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Process for preparing monomer flavoring 2,3-butanedione by microorganism fermentation

A technology of butanedione and spices, applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., to achieve the effects of natural flavor, easy large-scale production, and high product safety

Inactive Publication Date: 2006-12-20
山东省九州食品生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the existing 2,3-butanedione preparation methods have relatively serious problems in their respective production practices, which are contrary to the development trend of the perfume industry today, and relevant production technologies are in urgent need of breakthroughs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the preparation of the secondary liquid bacterial classification of Bacillus licheniformis, concrete operating steps are as follows:

[0040] A. Slope bacteria (solid)

[0041] Medium: 1 part of beef extract, 1 part of peptone, 0.5 part of NaCl, 2 parts of agar, and 100 parts of water, all in weight ratio. Adjust the pH value to 7.2, 1.0kgf / cm 2 Sterilize for 20 minutes, after cooling, inoculate Bacillus licheniformis by streaking, and culture at 30°C for 40 hours. Store at 4°C. Transfer the above strains into the eggplant slant (same as the solid slant medium), culture at 30°C for 40 hours, and prepare for use as a bacterial suspension.

[0042] B. Secondary strains (liquid)

[0043] Culture medium: Wash and chop pig heart muscle, put in water, pig heart muscle: water = 1:3 weight ratio, boil for 40 minutes, filter with filter cloth, add water to dilute the filtrate to the original volume. Add 4 parts of glucose, 1 part of peptone, 1.2 parts of yeast...

Embodiment 2

[0044] Embodiment 2: the preparation of 2,3-butanedione

[0045] (1) Preparation of liquid seeds for production

[0046] Medium: 3 parts of glucose, 0.5 part of peptone, 1 part of yeast extract, MgSO 4 0.1 part, 0.05 part of NaCl, 5 parts of pig myocardium hydrolyzate, add water to 100 parts, all are parts by weight. Adjust the pH value to 7.2, 1kgf / cm 2 Sterilize for 20min, cool down, inoculate 3 parts of secondary liquid strains of Bacillus licheniformis (Bacillus licheniformis), 100 liters of seed tanks, 70 liters of liquid capacity, ventilation and stirring, stirring speed 180r / min, control ventilation (V 风 / V 液 ·Time, L / L·min) 1:0.15, cultured at 30°C for 12 hours, pH value 6.2, ready to use as liquid seeds for production.

[0047] Add 0.2 parts of soybean oil to the above medium as a defoamer.

[0048] The preparation of the secondary liquid strain of Bacillus licheniformis is as described in Example 1.

[0049] (2) Preparation of 2,3-butanedione culture by liquid ...

Embodiment 3

[0056] Embodiment 3: the preparation of 2,3-butanedione

[0057] As described in Example 2, the difference is:

[0058] (1) Preparation of liquid seeds for production

[0059] Medium: 5 parts of glucose, 1 part of peptone, 0.5 parts of yeast extract, MgSO 4 0.15 parts, 0.1 parts of NaCl, 10 parts of pig myocardium hydrolyzate, add water to 100 parts, all are parts by weight. Adjust the pH value to 7.2, 0.7kgf / cm 2 Sterilize for 20min, cool down, inoculate 5 parts of secondary liquid strains of Bacillus licheniformis (Bacillus licheniformis), 100 liters of seed tanks, 70 liters of liquid capacity, ventilation and stirring, stirring speed 200r / min, control ventilation rate (V 风 / V 液 Time, L / L·min) 1:0.2, cultivated at 30° C. for 10 hours, pH value 6.4, and used as liquid seeds for production.

[0060] Add 0.3 parts of soybean oil to the above medium as a defoamer.

[0061] (2) Preparation of 2,3-butanedione culture by liquid submerged ventilation fermentation

[0062] 10 ...

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PUM

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Abstract

The invention discloses a preparing method of monomer spice 2,3-butanedione through microbe ferment in the biological chemical technological domain, which is characterized by the following: utilizing high-threshold product repressing lichens spore engineering bacteria through enzyme, ferment and biological-chemical engineer technology; fermenting liquid; preparing 2,3-butanedione ferment cultrate; distilling; condensing; adding oxidant to oxidize; transmitting the material in the fractionating tower; controlling reflux ratio to produce high-purity monomer spice 2,3-butanedione.

Description

(1) Technical field [0001] The invention relates to a preparation method of monomer fragrance 2,3-butanedione, which belongs to the technical field of biochemical industry. (2) Background technology [0002] In recent years, along with the consumption trend of people returning to nature, countries around the world have put forward new requirements and restrictions on the spice industry to meet the changing needs of consumers. Among them, natural flavors are favored by consumers for their sensory properties that are difficult to replace with chemical synthetics, as well as people's general understanding of it (mainly based on natural, that is, safe), and are favored by consumers. With the development of biotechnology and With the advancement of biological synthesis and separation and extraction technology, biotechnology has gradually been applied in the field of fragrance industry, and the development of natural fragrance has also gained broad prospects and rare opportunities...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/26C12R1/10
Inventor 胡文效魏彦锋渊辛华
Owner 山东省九州食品生产力促进中心
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