5 results about "Succinic acid fermentation" patented technology

The invention discloses a tricholoma matsutake and edible mushroom composite delicious base material and a preparation method thereof, and belongs to the technical field of food processing.The delicious base material is prepared by the steps that tricholoma matsutake powder, mushroom powder and pleurotus eryngii powder serve as main raw materials and are mixed according to the mass ratio of (1.5-3): (0.5-1.5): (0.5-1.5), enzymolysis and enzyme deactivation are carried out step by step, lactobacillus plantarum is inoculated for fermentation, and lactic acid and succinic acid are produced; after the fermentation liquor is concentrated, fermented soy sauce and fermented table vinegar are added for blending and compounding, so that synergistic supply of four flavor precursors including glutamic acid, 5 '-nucleotide, organic acid and characteristic volatile matters is realized by virtue of complementary flavor substance spectrums of the three strains, and multi-dimensional freshness enhancement is realized by virtue of T1R1 / T1R3 receptor three-site synergistic activation and post-nasal olfaction cross-modal integration; the total free amino acid content of the finished product is greater than or equal to 6g / 100g, the equivalent delicate flavor concentration is greater than or equal to 40g MSG / 100g, and the finished product can be directly applied to seasoning of soup bases, sauces and prefabricated dishes.

This invention discloses an acid-tolerant Pichia pastoris and its application in succinic acid fermentation, belonging to the field of microbial breeding and fermentation engineering. Firstly, using Pichia pastoris GS115 as the starting strain, this invention constructs an engineered succinic acid-producing strain, GS115-SH, through metabolic engineering. To address the problem of inhibited growth and low succinic acid synthesis efficiency in this strain under acidic conditions, an acidic gradient stress environment from pH 3.8 to pH 3.0 was constructed by progressively lowering the pH of the culture medium using hydrochloric acid. Through continuous subculturing, the bacterial community adapted and solidified under low pH conditions, ultimately resulting in an acid-tolerant acclimatized strain. This strain achieved stable growth at pH 3.0 using glucose as the sole carbon source, with succinic acid production approximately 1.9 times higher than the starting strain; it also exhibited significant acid-producing capacity even without the addition of neutralizing agents such as CaCO3 or NaOH. This invention effectively reduces the amount of neutralizing agent used and simplifies the post-processing procedure, showing promising prospects for industrial application.

The application provides a method for reducing acetic acid in a succinic acid fermentation process, and belongs to the technical field of fermentation.The fermentation culture is characterized in that: during the fermentation culture process, fermentation aids are fed, specifically, at the 10th hour of fermentation, fermentation aid one is fed into the fermentation culture tank at a feeding speed of 0.07-0.09 ml / h / L until the end of fermentation; at the 24th hour of fermentation, fermentation aid two is fed into the fermentation culture tank at a feeding speed of 0.12-0.14 ml / h / L until the end of fermentation; the fermentation aid one comprises cobalt chloride hexahydrate, zinc sulfate heptahydrate, folic acid and biotin; the fermentation aid two comprises nicotinamide, cysteine and tyrosine; the fermentation culture liquid prepared by the method has a content as high as 59.1-60.4 g / L, an acetic acid content as low as 0.30-0.65 g / L and a malic acid content of 0.20-0.23 g / L.

This invention discloses a method for regulating the balance between metabolic load and product synthesis in gluconic acid fermentation, belonging to the field of biomanufacturing and process control technology. The method first integrates a heterologous enzyme gene into *E. coli* to construct a heterologous gluconic acid synthesis pathway; then, it establishes a kinetic mechanism model with key metabolites and heterologous enzyme concentrations as state variables and Miox expression parameters as regulatory inputs; based on the model, it constructs two conflicting optimization objective functions: production loss and enzyme expression burden; it designs a dynamic optimization regulation strategy to predict and optimize Miox expression regulation parameters at discrete decision moments; finally, it converts the parameters into genetic element regulation instructions, combining state monitoring to update the model to form a closed-loop control. This invention can automatically balance product synthesis and metabolic load in a dynamic fermentation environment, improving the stability, yield, and robustness to environmental disturbances in gluconic acid production, providing a solution for metabolic regulation in biomanufacturing.

The application discloses a method for separating and purifying succinic acid, which comprises the following steps: (a) adding water into a mixed solution of succinic acid and a solvent to make the succinic acid completely dissolved; and (b) performing crystallization separation on the mixed solution of succinic acid obtained in the step (a) to obtain succinic acid crystals. The application provides more favorable crystallization conditions for succinic acid crystallization by controlling the ratio of water and the solvent, improves the crystallization rate of the succinic acid, reduces the production cost, and is simple in method and can effectively separate inorganic sodium salt and other impurities remaining in the succinic acid fermentation.