CN102250971A - Fermentation production method for citric acid - Google Patents
Fermentation production method for citric acid Download PDFInfo
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- CN102250971A CN102250971A CN2010106025786A CN201010602578A CN102250971A CN 102250971 A CN102250971 A CN 102250971A CN 2010106025786 A CN2010106025786 A CN 2010106025786A CN 201010602578 A CN201010602578 A CN 201010602578A CN 102250971 A CN102250971 A CN 102250971A
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Abstract
The invention discloses a fermentation production method for citric acid, and in particular relates to a continuous fermentation production method for citric acid. A citric acid continuous fermentation system consists of a culture medium storage tank, a seed culture tank, two or more serially connected fermentation tanks and a fermentation mash storage tank. By the citric acid continuous fermentation system, a fermentation period can be saved, the conversion rate of saccharic acid and the utilization rate of the fermentation tanks are improved, and stages such as growth and development and saccharification effects of aspergillus niger on citric acid production bacteria, fermentation and acid production and the like are controllable sectionally.
Description
Technical field
The invention belongs to the production method of citric acid, be specifically related to a kind of production method of continuously fermenting of citric acid.
Background technology
Citric acid is a kind of organic acid of consumption maximum in the world today, so far in the world the citric acid of consumption mainly to adopt with the aspergillus niger be the fermentative Production of bacterial classification.What existing citric acid fermentation technology adopted is batch fermentation pattern intermittently, whenever finishes one batch of fermentation, will blowing and to fermentor tank clean, sterilization, dnockout and renewed vaccination, just can carry out the next batch fermentation.It is longer to cause the promptly auxiliary fermentation time of non-fermentation time to take, and the fermentor tank utilization ratio is not high, and batch fermentation production is unstable, and the fermentation result fluctuation between criticizing and criticizing is bigger.
Summary of the invention
At the existing many weak points of existing citric acid batch fermentation technology, the invention provides a kind of production method of continuously fermenting of citric acid.
The production method of continuously fermenting of citric acid of the present invention, its fermenting process is the mode of continuously fermenting; , adopt a plurality of fermentor tank cascade fermentations, at first, in the one grade fermemtation jar, add continuously bacterial classification and fresh culture, again by the flow velocity identical with charging, the one grade fermemtation jar is exported fermentation liquid continuously downwards, step by step, successive finishes the fermenting process of citric acid.
The continuously ferment device of system of citric acid is made up of substratum storage tank, seed culture jar, a plurality of placed in-line fermentor tank and fermentation liquid storage tank.Placed in-line fermentor tank can be 2, also can be a plurality of, and preferred 4.
The span of control of the main technique condition of the continuous ferment process of citric acid of the present invention is as follows:
Leavening temperature: 35-37 ℃;
PH scope: 1.3～4.5;
Material liquid volume in the fermentor tank: account for a jar 75-95% who holds;
Ventilation: air quantity 8.5～12m
3/ m
3H.
Other process parameters range can be with reference to existing citric acid fermentation production technology.
Be example to adopt the level Four fermentation mode now, illustrating continuously ferments produces the concrete processing step and the processing parameter of citric acid:
(1) spawn culture.In seeding tank, add seed culture medium and insert aspergillus niger spore, keep pH3-7, temperature 35-41 ℃, cultivated 12-24 hour, it is stand-by to form the black-koji mould ball; Air quantity 8.5-10.5m
3/ m
3H.
(2) fermention medium is added in the one grade fermemtation jar, during the 70-80% of fermentation culture fiduciary point fermentor tank volume, start ventilation, stirring and cooling system, make that feed temperature maintains 35-37 ℃ in the fermentor tank, and the inoculum size of pressing 4-12% weight inserts from the black-koji mould ball in the seeding tank;
(3) by certain flow velocity continuously to the one grade fermemtation jar add fermention medium and by inoculum size 4-12% from the black-koji mould ball in the seeding tank, flow out or extract fermented liquid out from the one grade fermemtation jar by same flow velocity and enter the second order fermentation jar;
(4) when the material liquid volume of second order fermentation jar reaches 75-95% jar appearance, enter the three grade fermemtation jar by the flow velocity identical from outflow of second order fermentation jar or extraction fermented liquid again with charging;
(5) when the material liquid volume of three grade fermemtation jar reaches 75-95% jar appearance, enter the level Four fermentor tank from outflow of three grade fermemtation jar or extraction fermented liquid with the flow velocity identical with charging;
(6) when the material liquid volume of level Four fermentor tank reaches 75-95% jar appearance, enter the fermentation liquid storage tank from outflow of level Four fermentor tank or extraction fermented liquid with the flow velocity identical with charging;
(7) with the continuous input and output material that keeps cascade fermentation jars at different levels of identical flow velocity.
Wherein the described seed culture medium of step (1) is the liquid nutrient medium of carbonaceous sources and nitrogenous source, and total sugar content 10-15% can comprise in cassava, pachyrhizus, the corn liquefier one or more, and wheat bran, ammonium sulfate etc.
The described fermention medium of step (2) is the liquid nutrient medium of carbonaceous sources and nitrogenous source, and total sugar content 10-20% can comprise in cassava, pachyrhizus, the corn liquefier one or more, and ammonium sulfate etc.
The fermentation parameter control of fermentor tanks at different levels is as follows:
The one grade fermemtation jar:
PH2-4.5, temperature 35-37 ℃, the air quantity 8.5-10.5m of sterile air
3/ m
3H.
The second order fermentation jar:
PH1.8-2.9, temperature 35-37 ℃, the air quantity 10.5-12.0m of sterile air
3/ m
3H.
The three grade fermemtation jar:
PH1.5-2.0, temperature 35-37 ℃, the air quantity 9.5-11.0m of sterile air
3/ m
3H.
The level Four fermentor tank:
PH1.3-1.8, temperature 35-37 ℃, the air quantity 8.5-9.5m of sterile air
3/ m
3H.
Owing to be to continuously ferment, and tank volume is the same, so material is the same in the residence time of each jar.
Controlling air quantity and stirring under the constant situation, the dissolved oxygen in the feed liquid changes with fermentation, its rule such as accompanying drawing 1.
In earlier fermentation 10h, growth is slower, and the wear rate of dissolved oxygen is slower, so can control low air quantity aborning, in fermentation 10h～25h, the wear rate of dissolved oxygen comparatively fast needs a large amount of oxygen to supply with growth, so can strengthen air quantity aborning.Ferment middle and later stage, oxygen update rate is slow than vegetative period, and dissolved oxygen content maintains the state of slow rising substantially, so can reduce air quantity aborning.The fermentation air quantity changes over time rather than is unalterable like this, helps save energy.
Because in the fermentor tank of different stage, the span of control of PH has certain difference, is to adjust respectively according to the Physiology and biochemistry characteristics of aspergillus niger citric acid production bacterium.PH as seeding tank keeps 3-7, help the spore development growth, the pH of one grade fermemtation jar helps the further growth of black-koji mould ball and produces saccharifying enzyme, make amylolysis become to produce the glucose that bacterium can directly utilize, the pH of second order fermentation jar helps aspergillus niger citric acid production bacterium and enters the product acid phase rapidly, the accumulation citric acid; The pH of feed liquid and heterogeneity in the same fermentor tank, as above-mentioned one grade fermemtation jar, upper strata material liquid pH≤4.5 of jar, lower floor's material liquid pH 〉=2, the pH of all the other each jars is also like this.
Parameters such as the tank pressure of the present invention's fermentor tanks at different levels, ventilation, pH can be stablized regulation and control according to the Physiology and biochemistry characteristics classification of aspergillus niger citric acid production bacterium, and easily are automated.
Compare with batch fermentation, citric acid continuously ferments and has following remarkable advantage: about 8 hours of unproductive time of batch fermentation, comprise cleaning, sterilization, dnockout and renewed vaccination time, the present invention's mode of continuously fermenting, saved taking of fermentor tank unproductive time, improved the fermentor tank utilization ratio, saved production cost; Owing to be the plural serial stage fermentation, can fully make aspergillus niger citric acid production bacterium utilize the Physiology and biochemistry characteristics of self, shorten fermentation period, improve transformation efficiency.
The batch fermentation and the data contrast table that continuously ferments
| Fermentation mode | Fermentation period h | Fermentor tank utilization ratio/% | Glucose acid invert ratio/% | Air quantity is regulated | PH regulator |
| Batch fermentation | 72 | 100 | 101.9 | Generally remain unchanged, air quantity is required considerably beyond thalline sometimes, causes waste | Can't be by the Physiology and biochemistry characteristics control of producing bacterium |
| Continuously ferment | 62 | 116 | 104.5 | Required according to thalline, by jar classification regulation and control | Regulate and control by jar classification according to the Physiology and biochemistry characteristics of producing bacterium |
Description of drawings:
Dissolved oxygen time diagram when Fig. 1 is 400r/min.
Embodiment
Embodiment 1
At 50m
3Add in the seeding tank and contain total reducing sugar 12.5%(m/m) seed culture medium and access aspergillus niger spore, keep pH3-7,40 ℃ of temperature were cultivated 12-24 hour, and it is stand-by to form the black-koji mould ball.
To contain total reducing sugar 12.5%(m/m) the corn fermentation substratum add 250m
3In the one grade fermemtation jar that jar holds, 70% o'clock of fermentation culture fiduciary point fermentor tank volume, start ventilation, stirring and cooling system, make feed temperature in the fermentor tank maintain 35-37 ℃ and insert from the black-koji mould ball in the seeding tank, keep air quantity 8.6 m by 10% inoculum size
3/ m
3H, pH2.9-4.5;
Press 13.5m
3The flow velocity of/h continuously to the one grade fermemtation jar add fermention medium and in 10% ratio from the black-koji mould ball in the seeding tank, press 14.85m
3The flow velocity of/h flows out or extracts fermented liquid out from the one grade fermemtation jar and enters 250m
3The second order fermentation jar that jar holds is kept air quantity 11.5 m
3/ m
3H, temperature 35-37 ℃, pH2.0-2.9;
When the material liquid volume of second order fermentation jar reaches 80% jar of appearance, press 14.85m again
3The flow velocity of/h flows out or extracts fermented liquid out from the second order fermentation jar and enters 250m
3The three grade fermemtation jar that jar holds is kept air quantity 11.0 m
3/ m
3H, temperature 35-37 ℃, pH1.5-2.0;
When the material liquid volume of three grade fermemtation jar reaches 80% jar of appearance, enter 250m from outflow of three grade fermemtation jar or extraction fermented liquid with the flow velocity identical with charging
3The level Four fermentor tank that jar holds is kept air quantity 9.0 m
3/ m
3H, temperature 35-37 ℃, pH1.3-1.5;
When the material liquid volume of level Four fermentor tank reaches 80% jar of appearance, enter 100m from outflow of level Four fermentor tank or extraction fermented liquid with the flow velocity identical with charging
3The fermentation liquid storage tank;
The input and output material that keeps cascade fermentation jars at different levels with identical flow velocity continuously, behind the continuous operation 240 hours, fermentation liquid Citric acid monohydrate Food grade concentration is 13.02g/100g in the survey fermentation liquid storage tank, glucose acid invert ratio is 104.2%, and be 12.73g/100g with the fermentor tank batch fermentation monthly average Citric acid monohydrate Food grade concentration of volume, average glucose acid invert ratio is 101.9%.
Embodiment 2
At 50m
3Add in the seeding tank and contain total reducing sugar 13.0%(m/m) seed culture medium and access aspergillus niger spore, keep pH3-7,38 ℃ of temperature were cultivated 12-24 hour, and it is stand-by to form the black-koji mould ball.
To contain total reducing sugar 13.5%(m/m) the corn fermentation substratum add 250m
3In the one grade fermemtation jar that jar holds, 80% o'clock of fermentation culture fiduciary point fermentor tank volume, start ventilation, stirring and cooling system, make feed temperature in the fermentor tank maintain 35-37 ℃ and insert from the black-koji mould ball in the seeding tank, keep air quantity 9.8 m by 8% inoculum size
3/ m
3H, pH2.9-4.5;
Press 13m
3The flow velocity of/h continuously to the one grade fermemtation jar add fermention medium and in 8% ratio from the black-koji mould ball in the seeding tank, 14.85m
3The flow velocity of/h flows out or extracts fermented liquid out from the one grade fermemtation jar and enters 250m
3The second order fermentation jar that jar holds is kept air quantity 12.0 m
3/ m
3H, temperature 35-37 ℃, pH2.0-2.9;
When the material liquid volume of second order fermentation jar reaches 88% jar when holding, 14.85m again
3The flow velocity of/h flows out or extracts fermented liquid out from the second order fermentation jar and enters 250m
3The three grade fermemtation jar that jar holds is kept air quantity 11.2 m
3/ m
3H, temperature 35-37 ℃, pH1.5-2.0;
When the material liquid volume of three grade fermemtation jar reaches 88% jar of appearance, enter 250m from outflow of three grade fermemtation jar or extraction fermented liquid with the flow velocity identical with charging
3The level Four fermentor tank that jar holds is kept air quantity 8.5 m
3/ m
3H, temperature 35-37 ℃, pH1.3-1.5;
When the material liquid volume of level Four fermentor tank reaches 88% jar of appearance, enter 100m from outflow of level Four fermentor tank or extraction fermented liquid with the flow velocity identical with charging
3The fermentation liquid storage tank;
The input and output material that keeps cascade fermentation jars at different levels with identical flow velocity continuously, behind the continuous operation 240 hours, fermentation liquid Citric acid monohydrate Food grade concentration is 13.45g/100g in the survey fermentation liquid storage tank, glucose acid invert ratio is 103.5%, and be 12.73g/100g with the fermentor tank batch fermentation monthly average Citric acid monohydrate Food grade concentration of volume, average glucose acid invert ratio is 101.9%.
Embodiment 3
At 75m
3Add in the seeding tank and contain total reducing sugar 12.5%(m/m) seed culture medium and access aspergillus niger spore, keep pH3-7,40 ℃ of temperature were cultivated 12-24 hour, and it is stand-by to form the black-koji mould ball.
To contain total reducing sugar 12.5%(m/m) the cassava fermention medium add 550m
3In the one grade fermemtation jar that jar holds, 75% o'clock of fermentation culture fiduciary point fermentor tank volume, start ventilation, stirring and cooling system, make feed temperature in the fermentor tank maintain 35-37 ℃ and insert from the black-koji mould ball in the seeding tank, keep air quantity 8.5 m by 10% inoculum size
3/ m
3H, pH2.9-4.5;
Press 31m
3The flow velocity of/h continuously to the one grade fermemtation jar add fermention medium and in 10% ratio from the black-koji mould ball in the seeding tank, press 34.1m
3The flow velocity of/h flows out or extracts fermented liquid out from the one grade fermemtation jar and enters 550m
3The second order fermentation jar that jar holds is kept air quantity 10.8 m
3/ m
3H, temperature 35-37 ℃, pH2.0-2.9;
When the material liquid volume of second order fermentation jar reaches 85% jar of appearance, press 34.1m again
3The flow velocity of/h flows out or extracts fermented liquid out from the second order fermentation jar and enters 550m
3The three grade fermemtation jar that jar holds is kept air quantity 10.0 m
3/ m
3H, temperature 35-37 ℃, pH1.5-2.0;
When the material liquid volume of three grade fermemtation jar reaches 85% jar of appearance, enter 550m from outflow of three grade fermemtation jar or extraction fermented liquid with the flow velocity identical with charging
3The level Four fermentor tank that jar holds is kept air quantity 9.0 m
3/ m
3H, temperature 35-37 ℃, pH1.3-1.5;
When the material liquid volume of level Four fermentor tank reaches 85% jar of appearance, enter 100m from outflow of level Four fermentor tank or extraction fermented liquid with the flow velocity identical with charging
3The fermentation liquid storage tank;
The input and output material that keeps cascade fermentation jars at different levels with identical flow velocity continuously, behind the continuous operation 240 hours, fermentation liquid Citric acid monohydrate Food grade concentration is 13.06g/100g in the survey fermentation liquid storage tank, glucose acid invert ratio is 104.5%, and be 12.73g/100g with the fermentor tank batch fermentation monthly average Citric acid monohydrate Food grade concentration of volume, average glucose acid invert ratio is 101.9%.
Claims (9)
1. the fermentation method for producing of a citric acid is characterized in that fermenting process is the mode of continuously fermenting; Adopt a plurality of fermentor tank cascade fermentations, at first, add continuously bacterial classification and fresh culture in the one grade fermemtation jar, again by the flow velocity identical with charging, the one grade fermemtation jar is exported fermentation liquid continuously downwards, step by step, successive finishes the fermenting process of citric acid.
2. the fermentation method for producing of citric acid according to claim 1 is characterized in that the span of control of main technique condition is as follows:
Leavening temperature: 35～37 ℃;
PH scope: 1.3～4.5;
Material liquid volume in the fermentor tank: account for 75～95% of jar appearance;
Ventilation: air quantity 8.5～12m
3/ m
3H.
3. the fermentation method for producing of citric acid according to claim 1 is characterized in that concrete processing step and processing parameter:
(1) spawn culture: in seeding tank, add seed culture medium and insert aspergillus niger spore, keep pH3-7, temperature 35-41 ℃, cultivated 12-24 hour, it is stand-by to form the black-koji mould ball; Air quantity 8.5-10.5m
3/ m
3H;
(2) fermention medium is added in the one grade fermemtation jar, during the 70-80% of fermentation culture fiduciary point fermentor tank volume, start ventilation, stirring and cooling system, make that feed temperature maintains 35-37 ℃ in the fermentor tank, and the inoculum size of pressing 4-12% weight inserts from the black-koji mould ball in the seeding tank;
(3) by certain flow velocity continuously to the one grade fermemtation jar add fermention medium and by inoculum size 4-12% from the black-koji mould ball in the seeding tank, flow out or extract fermented liquid out from the one grade fermemtation jar by same flow velocity and enter the second order fermentation jar;
(4) when the material liquid volume of second order fermentation jar reaches 75-95% jar appearance, enter the three grade fermemtation jar by the flow velocity identical from outflow of second order fermentation jar or extraction fermented liquid again with charging;
(5) when the material liquid volume of three grade fermemtation jar reaches 75-95% jar appearance, enter the level Four fermentor tank from outflow of three grade fermemtation jar or extraction fermented liquid with the flow velocity identical with charging;
(6) when the material liquid volume of level Four fermentor tank reaches 75-95% jar appearance, enter the fermentation liquid storage tank from outflow of level Four fermentor tank or extraction fermented liquid with the flow velocity identical with charging;
(7) with the continuous input and output material that keeps cascade fermentation jars at different levels of identical flow velocity.
4. as the fermentation method for producing of citric acid as described in claim 1 or 3, it is characterized in that the fermentation parameter control of one grade fermemtation jar is as follows:
PH2-4.5, temperature 35-37 ℃, the air quantity 8.5-10.5m of sterile air
3/ m
3H.
5. as the fermentation method for producing of citric acid as described in claim 1 or 3, it is characterized in that the fermentation parameter control of second order fermentation jar is as follows:
PH1.8-2.9, temperature 35-37 ℃, the air quantity 10.5-12.0m of sterile air
3/ m
3H.
6. as the fermentation method for producing of citric acid as described in claim 1 or 3, it is characterized in that the fermentation parameter control of three grade fermemtation jar is as follows:
PH1.5-2.0, temperature 35-37 ℃, the air quantity 9.5-11.0m of sterile air
3/ m
3H.
7. as the fermentation method for producing of citric acid as described in claim 1 or 3, it is characterized in that the fermentation parameter control of level Four fermentor tank is as follows:
PH1.3-1.8, temperature 35-37 ℃, the air quantity 8.5-9.5m of sterile air
3/ m
3H.
8. as the fermentation method for producing of citric acid as described in claim 1 or 3, it is characterized in that described seed culture medium is the liquid nutrient medium of carbonaceous sources and nitrogenous source, total sugar content 10-15% can comprise in cassava, pachyrhizus, the corn liquefier one or more, and wheat bran, ammonium sulfate.
9. as the fermentation method for producing of citric acid as described in claim 1 or 3, it is characterized in that described fermention medium is the liquid nutrient medium of carbonaceous sources and nitrogenous source, total sugar content 10-20% can comprise in cassava, pachyrhizus, the corn liquefier one or more and ammonium sulfate.
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| CN104277977A (en) * | 2013-07-01 | 2015-01-14 | 中粮生物化学（安徽）股份有限公司 | Preparation method for aspergillus niger spore suspension liquid and storage method for aspergillus niger spore |
| CN104531541A (en) * | 2014-12-16 | 2015-04-22 | 日照金禾博源生化有限公司 | Culture process of citric acid fermentation seed tank |
| CN105296549A (en) * | 2015-10-23 | 2016-02-03 | 安徽丰原发酵技术工程研究有限公司 | Method for improving citric acid fermenting level |
| CN107815475A (en) * | 2017-12-08 | 2018-03-20 | 江苏国信协联能源有限公司 | A kind of method by two benches fermentation production of citric acid zymotic fluid |
| CN107868803A (en) * | 2017-10-23 | 2018-04-03 | 日照金禾博源生化有限公司 | A kind of method that citric acid fermentation mycelium hydrolyzate is back to citric acid fermentation |
| CN109055444A (en) * | 2018-08-28 | 2018-12-21 | 江苏国信协联能源有限公司 | A kind of method that aspergillus niger seed is continuously cultivated and its produces citric acid |
| CN112481315A (en) * | 2019-09-11 | 2021-03-12 | 吉林中粮生化有限公司 | Method for preparing citric acid by continuous liquid change fermentation |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104277977A (en) * | 2013-07-01 | 2015-01-14 | 中粮生物化学（安徽）股份有限公司 | Preparation method for aspergillus niger spore suspension liquid and storage method for aspergillus niger spore |
| CN104531541A (en) * | 2014-12-16 | 2015-04-22 | 日照金禾博源生化有限公司 | Culture process of citric acid fermentation seed tank |
| CN104531541B (en) * | 2014-12-16 | 2017-12-22 | 日照金禾博源生化有限公司 | A kind of citric acid fermentation seed tank culture technique |
| CN105296549A (en) * | 2015-10-23 | 2016-02-03 | 安徽丰原发酵技术工程研究有限公司 | Method for improving citric acid fermenting level |
| CN107868803A (en) * | 2017-10-23 | 2018-04-03 | 日照金禾博源生化有限公司 | A kind of method that citric acid fermentation mycelium hydrolyzate is back to citric acid fermentation |
| CN107815475A (en) * | 2017-12-08 | 2018-03-20 | 江苏国信协联能源有限公司 | A kind of method by two benches fermentation production of citric acid zymotic fluid |
| CN109055444A (en) * | 2018-08-28 | 2018-12-21 | 江苏国信协联能源有限公司 | A kind of method that aspergillus niger seed is continuously cultivated and its produces citric acid |
| CN109055444B (en) * | 2018-08-28 | 2020-06-05 | 江苏国信协联能源有限公司 | Aspergillus niger seed continuous culture and citric acid production method |
| US11434467B2 (en) | 2018-08-28 | 2022-09-06 | Jiangsu Guoxin Union Energy Co., Ltd | Aspergillus niger seed continuous culture and method for producing citric acid therefrom |
| CN112481315A (en) * | 2019-09-11 | 2021-03-12 | 吉林中粮生化有限公司 | Method for preparing citric acid by continuous liquid change fermentation |
| CN112481315B (en) * | 2019-09-11 | 2023-05-12 | 吉林中粮生化有限公司 | Method for preparing citric acid by continuous liquid-changing fermentation |
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