CN106868067A - A kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate - Google Patents
A kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate Download PDFInfo
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- CN106868067A CN106868067A CN201710116938.3A CN201710116938A CN106868067A CN 106868067 A CN106868067 A CN 106868067A CN 201710116938 A CN201710116938 A CN 201710116938A CN 106868067 A CN106868067 A CN 106868067A
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Abstract
The present invention relates to a kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate, fermentation medium, fermenting and producing glutamic acid are prepared as organic nitrogen source using mycoprotein hydrolyzate in fermentation process.The inventive method substantially increases the aggregate velocity of the glutamic acid of thalline, improves glutamic acid yield and saccharic acid conversion ratio, while advantageously reducing the cost of fermenting and producing glutamic acid, is suitable to popularize in an all-round way aborning.
Description
Technical field
It is especially a kind of to utilize mycoprotein hydrolyzate Substitution for Soybean Meal water the invention belongs to bio-fermentation engineering field
Solve the temperature sensitive type aminoglutaric acid fermentation production method of liquid.
Background technology
Responsive to temperature type glutamate producing bacterium is the industrial more excellent bacterial strain of current glutamic acid fermentation, sour with producing
The advantages of high, high conversion rate and easy technology controlling and process.Temperature sensitive type glutamic acid fermentation raw material needs abundant organic nitrogen source, is thalline
Various amino acid and organic nitrogen necessary to acid is provided are produced in growth and breeding and metabolism, make thalli growth healthy and strong, vigor enhancing, largely
Accumulation glutamic acid.
Soybean meal hydrolysate is the organic nitrogen source commonly used in temperature sensitive type glutamic acid fermentation production technology, and its price is of a relatively high,
Make the cost of raw material higher.Therefore in order to reduce production cost, it is necessary on the premise of steady production level, reduce dregs of beans hydrolysis
The usage amount of liquid.Glu thalline protein contains rich in protein and other nutriments as the byproduct of glutamate production.
If as fermentation raw material after can glu thalline protein be hydrolyzed, the raw material advantage of itself can make full use of, reduces cost,
Increase the performance of enterprises.
By retrieval, following two patent publication us related to present patent application are found：
1st, a kind of utilization mycoprotein substitutes the Ferment of DM production method (CN103614445A) of partial yeast powder, this
Invention provides a kind of process for substituting partial yeast powder using mycoprotein during fermenting and producing aureomycin.By thalline
Albumen is added in aureomycin basal medium with certain proportion, to substitute partial yeast powder, aureomycin production is reduced so as to reach
The purpose of cost.
2nd, the method (CN101979627A) of glutamic acid fermentation organic nitrogen additive is prepared using glutamic acid fermentation waste thallus,
A kind of method that utilization glutamic acid fermentation waste thallus prepare glutamic acid fermentation organic nitrogen additive, solves present glutamic acid production
In, the waste thallus after fermentation are directly discharged and can pollute to environment or be made that feed addictive its economic benefit is relatively low shows
Shape.With glutamic acid fermentation waste thallus as raw material, albumen water is obtained using the acid combined techniques hydrolysis of enzymatic hydrolysis, Acid hydrolysis or enzyme
Solution liquid, hydrolyzate is concentrated or dries prepared fermentation organic nitrogen additive.This method prepares organic nitrogen additive its paddy ammonia
Up to 93%, obtained organic nitrogen additive can be back to glutamic acid fermentation to acid fermentation waste thallus protein recovery, instead of present
The organic nitrogen additives such as yeast extract, peptone, corn pulp used in glutamic acid production.Can not only reduce environmental pollution but also
It is greatly improved its added value；Comprehensive utilization for glutamic acid fermentation waste thallus is significant.
By contrast, there is the difference of essence with above-mentioned patent publication us in present patent application.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided one kind is substituted using mycoprotein hydrolyzate
The temperature sensitive type aminoglutaric acid fermentation production method of soybean meal hydrolysate, the method by technological innovation, match somebody with somebody by appropriate adjustment zymotic fluid raw material
Than, directly using mycoprotein hydrolyzate as fermentation raw material, the production method can stablize the temperature sensitive type glutamic acid fermentation level of production,
Reduce the cost of raw material in production.
The purpose of the present invention is achieved through the following technical solutions：
A kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate, fermented
Fermentation medium, fermenting and producing glutamic acid are prepared as organic nitrogen source using mycoprotein hydrolyzate in journey.
And, the raw material proportioning of the fermentation medium is as follows：40~60g/L of amylum hydrolysate of the sugar；50~60ml/ of corn pulp
L；10~20g/L of mycoprotein hydrolyzate；5~15ml/L of molasses；7~9g/L of disodium hydrogen phosphate；2~4g/L of potassium chloride；Sulfuric acid
1.4~1.6g/L of magnesium；Defoamer 0.1~0.3ml/L, pH are 6.9~7.1,121 DEG C and sterilize 20 minutes.
And, the preparation method of the mycoprotein hydrolyzate is as follows：
Mycoprotein is taken, and uses Acid hydrolysis, hydrolysising condition is：Wet thallus or dry mycelium are taken, 1~4 times of thalline is added
The sulfuric acid of the water of quality, 1~2 times of quality, hydrolysis temperature is 100~120 DEG C, and hydrolysis time is 15~30 hours, obtains final product hydrolysis
The mycoprotein hydrolyzate that liquid total nitrogen content is 5-8g/100mL, amino-acid nitrogen content is 3-5g/100mL.
And, the molasses are beet molasses.
And, the defoamer is polyoxyethylene polyoxy propyl alcohol amidogen ether.
And, comprise the following steps that：
In seed liquor access fermentation medium by 15% inoculum concentration by temperature sensitive type glutamic acid producer, using continuous stream plus nothing
The mode of machine nitrogen source is supplemented nitrogen source and controls the pH of zymotic fluid 6.8~7.2, meanwhile, stream plus bubble enemy to foam disappear as needed
Lose, stream plus the glucose solution that mass concentration is 500~800g/L control in mass fraction residual sugar to be 10g/L, fermented and cultured
Terminate to after fermentation in 28~32 hours, that is, ferment to obtain glutamic acid；
Wherein, the glucose solution sterilizes 20 minutes through 115 DEG C.
And, it is described inorganic nitrogen-sourced for ammoniacal liquor or liquefied ammonia that mass fraction is 28%.
And, the mass concentration of the glucose solution is 600g/L.
The advantage for obtaining of the invention and good effect are：
1st, with glu thalline protein as raw material, Substitution for Soybean Meal hydrolyzate prepares temperature sensitive type glutamic acid to this method after hydrolysis
Fermentation medium, raw material come from production waste residue, thus it is with low cost, and also compared with feed addictive is made, its value is higher,
Also more preferably, the method can reduce the comprehensive production cost of glutamic acid to income, directly improve the economic benefit of enterprise.
2nd, the whole simple operation of process of this method, remarkable in economical benefits is very suitable for industrialized production.
3rd, the glutamic acid of this method fermenting and producing, substantially increases the aggregate velocity of the glutamic acid of thalline, the product of glutamic acid
Sour rate and saccharic acid conversion ratio can be greatly improved, while advantageously reducing the cost of fermenting and producing glutamic acid, be suitable to
Popularized in an all-round way in production.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this,
Protection scope of the present invention can not be limited with following embodiments.
Experimental technique used in following embodiments is conventional method unless otherwise specified；The material that is used,
Reagent etc., unless otherwise specified, commercially obtains.
Dissolved oxygen when demarcating is set to 100% in the present invention, is 0% during zero oxygen, then the dissolved oxygen content in course of reaction
Percentage when as demarcating.
Mycoprotein hydrolyzate is used for the method that temperature sensitive type zymotechnique produces glutamic acid by the present invention, is in fermentation process
It is middle to use mycoprotein hydrolyzate to prepare fermentation medium, fermenting and producing glutamic acid as organic nitrogen source.Using of the present invention
Mycoprotein hydrolyzate prepare culture medium fermenting and producing glutamic acid operating method and process control condition, if not saying especially
It is bright, with the well-known operations of the culture medium fermenting and producing temperature sensitive type glutamic acid strain fermenting and producing glutamic acid using soybean meal hydrolysate
Method is consistent with process control condition.
Embodiment 1
A kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate, fermented
Fermentation medium is prepared as organic nitrogen source using mycoprotein hydrolyzate in journey, fermenting and producing glutamic acid is comprised the following steps that：
(1) microbial strains for being used are temperature sensitive type glutamic acid producer.
(2) fermentation medium：Amylum hydrolysate of the sugar 40g/L；Corn pulp 50ml/L；Mycoprotein hydrolyzate 10g/L；Molasses
5ml/L；Disodium hydrogen phosphate 7g/L；Potassium chloride 2g/L；Magnesium sulfate 1.4g/L；Defoamer 0.1ml/L.PH is 6.9~7.1,121 DEG C
Sterilizing 20 minutes.
(3) liquid glucose is added：It is the Glucose Liquid of 600g/L, 115 DEG C of sterilizings 20 to add the mass concentration that liquid glucose is glucose
Minute.
(4) seed liquor is accessed into fermentation medium by 15% inoculum concentration, using continuous stream plus the ammonia of mass fraction 28%
The mode of water is supplemented nitrogen source and controls the pH of zymotic fluid 6.8~7.2；Stream plus appropriate bubble enemy flow to lather collapse as needed
Plus residual sugar control in mass fraction to be 10g/L, fermented and cultured is to after 32 hours for the glucose solution of 600g/L for mass concentration
Fermentation ends, that is, ferment to obtain glutamic acid.
After testing, it is 186g/L that glutamate levels are produced in fermentation, and saccharic acid conversion ratio is 68%.
Embodiment 2
A kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate, fermented
Fermentation medium is prepared as organic nitrogen source using mycoprotein hydrolyzate in journey, fermenting and producing glutamic acid is comprised the following steps that：
(1) microbial strains for being used are temperature sensitive type glutamic acid producer.
(2) fermentation medium：Amylum hydrolysate of the sugar 50g/L；Corn pulp 55ml/L；Mycoprotein hydrolyzate 15g/L；Molasses
10ml/L；Disodium hydrogen phosphate 8g/L；Potassium chloride 3g/L；Magnesium sulfate 1.5g/L；Defoamer 0.2ml/L.PH is 6.9~7.1,121
DEG C sterilizing 20 minutes；
The preparation method of the mycoprotein hydrolyzate is as follows：
Mycoprotein is taken, and uses Acid hydrolysis, hydrolysising condition is：Wet thallus or dry mycelium are taken, 1~4 times of thalline is added
The sulfuric acid of the water of quality, 1~2 times of quality, hydrolysis temperature is 100~120 DEG C, and hydrolysis time is 15~30 hours, obtains final product hydrolysis
The mycoprotein hydrolyzate that liquid total nitrogen content is 5-8g/100mL, amino-acid nitrogen content is 3-5g/100mL.
The molasses are beet molasses.
The defoamer is polyoxyethylene polyoxy propyl alcohol amidogen ether.
(3) liquid glucose is added：It is the Glucose Liquid of 700g/L, 115 DEG C of sterilizings 20 to add the mass concentration that liquid glucose is glucose
Minute.
(4) seed liquor is accessed into fermentation medium by 15% inoculum concentration, using continuous stream plus the ammonia of mass fraction 28%
The mode of water is supplemented nitrogen source and controls the pH of zymotic fluid 6.8~7.2；Stream plus appropriate bubble enemy flow to lather collapse as needed
Plus residual sugar control in mass fraction to be 10g/L, fermented and cultured is to after 28 hours for the glucose solution of 700g/L for mass concentration
Fermentation ends, that is, ferment to obtain glutamic acid.
After testing, it is 194g/L that glutamate levels are produced in fermentation, and saccharic acid conversion ratio is 70%.
Embodiment 3
A kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate, fermented
In journey fermentation medium is prepared as organic nitrogen source using mycoprotein hydrolyzate, fermenting and producing glutamic acid,
Comprise the following steps that：
(1) microbial strains for being used are temperature sensitive type glutamic acid producer.
(2) fermentation medium：Amylum hydrolysate of the sugar 60g/L；Corn pulp 60ml/L；Mycoprotein hydrolyzate 20g/L；Molasses
15ml/L；Disodium hydrogen phosphate 9g/L；Potassium chloride 4g/L；Magnesium sulfate 1.6g/L；Defoamer 0.3ml/L.PH is 6.9~7.1,121
DEG C sterilizing 20 minutes；
Mycoprotein is taken, and uses Acid hydrolysis, hydrolysising condition is：Wet thallus or dry mycelium are taken, 1~4 times of thalline is added
The sulfuric acid of the water of quality, 1~2 times of quality, hydrolysis temperature is 100~120 DEG C, and hydrolysis time is 15~30 hours, obtains final product hydrolysis
The mycoprotein hydrolyzate that liquid total nitrogen content is 5-8g/100mL, amino-acid nitrogen content is 3-5g/100mL；
The molasses are beet molasses；
The defoamer is polyoxyethylene polyoxy propyl alcohol amidogen ether.
(3) liquid glucose is added：It is the Glucose Liquid of 800g/L, 115 DEG C of sterilizings 20 to add the mass concentration that liquid glucose is glucose
Minute.
(4) seed liquor is accessed into fermentation medium by 15% inoculum concentration, using continuous stream plus the liquid of mass fraction 28%
The mode of ammonia is supplemented nitrogen source and controls the pH of zymotic fluid 6.8~7.2；Stream plus appropriate bubble enemy flow to lather collapse as needed
Plus residual sugar control in mass fraction to be 10g/L, fermented and cultured is to after 30 hours for the glucose solution of 800g/L for mass concentration
Fermentation ends, that is, ferment to obtain glutamic acid.
After testing, it is 208g/L that glutamate levels are produced in fermentation, and saccharic acid conversion ratio is 72%.
Related test results of the invention：
Using fermentation medium fermenting and producing glutamic acid in the inventive method and the culture medium fermenting and producing paddy ammonia known in
The technical indicator contrast of acid is shown in Table 1.
Table 1 is using fermentation medium fermenting and producing glutamic acid in the inventive method and the culture medium fermenting and producing paddy known in
The technical indicator contrast table of propylhomoserin
Be can be seen that by above mill trial results carries out dispensing using mycoprotein hydrolyzate instead of soybean meal hydrolysate,
Every production target of glutamic acid fermentation does not have obvious reduction, and acid production rate and saccharic acid conversion ratio also increase.Prove the hair
Bright all-round popularization in an all-round way in temperature sensitive type glutamic acid fermentation technique productions is feasible.
Claims (8)
1. a kind of temperature sensitive type aminoglutaric acid fermentation production method of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate, its feature exists
In：Fermentation medium, fermenting and producing glutamic acid are prepared as organic nitrogen source using mycoprotein hydrolyzate in fermentation process.
2. the temperature sensitive type glutamic acid fermentation life of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to claim 1
Product method, it is characterised in that：The raw material proportioning of the fermentation medium is as follows：40~60g/L of amylum hydrolysate of the sugar；Corn pulp 50~
60ml/L；10~20g/L of mycoprotein hydrolyzate；5~15ml/L of molasses；7~9g/L of disodium hydrogen phosphate；2~4g/L of potassium chloride；
1.4~1.6g/L of magnesium sulfate；Defoamer 0.1~0.3ml/L, pH are 6.9~7.1,121 DEG C and sterilize 20 minutes.
3. the temperature sensitive type glutamic acid fermentation life of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to claim 2
Product method, it is characterised in that：The preparation method of the mycoprotein hydrolyzate is as follows：
Mycoprotein is taken, and uses Acid hydrolysis, hydrolysising condition is：Wet thallus or dry mycelium are taken, 1~4 times of quality of thalline is added
Water, the sulfuric acid of 1~2 times of quality, hydrolysis temperature is 100~120 DEG C, and hydrolysis time is 15~30 hours, obtains final product hydrolyzate total
The mycoprotein hydrolyzate that nitrogen content is 5-8g/100mL, amino-acid nitrogen content is 3-5g/100mL.
4. the temperature sensitive type glutamic acid fermentation life of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to claim 2
Product method, it is characterised in that：The molasses are beet molasses.
5. the temperature sensitive type glutamic acid fermentation life of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to claim 2
Product method, it is characterised in that：The defoamer is polyoxyethylene polyoxy propyl alcohol amidogen ether.
6. the temperature sensitive type paddy of the utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to any one of claim 2 to 5
Propylhomoserin fermentation method for producing, it is characterised in that：Comprise the following steps that：
In seed liquor access fermentation medium by 15% inoculum concentration by temperature sensitive type glutamic acid producer, using continuous stream plus inorganic nitrogen
The mode in source is supplemented nitrogen source and controls the pH of zymotic fluid 6.8~7.2, meanwhile, stream plus bubble enemy flow to lather collapse as needed
Plus the glucose solution that mass concentration is 500~800g/L by residual sugar control mass fraction be 10g/L, fermented and cultured to 28~
After fermentation in 32 hours terminates, that is, ferment to obtain glutamic acid；
Wherein, the glucose solution sterilizes 20 minutes through 115 DEG C.
7. the temperature sensitive type glutamic acid fermentation life of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to claim 6
Product method, it is characterised in that：It is described inorganic nitrogen-sourced for ammoniacal liquor or liquefied ammonia that mass fraction is 28%.
8. the temperature sensitive type glutamic acid fermentation life of utilization mycoprotein hydrolyzate Substitution for Soybean Meal hydrolyzate according to claim 6
Product method, it is characterised in that：The mass concentration of the glucose solution is 600g/L.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609567A (en) * | 2018-12-30 | 2019-04-12 | 新疆阜丰生物科技有限公司 | A kind of L-Trp Green production method replacing yeast powder using mycoprotein enzymolysis liquid |
| 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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| CN105296561A (en) * | 2015-10-30 | 2016-02-03 | 梁山菱花生物科技有限公司 | Glutamic acid fermentation medium and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609567A (en) * | 2018-12-30 | 2019-04-12 | 新疆阜丰生物科技有限公司 | A kind of L-Trp Green production method replacing yeast powder using mycoprotein enzymolysis liquid |
| CN109609567B (en) * | 2018-12-30 | 2022-05-03 | 新疆阜丰生物科技有限公司 | Green production method of L-tryptophan by using mycoprotein enzymolysis liquid to replace yeast powder |
| 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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