High-efficiency valine semi-continuous fermentation method and complete equipment thereof

Abstract

The invention relates to a valine semi-continuous fermentation method and complete equipment, and the valine semi-continuous fermentation method comprises the following steps: step 1, adding a valine fermentation seed solution into a fermentation tank filled with a first fermentation culture medium, and carrying out anaerobic fermentation in a closed environment under the conditions of 25-35 DEG C and 50-200r / min to obtain a fermentation solution; step 2, when crystals are separated out from the fermentation liquor, introducing sterile air into the fermentation liquor according to the flow rate of 0.04-0.1 L / min, so as to enable the crystals to gradually float on the upper layer of the fermentation liquor; step 3, when it is detected that the residual sugar content in the fermentation liquor is smaller than 10 g / L, stopping introducing of sterile air, discharging the fermentation liquor containing crystals above the fermentation liquor out of the fermentation tank, then feeding a second fermentation culture medium with the same volume as the discharged fermentation liquor, continuing fermentation, repeating the step 2 and the step 3, and after the process is repeated for 150-200 batches, stopping the above operation; and step 4, sterilizing and separating the discharged fermentation liquor containing crystals, and conducting water washing and drying to obtain valine crystals. Semi-continuous fermentation of valine can be realized, the fermentation efficiency is improved, the fermentation period is shortened, and the utilization rate of the fermentation tank is improved.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a high-efficiency valine semi-continuous fermentation method and a complete set of equipment. Background technique [0002] Valine is an essential amino acid and nutrient for the body. It is widely used in food, medicine, cosmetics, feed and other fields, and is used as food additives, feed additives, nutritional supplements, flavoring agents, cosmetic additives, drugs (such as antibiotics, herbicides, etc.) etc.), the market prospect is very broad. [0003] The valine fermentation method mainly adopts the batch fermentation method. After the microorganism undergoes primary amplification culture and secondary amplification culture, glucose is fermented into valine in the medium. When the concentration of valine generated in the fermentation broth reaches saturation or supersaturation, the fermentation is stopped. If crystals are precipitated, the batch of fermentation broth needs to...

AI Technical Summary

Problems solved by technology

When the concentration of valine generated in the fermentation broth reaches saturation or supersaturation, the fermentation is stopped. If crystals are precipitated, the batch of fermentation broth needs to separate the crystals or add water to dissolve them before the separation operation can be carried out, and the separated The fermentation liquid may have high residual glucose, low fermentation efficiency, low resource utilization, viscous fermentation liquid and rich nutrition, which will increase the post-processing difficulty and production cost of the fermented yeast liquid; the second is that batch fermentation requires repeated microbial fermentation. Primary expansion culture, secondary expansion culture, and each batch of fermentation liquid needs to be treated with sterilization, decolorization, concentration, crystallization, separation, etc., and each batch of fermentation equipment needs to be cleaned and sterilized, resulting in fermentation equipment and bacteria The utilization rate of liquid is low, the fermentation cycle is long, the fermentation operation is complicated and the production efficiency is low

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