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Preparation method for improving fermentation efficiency of citric acid

A technology of fermentation efficiency and fermentation method, which is applied in the preparation field of improving citric acid fermentation efficiency, can solve the problems of high environmental protection treatment cost, low conversion rate, low yield, etc., to reduce production grain consumption, reduce waste water discharge, and reduce extraction effect of difficulty

Active Publication Date: 2020-05-19
合肥五粮泰生物科技有限公司
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Problems solved by technology

[0003]The total amount of grain used for citric acid fermentation is about 2 million tons per year, but the existing citric acid fermentation method not only has a low conversion rate, but also has high residual sugar in the fermentation liquid , resulting in high grain consumption, difficulty in extracting citric acid, low yield, high environmental protection treatment costs, and high production costs

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  • Preparation method for improving fermentation efficiency of citric acid

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Embodiment 1

[0021] A preparation method for improving the fermentation efficiency of citric acid:

[0022] ① Preparation of liquid enzymolysis solution

[0023] Take 5300kg of corn liquefied liquid with a dry matter concentration of 25%, control the temperature at 58℃, adjust the pH to 5.2, and add 800g glucoamylase, 80g fungal enzyme, 80g xylanase, 160g acid protease, and temperature control 58℃ enzyme in sequence Dissolve for 24 hours to prepare a liquid enzymatic hydrolysis solution;

[0024] ② Preparation of seed liquid

[0025] Dilute the 500kg liquid enzymatic hydrolysate in step ① with water to 9.5% of total sugar, sterilize at 121°C for 30 minutes, then cool to 35°C, insert citrate-producing Aspergillus niger spores, aeration ratio of 0.5v / v·min, stir Rotate speed 200r / min, culture for 24 hours, pH value drops to 2.0, citric acid 0.95%, bacteria ball size is uniform, hyphae are short and thick, which can be used for fermentation inoculation.

[0026] ③ Preparation of fermentation medium

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Abstract

The invention relates to a preparation method for improving fermentation efficiency of citric acid. According to the preparation method, a starch raw material is liquefied, a saccharifying enzyme, a fugal enzyme, xylanase and acid proteinase are added to implement enzymolysis, then dextrin and oligosaccharides can be converted into reducing sugar as much as possible, a part of corn proteins are converted into amino acids, the obtained saccharification hydrolysate is adopted to produce aspergillus niger fermented citric acid, and in addition, at a front stage of fermentation, the saccharifyingenzyme, the fugal enzyme, the xylanase and the acid proteinase are further added. When the citric acid is produced through fermentation by using the method, the fermentation conversion rate can be effectively increased, residual total sugar of a fermentation broth can be reduced, the production energy consumption can be reduced, and the production cost can be reduced.

Description

Technical field [0001] The invention belongs to the technical field of microbial fermentation, and specifically relates to a preparation method for improving the fermentation efficiency of citric acid by adding a composite enzyme. Background technique [0002] China is a populous country as well as a large agricultural country. Due to the low per capita arable land, with the development of the grain deep processing industry, the demand for grain is increasing. Imported grain is used every year to make up for the grain shortage. [0003] The total amount of grain used for citric acid fermentation is about 2 million tons per year, and the existing citric acid fermentation method not only has a low conversion rate, but also has a high residual total sugar in the fermentation broth, resulting in high food consumption, and the extraction of citric acid is difficult and the yield Low, environmental protection treatment costs are high, and production costs remain high. Summary of the inv...

Claims

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Application Information

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IPC IPC(8): C12P7/48C12P19/14C12R1/685
CPCC12P7/48C12P19/14Y02E50/10
Inventor 符秀迪程勐万里薛芹喻勇程淦蒋雪忪
Owner 合肥五粮泰生物科技有限公司
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