A kind of method utilizing soybean molasses fermentation to produce acetic acid

A technology of soybean molasses and acetic acid, which is applied in the direction of fermentation, etc., can solve the problems of underutilization of active ingredients and waste of resources, etc., and achieve the effects of increasing utilization value, reducing environmental pressure, and reducing production costs

CN103614422BInactive Publication Date: 2015-09-02GUANGXI UNIVERSITY OF TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2015-09-02
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a method for producing acetic acid by fermenting soybean molasses, using soybean molasses as a carbon source, adding required culture medium, and adopting yeast and acetic acid bacteria to ferment and produce acetic acid. The concentration of soybean molasses is 35%, the pH is 5.5, the inoculation amount of yeast is 10%, the alcoholic fermentation is 96h at 28°C, the pH is adjusted to 5.0, the inoculum amount of Acetobacter is 10%, and the fermentation is at 30°C for 120h. The method utilizes soybean molasses to ferment and produce acetic acid, not only fully utilizes the active ingredients in the soybean molasses, greatly improves its utilization value, turns waste into wealth, but also reduces the pressure of the soybean molasses on the environment. In addition, due to the low price of soybean molasses, using it as a fermentation substrate can significantly reduce production costs.
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Description

technical field

[0001] The invention relates to a method for producing acetic acid by fermenting soybean molasses. Background technique

[0002] Soy molasses is a by-product of the alcoholic production of soy protein concentrate. The composition of soybean molasses is relatively complex, which is a collection of various plant compounds. Soybean molasses produced in the process of producing concentrated soybean protein is one of the main factors restricting the expansion of production scale of production enterprises. Due to the particularity of soybean molasses materials, it is currently only sold as a low-priced product and mainly used as feed, and the active ingredients are not available. Make full use of it, resulting in waste of resources. Therefore, the development and utilization of soybean molasses is particularly important. If this precious resource can be fully utilized, its development and utilization can reduce the pressure on the environment on the one hand and ...

Examples

Embodiment 1

[0026] Embodiment 1: a kind of method utilizing soybean molasses fermentation to produce acetic acid comprises the following steps:

[0027] (1) Preparation of medium

[0028] a. Preparation of yeast culture medium

[0029] Preparation of yeast slant medium: Accurately weigh 40 g of potatoes, peel and cut them into pieces, add 200 mL of distilled water, boil for 30 min, filter with gauze, take the filtrate, then add 4 g of glucose, 3.8 g of agar, the pH is natural, and mix the above The components were dissolved by heating, and divided into test tubes. Each test tube was about 6 mL, wrapped and sterilized. The sterilization condition was 121°C for 20 minutes.

[0030] Preparation of yeast seed medium: Accurately weigh 100 g of potatoes, peel and cut them into pieces, add 500 mL of distilled water, boil for 30 min, filter with gauze, take the filtrate, add 10 g of glucose, and divide into 250 mL Erlenmeyer flasks. 100mL bottle, bandaged and sterilized at 121°C for 20 minut...