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Method for producing polymer grade L-lactic acid by bacillus by utilizing hydrolysate of maize straws

A technology of corn stalks and bacillus, applied in the biological field, can solve the problems of unfavorable lactic acid production cost and high price, and achieve the effects of strong ability, avoiding bacterial contamination, and reducing costs

Inactive Publication Date: 2012-08-22
INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, refined sugar is generally used as raw material to produce lactic acid, but the price is relatively expensive, which is not conducive to reducing the production cost of lactic acid

Method used

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  • Method for producing polymer grade L-lactic acid by bacillus by utilizing hydrolysate of maize straws
  • Method for producing polymer grade L-lactic acid by bacillus by utilizing hydrolysate of maize straws
  • Method for producing polymer grade L-lactic acid by bacillus by utilizing hydrolysate of maize straws

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1. Determination of the optimum corn stalk hydrolyzate concentration for efficient production of L-lactic acid

[0035] The fermentation medium used in this example is based on the different concentrations of corn stalk hydrolyzate, and there are four kinds in total. Any part of the solution, the final concentration of total reducing sugar (total reducing sugar is the sum of glucose, xylose and arabinose) is 41.0g / L, 52.9g / L, 82.53g / L and 133.7g / L respectively (the above four concentrations refer to the addition of corn stalk hydrolyzate in the fermentation medium, such as 81.25g / L refers to the addition of 81.25g corn hydrolyzate in every liter of fermentation medium, under this condition, the total The final concentration of reducing sugar in fermentation medium is 41.0g / L); Final concentration is the yeast powder of 10g / L; Content is the calcium carbonate of total reducing sugar quality 60% in fermentation medium; Surplus is water; pH6. 5. The yeast powder ...

Embodiment 2

[0040] Example 2, Determination of cheap nitrogen source for efficient production of L-lactic acid

[0041] The fermentation medium used in this embodiment is based on the different types of nitrogen sources, and there are seven kinds in total. conditions, the final concentration of total reducing sugars in the fermentation medium was 82.53g / L, of which glucose was 69.4g / L, xylose was 21.7g / L, and arabinose was 2.5g / L); nitrogen sources were yeast extract, peanut meal, tryptone, corn steep liquor dry powder, bean cake powder, ammonium sulfate and diammonium hydrogen phosphate, the nitrogen content of each nitrogen source (that is, the mass percentage of nitrogen element in each corresponding nitrogen source) is 9.8 %, 7.6%, 13.5%, 4.02%, 8%, 21% and 21%, corresponding to the final concentration of each nitrogen source added to the fermentation medium is 5g / L, 6.45g / L, 3.63g / L, 12.19g / L, 6.13g / L, 2.33g / L and 2.33g / L, the uniform nitrogen content (i.e. the mass percentage of n...

Embodiment 3

[0046] Example 3. Determination of the concentration of peanut meal, a cheap nitrogen source for efficient production of L-lactic acid

[0047] The fermentation medium used in this embodiment is based on the difference in the concentration of cheap nitrogen source peanut meal, and there are four kinds in total. / L, of which glucose is 69.4g / L, xylose is 21.7g / L, and arabinose is 2.5g / L); the nitrogen source is peanut meal, and the final concentrations are 3.29g / L, 6.58g / L, and 9.87g respectively / L and 13.16g / L, the final concentration of neutral protease is 0.3g / L (60000U / L); the final concentration of calcium carbonate is 50g / L; the balance is water; pH6.5.

[0048] The specific steps to determine the optimal concentration of peanut meal as an inexpensive nitrogen source for the production of L-lactic acid are as follows:

[0049] 1) Seed fungus culture: under sterile conditions, put the Bacillus coagulans (Bacillus coagulans) XZL4DSM No.23183 stored in the LB slant into 30...

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Abstract

The invention discloses a method for producing polymer grade L-lactic acid. The method comprises the following steps: inoculating bacillus sp. into a fermentation culture medium taking maize straw hydrolysate as an only carbon source for fermentation culturing to obtain the L-lactic acid; the mass ratio of glucose, xylose and arabinose in the maize straw hydrolysate is (27-29): (8-10):1; and the bacillus sp. is bacillus coagulans XZL4DSM No.23183. With adoption of the method, the glucose in the maize straw hydrolysate can be efficiently utilized; the xylose also can be utilized; the yield of the L-lactic acid can reach 80g / liter; the conversion rate of saccharic acid can reach 94-98%; the condition that D-lactic acid exists in a fermentation liquid cannot be detected; and the optical purity can reach 100%; and in addition, the method also can lower the cost of the fermenting the raw materials and is beneficial for industrial production.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a method for fermenting and producing L-lactic acid, in particular to a method for producing L-lactic acid by Bacillus sp. using corn stalk hydrolyzate. Background technique [0002] Lactic acid: CH 3 CHOHCOOH / C 3 h 6 o 3 ) are widely used in food, textile, cosmetic and pharmaceutical industries, and may replace current petrochemical products, such as acrylic acid, or form new biological products, such as polylactic acid. The demand for lactic acid increases with the increase of the scope of application. Lactic acid can be formed through two pathways, synthetic and fermentative. The synthesis method uses acetaldehyde and highly toxic hydrocyanic acid as substrates, so it cannot be widely used in food, and the synthesis method finally produces a racemic mixture, which requires optical resolution, which is a bit complicated. In comparison, the fermentation method is more commonly u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/56C12R1/07
Inventor 马延和于波王丽敏薛张伟
Owner INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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