CN110904163A - Method for improving lactic acid content of corn steep liquor - Google Patents
Method for improving lactic acid content of corn steep liquor Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 240000008042 Zea mays Species 0.000 title claims abstract description 64
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 64
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 64
- 235000005822 corn Nutrition 0.000 title claims abstract description 64
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 34
- 239000004310 lactic acid Substances 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000002386 leaching Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000001704 evaporation Methods 0.000 claims abstract description 5
- 230000008020 evaporation Effects 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 5
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 21
- 235000013922 glutamic acid Nutrition 0.000 claims description 21
- 239000004220 glutamic acid Substances 0.000 claims description 21
- 241000186226 Corynebacterium glutamicum Species 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 229960002685 biotin Drugs 0.000 claims description 3
- 235000020958 biotin Nutrition 0.000 claims description 3
- 239000011616 biotin Substances 0.000 claims description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 3
- 229910052603 melanterite Inorganic materials 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000012262 fermentative production Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 16
- 150000001413 amino acids Chemical class 0.000 abstract description 11
- 238000006243 chemical reaction Methods 0.000 abstract description 11
- 239000000047 product Substances 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 5
- 230000006872 improvement Effects 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- 238000011081 inoculation Methods 0.000 abstract description 3
- 238000012216 screening Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 8
- 229940107700 pyruvic acid Drugs 0.000 description 6
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 3
- 239000000306 component Substances 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 230000037353 metabolic pathway Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 230000004102 tricarboxylic acid cycle Effects 0.000 description 3
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000011177 media preparation Methods 0.000 description 1
- 239000012533 medium component Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 125000001477 organic nitrogen group Chemical group 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/56—Lactic acid
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/14—Glutamic acid; Glutamine
- C12P13/18—Glutamic acid; Glutamine using biotin or its derivatives
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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Abstract
The invention belongs to the technical field of biological production, and discloses a method for improving the lactic acid content of corn steep liquor, which comprises the following steps: screening corn kernels, removing impurities, adding the corn kernels into a soaking tank, adding sulfurous acid for leaching, collecting corn leaching liquor, concentrating to one third of the original volume, inoculating lactobacillus conservation seed liquid according to the inoculation amount of 10%, culturing at 36 ℃ for 24 hours, centrifuging, collecting upper-layer liquid, filtering, collecting filtrate, and concentrating through a triple-effect evaporation concentrator to obtain corn steep liquor. According to the invention, the lactic acid content of the raw material corn steep liquor in the amino acid fermentation production process is adjusted, so that the lactic acid reaches an ideal index, the fermentation production process level and the amino acid product quality are improved while the improvement of the amino acid fermentation acid production and the conversion rate can be realized to different degrees, and the resource utilization rate is improved.
Description
Technical Field
The invention belongs to the technical field of biological production, and particularly relates to a method for improving the lactic acid content of corn steep liquor.
Background
Corn steep liquor is a by-product of the production of corn starch. Corn steep liquor is rich in soluble proteins, growth factors and some precursor substances, and contains about 40-50% of dry matter. Corn steep liquor is an organic nitrogen source generally required by microbial growth and propagation, so that the corn steep liquor is widely applied to culture medium preparation in the fermentation industry. Because most amino acids in the corn steep liquor exist in the form of macromolecular protein, the corn steep liquor cannot be directly utilized by microorganisms, and a large amount of corn steep liquor needs to be added to meet the nutritional requirements of fermentation. In the prior art, hydrolysis is generally adopted, for example, in patents "CN 103014085A and CN 106801073A", the corn steep liquor is hydrolyzed by sulfuric acid, and the corn steep liquor hydrolysate prepared by the method is used for amino acid fermentation. The method for treating the corn steep liquor cannot cause bacterial contamination, but does not obviously improve the fermentation efficiency.
The literature, "influence and optimization research on glutamic acid fermentation by adding lactic acid and succinic acid, food industry science and technology, 2007" researches on the relationship between lactic acid and glutamic acid fermentation yield, the optimal concentration of lactic acid in a glutamic acid fermentation medium is 3g/L, and the fermentation efficiency of glutamic acid can be improved, because the conversion of pyruvic acid to lactic acid can be inhibited by adding a proper amount of lactic acid, so that the metabolic flow of pyruvic acid in a metabolic pathway is increased, tricarboxylic acid cycle is promoted, and the synthesis of glutamic acid is further improved, but the excessive lactic acid affects the growth environment of corynebacterium glutamicum and has an inhibiting effect on an energy production system.
The prior glutamic acid fermentation process has the following problems: (1) the content of lactic acid bacteria and lactic acid in the corn soaking water is difficult to control, so that the fermentation efficiency is uneven; (2) the acid production and conversion rate of amino acid fermentation are common at present level. Based on the above technical problems and literature research, we can try to control the fermentation efficiency and conversion rate by controlling the lactic acid content in the corn steep liquor, thereby solving the problems existing in the prior art.
Disclosure of Invention
The invention aims to provide a method for improving the lactic acid content of corn steep liquor, and aims to improve the production efficiency of glutamic acid.
The invention is realized by the following technical scheme.
A method for improving the lactic acid content of corn steep liquor comprises the following steps:
screening corn kernels, removing impurities, adding the corn kernels into a soaking tank, adding sulfurous acid for leaching for 60-70h, controlling the temperature at 45-50 ℃, collecting corn leaching liquor, concentrating to one third of the original volume, inoculating lactobacillus conservation seed liquid according to the inoculum size of 10%, controlling the temperature at 36 ℃ for culturing for 24h, centrifuging for 3-5min at 4000 plus 5000rpm by using a disc centrifuge, collecting upper-layer liquid, filtering by using a ceramic membrane, controlling the filtering temperature at 55 ℃, collecting filtrate, and concentrating by using a triple-effect evaporation concentrator until the baume degree reaches 22-24 to obtain corn steep liquor.
Preferably, the ratio of the corn kernels to the sulfurous acid is 1 kg: 2-3L.
Preferably, the lactobacillus is lactobacillus bulgaricus.
Preferably, the pore size of the ceramic membrane is 0.07-0.08 μm.
Preferably, the concentration of sulfurous acid by volume is 0.15 to 0.20%.
The corn steep liquor obtained by the method is disclosed.
The fermentation culture medium prepared by utilizing the corn steep liquor is characterized by comprising the following components: 80g/L glucose, 30g/L corn steep liquor and K2HPO42g/L，MnSO4·H2O 3mg/L，FeSO4·7H2O 3 mg/L，VB110mg/L, biotin 7. mu.g/L, pH 6.9-7.1, sterilizing at 121 deg.C for 20 min.
The method for producing glutamic acid by fermentation by using the fermentation culture medium is characterized by comprising the following steps: inoculating the corynebacterium glutamicum seed liquid into a fermentation medium for fermentation, and collecting fermentation liquid containing glutamic acid.
Compared with the prior art, the invention has the advantages of improvement and achievement:
according to the invention, the lactic acid content of the raw material corn steep liquor in the amino acid fermentation production process is adjusted, so that the lactic acid reaches an ideal index, the improvement of different degrees can be realized in the aspects of improving the acid production and conversion rate of amino acid fermentation, the fermentation production process level and the quality of amino acid products are improved, and the resource utilization rate is improved.
The corn steep liquor is fermented by the lactobacillus bulgaricus, so that the content of lactic acid and amino nitrogen in the corn steep liquor is increased, the content of ammonium nitrogen is reduced, and the fermentation of glutamic acid is facilitated. The lactic acid can inhibit the conversion of pyruvic acid to lactic acid, so that the metabolic flow of pyruvic acid in a metabolic pathway is increased, and the tricarboxylic acid cycle is promoted, so that the synthesis of the glutamic acid is further improved, but the excessive lactic acid can influence the growth environment of corynebacterium glutamicum and has an inhibiting effect on an energy production system; according to the invention, the lactobacillus bulgaricus fermentation treatment is adopted in the conventional corn steep liquor production process, so that the content of lactic acid is improved to a certain extent, part of ammonium nitrogen is utilized in the strain fermentation process, more short peptides and amino acid substances are generated by hydrolysis, and the fermentation of corynebacterium glutamicum is facilitated; compared with the commercial product, when the corn steep liquor is used for fermentation, the yield of the glutamic acid can be improved by about 8 percent, and the conversion rate of the saccharic acid can be improved by 2.2 percent.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the present application will be clearly and completely described below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for improving the lactic acid content of corn steep liquor comprises the following steps:
after the corn kernels are screened and decontaminated, the corn kernels are added into a soaking tank, then 0.2% (v/v) sulfurous acid is added for leaching for 70 hours, the temperature is controlled at 45 ℃, and the ratio of the corn kernels to the 0.2% sulfurous acid is 1 kg: 2L; collecting corn extract, concentrating to one third of original volume, inoculating Lactobacillus bulgaricus ATCC 11842 seed solution (concentration of 1 × 10) according to the inoculation amount of 10%8cfu/ml), culturing at 36 ℃ for 24h, centrifuging at 5000rpm for 3min by using a disc centrifuge, collecting upper-layer liquid, filtering by using a ceramic membrane at the filtering temperature of 55 ℃ and the pore diameter of the filter membrane of 0.08 mu m, collecting filtrate, and concentrating by using a triple-effect evaporation concentrator until the Baume degree reaches 23 to obtain the corn steep liquor.
Comparative example 1
A method for improving the lactic acid content of corn steep liquor comprises the following steps:
screening corn kernels, removing impurities, adding the corn kernels into a soaking tank, adding 0.2% sulfurous acid, leaching for 70 hours, controlling the temperature at 45 ℃, and controlling the ratio of the corn kernels to the 0.2% sulfurous acid to be 1 kg: 2L; collecting corn leaching liquor, concentrating to one third of the original volume, filtering by a ceramic membrane at the temperature of 55 ℃ and the aperture of the filter membrane of 0.08 mu m, collecting filtrate, and concentrating by a triple-effect evaporation concentrator until the Baume degree reaches 23 to obtain corn steep liquor.
Example 2
The process for producing the glutamic acid by fermenting the corn steep liquor comprises the following steps:
inoculating Corynebacterium glutamicum (CGMCC No.5481 as example) with 10% inoculum size into 500L full-automatic fermentation tank containing 300L fermentation medium for fermentation culture, wherein the inoculation concentration of thallus is OD600nmFermenting for 48 hours under the condition of 1.0, and collecting fermentation liquor;
in the whole fermentation process, the fermentation temperature is controlled to be 38 ℃, the ventilation ratio is 1: 0.6, the stirring speed is 400r/min, the dissolved oxygen is maintained at 20 percent, glucose with the fed-batch mass percentage concentration of 80 percent is maintained at 1.5 percent of residual sugar, and the fed-batch defoaming agent is used for defoaming;
the components of the fermentation tank culture medium are as follows: glucose 80g/L, jadeRice milk 30g/L, K2HPO42g/L，MnSO4·H2O3mg/L，FeSO4·7H2O 3 mg/L，VB110mg/L, biotin 7. mu.g/L, pH 6.9-7.1, sterilizing at 121 deg.C for 20 min.
Example 3
The contents of lactic acid and other components in different corn steep liquors are compared, and are specifically shown in table 1.
TABLE 1
| Corn steep liquor type | Lactic acid g/L | Amino nitrogen g/L | Ammonium nitrogen g/L |
| Example 1 | 105.9 | 19.6 | 3.5 |
| Comparative example 1 | 82.0 | 16.1 | 6.9 |
| Commercially available product | 80.6 | 15.3 | 7.4 |
As shown in the above Table 1, the corn steep liquor product prepared by the conventional process in the comparative example 1 is similar to the commercial product in all aspects, and the content of lactic acid and amino nitrogen in the corn steep liquor is increased and the content of ammonium nitrogen is reduced by the fermentation treatment of the Lactobacillus bulgaricus in the example 1, so that the fermentation of glutamic acid is facilitated.
Example 4
Different corn steep liquor products were used as fermentation medium components to produce glutamic acid, according to the fermentation process of example 2. The glutamic acid fermentation yields and sugar acid conversion rates for each group are shown in table 2.
TABLE 2
| Corn steep liquor type | Glutamic acid output g/L | Conversion rate of sugar and acid% |
| Example 1 | 161.1 | 71.3 |
| Comparative example 1 | 148.3 | 68.7 |
| Commercially available product | 150.4 | 69.1 |
And (4) conclusion: the lactic acid can inhibit the conversion of pyruvic acid to lactic acid, so that the metabolic flow of pyruvic acid in a metabolic pathway is increased, and the tricarboxylic acid cycle is promoted, so that the synthesis of the glutamic acid is further improved, but the excessive lactic acid can influence the growth environment of corynebacterium glutamicum and has an inhibiting effect on an energy production system; according to the invention, the lactobacillus bulgaricus fermentation treatment is adopted in the conventional corn steep liquor process, so that the content of lactic acid is improved to a certain extent, part of ammonium nitrogen is utilized in the strain fermentation process, and more active substances such as short peptides, amino acids and the like are generated through hydrolysis, so that the fermentation of corynebacterium glutamicum is facilitated; compared with the commercial product, the yield of the glutamic acid can be improved by about 8 percent, and the conversion rate of the saccharic acid can be improved by 2.2 percent.
The foregoing list is only illustrative of the preferred embodiments of the present invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (8)
1. A method for improving the lactic acid content of corn steep liquor comprises the following steps:
adding corn kernels into a soaking tank, adding sulfurous acid for leaching for 60-70h, controlling the temperature at 45-50 ℃, collecting corn leaching liquor, concentrating to one third of the original volume, inoculating lactobacillus bulgaricus seed liquid according to the inoculum size of 10%, controlling the temperature at 36 ℃ for culturing for 24h, centrifuging for 3-5min at 4000-plus 5000rpm by using a disc centrifuge, collecting upper-layer liquid, filtering by using a ceramic membrane, controlling the filtering temperature at 55 ℃, collecting filtrate, and concentrating by using a triple-effect evaporation concentrator until the baume degree reaches 22-24 to obtain corn steep liquor.
2. The method of claim 1, wherein the ratio of corn kernels to sulfurous acid is 1 kg: 2-3L.
3. The method according to claim 1, wherein the lactobacillus is lactobacillus bulgaricus.
4. The method of claim 1, wherein the ceramic membrane has a pore size of 0.07-0.08 μm.
5. The method according to claim 1, wherein the concentration of sulfurous acid is 0.15 to 0.20%.
6. Corn steep liquor obtainable by the process according to any one of claims 1 to 5.
7. A fermentation medium prepared from corn steep liquor as claimed in claim 6, wherein the fermentation medium comprises: 80g/L glucose, 30g/L corn steep liquor and K2HPO42g/L，MnSO4·H2O 3mg/L，FeSO4·7H2O 3 mg/L，VB110mg/L, biotin 7. mu.g/L, pH 6.9-7.1, sterilizing at 121 deg.C for 20 min.
8. A method for fermentative production of glutamic acid using the fermentation medium according to claim 7, comprising the steps of: inoculating corynebacterium glutamicum seed liquid into a fermentation medium for fermentation, and collecting fermentation liquid for producing glutamic acid.
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| CN112195205A (en) * | 2020-10-20 | 2021-01-08 | 内蒙古阜丰生物科技有限公司 | Method for improving glutamic acid fermentation acid production |
| CN112251474A (en) * | 2020-11-19 | 2021-01-22 | 乐康珍泰（天津）生物技术有限公司 | Method for improving fermentation yield and saccharic acid conversion rate of L-glutamic acid |
| CN112695061A (en) * | 2020-11-04 | 2021-04-23 | 呼伦贝尔东北阜丰生物科技有限公司 | L-glutamic acid total nutrient fed-batch high-density fermentation method |
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| CN106801073A (en) * | 2017-03-01 | 2017-06-06 | 中粮生化能源（龙江）有限公司 | A kind of utilization corn syrup hydrolyzate substitutes the temperature sensitive type aminoglutaric acid fermentation production method of part soybean meal hydrolysate |
| CN106635934A (en) * | 2017-03-08 | 2017-05-10 | 中粮生化能源（龙江）有限公司 | Thermophilic type lactobacillus and method for soaking corns by manually adding thermophilic type lactobacillus |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112195205A (en) * | 2020-10-20 | 2021-01-08 | 内蒙古阜丰生物科技有限公司 | Method for improving glutamic acid fermentation acid production |
| CN112695061A (en) * | 2020-11-04 | 2021-04-23 | 呼伦贝尔东北阜丰生物科技有限公司 | L-glutamic acid total nutrient fed-batch high-density fermentation method |
| CN112251474A (en) * | 2020-11-19 | 2021-01-22 | 乐康珍泰（天津）生物技术有限公司 | Method for improving fermentation yield and saccharic acid conversion rate of L-glutamic acid |
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