CN102851329A - Method for preparing citric acid through fermenting puffed dried sweet potato raw material by Aspergillus niger - Google Patents
Method for preparing citric acid through fermenting puffed dried sweet potato raw material by Aspergillus niger Download PDFInfo
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- CN102851329A CN102851329A CN2012103119259A CN201210311925A CN102851329A CN 102851329 A CN102851329 A CN 102851329A CN 2012103119259 A CN2012103119259 A CN 2012103119259A CN 201210311925 A CN201210311925 A CN 201210311925A CN 102851329 A CN102851329 A CN 102851329A
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Abstract
The invention provides a method for preparing citric acid through fermenting a puffed dried sweet potato raw material by Aspergillus niger. According to the invention, the Aspergillus niger is adopted as an original strain, and the fermentation condition is researched.
Description
Technical field
The invention belongs to fermentation technical field, be specifically related to a kind of method of utilizing the fermentation of Aspergillus niger puffed dry potato to prepare citric acid.
Background technology
Citric acid is the important organic acid in the fields such as the sub-food of a kind of widespread use, medicine, chemical industry.The underproduce of present domestic citric acid, and all take corn, melon do, molasses are as raw material, product cost is higher.The waste material that the research of this paper is produced take canned apple, fruit juice fruit tea is as raw material, the aspergillus niger solid state fermentation, produce citric acid, its process drum is single, facility investment is few and pomace can not only be extracted citric acid after fermentation, also can produce a large amount of polygalacturonases, the extraction of available sub-polygalacturonase, the 2nd, because the breeding of thalline, protein content increases, and can make feed.
China is since nineteen sixty-eight is used dried (sweet potato) raw material submerged fermentation production of potato citric acid, " high temperature steaming " method of always continuing to use is carried out pre-treatment to raw material, energy consumption, grain consumption, water consumed situation too high and " three high is long " that fermentation period is long during formation was produced, and had increased production cost.Starch when high temperature steaming in the raw material, reducing sugar loss reach 2%～3.5%, and the coloring matter of sugared ammonia react production has very strong restraining effect to the citric acid fermentation bacterium.Residual sugar, pigment and other solid substances are higher in the waste discharge, and pollution load is increased.During high temperature steaming, the intensification temperature fall time of feed liquid is all longer, and energy consumption, water consumption increase complex process.
Summary of the invention
The invention provides a kind of method of utilizing the fermentation of Aspergillus niger puffed dry potato to prepare citric acid, the present invention studies fermentation condition take aspergillus niger as starting strain.
A kind of method of utilizing the fermentation of Aspergillus niger puffed dry potato to prepare citric acid when it is characterized in that fermenting, at 250 mL triangular flasks, the 50 mL fermention mediums of packing into, accesses a certain amount of kind of bent xerospore, adds sterilized water, and making spore count content is 2.8 * 10
7/ mL is placed on and carries out the shaking flask shaking culture under the certain temperature, and 4 d ferment.
The preparation of the described fermention medium of step 1: every bottle adds puffed dry potato 10 g, tap water 50 mL and a certain amount of sanitas.
With the process of the high-temperature cooking process of the described contrast of step 1 fermentation be: every bottle adds dried raw material 10 g of potato, and tap water 50 mL add α-amylase 10 mg, 85 ℃ of liquefaction 15 min, again through 0.1 MPa, 30 min that sterilize, access spore suspension 2 mL after the cooling, 34 ℃ of fermentations of shaking flask, 4 d.
The described puffed dry potato of step 1 and step 3 is higher by 6.83% than high temperature steaming feed stock conversion.
The described optimum inoculation amount of step 1 is 1.6 mL.
The described optimum fermentation temp of step 1 is 36 ℃.
The described best sanitas of step 2 is glycine.
The described best concentration of preservatives of step 2 is 0.06 mg.
The present invention uses extruder to process the dried raw material of potato, makes it by being down to suddenly normal temperature and pressure under the High Temperature High Pressure, and it is spongy that moment is done expanded one-tenth with potato.Degraded occurs and generates dextrin, reducing sugar, water-soluble obvious enhancing in starch height αization, partial starch.Puffed dry potato directly adds and connects bacterium after water, the sanitas and can change normal fermentation over to.
Description of drawings
Fig. 1 different vaccination amount is on the impact of citric acid output.
Fig. 2 differing temps is on the impact of citric acid output.
Embodiment
The following examples elaborate to the present invention, but to the present invention without limits.
The used bacterial strain of the present invention is aspergillus niger, buys in ACCC, is numbered:
ACCC30132
Embodiment 1
The implementation case explanation different preservatives is on the impact of citric acid output, in puffed dry potato citric acid fermentation new technology, directly raw material is added the water batching before the fermentation, do not need again high-temperature sterilization, guarantee to ferment and carry out smoothly, must select the growth of citric acid fermentation bacterium and produce not impact of acid, and can suppress varied bacteria growing sanitas this be the key link of this technology.The implementation case has been tested tens kinds of sanitass repeatedly for this reason, therefrom selects the reasonable sanitas of effect in 3.
Every bottle adds puffed dry potato 10 g, tap water 50 mL, access seed suspension 2 mL, 34 ℃ of shake flask fermentation 4 d.The result is as shown in table 1.Table 1 shows that what preservative effectiveness was best is glycine, and sanitas is all used glycine in the following case study on implementation.
Table 1 sanitas produces effect of acid to expanded raw material
| Sanitas | Initial total sugar/% | Initial reducing sugar/% | Total acid/% |
| Peracetic Acid | 13.9 | 4.72 | 11.4 |
| Nisin | 13.9 | 4.72 | 12.7 |
| Glycine | 13.9 | 4.72 | 13.4 |
Embodiment 2
The implementation case illustrates the different preservatives addition to the impact of citric acid output, puffed dry potato 10 g, and tap water 50 mL add respectively different amount sanitas glycine again, 34 ℃ of shaking flasks, 4 d ferment.Its result is as shown in table 2.
As seen from Table 2, total acid content and the total acid transformation efficiency reached maximum when the sanitas addition is 0.06 mg/L is respectively 13.96% and 102.52%, and the optimum dose of sanitas glycine is that every gram raw material adds 0.06 mg.
Table 2 sanitas A3 is different, and dosage produces effect of acid to citric acid fermentation
| Sanitas addition (mg/L) | Initial total sugar/% | Initial reducing sugar/% | Total acid/% | To total acid transformation efficiency/% |
| 0.04 | 14.5 | 4.78 | 13.26 | 94.35 |
| 0.06 | 14.5 | 4.78 | 13.96 | 102.52 |
| 0.08 | 14.5 | 4.78 | 13.46 | 97.12 |
| 0.10 | 14.5 | 4.78 | 13.76 | 95.42 |
Embodiment 3
The implementation case explanation high-temperature cooking process and puffed dry potato citric acid fermentation produce the comparison of acid, contrast: every bottle adds dried raw material 10 g of potato, tap water 50 mL, add α-amylase 10 mg, 85 ℃ of liquefaction 15 min, again through 0.1 MPa, 30 min that sterilize, access spore suspension 2 mL after the cooling, 34 ℃ of fermentations of shaking flask, 4 d.Sample: every bottle adds puffed dry potato 10 g, tap water 50 mL, sanitas glycine 0.06 mg, access spore suspension 2 mL.4 d are as shown in table 3 with simultaneously 34 ℃ of fermentations of shaking flask of contrast.
Table 3 is 6 bottles of mean values, and the result shows that puffed dry potato is higher by 6. 83% than high temperature steaming feed stock conversion.
The contrast of table 3 high temperature steaming raw material and expanded raw material citric acid fermentation
| ? | Initial total sugar/% | Initial reducing sugar/% | Total acid/% | To total acid transformation efficiency/% |
| Contrast | 14.25 | 5.15 | 12.25 | 91.65 |
| Sample | 14.25 | 4.75 | 13.75 | 98.48 |
Embodiment 4
The implementation case explanation different vaccination amount is produced effect of acid to citric acid fermentation, will plant bent xerospore and add sterilized water, and making spore count content is 2.8 * 10
7/ mL.Fermentation culture: puffed dry potato 10 g, tap water 50 mL, sanitas 0.06 mg.Initial total sugar 14.2%, initial reducing sugar 4.85% is in 34 ℃ of fermentation 4 d.The result as shown in Figure 1.
As seen from Figure 1, suitable inoculum size is at 1.6 mL.
Embodiment 5
The implementation case explanation differing temps is produced effect of acid to citric acid fermentation, and every bottle adds puffed dry potato 10 g, tap water 50 mL, sanitas 0.06 mg, access spore suspension 1.6 mL, fermented liquid initial total sugar 14.5%, initial reducing sugar 4.56%, the result as shown in Figure 2.
As seen from Figure 2, leavening temperature is controlled at 36 ℃ and is advisable.
Claims (8)
1. method of utilizing the fermentation of Aspergillus niger puffed dry potato to prepare citric acid when it is characterized in that fermenting, at 250 mL triangular flasks, the 50 mL fermention mediums of packing into, accesses a certain amount of kind of bent xerospore, adds sterilized water, and making spore count content is 2.8 * 10
7/ mL is placed on and carries out the shaking flask shaking culture under the certain temperature, and 4 d ferment.
2. method according to claim 1 is characterized in that, the preparation of fermention medium: every bottle adds puffed dry potato 10 g, tap water 50 mL and a certain amount of sanitas.
3. method according to claim 1, it is characterized in that, with the process of the high-temperature cooking process fermentation of claim 1 contrast be: every bottle adds dried raw material 10 g of potato, tap water 50 mL, add α-amylase 10 mg, 85 ℃ of liquefaction 15 min are again through 0.1 MPa, 30 min that sterilize, access spore suspension 2 mL after the cooling, 34 ℃ of fermentations of shaking flask, 4 d.
4. according to claim 1 or 3 described methods, it is characterized in that puffed dry potato is higher by 6.83% than high temperature steaming feed stock conversion.
5. method according to claim 1 is characterized in that, inoculum size is 1.6 mL.
6. method according to claim 1 is characterized in that, leavening temperature is 36 ℃.
7. method according to claim 2 is characterized in that, sanitas is glycine.
8. method according to claim 2 is characterized in that, concentration of preservatives is 0.06 mg.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11158817B2 (en) | 2017-01-05 | 2021-10-26 | Samsung Sdi Co., Ltd. | Compound for organic optoelectronic device, composition for organic optoelectronic device and organic optoelectronic device and display device |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1673385A (en) * | 2004-03-25 | 2005-09-28 | 刘华祥 | Method for producing citrin and saponin from tuber crops by biotechnology |
| CN102154118A (en) * | 2010-12-31 | 2011-08-17 | 黄石兴华生化有限公司 | Method for producing citric acid by using AspergillusnigerHsy21 and by using fresh sweet potatoes as raw materials |
-
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- 2012-08-29 CN CN2012103119259A patent/CN102851329A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1673385A (en) * | 2004-03-25 | 2005-09-28 | 刘华祥 | Method for producing citrin and saponin from tuber crops by biotechnology |
| CN102154118A (en) * | 2010-12-31 | 2011-08-17 | 黄石兴华生化有限公司 | Method for producing citric acid by using AspergillusnigerHsy21 and by using fresh sweet potatoes as raw materials |
Non-Patent Citations (1)
| Title |
|---|
| 何连芳，刘茵，孙玉梅: "膨化薯干原料柠檬酸发酵新技术的研究", 《食品与发酵工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11158817B2 (en) | 2017-01-05 | 2021-10-26 | Samsung Sdi Co., Ltd. | Compound for organic optoelectronic device, composition for organic optoelectronic device and organic optoelectronic device and display device |
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Application publication date: 20130102 |