Method for producing acetic acid by fermenting soybean molasses

A technology of soybean molasses and acetic acid, applied in the direction of fermentation and the like, can solve the problems of waste of resources and insufficient utilization of effective ingredients, and achieve the effects of reducing environmental pressure, improving utilization value and high utilization value.

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 particular

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  • Method for producing acetic acid by fermenting soybean molasses

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Embodiment 1

[0026] Embodiment 1: a kind of method utilizing soybean molasses fermentation to produce acetic acid comprises the following steps:

[0027] (1) Preparation of medium

[0028] a. Preparation of yeast culture medium

[0029] Preparation of yeast slant medium: Accurately weigh 40 g of potatoes, peel and cut them into pieces, add 200 mL of distilled water, boil for 30 min, filter with gauze, take the filtrate, then add 4 g of glucose, 3.8 g of agar, the pH is natural, and mix the above The components were dissolved by heating, and divided into test tubes. Each test tube was about 6 mL, wrapped and sterilized. The sterilization condition was 121°C for 20 minutes.

[0030] Preparation of yeast seed medium: Accurately weigh 100 g of potatoes, peel and cut them into pieces, add 500 mL of distilled water, boil for 30 min, filter with gauze, take the filtrate, add 10 g of glucose, and divide into 250 mL Erlenmeyer flasks. 100mL bottle, bandaged and sterilized at 121°C for 20 minut...

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Abstract

The invention relates to a method for producing acetic acid by fermenting soybean molasses. According to the method, soybean molasses is used as the carbon source, a required culture medium is added, and microzyme and Bacillus aceticus are adopted for fermentation to produce acetic acid. The method comprises the following steps: fermenting at 28 DEG C for 96 hours when the concentration of the soybean molasses is 35%, the pH value is 5.5 and the microzyme inoculum size is 10%; and fermenting at 30 DEG C for 120 hours when the pH value is regulated to 5.0 and the Bacillus aceticus inoculum size is 10%. By fermenting the soybean molasses to produce the acetic acid, the method fully utilizes the effective components in the soybean molasses, greatly enhances the utilization value, changes wastes into valuable substances, and alleviates the environmental pressure of the soybean molasses. 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 producing acetic acid by fermenting soybean molasses. Background technique [0002] Soy molasses is a by-product of the alcoholic production of soy protein concentrate. 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 production scale of production enterprises. Due to the particularity of soybean molasses materials, it is currently only sold as a low-priced product and mainly used as feed, and the active ingredients are not available. Make full use of it, resulting in waste of resources. Therefore, the development and utilization of soybean molasses is particularly important. If this precious resource can be fully utilized, its development and utilization can reduce the pressure on the environment on the one hand and ...

Claims

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Application Information

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IPC IPC(8): C12P7/54
Inventor 孟陆丽程谦伟孙庭广易弋黄继伟
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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