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Fermentation production method of L-tryptophan

A production method, tryptophan technology, applied in the field of L-tryptophan fermentation production, can solve the problems of large amount of pollution, high cost of enzymatic conversion method, pollution, etc., to reduce production cost and improve sugar-acid conversion rate , Improve the effect of fermentation acid production level

Inactive Publication Date: 2015-11-25
ANHUI BBCA FERMENTATION TECH ENG RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because chemical synthesis and protein hydrolysis require a large amount of organic solvents, there are problems such as raw material sources and environmental pollution, and are rarely used in production.
Enzymatic conversion method has high cost and large amount of pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The fermentative production method of embodiment 1L-tryptophan

[0023] 1. Using cassava as raw material to prepare glucose solution

[0024] (1) After the cassava is screened (to remove moldy and discolored raw materials), it is pulverized with a pulverizer, and after removing large particles through a 30-mesh sieve, it is dissolved into a milk slurry by adding water; wherein, the weight ratio of cassava to water is 1:2.3.

[0025] (2) Add high-temperature amylase to the whey, keep it at 70°C for 30 minutes, then heat it up to 97°C for 5 minutes after gelatinization, and obtain cassava liquefaction liquid, which is qualified in the iodine test for 30 minutes; wherein, the amount of high-temperature amylase added to each liter of whey is The amount is 0.2ml, and the amylase activity is 94731U / ml.

[0026] (3) press filter cassava liquefied liquid with plate and frame filter press, and gained filtrate is glucose liquid; Wherein, press filter temperature is 80 ℃, and fil...

Embodiment 2

[0032] The fermentative production method of embodiment 2L-tryptophan

[0033] 1. Using cassava as raw material to prepare glucose solution

[0034] (1) After the cassava is screened (to remove moldy and discolored raw materials), it is pulverized with a pulverizer, and after passing through a 20-mesh sieve to remove large particles, it is dissolved in water to form a milk slurry; wherein the weight ratio of cassava to water is 1:2.

[0035] (2) Add high-temperature amylase to the whey, keep it warm at 65°C for 20 minutes, then heat up to 95°C for gelatinization and keep it for 4 minutes to obtain cassava liquefaction liquid, which passes the iodine test in 30 minutes; wherein, the amount of high-temperature amylase added to each liter of whey is The amount is 0.2ml, and the amylase activity is 94731U / ml.

[0036] (3) press filter cassava liquefaction liquid with plate and frame filter press, and gained filtrate is glucose liquid; Wherein, press filter temperature is 75 ℃, an...

Embodiment 3

[0042] The fermentative production method of embodiment 3L-tryptophan

[0043] 1. Using cassava as raw material to prepare glucose solution

[0044] (1) After the cassava is screened (to remove moldy and discolored raw materials), it is pulverized with a pulverizer, and after removing large particles through a 40-mesh sieve, it is dissolved in water to form a milk slurry; wherein the weight ratio of cassava to water is 1:2.5.

[0045] (2) Add high-temperature amylase to the whey, keep it at 72°C for 40 minutes, then heat it up to 98°C for 8 minutes after gelatinization, and obtain cassava liquefaction, which is qualified in the iodine test for 30 minutes; wherein, every liter of whey is added with high-temperature amylase The amount is 0.2ml, and the amylase activity is 94731U / ml.

[0046] (3) press filter cassava liquefied liquid with plate and frame filter press, and the gained filtrate is glucose liquid; Wherein, press filter temperature is 85 ℃, and filter press pressure ...

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Abstract

The invention discloses a fermentation production method of L-tryptophan. The method is characterized in that the escherichia coli gene engineering bacteria with the preservation number of CICC 10303 are used as the fermentation strains, cassava is used as raw material to produce glucose liquid serving as the carbon source in fermentation medium and fed-batch sugar liquor, and fed-batch fermentation is performed under certain conditions to produce the L-tryptophan. The method has the advantages that L-tryptophan yield reaches 40g / L by controlling fermentation medium components and fermentation conditions, production cost is lowered greatly by using the cassava to prepare the glucose liquid, the glucose content in the fermentation medium is basically kept constant by continuously feeding the glucose liquid so as to increase fermentation acid production level and glucose-acid conversion rate, and the method is applicable to large-scale L-tryptophan production.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a fermentation production method of L-tryptophan. Background technique [0002] Tryptophan, also known as α-amino-β-indolepropionic acid, has two isomers, D-type and L-type, and only L-tryptophan exists naturally. L-Tryptophan is a neutral aromatic amino acid containing indole, scientific name: β-indolylalanine; English name Tryptophan, molecular formula C 11 h 12 N 2 o 2 , The relative molecular weight is 204.21, and the melting point is 289°C. L-Tryptophan is white or light yellow crystal or crystalline powder, no odor and slightly bitter. Slightly soluble in water, very slightly soluble in ethanol. It widely exists in natural proteins. L-tryptophan plays an important role in the growth, development and metabolism of human body and animals, and is widely used in medicine, food, feed and other fields. In recent years, with the application of tryptophan in medicine, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P13/22
Inventor 李荣杰杨为华毕从胜徐斌张雪锋
Owner ANHUI BBCA FERMENTATION TECH ENG RES
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