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Method for preparing citric acid by fermenting cassava raw material residue-removed clear solution with aspergillus niger

A technology of Aspergillus niger fermentation and citric acid, applied in the field of fermentation, can solve the problems of acid production and unsatisfactory sugar-acid conversion rate, and achieve the effect of promoting the increase of acid production rate and improving the fermentation level

Inactive Publication Date: 2013-01-09
太仓市茂通化建有限公司
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Problems solved by technology

But take cassava as raw material to produce citric acid, owing to be limited by the nutrient content of cassava flour, the acid production and sugar-acid conversion rate of the existing citric acid production bacterial classification are all not ideal enough, therefore take cassava as raw material production citric acid bacterial classification and The process still has the potential for further improvement and perfection

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  • Method for preparing citric acid by fermenting cassava raw material residue-removed clear solution with aspergillus niger

Examples

Experimental program
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Effect test

Embodiment 1

[0017] This implementation case illustrates the influence of different nitrogen sources on the use of Aspergillus niger for citric acid fermentation. The type of nitrogen also has a certain impact, and organic nitrogen is generally preferred. The cassava flour liquefied filtrate was added with corn steep liquor, bran, and rice bran as nitrogen sources, and divided into 250 mL Erlenmeyer flasks. The rotation speed is 300 rpm, the temperature is 39±1°C, and the shaker is cultivated for 96 hours, and the sugar content, acidity and cell concentration are measured. The result is as figure 1 express.

[0018] It can be seen from Table 1 that the yield of citric acid is the highest when corn steep liquor is used as the nitrogen source, the residual sugar content is the lowest when corn steep liquor is the nitrogen source, and the dry weight of bacteria is the most when using rice bran as the nitrogen source. Therefore, from the perspective of citric acid yield, corn steep liquor is...

Embodiment 2

[0022] This implementation case illustrates the influence of different corn steep liquor concentrations on citric acid fermentation using Aspergillus niger. The cassava flour liquefaction filtrate (total sugar is 17.51%) was added with different amounts of corn steep liquor as nitrogen source, and packed into 250 mL triangular In the bottle, the final liquid volume is 50 mL, inoculated with spores, placed on a rotary shaker, the shaker speed is 300 rpm, the temperature is 39±1°C, and the shaker is cultivated for 96 hours, and the sugar content, acidity and bacterial concentration are measured. The optimum addition amount of corn steep liquor was determined by shaking flask test.

[0023] It can be seen from Table 2 that when the concentration of corn steep liquor is 3.5%, the acid production rate and conversion rate of Aspergillus niger citric acid fermentation are the highest, so it is proposed to use the initial fermentation medium with 3.5% corn steep liquor in fed-batch fer...

Embodiment 3

[0027] This implementation case illustrates the influence of different initial sugar concentrations on citric acid fermentation using Aspergillus niger. Cassava flour liquefaction filtrates with different total sugars were prepared, 3.5% corn steep liquor was added as a nitrogen source, and then packed into 250 mL triangular flasks. The liquid volume is 50 mL, inoculated with spores, placed on a rotary shaker, the shaker speed is 300 rpm, and the temperature is 39±1°C for cultivation.

[0028] It can be seen from Table 3 that Aspergillus niger has a certain high sugar tolerance. When the initial sugar concentration is 20.5%, the fermentation can proceed normally, but the conversion rate and production intensity of the fermentation process have decreased. When the initial sugar concentration is 16.5%, the conversion rate can reach 98.63%. Taking various factors into consideration, the initial sugar concentration was selected to be 16.5% for batch fermentation. At this time, the...

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Abstract

The invention provides a method for preparing citric acid by fermenting a cassava raw material residue-removed clear solution with aspergillus niger. Citric acid fermentation conditions are researched by taking the aspergillus niger as a starting strain and taking a cassava raw material clear solution as a raw material. The method comprises the following steps of: filling 50mL of fermentation culture medium into a triangular flask of 250mL; inoculating by adopting spores; eluting a fresh inclined surface, which is cultured for seven days, with sterile water; preparing a spore suspension in a volumetric flask of 50mL; sucking a certain amount of spore liquid with a sterile suction tube for inoculating; tying with a layer of flannel; putting onto a rotary shaking table; and culturing on the shaking table at the rotating speed of 300 revolutions per minute and at the temperature of 39+ / -1 DEG C for 72-96 hours.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a method for preparing citric acid by using Aspergillus niger to ferment cassava raw material with deslag-removed liquid. Background technique [0002] Citric acid is an important organic acid widely used in food, medicine, chemical industry and other fields. At present, the domestic production of citric acid is in short supply, and all of them use corn, dried melons, and molasses as raw materials, and the product cost is relatively high. The research in this paper uses the waste from the production of canned apples and juice fruit tea as raw materials, solid-state fermentation of Aspergillus niger to produce citric acid, the process is simple, the investment in equipment is small, and the pomace can not only extract citric acid after fermentation, but also produce a large amount of citric acid. Pectinase can be extracted from sub-pectinase, and the second is th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/48C12R1/685
Inventor 金雅新
Owner 太仓市茂通化建有限公司
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