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Method for protease fed-batch during citric acid fermentation process

A technology of citric acid and fermentation broth, applied in the directions of microorganism-based methods, fermentation, biochemical equipment and methods, etc., can solve the problems of long fermentation cycle, slow growth of bacteria, and high energy consumption

Active Publication Date: 2014-03-19
RIZHAO JINHE BOYUAN BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the problems referred to above, the present invention proposes a method of adding protease in the citric acid fermentation process, which improves the acid production rate of fermentation, shortens the fermentation period, and can improve acid production and conversion rate, and solves the problem of fermentation in the current production of citric acid. Insufficiency of the poor protein utilization effect of the initial strains, especially the lack of amino acids that can be quickly utilized by the strains, resulting in slow growth of the strains, delayed fermentation of acid production, long fermentation cycle, high energy consumption and low utilization of equipment, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A method for feeding protease in a citric acid fermentation process, the steps are:

[0057] (1) Grinding corn to prepare corn flour, the 60-mesh transmittance of corn flour after grinding is 75%;

[0058] (2) The corn flour was mixed with water until the mass fraction was 10% and the pH value was 6.22, and high-temperature-resistant α-amylase was added to it, and 5 enzyme units of high-temperature-resistant α-amylase were added to each gram of corn flour to obtain corn flour slurry;

[0059] (3) The above-mentioned corn flour slurry is transported to the jet liquefaction device for liquefaction through two continuous jet liquefaction processes, the temperature of the first jet is 95°C, the temperature of the second jet is 125°C, and it is maintained in the liquefaction laminar flow tank for 1.5 hours, the liquefied DE value is 22.2%;

[0060] (4) Take the liquefied liquid accounting for 2.5% of the total volume of the final fermentation liquid in step (3), put it int...

Embodiment 2

[0067] A method for feeding protease in a citric acid fermentation process, the steps are:

[0068] (1) Grinding corn to prepare corn flour, the 60-mesh transmittance of corn flour after grinding is 80%;

[0069] (2) The corn flour was mixed with water until the mass fraction was 20% and the pH value was 5.0, and high-temperature-resistant α-amylase was added to it, and 10 enzyme units of high-temperature-resistant α-amylase were added to each gram of corn flour to obtain corn flour slurry;

[0070] (3) The above-mentioned corn flour slurry is transported to the jet liquefaction device for liquefaction through two continuous jet liquefaction processes, the temperature of the first jet is 96°C, and the temperature of the second jet is 128°C, and it is maintained in a liquefaction laminar flow tank hours, the liquefied DE value is 10%;

[0071] (4) Take the liquefied liquid that accounts for 7.5% of the total volume of the final fermented liquid in step (3), put it into the se...

Embodiment 3

[0078] A method for feeding protease in a citric acid fermentation process, the steps are:

[0079] (1) Grinding corn to prepare corn flour, the 60-mesh transmittance of corn flour after grinding is 67.5%;

[0080](2) The corn flour was mixed with water until the mass fraction was 30%, and the pH value was 5.92, and high-temperature-resistant α-amylase was added to it, and 15 enzyme units of high-temperature-resistant α-amylase were added to each gram of corn flour to obtain corn flour slurry;

[0081] (3) The above-mentioned corn flour slurry is transported to the jet liquefaction device for liquefaction through two continuous jet liquefaction processes, the temperature of the first jet is 95°C, the temperature of the second jet is 130°C, and it is maintained in the liquefaction laminar flow tank for 3.5 hours, the liquefied DE value is 35%;

[0082] (4) Take the liquefied liquid accounting for 10% of the total volume of the final fermentation liquid in step (3), put it int...

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Abstract

The invention provides a critic acid production fermentation technology, which is characterized in that: during a critic acid fermentation process, protease is added into a fermentation tank through a fed-batch method so as to hydrolyze the protein in a culture medium into nitrogen sources, which can be rapidly utilized by bacterial strains, such as small molecular peptides, amino acid, and the like. The method can increases the content of amino acid, which can be directly utilized by bacterial strains, in a fermentation fluid; also can fully dissolves out the starch particles, which combine with the protein, reduces the viscosity of the fermentation fluid, improves the oxygen transmission efficiency in the fermentation fluid, promotes the bacterial strains to produce acid, solves the problem that in the current critic acid production process the protein utilization effect is bad in the early fermentation period, shortens the fermentation period, reduces the residual total sugar and grain consumption for fermentation, and increases the economic profits for entrepreneurs.

Description

technical field [0001] The invention relates to a method for producing citric acid, in particular to a method for adding protease in a citric acid fermentation process. Background technique [0002] Citric acid, scientific name 2-hydroxypropane-1,2,3-tricarboxylic acid, molecular formula C 6 h 8 o 7 (anhydrous), is an organic acid widely used in food, medicine and chemical industry. With the development of the economy, the demand for citric acid in all walks of life will rise steadily. Of course, the challenges and opportunities faced by various enterprises are also increasing. It is mainly used in food industry, pharmaceutical industry and chemical industry, and it is also widely used in industrial fields such as electronics, textiles, petroleum, leather, construction, photography, plastics, casting and ceramics. [0003] At present, in the production of citric acid fermentation, there are problems in the early stage of fermentation, such as poor protein utilization by...

Claims

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Application Information

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IPC IPC(8): C12P7/48C12R1/685
Inventor 寇光智李昌涛蒋水星秦绪斌周昊梁培森
Owner RIZHAO JINHE BOYUAN BIOCHEM
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