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

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...