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Modified vegetable fat and its application in erythromycin fermentation process

A vegetable oil and fermentation process technology, applied in the direction of fermentation, fatty acid production, fatty acid chemical modification, etc., can solve the problems that affect the filtration speed of fermentation broth and product quality, the residual oil of fermentation broth is too much, and increase the consumption of raw materials, etc., to achieve improvement The quality of the fermentation broth, the reduction of fermentation costs, and the effects of fast utilization

Active Publication Date: 2012-10-17
NINGXIA QIYUAN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there is a phenomenon that the vegetable oil is not completely decomposed in the process of being decomposed by the thalline, and the utilization speed is slow, and the decomposition and utilization lag, resulting in more residual oil in the fermented liquid, thereby affecting the filtration speed of the fermented liquid and product quality, the fermentation unit is low, and the consumption of raw materials is increased, and the fermentation cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Add 1000ml of soybean oil, add 300ml of water, adjust the pH to 6-7, add lipase 0.3ml / 100ml of soybean oil (enzyme activity 10000u / ml), raise the temperature to 40°C and keep it warm for 6hrs, let stand and separate to obtain the modified oil of the upper oil phase, The acid value of this oil is 51.7mgKOH / g.

[0015] Use this oil for the fermentation of erythromycin, feed it in batches, control the amount of supplement according to the amount of residual oil in the fermentation broth, start supplementing when the residual oil is below 0.6%, and control the residual oil at 0.7-1.0% for the first time after 80 hours , 80-140hr to control residual oil 0.4-0.7%, 140hr-put tank to control residual oil 0.1-0.4%. The residual oil was 0.22% when put into the tank for 170hrs, the tank potency was 8090u / ml, an increase of 18.1% compared with the comparative test, the average oil consumption was 0.12g / L / hr, which was 25% lower than the comparative test, and the filtration rate of ...

Embodiment 2

[0017] Add 1000ml corn oil, add 400ml water, adjust the pH to 5.5-6.5, add lipase 0.4ml / 100ml oil (enzyme activity 10000u / ml), raise the temperature to 42°C and keep it warm for 6hrs, let it stand and separate to get the modified oil of the upper oil phase , the acid value of this oil is 75.8mgKOH / g.

[0018] Use this oil for the fermentation of erythromycin, feed it in batches, control the amount of supplement according to the amount of residual oil in the fermentation broth, start supplementing when the residual oil is below 0.6%, and control the residual oil at 0.8-1.0% for the first time after 80 hours , 80-140hr control residual oil 0.4-0.6%, 140hr-tank control residual oil 0.15-0.35%, 172hr residual oil 0.08%, tank potency 8200u / ml, 19.7% higher than the comparison experiment, the oil used The amount was reduced by 0.1g / L / hr, which was 37.5% lower than that of the comparative experiment, and the filtration rate of the fermentation broth was 12ml / 5min, which was 50% highe...

Embodiment 3

[0020] Add 1000ml of cottonseed oil, add 400ml of water, adjust the pH to 5.5-6.5, add lipase 0.4ml / 100ml of oil (enzyme activity 10000u / ml), heat up to 45°C and keep it for 5hrs, let it stand and separate to get the modified oil of the upper layer of oil phase , the acid value of this oil is 69.2mgKOH / g.

[0021] Use this oil for the fermentation of erythromycin, feed it in batches, control the amount of supplement according to the amount of residual oil in the fermentation broth, start supplementing when the residual oil is below 0.6%, and control the residual oil at 0.8-1.0% for the first time after 80 hours , 80-140hr control residual oil 0.4-0.6%, 140-tanning control residual oil 0.15-0.35%, 172hr residual oil 0.08%, tank potency 8400u / ml, 22.6% higher than the comparison experiment, oil The amount was reduced by 0.1g / L / hr, which was 37.5% lower than that of the comparative experiment, and the filtration rate of the fermentation broth was 12ml / 5min, which was 50% higher t...

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Abstract

The invention relates to a modified vegetable fat and its application in an erythromycin fermentation process. The modified vegetable fat is prepared by: mixing vegetable fat with water and lipase, with the water and the lipase respectively accounting for 20-50wt% and 0.1-0.5wt% of the vegetable fat, conducting heat preservation for 4-6 hours at PH of 5.5-8.5 and a temperature of 35-45DEG C, and carrying out standing and layering so as to obtain a fat layer, i.e. the modified vegetable fat, which has an enzymolysis rate of 30-60% and an acid value of 50-100mgKOH / g. In the invention, natural vegetable fat is modified, and lipase is utilized to make the fat in fermentation, the oil system is decomposed into mixed fat composed of free fatty acid, glycerol and monoglyceride or diglyceride andthe like, so that the fat residue in an erythromycin fermentation solution is reduced, the fat utilization speed is enhanced, and the oxygen consumption during fermentation is reduced, thus effectively improving the fermentation titer and reducing the fermentation cost.

Description

technical field [0001] The invention belongs to the new technology field of biology and medicine, in particular to a modified vegetable oil and its application in the fermentation process of erythromycin. Background technique [0002] Erythromycin fermentation uses a kind of actinomycetes as the production strain. After rejuvenation, separation and spore culture, it is prepared into slant spores for later use, and then the slant spores are inserted into the seed tank for seed expansion cultivation, and finally inserted into the fermentation compound medium. By controlling the culture temperature, PH, substrate concentration, etc. to control the primary and secondary metabolism of the bacteria, the process of making the bacteria synthesize erythromycin. [0003] At present, in the fermentation of erythromycin, natural vegetable oils such as soybean oil, rapeseed oil, and cottonseed oil are usually used as the main carbon source material used by the bacteria in the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11C3/00C12P7/64C12P19/62
Inventor 李学兵郭海燕
Owner NINGXIA QIYUAN PHARMA
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