxide saturated solution; (2) preparing a beta-cyclodextrin-hydrogen peroxide mixed aqueous solution; (3) preparing a sodium peroxide modified solution, and adding oleic acid, propylene glycol oleate and glyceryl oleate into ethyl acetate; (4) adding a sodium hydroxide saturated solution into the sodium peroxide modified solution, and stirring and mixing; (5) dropwise adding the beta-cyclodextrin-hydrogen peroxide mixed aqueous solution into the mixed solution under a stirring condition until no precipitate is generated, and standing for layering; (6) separating a precipitate and an organic phase, discarding an aqueous phase, adding the precipitate into the organic phase, heating to 60-70 DEG C, and refluxing for 0.5-1 hour; and (7) filtering, respectively washing filter residues with ethyl acetate and ethanol, and carrying out vacuum drying to obtain the oxygen supply agent. The oxygen supply agent prepared by the invention can effectively improve the oxygen content in fermentation liquor, and promote lactic acid bacteria to consume more glucose more quickly to generate lactic acid.

Description

technical field [0001] The invention relates to the technical field of lactic acid fermentation production. Specifically, it is an oxygen supplier preparation method that promotes rapid consumption of sugar by lactic acid bacteria without changing the ventilation control strategy. Background technique [0002] In the production of lactic acid fermentation, it is necessary to pass sterile air into the fermenter to promote lactic acid bacteria to consume more glucose to produce lactic acid. The amount of ventilation directly affects the ability of the bacteria to obtain oxygen during the growth process. Due to the limitation of the ability of the fermented liquid to exchange dissolved oxygen with the air, even increasing the amount of air introduced or increasing the oxygen content in the air cannot effectively increase the dissolved oxygen content in the fermented liquid, and excessive ventilation will seriously inhibit the growth of lactic acid bacteria. Therefore, in actua...

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Problems solved by technology

Due to the limitation of the ability of the fermented liquid to exchange dissolved oxygen with the air, even increasing the amount of air introduced or increasing the oxygen content in the air cannot effectively increase the dissolved oxygen content in the fermented liquid, and excessive ventilation will seriously inhibit the growth of lactic acid bacteria. Therefore, in actual production, the amount of dissolved oxygen in the fermentation broth cannot be effectively increased by increasing the amount of air introduced or increasing the oxygen content in the air, and cannot promote lactic acid bacteria to consume more glucose faster and generate lactic acid

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