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Method for preparing L-glutamic acid by fermentation

A technology of glutamic acid and hydrochloride, applied in the biological field, can solve problems such as inability to be directly applied, restricted use, etc., to achieve great application value, increase growth rate and acid production rate, and increase the effect of oxygen consumption rate

Active Publication Date: 2013-08-14
山东祥维斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the addition of phosphate betaine in the fermentation medium, the obtained L-glutamic acid must contain phosphorus components, which often cannot be directly applied in the health food and pharmaceutical industries with high safety requirements, which limits its use.

Method used

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  • Method for preparing L-glutamic acid by fermentation
  • Method for preparing L-glutamic acid by fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The strain used is a temperature-sensitive glutamate producer: Brevibacterium glutamicum

[0022] Seed medium ( / L):

[0023] Glucose 15g, corn steep liquor 20g, K2HPO 4 3g, MgSO4 7H 2 O1g, VB1200μg / L, DL-methionine 50μg / L, FeSO 4 ·7H 2 O, MnSO 4 ·H 2 O each 2mg / L, urea 0.55 (divided), pH 7.0-7.2, sterilized at 121°C for 15 minutes;

[0024] Seed culture method: Wash the slant bacteria with 10ml of sterile water, transfer to a 5000mL seed bottle with 1200mL of seed medium, culture at 32°C, 160rpm, and shake for 14-16 hours;

[0025] Fermentation medium ( / L):

[0026] Glucose 20g, corn steep liquor 20g, betaine hydrochloride 0.1g, K 2 HPO 4 7.5g, MgSO 4 ·7H 2 O1.5g, VB1200μg / L, VH600μg / L, FeSO 4 ·7H 2 O, MnSO 4 ·H 2 O each 30mg / L, urea 0.55 (divided), pH 7.0-7.2, sterilized at 121°C for 15 minutes;

[0027] Fermentation culture method: according to the inoculum amount of 12%, put all the seed liquid into a 15L fully automatic control fermenter containing f...

Embodiment 2

[0031] The strain used is a temperature-sensitive glutamic acid-producing bacterium: Corynebacterium glutamicum; when the conversion temperature reaches 37° C., 1 g / L betaine hydrochloride is added at the same time; other conditions and cultivation methods are the same as in Example 1. When the tank was released, the output of L-glutamic acid was 213.1g / L, and the sugar-acid conversion rate was 62.8%.

Embodiment 3

[0033]The bacterial strain adopted is a temperature-sensitive glutamic acid-producing bacterium: Brevibacterium glutamicum; when the conversion temperature reached 37°C, 1.5g / L of betaine hydrochloride was added simultaneously; other conditions and cultivation methods were the same as in Example 1 . When put into the tank, the output of L-glutamic acid was 211.8g / L, and the sugar-acid conversion rate was 61.7%.

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Abstract

The invention provides a method for preparing L-glutamic acid by fermentation. According to the method provided by the invention, a temperature-sensitive type glutamic acid producing strain is adopted during the fermentation process of the L-glutamic acid, and different low-concentration betaines are added into a culture medium by stages for stimulating cell respiration, so that the oxygen consumption rate of thalli is improved, the accumulation of lactic acid bacteria is inhibited, the fermentation culture temperature is simultaneously regulated and controlled, and then the acid yield and glucose-acid inversion rate of the glutamic acid are improved. The glutamic acid prepared by the method provided by the invention does not contain phosphorus components, can be directly used for industries of health care foods and medicines, and has greater application values.

Description

technical field [0001] The invention relates to biotechnology, in particular to a method for preparing amino acids, in particular to a method for optimizing the fermentation of temperature-sensitive glutamic acid-producing bacteria to prepare L-glutamic acid. Background technique [0002] L-glutamic acid is widely used in food, medicine and industry, especially in food, it is the precursor of MSG. There are many methods for preparing L-glutamic acid, mainly by fermentation. Through the efforts of many scientific researchers, some new strains with higher activity have been continuously selected and bred for production use, and many new methods have been developed. However, the conversion rate of sugar to acid is low. In addition, due to the rising prices of raw and auxiliary materials and the increasing production cost of glutamic acid, the profit of glutamic acid production has declined. Therefore, seeking more optimal fermentation conditions, increasing glutamic acid prod...

Claims

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Application Information

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IPC IPC(8): C12P13/14C12R1/13C12R1/15
Inventor 马兴群刘雨宋琦吕丽娟
Owner 山东祥维斯生物科技股份有限公司
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