Method for producing citric acid by fermenting soybean molasses

A technology of soybean molasses and citric acid, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve problems such as insufficient utilization of effective ingredients, waste of resources, etc., to improve utilization value and reduce environmental pressure. , the effect of reducing production costs

Inactive Publication Date: 2014-03-05
GUANGXI UNIVERSITY OF TECHNOLOGY
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Problems solved by technology

Soybean molasses produced in the process of producing concentrated soybean protein is one of the main factors restricting the expansion of production scale of production enterprises. Due to the particu...

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  • Method for producing citric acid by fermenting soybean molasses

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Embodiment 1

[0018] Embodiment 1: a kind of method for fermenting soybean molasses to produce citric acid comprises the following steps:

[0019] (1) Preparation of medium

[0020] Preparation of strain activation medium: add 50 g of peeled potatoes and 200 mL of distilled water to boil for 30 min, filter, take the filtrate, add 5 g of glucose, 4.5 g of agar, distill water to 250 mL, sterilize at 121°C for 20 min, then pour Put it into a test tube and lay a slant surface to prepare a slant medium for future use.

[0021] Preparation of seed medium: Add 50 mL of 60 g / L soybean molasses solution to a 250 ml Erlenmeyer flask, add 2.5 g of glucose, distill water to 100 mL, sterilize at 121°C for 20 min, and cool for later use.

[0022] Preparation of fermentation medium: adjust the initial sugar content of soybean molasses to 26% (mass concentration), add newly prepared 15% lime milk to adjust the pH to 9.0, heat to boil, filter, and adjust the filtrate to pH 6.0 with sulfuric acid, then add ...

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Abstract

The invention relates to a method for producing citric acid by fermenting soybean molasses. According to the method, soybean molasses is used as the unique carbon source, a required culture medium is added, and Aspergillus niger is adopted for fermentation to produce citric acid. The total acidity of the citric acid prepared by fermenting the soybean molasses is 9.02% under the following conditions: the mass concentration of the soybean molasses is 26%, the fermentation temperature is 35 DEG C, the initial pH value is 4.5, the fermentation time is 96 hours, and the inoculum size is 5%. The soybean molasses is fermented to produce the citric acid, thereby fully utilizing the precious resource soybean molasses; the development and utilization of the soybean molasses can reduce the environmental pressure, and can also greatly enhance the utilization value of the soybean molasses and change wastes into valuable substances. Besides, the price of the soybean molasses is low, so the production cost can be obviously lowered by using the soybean molasses as the fermentation substrate.

Description

technical field [0001] The invention relates to a method for fermenting soybean molasses to produce citric acid. Background technique [0002] Citric acid, also known as citric acid, is a tricarboxylic acid with a scientific name of 3-hydroxy-3-carboxyglutaric acid. Citric acid is one of the main metabolites of organisms. It is widely distributed in nature and mainly exists in fruits such as lemons, oranges, and plums. Citric acid is widely used in food, medicine and chemical industry. [0003] Soy molasses is a by-product of the alcoholic production of soy protein concentrate. In 1963, Daniel Chajuss named the brown, viscous pulpy substance produced during the ethanol extraction of soybean protein "soybean molasses". The composition of soybean molasses is relatively complex, which is a collection of various plant compounds. Soybean molasses produced in the process of producing concentrated soybean protein is one of the main factors restricting the expansion of productio...

Claims

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Application Information

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IPC IPC(8): C12P7/48C12R1/685
Inventor 程谦伟孟陆丽易弋孙庭广黄继伟
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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