Bacterial strain producing L-lactic acid and method for producing L-lactic acid by using the same through synchronous diastatic fermentation

A technology of lactic acid bacteria and lactic acid, applied in the field of fermentation engineering, to avoid the inhibition of sugar and improve the activity of exonuclease

Inactive Publication Date: 2009-04-29
JIANGNAN UNIV
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on developing Jerusalem artichoke to produce lactic acid has not been reported yet.

Method used

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Examples

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Embodiment 1

[0026] Wash and slice fresh Jerusalem artichoke rhizomes, ventilate and dry at 40°C for 48 hours, grind the air-dried Jerusalem artichoke chips with a grinder, and pass the fine powder through a 50-mesh sieve; the total sugar content of the dry powder is 56%.

[0027] The composition of caseolactic acid bacteria seed culture medium is in g / L: glucose 30, peptone 10, yeast extract 10, (NH 4 ) 2 HPO 4 , 2, MnSO 4 ·H 2 O 0.2, CaCO 3 , 20, initial pH 7.0; Inoculate the seeds of Yihuan caseolactic acid bacteria G-02 into 100mL sterilized medium, culture in the primary shake flask at 30°C and 140r / min for 18h, then inoculate 6 primary culture medium respectively In six 5L flat-bottomed round flasks filled with 3L medium, secondary culture was carried out for 30 hours.

[0028] The composition of the enzyme-producing medium is calculated in g / L: Jerusalem artichoke powder 50, bean cake powder 40, sucrose ester 6.

[0029] Insert Aspergillus niger strain SL-09 into a 50L ferment...

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Abstract

The invention relates to a strain for producing L-lactic acid and a method for producing the L-lactic acid through saccharifying and fermenting Jerusalem artichoke simultaneously with the strain, which belongs to the technical fields of biological energy source and conversion technology, enzymes and metabolic regulation and control technology, as well as related fermentation engineering. The method uses aspergillus niger and lactobacillus to convert the Jerusalem artichoke into the L-lactic acid through a novel process of synchronous saccharification and fermentation. An aspergillus niger strain SL-09 with high inulinase vitality and a lactobacillus G-02 for producing the L-lactic acid with high optical purity are obtained from the natural world; when the two strains are mixed for culture, the inulinase vitality of the aspergillus niger is improved significantly due to the obvious synergy; in a lactic acid fermentation process, the Jerusalem artichoke powder is used as a substrate; and with a feed-batch fermentation process and after 36 hours of fermentation, the concentration of the L-lactic acid is 120.5 grams per liter and the conversion rate is improved to 94.5 percent. The invention provides a basis for the industrialization of the transformation of the Jerusalem artichoke to the lactic acid.

Description

technical field [0001] A bacterial strain producing L-lactic acid and a method for producing L-lactic acid by synchronously saccharifying and fermenting Jerusalem artichoke with the bacterial strain belong to the fields of bioenergy and conversion technology, enzyme and metabolic regulation technology, and related fermentation engineering technology. Background technique [0002] As a commonly used basic raw material, lactic acid is widely used in food, cosmetics, pharmaceuticals, textile and chemical industries; in order to increase lactic acid production and reduce costs, domestic and foreign researchers have done a lot of research on production strains and fermentation processes Work. In recent years, the large demand for biodegradable polymerized lactic acid has greatly promoted the development of fermentation to produce L-lactic acid. [0003] Jerusalem artichoke (also known as Jerusalem artichoke, ghost ginger, Maozi ginger) is an annual or perennial herb of the genus...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P39/00C12P7/56C12R1/225C12R1/685
Inventor 张伟国钱和葛向阳
Owner JIANGNAN UNIV
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