Method for producing lactic acid by fermentation of acorn powder

A kind of technology of acorn powder and lactic acid, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problem that acorn powder has not been widely used

Active Publication Date: 2011-05-11
CHINA PETROLEUM & CHEM CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the process of preparing starch from acorns is relatively mature, acorn powder has not been widely used. At present, acorn

Method used

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  • Method for producing lactic acid by fermentation of acorn powder
  • Method for producing lactic acid by fermentation of acorn powder
  • Method for producing lactic acid by fermentation of acorn powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Lactobacillus casei fermentation test (no air was introduced during the fermentation process)

[0030] Add 2kg of acorn powder (acorn powder mesh number 100, tannin content 0.5wt%) to 7L of tap water, add 1kg of light calcium carbonate, 2.0mL of high-temperature amylase (40000U / mL), liquefy at 92°C for 1 hour, and cool to 50°C , add 7.0mL starch glucoamylase (30000U / mL), keep warm for 3h, measure the glucose concentration as 55g / L.

[0031] Lactobacillus casei (Lactobacillus casei) was cultured to the logarithmic phase in the MRS medium, and 1.2 L of the seed culture solution was added to the fermenter. 42°C, 100rpm, pH value 5.0, fermented for 48h, the lactic acid concentration reached the maximum value of 120g / L.

Embodiment 2

[0033] Lactobacillus casei fermentation test (air in the early stage of fermentation)

[0034] Add 2kg acorn powder (acorn powder mesh number 100, tannin content 0.5wt%) to 7L tap water, add 1kg light calcium carbonate, 0.36kg soybean meal powder, 2.0mL high-temperature amylase (40000U / mL), liquefy at 92°C for 1h , lower the temperature to 50°C, add 7.0mL starch glucoamylase (30000U / mL), keep warm for 3h, and measure the glucose concentration to be 55g / L.

[0035] Lactobacillus casei (Lactobacillus casei) was cultured to the logarithmic phase through the MRS medium, and added to the fermenter. After inoculation, air is introduced, and the volumetric space velocity is 15h -1 , maintain 6h. 42°C, 100rpm, pH value 5.0, co-fermentation for 48h, the lactic acid concentration reached the maximum value of 125g / L.

Embodiment 3

[0037] Lactobacillus casei fermentation test (breathing air throughout the fermentation process)

[0038] Add 2kg of acorn powder (acorn powder mesh number 100, tannin content 0.5wt%) to 7L of tap water, add 1kg of light calcium carbonate, 2.0mL of high-temperature amylase (40000U / mL), liquefy at 92°C for 1 hour, and cool to 50°C , add 7.0mL starch glucoamylase (30000U / mL), keep warm for 3h, measure the glucose concentration as 55g / L.

[0039] Lactobacillus casei (Lactobacillus casei) was cultured to the logarithmic phase in the MRS medium, and 1.2 L of the seed culture solution was added to the fermenter. After inoculation, air is introduced, and the volumetric space velocity is 15h -1 , 42°C, 100rpm, pH value 5.0, fermented for 48h, the lactic acid concentration reached the maximum value of 125g / L.

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Abstract

The invention discloses a method for producing lactic acid by the fermentation of acorn powder. In the invention, a certain amount of acorn powder with low tannin content is used as a carbon source and is hydrolyzed under the action of amylase, the product of the enzymatic hydrolysis is saccharified under the action of saccharifying enzyme, and the product of the saccharification is used for the fermentation production of lactic acid. Compared with the prior art, the method disclosed by the invention uses a non-grain acorn resource as a raw material, reduces production cost, and can create high economic benefit. And the method improves the utilization rate of acorn resource and has a bright application prospect.

Description

technical field [0001] The invention relates to a method for processing and utilizing non-grain starch resources, in particular to a method for producing lactic acid by fermenting acorn resources as raw materials. Background technique [0002] Lactic acid is one of the three most widely used organic acids in the world. Its scientific name is α-hydroxypropionic acid, also known as propionic acid, and its molecular formula is C 2 h 5 OCOOH, its molecular structure contains an asymmetric carbon atom, so it has optical activity. According to its configuration and optical activity, it can be divided into three types: L-lactic acid, D-lactic acid and DL-lactic acid. As an important organic acid, lactic acid is widely used in food, medicine, printing and dyeing, daily chemical, leather and chemical industries. With the wide application of biotechnology, lactic acid is mainly produced by microbial fermentation. Industrial fermentation of lactic acid mainly adopts two modes: bacter...

Claims

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Application Information

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IPC IPC(8): C12P7/56C12R1/07C12R1/46C12R1/245
Inventor 高大成张霖佟明友黎元生袁毅
Owner CHINA PETROLEUM & CHEM CORP
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