Natural beta-carotene fermentation production process

Abstract

The invention discloses a natural beta-carotene fermentation production process. The fermentation production process comprises the following steps of 1, preparing a certain amount of blakeslea trispora and a fermentation culture medium; and 2, activating blakeslea trispora, inoculating the blakeslea trispora into the fermentation culture medium, and controlling culture conditions to obtain fermentation liquor. The production process has the beneficial effects that by reasonably controlling the fermentation conditions of the blakeslea trispora and the extraction process of the beta carotene, the production efficiency of the beta carotene is effectively improved, and in addition, the purity of the beta carotene is ensured, so that the beta carotene is higher in nutritional value and better in effect; and by strictly controlling the extraction process after fermentation of beta carotene, the discharge of production wastewater is effectively avoided, and in addition, the reutilization of slag liquid after extraction is realized, and the process is more economical and environment-friendly.

Description

technical field [0001] The invention relates to the technical field of microbial submerged fermentation, in particular to a natural beta-carotene fermentation production process. Background technique [0002] β-carotene is a type of carotenoid. In nature, it mainly exists in the all-trans structure with 11 carbon-carbon conjugated double bonds. It is based on this special structure that β-carotene has excellent physiological functions such as quenching singlet oxygen, capturing free radicals, inducing intercellular information transmission, and has anti-cancer, anti-cancer, and cardiovascular disease prevention and other effects. In recent years, the preparation process of β-carotene, especially the fermentation method, has attracted the attention of researchers. [0003] However, during the production and fermentation of the existing β-carotene, due to the unreasonable control of the fermentation conditions and the extraction process, the production efficiency of β-carote...

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Problems solved by technology

[0003] However, during the production and fermentation of the existing β-carotene, due to the unreasonable control of the fermentation conditions and the extraction process, the production efficiency of β-carotene is relatively low, and the purity is also low. In addition, the existing β-carotene It is easy to produce waste water during the production and fermentation of β-carotene, and the residue liquid after fermentation is generally not reusable, resulting in the production process of β-carotene is not economical and environmentally friendly.