CN102286567B - Method for producing sorbose - Google Patents
Method for producing sorbose Download PDFInfo
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- CN102286567B CN102286567B CN 201110206336 CN201110206336A CN102286567B CN 102286567 B CN102286567 B CN 102286567B CN 201110206336 CN201110206336 CN 201110206336 CN 201110206336 A CN201110206336 A CN 201110206336A CN 102286567 B CN102286567 B CN 102286567B
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- sorbyl alcohol
- fermented liquid
- sorbose
- concentration
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- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 35
- MEIRRNXMZYDVDW-MQQKCMAXSA-N (2E,4E)-2,4-hexadien-1-ol Chemical compound C\C=C\C=C\CO MEIRRNXMZYDVDW-MQQKCMAXSA-N 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 28
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 17
- 239000000600 sorbitol Substances 0.000 claims description 17
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 239000011591 potassium Substances 0.000 claims description 7
- 229910052700 potassium Inorganic materials 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 244000283763 Acetobacter aceti Species 0.000 claims description 6
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 6
- 241000220324 Pyrus Species 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 abstract 2
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 238000004886 process control Methods 0.000 description 8
- 239000002054 inoculum Substances 0.000 description 5
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000009466 transformation Effects 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 208000007976 Ketosis Diseases 0.000 description 2
- 241001052560 Thallis Species 0.000 description 2
- 150000002584 ketoses Chemical class 0.000 description 2
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N D-fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009655 industrial fermentation Methods 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003214 pyranose derivatives Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to a method for producing sorbose. In the method, the initial sorbic alcohol concentration is controlled to be 130 to 160 g/L, the sorbic alcohol is started to be added in a flowing way when the residual sorbic alcohol concentration in zymotic fluid is lower than 100g/L, and the sorbic alcohol concentration in the zymotic fluid in the feeding process is controlled to be 100 to 150 g/L. At the end point of the fermentation, the sorbose content reaches 300 to 330 g/L, the alcohol sugar conversion rate is 99 to 100 percent, the utilization rate of the production equipment is improved, and the production cost is reduced.
Description
Technical field
The invention belongs to microorganisms producing and make the field, particularly relate to a kind of method that generates sorbose.
Background technology
Sorbose is a kind of tagatose, for the C-2 position of D-fructose and C-3 potential difference to isomer.Be that industrial fermentation is produced ascorbic intermediate.It belongs to one of ketose in the monose, is white crystal or crystalline powder, has same sweet taste with sucrose.Be present in the fruit.165 ℃ of fusing points, density (20 ℃) 1.65g/cm
3Soluble in water, be slightly soluble in ethanol and Virahol.Be insoluble to ether, acetone, chloroform and benzene.Usually exist with the pyranose form annular form.Have the general aspects of ketose, reductibility is arranged, reducible Fehling solution.Be used for producing vitamins C; Also be used for the metabolism research of animal and microorganism.Sorbose can be made through bacterial oxidation by sorbyl alcohol.
The domestic production sorbose mainly directly is converted into sorbose with sorbyl alcohol by microbe fermentation method at present, and it mainly is by initially once dropping into the fermentation process of high density sorbyl alcohol.Root accordingly, initial sorbitol concentration is 250～300g/L, in 30 hours cycles, it is 240～290g/L that fermentation termination produces sugared concentration, transformation efficiency 98-99%.This method has inhibition because of initial sorbitol content height to microorganism growth, makes fermentation period long, and end product sorbose concentration is not high, and plant factor is low, and transformation efficiency is not high.
Summary of the invention
The object of the present invention is to provide a kind of method of producing sorbose, to overcome the deficiency of aforementioned production method.
For achieving the above object, the invention provides following technical scheme:
Adopt initial sorbitol concentration low, add the method for sorbyl alcohol by stream mid-term, and the content of the sorbyl alcohol in the control fermented liquid to avoid the high density sorbyl alcohol to the inhibition of thalli growth, makes in the fermenting process thalline keep growing faster and produces sugared.
The method of production sorbose provided by the invention, comprising the steps: to control initial sorbitol concentration is 130-160g/L, when fermented liquid relic mountain pears determining alcohol is lower than 100g/L, begin stream and add sorbyl alcohol, stream adds in the process in the fermented liquid sorbitol concentration control at 100-150g/L.
Wherein, stream adds the concentration of sorbyl alcohol and is: 600-800g/L.
Preferably, stream adds the concentration of sorbyl alcohol and is: 700g/L.
The initial pH of control fermented liquid is 4.0-5.0, and control pH is at 4.0-4.5 in the fermenting process.
Temperature control is at 32-36 ℃ in the described fermenting process, and fermentation period is 26-28 hour.
Preferably, temperature is controlled at 34 ℃ in the fermenting process.
Sorbyl alcohol stream adds controls dissolved oxygen at 30-50% in the process.
The content of each composition is in the initial fermented liquid: sorbyl alcohol 130-160g/L, yeast extract paste 0.5-0.6g/L, potassium primary phosphate 0.25-0.3g/L, sal epsom 0.2-0.3g/L, light calcium carbonate 0.5-0.6g/L.
The beneficial effect of the inventive method: adopt initial sorbitol concentration low, middle and later periods stream adds the method for sorbyl alcohol, to avoid the high density sorbyl alcohol to the inhibition of thalli growth, makes in the fermenting process thalline keep growing faster and produces sugared.The inventive method successfully applies to 140m aborning
3Fermentor tank.Fermentation termination produces sugared concentration and improves 20-30%, reaches 300-330g/L, and transformation efficiency improves 2-4%, reaches 99-100%, has improved the production unit utilization ratio, reduces production costs.
Embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.Without departing from the spirit and substance of the case in the present invention, modification or replacement to the inventive method, step or condition are done all belong to scope of the present invention.
If do not specialize the conventional means that used technique means is well known to those skilled in the art among the embodiment.
Embodiment 1
Bacterial strain uses therefor is acetobacter aceti CGMCC1.109.The content of each composition is in the initial fermented liquid: sorbyl alcohol 160g/L, yeast extract paste 0.6g/L, potassium primary phosphate 0.3g/L, sal epsom 0.2g/L, light calcium carbonate 0.5g/L.
50m
3The initial loading liquid measure is 30m in the fermentor tank
3, initial sorbitol concentration is 160g/L, and inoculum size is 8%, when fermented liquid relic mountain pears determining alcohol is down to 100g/L, begins stream and adds sorbyl alcohol, and it is 100-150g/L that stream adds the process control sorbitol content; It is 30-50% that stream adds in the process control dissolved oxygen; Initial pH is 4.5, and control is at 4.0-4.5 in the fermenting process, and temperature is 34 ℃, and fermentation period is 26 hours.The fermented liquid final volume is 44m
3, sorbose content is 310g/L, molar yield is 100%.
Embodiment 2
Bacterial strain uses therefor is acetobacter aceti CGMCC1.109.The content of each composition is in the initial fermented liquid: sorbyl alcohol 160g/L, yeast extract paste 0.5g/L, potassium primary phosphate 0.25g/L, sal epsom 0.3g/L, light calcium carbonate 0.6g/L.
140m
3The initial loading liquid measure is 85m in the fermentor tank
3, initial sorbitol concentration is 160g/L, and inoculum size is 8%, when fermented liquid relic mountain pears determining alcohol is down to 100g/L, begins stream and adds sorbyl alcohol, and it is 100-150g/L that stream adds the process control sorbitol content; It is 30-50% that stream adds in the process control dissolved oxygen; Initial pH is 4.0, and control is at 4.0-4.5 in the fermenting process, and temperature is 34 ℃, and fermentation period is 28 hours.The fermented liquid final volume is 125m
3, sorbose content is 305g/L, molar yield is 99.8%.
Embodiment 3
Bacterial strain uses therefor is acetobacter aceti CGMCC1.109.The content of each composition is in the initial fermented liquid: sorbyl alcohol 150g/L, yeast extract paste 0.6g/L, potassium primary phosphate 0.25g/L, sal epsom 0.25g/L, light calcium carbonate 0.55g/L.
140m
3The initial loading liquid measure is 80m in the fermentor tank
3, initial sorbitol concentration is 150g/L, and inoculum size is 10%, when fermented liquid relic mountain pears determining alcohol is down to 100g/L, begins stream and adds sorbyl alcohol, and it is 100-150g/L that stream adds the process control sorbitol content; It is 30-50% that stream adds in the process control dissolved oxygen; Initial pH is 5.0, and control is at 4.0-4.5 in the fermenting process, and temperature is 34 ℃, and fermentation period is 27 hours.The fermented liquid final volume is 123m
3, sorbose content is 315g/L, molar yield is 99.9%.
Embodiment 4
Bacterial strain uses therefor is acetobacter aceti CGMCC1.109.The content of each composition is in the initial fermented liquid: sorbyl alcohol 130g/L, yeast extract paste 0.55g/L, potassium primary phosphate 0.3g/L, sal epsom 0.3g/L, light calcium carbonate 0.5g/L.
140m
3The initial loading liquid measure is 75m in the fermentor tank
3, initial sorbitol concentration is 130g/L, and inoculum size is 10%, when 100g/L falls in fermented liquid relic mountain pears determining alcohol, begins stream and adds sorbyl alcohol, and it is 100-150g/L that stream adds the process control sorbitol content; It is 30-50% that stream adds in the process control dissolved oxygen; Initial pH is 4.8, and control is at 4.0-4.5 in the fermenting process, and temperature is 34 ℃, and fermentation period is 28 hours.The fermented liquid final volume is 126m
3, sorbose content is 325g/L, molar yield is 99.8%.
Experimental example 5
Bacterial strain uses therefor is acetobacter aceti CGMCC1.109.The content of each composition is in the initial fermented liquid: sorbyl alcohol 260g/L, yeast extract paste 0.7g/L, potassium primary phosphate 0.2g/L, sal epsom 0.3g/L, light calcium carbonate 0.5g/L.
140m
3The initial loading liquid measure is 115m in the fermentor tank
3, initial sorbitol concentration is 260g/L, inoculum size is 10%; Initial pH is 4.2, and control is at 4.0-4.5 in the fermenting process, and temperature is 34 ℃, and fermentation period is 40 hours.The fermented liquid final volume is 113m
3, sorbose content is 258g/L, molar yield is 92.1%.
Though above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this is to show and Yi Fengjian to those skilled in the art.Therefore, this modification of this that make or improvement all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (4)
1. method of producing sorbose, it is characterized in that, it is acetobacter aceti CGMCC1.109 that used sorbose is produced bacterial strain, the content of each composition is in the initial fermented liquid: sorbyl alcohol 130-160g/L, yeast extract paste 0.5-0.6g/L, potassium primary phosphate 0.25-0.3g/L, sal epsom 0.2-0.3g/L, light calcium carbonate 0.5-0.6g/L; Controlling initial sorbitol concentration is 130-160g/L, when fermented liquid relic mountain pears determining alcohol is lower than 100g/L, begins stream and adds sorbyl alcohol, and stream adds in the process in the fermented liquid sorbitol concentration control at 100-150g/L; Sorbyl alcohol stream adds controls dissolved oxygen at 30-50% in the process; The initial pH of control fermented liquid is 4.0-5.0, and control pH is at 4.0-4.5 in the fermenting process; Temperature control is at 32-36 ℃ in the fermenting process, and fermentation period is 26-28 hour.
2. method according to claim 1 is characterized in that, the concentration that stream adds sorbyl alcohol is: 600-800g/L.
3. method according to claim 2 is characterized in that, the concentration that stream adds sorbyl alcohol is: 700g/L.
4. method according to claim 1 is characterized in that, temperature control is at 34 ℃ in the fermenting process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110206336 CN102286567B (en) | 2011-07-21 | 2011-07-21 | Method for producing sorbose |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110206336 CN102286567B (en) | 2011-07-21 | 2011-07-21 | Method for producing sorbose |
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| CN102286567A CN102286567A (en) | 2011-12-21 |
| CN102286567B true CN102286567B (en) | 2013-07-10 |
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| CN115029396A (en) * | 2022-01-05 | 2022-09-09 | 山东天力药业有限公司 | Method for effectively shortening fermentation reaction period of one-step strain of vitamin C |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87100655A (en) * | 1986-02-11 | 1987-09-23 | 武田药品工业株式会社 | Method for producing L-sorbose |
| CN87108309A (en) * | 1986-12-25 | 1988-09-28 | 武田药品工业株式会社 | Method for producing l-sorbose and apparatus for culturing microorganisms |
| EP1153120A1 (en) * | 1999-02-19 | 2001-11-14 | Basf Aktiengesellschaft | Method for producing l-sorbose |
-
2011
- 2011-07-21 CN CN 201110206336 patent/CN102286567B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87100655A (en) * | 1986-02-11 | 1987-09-23 | 武田药品工业株式会社 | Method for producing L-sorbose |
| CN87108309A (en) * | 1986-12-25 | 1988-09-28 | 武田药品工业株式会社 | Method for producing l-sorbose and apparatus for culturing microorganisms |
| EP1153120A1 (en) * | 1999-02-19 | 2001-11-14 | Basf Aktiengesellschaft | Method for producing l-sorbose |
Non-Patent Citations (4)
| Title |
|---|
| 生黑葡萄糖酸杆菌转化高浓度山梨醇的条件优化;秦芹等;《微生物学杂志》;20080930;第28卷(第5期);42-45 * |
| 生黑醋酸杆菌在高浓度山梨醇下的半连续发酵特性;荆士华等;《生物技术》;20091231;第19卷(第6期);第77-78页 * |
| 秦芹等.生黑葡萄糖酸杆菌转化高浓度山梨醇的条件优化.《微生物学杂志》.2008,第28卷(第5期),42-45. |
| 荆士华等.生黑醋酸杆菌在高浓度山梨醇下的半连续发酵特性.《生物技术》.2009,第19卷(第6期),第77-78页. |
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Effective date of registration: 20200703 Address after: Victory road 233000 Anhui city of Bengbu province Yuhui District No. 777 Patentee after: ANHUI BBCA GROUP Co.,Ltd. Address before: 233030 north of Shengli West Road, Bengbu, Anhui Patentee before: ANHUI BBCA FERMENTATION TECHNOLOGY ENGINEERING RESEARCH Co.,Ltd. |
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Denomination of invention: A method for producing sorbitol Granted publication date: 20130710 Pledgee: Bengbu rural commercial bank Limited by Share Ltd. Pledgor: ANHUI BBCA GROUP Co.,Ltd. Registration number: Y2024980011002 |