KR790001004B1 - Production method of food oil by fermentation - Google Patents

Abstract

Edible oil was produced from the agricultural byproducts or wastes from newly isolated strain Candida lipolici KIST (I). Thus, I was cultured in 2% malt ext. agar stand and formed colonies were shake cultured in 50ml of liquid broth which were then cultured in glucose added fermentor for 4-5 days with 50-70 rpm shaking and 0.6 VVM air injection to give mature microbes.

Description

Manufacturing method of edible oil by yeast fermentation method

The present invention is to produce high-quality edible oil by yeast fermentation using molasses, glucose and agricultural waste of saccharifications of agricultural by-products, and to obtain food and feed protein as a by-product.

At present, all of the oil production is extracted from the plant seeds, of which the main species is imported soybeans and oil extraction to make up about 50-60% of the total domestic oil requirement. The annual import value of soybeans is also about $ 50 million to $ 70 million, and the production of fatty acids using cheap raw materials such as the present invention, in particular, the production of edible oils and fats by using excellent oil and fat production strains, is for It is desirable for the food and fat industry.

Conventionally, nutritionists have recognized the importance of protein in the past 10 years to produce proteins by fermenting yeast or bacteria.

Protein has been taken directly from plants and animals as essential nutrients for human and animal growth, but research on protein production by microorganisms has been actively conducted due to the lack of absolute quantity due to the increase of population and demand of livestock. The protein fermentation method is capable of mass production compared to other protein production methods and can be industrialized by being able to produce in a short period of time at a fast growth rate.

The development of such expensive protein-producing fermentation methods can be categorized according to raw materials. In foreign countries, the method of cultivating yeast using wastewater discharged from paper mills (Harris: Ind, Eng. Chem. 1948), food The culture of Trichoderma fungi (Peiterson: Bioeng. & Biotech. 1975) using fibrin waste water from the plant is available, and there is a yeast culture using petroleum (Patent Publication No. 74-271) in Korea.

On the other hand, yeast culture research for oil production was mostly produced as a means of war in Germany 30 years ago, and then Enebo (Acta of Biochem. & Biol. 1946), Pan (Acta of Biochem. & Biol. 1946) and Nord (Arch). Biochem. 1947) attempted oil production using Rhotolorula gracilis yeast.

In recent years, the production of edible oil and fat by microorganisms has not been developed at all, and few attempts have been made.

In the present invention, candida lipolitici KIST (Candida lipolitici KIST) has been developed as an excellent strain for the maintenance and production of edible fats and oils. The strains were collected from laboratory yeasts, parasitic yeasts around the flower's honey glands, soil yeast and honeycomb internal yeasts, respectively. Among them, yeasts around the flower's honey glands were the best as fat producing strains. It turned out to be repolicy. The characteristics of the strains are shown in Table 1.

Characteristics of Oil Production Bacteria

TABLE 1

1. Morphology of fractionated bacteria

1) Cell morphology

: Cell ovoidal type

2) reproduction

: Multilateral budding

3) Pigment: Red

2. Utilization of Carbohydrates

1) Available among carbohydrates

(1) Glucose

(2) Galactose

(3) L-Sorbose

(4) L-Rhamnose

(5) D-Xylose

(6) D-Ribose

(7) DL-Arabinose

(8) Ethanol

(9) Ribitol

(10) D-Mannitol

(11) di-glucitol (D-Glucitol)

(12) DL-Lactic acid

(13) Succinic acid

(14) Citric acid

(15) Sucrose

(16) Maltose (Maltose)

(17) Cellobiose

(18) Raffinose

(19) Melezitose

(20) Trehalose

(21) Saliccin

(22) alpha-methyl. ratio. Glucoside (α-Methyl B. Glucoside)

2) not available

(1) Erythritol

(2) galactitol

(3) Inositol

(4) Lactose

(5) Melibiase

(6) Inulin

(7) Soluble Starch

3. Utilization of Nitride

1) Used by developing bacteria: (NH ₄ ) ₂ SO ₃

2) used by developing bacteria: KNO

Fatty acid production process is incubated in agar plate (2% Malt extract agar stand) for storage of stomach and fatty acid producing strains. After cultivating the stored bacteria in agar medium as shown in Table (2), the well formed cell mass is shaken and cultured in 50ml liquid medium and used as a medium for inoculation.

TABLE 2

In the production of fats and oils, about 3 liters of the oil-producing yeast medium of Table 2 was put into a fermenter, and autoclaved at 126 ° C for 15 minutes, and then cooled to 29 ° -30 ° C. At this time, the above inoculation medium is injected into the fermenter in aseptic state and then fermented at a rate of air injection (0.6VVM) while stirring at a speed of 50-70 revolutions per minute. And after 4-5 days the growth of bacteria is complete.

The crude fat obtained from the cells was well purified in ethers, and the results of analysis based on the standards and standards of the food additives are shown in Table 3.

TABLE 3

In Table 3, the amount of unsaturated fatty acids accounts for 65-67% of the total crude components, and essential fatty acids oleic acid and linoleic acid are also included. In addition, it is an ideal fat composition because it is an intermediate form between animal fat and vegetable fat.

Example 1

The glucose as carbohydrates in the fermentation broth of Table 2 was fermented by the process described above in a fermenter of 3 L as shown in Table 4.

TABLE 4

Example 2

The sugar (sucrose) as a carbohydrate in the fermentation medium of Table 2 and fermented by the above-described process in a fermenter of 3 L are shown in Table 5.

TABLE 5

Crude fat analysis: partitioned with strong hydrogen chloride, extracted with ether (ether) and used as weight ratio.

Claims (1)

As described above in the text, a method of preparing edible oil using candida repolitishist fermentation strain and fermentation medium having characteristics of fat production (here, the fermentation medium includes the whole carbohydrate).