Culture process of citric acid fermentation seed tank

Abstract

The invention relates to the field of citric acid fermentation and relates to a culture process of a citric acid fermentation seed tank. The culture process is characterized in that in culture of the citric acid fermentation seed tank, different culture temperatures, tank pressures, ventilation ratios and stirring speeds are controlled in different culture stages so as to realize an ideal culture effect. According to the culture process disclosed by the invention, the culture temperature, the tank pressure, the ventilation ratio and the stirring speed are regulated and controlled according to the characteristics and growth requirements of strains in different growth stages so as to realize an optimal culture effect. By adopting the process disclosed by the invention, the culture effect of citric acid fermented seeds can be enhanced, the fermentation stability can be improved, the strength of fermentation production can be enhanced, the transformation rate of fermentation sugar and acid can be increased, and the utilization rate of equipment can be increased, so that the economic benefits of an enterprise are improved and the competitiveness of the enterprise is improved.

Description

technical field [0001] The invention relates to the field of citric acid fermentation, and relates to a citric acid fermentation seed tank culture process. Background technique [0002] Citric acid, also known as citric acid, scientific name 2-hydroxypropane-1,2,3-tricarboxylic acid, molecular formula C 6 h 8 o 7 (Anhydrous), white granular or white crystalline powder, relative density 1.6550, odorless, with a pleasant strong sour taste, refreshing taste, no aftertaste, safe and non-toxic, widely used as food and beverage Sour agent, the production of citric acid in the world is mainly through the fermentation of citric acid-producing Aspergillus niger corn, dried melon, cassava and other raw materials to produce citric acid, of which corn is mostly used as raw material, and the fermentation process is generally divided into seed tank cultivation There are two parts: process and fermenter fermentation, among which the seed tank culture in the early stage is more important...

AI Technical Summary

Problems solved by technology

[0002] Citric acid, also known as citric acid, scientific name 2-hydroxypropane-1,2,3-tricarboxylic acid, molecular formula C 6 h 8 o 7 (Anhydrous), white granular or white crystalline powder, relative density 1.6550, odorless, with a pleasant strong sour taste, refreshing taste, no aftertaste, safe and non-toxic, widely used as food and beverage Sour agent, the production of citric acid in the world is mainly through the fermentation of citric acid-producing Aspergillus niger corn, dried melon, cassava and other raw materials to produce citric acid, of which corn is mostly used as raw material, and the fermentation process is generally divided into seed tank cultivation There are two parts: process and fermenter fermentation, among which the seed tank culture in the early stage is more important, but in the process of citric acid fermentation seed tank culture with corn as raw material, there are some spores that germinate earlier, and the pH of the feed liquid drops, which finally inhibits other spores. The spores germinate normally, and the strains in the seed tank are extremely uneven, which will lead to unsatisfactory growth of the strains in the seed tank. If such strains are inserted into the fermenter, it will easily lead to unstable fermentation growth, resulting in a decrease in production capacity. serious decline

[0003] The existing solutions generally use the optimization of strains as the main technical means, the adjustment period is long, and the optimization of the strains requires the cooperation of various conditions, and it is generally difficult to achieve a good desired effect in a short period of time.