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Process for producing butyric acid through co-culture and fermentation of bacillus amyloliquefaciens and clostridium butyricum

A technology of amyloliquefaciens and Clostridium butyricum, applied in the direction of fermentation, microorganism-based methods, bacteria, etc., can solve the problems of low production efficiency, high production cost, and many by-products, and achieve increased production efficiency, low cost, The effect of stable product quality

Pending Publication Date: 2021-04-09
ZHUMADIAN HUAZHONG CHIA TAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing butyric acid fermentation technology has many by-products, low production efficiency and high production cost, which is not suitable for modern industrial production

Method used

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Embodiment 1

[0017] The invention discloses a process for co-culturing and fermenting bacillus amyloliquefaciens and clostridium butyricum to produce butyric acid, comprising the following steps: the fermentation process is three-stage, including primary seed cultivation, secondary seed cultivation and fermentation cultivation. The shake flask seeds of Bacillus amyloliquefaciens and Clostridium butyricum were cultured for 17 hours, inoculated in the primary seed medium for primary seed culture, the inoculation amount was 0.25%, and the composition of the primary seed medium included: glucose 0.5%, yeast Soaking powder 1%, peptone 0.5%, sodium chloride 0.05%, the conditions for primary seed cultivation are: cultivation temperature 37°C, rotational speed 200rpm, cultivation time 24 hours.

[0018] Then inoculate in the secondary seed medium for secondary seed culture, the inoculation amount is 10%, the composition of the secondary seed medium includes: yeast extract powder 1%, peptone 0.5%, s...

Embodiment 2

[0021] The invention discloses a process for co-culturing and fermenting bacillus amyloliquefaciens and clostridium butyricum to produce butyric acid, comprising the following steps: the fermentation process is three-stage, including primary seed cultivation, secondary seed cultivation and fermentation cultivation. The shake flask seeds of Bacillus amyloliquefaciens and Clostridium butyricum were cultured for 17 hours, inoculated in the primary seed medium for primary seed culture, the inoculum amount was 0.25%, and the composition of the primary seed medium included: glucose 0.6%, yeast Dip powder 2%, peptone 1.0%, sodium chloride 0.2%. The conditions for primary seed cultivation are as follows: a cultivation temperature of 37° C., a rotational speed of 200 rpm, and a cultivation time of 48 hours.

[0022] Then inoculate in the secondary seed medium for secondary seed culture, the inoculation amount is 10%, the composition of the secondary seed medium includes: yeast extract ...

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PUM

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Abstract

The invention discloses a process for producing butyric acid through co-culture and fermentation of bacillus amyloliquefaciens and clostridium butyricum. The process comprises the following steps: a fermentation process is divided into three stages including primary seed culture, secondary seed culture and fermentation culture; bacillus amyloliquefaciens and clostridium butyricum are subjected to shake-flask seed culture, inoculated into a primary seed culture medium for primary seed culture, then inoculated into a secondary seed culture medium for secondary seed culture, and finally inoculated into a fermentation tank culture medium for fermentation culture; the fermentation culture is divided into two stages; in the first stage, when the culture temperature is 30-35 DEG C and the fermentation pH is reduced to 4.5-5.0, reducing sugar is controlled in 10-20 hours; the temperature is increased to 35-37 DEG C for secondary culture; and the pH value is controlled to be 6.0. According to the invention, the starch is used for producing small molecular sugar to replace glucose in a fermentation culture medium; therefore, the cost of glucose in raw materials is reduced; the production efficiency of butyric acid is improved; the production cost is reduced; and the fermentation efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of butyric acid fermentation, and in particular relates to a process for producing butyric acid through co-cultivation and fermentation of Bacillus amyloliquefaciens and Clostridium butyricum. Background technique [0002] Butyric acid is a product of microbial fermentation of carbohydrates in the rumen of ruminants and the colon of omnivores. It has a strong bactericidal effect and is considered a potential substitute for antibiotics. The combination of butyric acid and antibiotics can improve the curative effect, and a large number of experiments show that it has no toxic and side effects, and is widely used as an additive in medicine, functional health food and animal feed. At present, butyric acid fermentation is still mostly in the laboratory stage, and the product concentration is basically about 10-30g / L. In industrial production, the fermentation efficiency is low and the cost is high. [0003] At p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P39/00C12P7/52C12R1/07C12R1/145
CPCC12N1/20C12P39/00C12P7/52
Inventor 杨永曹华伟吕向云娄百勇远万里宋玉忠
Owner ZHUMADIAN HUAZHONG CHIA TAI
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