CN104774880A - Preparation method of L-lactic acid by fermenting sweet sorghum straw juice - Google Patents

Preparation method of L-lactic acid by fermenting sweet sorghum straw juice Download PDF

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Publication number
CN104774880A
CN104774880A CN201510113519.5A CN201510113519A CN104774880A CN 104774880 A CN104774880 A CN 104774880A CN 201510113519 A CN201510113519 A CN 201510113519A CN 104774880 A CN104774880 A CN 104774880A
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sweet sorghum
juice
solution
lactic acid
pfansteihl
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张继
谢瑞
李西波
李梦
魏艳霞
刘燕
殷振雄
谢雁
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Northwest Normal University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/56—Lactic acid

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Abstract

The invention relates to the technical field of bio-fermentation preparation method of lactic acid, and discloses a preparation method of L-lactic acid by fermenting sweet sorghum straw juice. The preparation method comprises the following steps: placing sweet sorghum straw juice in a water bath, carrying out enzymatic hydrolysis, then adding a solution A containing peptone (18.75 g/L), K2HPO4 (18.75 g/L), and MgSO4 (0.75 g/L) into the sweet sorghum straw juice to prepare a culture medium, which is suitable for producing lactic acid through fermentation; inoculating lactobacillus paracasei, which is bought from China Center of Industrial Culture Collection (CICC), into the sweet sorghum straw juice, and then allowing the juice to stand still in a proper environment to carry out anaerobic fermentation so as to produce the L-lactic acid. The juice of sweet sorghum straw (non-food crop) is firstly taken as the raw material to produce lactic acid to replace the food crops, the cost is reduced, the application range of sweet sorghum straw is enlarged, and the green and cyclic utilization is achieved.

Description

Utilize sweet sorghum juice fermentation for the method for Pfansteihl
Technical field
The present invention relates to and utilize biological fermentation to prepare lactic acid technical field, a kind of sweet sorghum juice fermentation that utilizes is for the method for Pfansteihl specifically.
Background technology
Sweet sorghum also cries " two generation sugarcane ", sugared Chinese sorghum, sugared broomcorn millet, pearl broomcorn millet, extensively plant in global semiarid zone.Its plant height of sweet sorghum 5 meters, the thickest stem stalk diameter is 4 centimetres ~ 5 centimetres, and Nutrient matter is very high, thus sweet good to eat, can match in excellence or beauty with southern sugarcane.Sweet sorghum can be eaten raw, refine sugar, alcoholic, also can be processed into high-quality feed.Per mu yield sugarcane 20,000 kilograms, produces seed kind 450 kilograms.
Part scientific research institutions had carried out the research work of sweet sorghum kind in succession in recent years, had selected a collection of improved seeds being specifically designed to the height sugar high yield producing alcohol fuel.
Pfansteihl, as a kind of important organic acid, is widely used in the fields such as food, agricultural, environmental protection, medicine, feed, daily necessities, chemical industry, and especially Pfansteihl polymkeric substance has become the focus of global concern in the research of producing degradable polymer.
It take Tapioca Starch as the method for raw material production lactic acid that patent CN101805759A provides a kind of, be by Tapioca Starch liquefying-saccharifying simultaneously, at 35-45 DEG C, access lactobacillus rhamnosus (Lactobacillus rhamnosus) CASL CGMCC № 2183 obtain lactic acid; Its Pfansteihl concentration can reach 175g/L, and throughput rate is 1.8g/L.h.Patent CN103627739A provides a kind of method utilizing bagasse cellulose fermentation production of L-lactic acid, and with the enzymolysis solution of bagasse cellulose for carbon source, access mold fermentation obtains Pfansteihl; Patent CN102776249A provides a kind of method utilizing Rhizopus oryzae fermentation sweet potato starch to prepare Pfansteihl, take sweet potato starch as carbon source, accesses Rhizopus oryzae thus obtain Pfansteihl by the mode of shaking flask; Patent CN102643874A provides a kind of method taking maize straw as fermenting raw materials and produce lactic acid, be genus bacillus (Bacillus sp.) is inoculated into corn stalk hydrolysis be sole carbon source substratum in, thus fermentation obtains Pfansteihl, its Pfansteihl output is up to 80 grams per liters; Glucose acid invert ratio reaches 94-98%.
Above-mentioned four kinds of methods all adopt different raw material production lactic acid, but are not the report of raw material production Pfansteihl with sweet sorghum stalk so far, and the above-mentioned technique cycle used is long, process is complicated, and fermenting process is wayward.
Summary of the invention
The object of this invention is to provide a kind of sweet sorghum juice fermentation that utilizes for the method for Pfansteihl, sweet sorghum is become prepare the new raw material of Pfansteihl, the sweet sorghum that present method utilizes belongs to the height sugar improved seeds described in background technology, by carrying out enzymatic hydrolysis and fermentation to sweet sorghum juice, preparation of L-lactic acid that can be quick and easy at short notice.
For achieving the above object, the technical solution used in the present invention is:
Utilize sweet sorghum juice fermentation for a method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk juice extractor is squeezed the juice and filtered, obtains sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration water solution A, peptone, K in water solution A 2hPO 4and MgSO 4mass concentration be respectively 18.75g/l, 18.75g/l, 0.75g/l;
Step 3, configuration solution B, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, at 40 ~ 55 DEG C of temperature, water enzyme digestion 1.5 ~ 3h, obtains B solution;
Step 4, configuration solution C, the B solution of getting 100ml joins in the solution A of 400ml and mixes, and obtains C solution;
Step 5, fermentation, for Pfansteihl, access lactobacillus paraceasi in C solution, and the volume of described lactobacillus paraceasi is 5 ~ 10% of C solution volume, are to leave standstill anaerobically fermenting 2 ~ 4 days in the incubator of 35 ~ 38 DEG C in temperature, obtained Pfansteihl.
As a further improvement on the present invention, peptone, K in the C solution obtained by step 4 2hPO 4and MgSO 4mass concentration be respectively 15g/l, 15g/l, 0.6g/l.
Further improve as of the present invention, lactobacillus paraceasi described in step 5 bought from Chinese Research for Industrial Microbial Germ preservation administrative center, and its preserving number is: CICC No.20674 (Lactobacillus paracasei).
The present invention by adding solution A in sweet sorghum juice, sweet sorghum juice preparation is become to be suitable for fermenting and produces the substratum of lactic acid, in sweet sorghum juice, access lactobacillus paraceasi (being purchased from Chinese industrial Microbiological Culture Collection administrative center) again, in adapt circumstance, leave standstill anaerobically fermenting prepare Pfansteihl.The present invention, first using the raw material of sweet sorghum juice as lactic acid-fermenting, instead of food crop with non-food crop sweet sorghum and carrys out fermentation production of L-lactic acid, saved raw materials cost, makes the purposes of sweet sorghum stalk more extensive, reaches green, recycle.
Embodiment
Below by specific embodiment, comparative example and experimental examination data, technical scheme of the present invention and beneficial effect are described in further detail.
Embodiment 1
Utilize sweet sorghum juice fermentation for a method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration water solution A, peptone, K in water solution A 2hPO 4and MgSO 4mass concentration be respectively 18.75g/l, 18.75g/l, 0.75g/l;
Step 3, configuration solution B, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, at 40 DEG C of temperature, water enzyme digestion 1.5h, obtains B solution;
Step 4, configuration solution C, the B solution of getting 100ml joins in the solution A of 400ml and mixes, and obtains C solution, peptone, K in solution C 2hPO 4and MgSO 4mass concentration be respectively 15g/l, 15g/l, 0.6g/l;
Step 5, fermentation, for Pfansteihl, access lactobacillus paraceasi in C solution, and the volume of described lactobacillus paraceasi is 5% of C solution volume, are to leave standstill anaerobically fermenting 2 days in the incubator of 35 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 5 is 8.6g/l, and sucrose rotational rate of lactic acid is 31.85%, lactic acid production 43g/l.
Embodiment 2
Utilize sweet sorghum juice fermentation for a method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration water solution A, peptone, K in water solution A 2hPO 4and MgSO 4mass concentration be respectively 18.75g/l, 18.75g/l, 0.75g/l;
Step 3, configuration solution B, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, at 50 DEG C of temperature, water enzyme digestion 2h, obtains B solution;
Step 4, configuration solution C, the B solution of getting 100ml joins in the solution A of 400ml and mixes, and obtains C solution, peptone, K in solution C 2hPO 4and MgSO 4mass concentration respectively
For 15g/l, 15g/l, 0.6g/l;
Step 5, fermentation, for Pfansteihl, access lactobacillus paraceasi in C solution, and the volume of described lactobacillus paraceasi is 6% of C solution volume, are to leave standstill anaerobically fermenting 2.5 days in the incubator of 36 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 5 is 9.6g/l, and sucrose rotational rate of lactic acid is 35.55%, lactic acid production 48g/l.
Embodiment 3
Utilize sweet sorghum juice fermentation for a method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration water solution A, peptone, K in water solution A 2hPO 4and MgSO 4mass concentration be respectively 18.75g/l, 18.75g/l, 0.75g/l;
Step 3, configuration solution B, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, at 45 DEG C of temperature, water enzyme digestion 2.5h, obtains B solution;
Step 4, configuration solution C, the B solution of getting 100ml joins in the solution A of 400ml and mixes, and obtains C solution, peptone, K in solution C 2hPO 4and MgSO 4mass concentration be respectively 15g/l, 15g/l, 0.6g/l;
Step 5, fermentation, for Pfansteihl, access lactobacillus paraceasi in C solution, and the volume of described lactobacillus paraceasi is 8% of C solution volume, are to leave standstill anaerobically fermenting 3 days in the incubator of 37 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 5 is 12.9g/l, and sucrose rotational rate of lactic acid is 47.78%, lactic acid production 64.5g/l.
Embodiment 4
Utilize sweet sorghum juice fermentation for a method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration water solution A, peptone, K in water solution A 2hPO 4and MgSO 4mass concentration be respectively 18.75g/l, 18.75g/l, 0.75g/l;
Step 3, configuration solution B, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, at 55 DEG C of temperature, water enzyme digestion 3h, obtains B solution;
Step 4, configuration solution C, the B solution of getting 100ml joins in the solution A of 400ml and mixes, and obtains C solution, peptone, K in solution C 2hPO 4and MgSO 4mass concentration be respectively 15g/l, 15g/l, 0.6g/l;
Step 5, fermentation, for Pfansteihl, access lactobacillus paraceasi in C solution, and the volume of described lactobacillus paraceasi is 10% of C solution volume, are to leave standstill anaerobically fermenting 4 days in the incubator of 38 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 5 is 10.8g/l, and sucrose rotational rate of lactic acid is 40.00%, lactic acid production 54g/l.
In above-mentioned 4 embodiments, QJH-160B type juice extractor is the product of market sale, the place of production is: Shanghai great Xi branch office of Shuan Die kitchen tools company limited, and lactobacillus paraceasi bought from Chinese Research for Industrial Microbial Germ preservation administrative center, and its preserving number is: CICC No.20674.
Comparative example 1
Utilize sweet sorghum juice fermentation for the method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration substratum, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, water enzyme digestion 1.5h at 40 DEG C of temperature;
Access lactobacillus paraceasi in step 3, sweet sorghum juice after the water enzyme digestion described in step 2, the volume of described lactobacillus paraceasi is 5% of C solution volume, is to leave standstill anaerobically fermenting 2 days in the incubator of 35 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 3 is 2.6g/l, and sucrose rotational rate of lactic acid is 1.01%.
Comparative example 2
Utilize sweet sorghum juice fermentation for the method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration substratum, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, water enzyme digestion 2h at 45 DEG C of temperature;
Access lactobacillus paraceasi in step 3, sweet sorghum juice after the water enzyme digestion described in step 2, the volume of described lactobacillus paraceasi is 6% of C solution volume, is to leave standstill anaerobically fermenting 2.5 days in the incubator of 36 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 3 is 3.3g/l, and sucrose rotational rate of lactic acid is 1.29%.
Comparative example 3
Utilize sweet sorghum juice fermentation for the method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration substratum, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, water enzyme digestion 2.5h at 50 DEG C of temperature;
Access lactobacillus paraceasi in step 3, sweet sorghum juice after the water enzyme digestion described in step 2, the volume of described lactobacillus paraceasi is 8% of C solution volume, is to leave standstill anaerobically fermenting 3 days in the incubator of 37 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 3 is 6.8g/l, and sucrose rotational rate of lactic acid is 2.65%.
Comparative example 4
Utilize sweet sorghum juice fermentation for the method for Pfansteihl, it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk QJH-160B type juice extractor is squeezed the juice and filtered, and obtain sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration substratum, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, water enzyme digestion 3h at 55 DEG C of temperature;
Access lactobacillus paraceasi in step 3, sweet sorghum juice after the water enzyme digestion described in step 2, the volume of described lactobacillus paraceasi is 10% of C solution volume, is to leave standstill anaerobically fermenting 4 days in the incubator of 38 DEG C in temperature, obtained Pfansteihl.
After testing, the Pfansteihl concentration prepared by step 3 is 5.6g/l, and sucrose rotational rate of lactic acid is 2.19%.
The present invention by adding solution A in sweet sorghum juice, sweet sorghum juice preparation is become to be suitable for fermenting and produces the substratum of lactic acid, in sweet sorghum juice, access lactobacillus paraceasi (being purchased from Chinese industrial Microbiological Culture Collection administrative center) again, in adapt circumstance, leave standstill anaerobically fermenting prepare Pfansteihl.Compared as can be seen from the embodiment of above-mentioned comparative example and technical scheme of the present invention, embodiments of the invention improve about 94.45% than the sucrose rotational rate of lactic acid not adding solution A.
The present invention, first using the raw material of sweet sorghum juice as lactic acid-fermenting, instead of food crop with non-food crop sweet sorghum and carrys out fermentation production of L-lactic acid, saved raw materials cost, makes the purposes of sweet sorghum stalk more extensive, reaches green, recycle.

Claims (3)

1. utilize sweet sorghum juice fermentation for a method for Pfansteihl, it is characterized in that: it comprises the following steps:
Step one, squeeze the juice, fresh sweet sorghum stalk juice extractor is squeezed the juice and filtered, obtains sweet sorghum juice, the freezer preservation of sweet sorghum juice being put into-20 DEG C is stand-by;
Step 2, configuration water solution A, peptone, K in water solution A 2hPO 4and MgSO 4mass concentration be respectively 18.75g/l, 18.75g/l, 0.75g/l;
Step 3, configuration solution B, get the described sweet sorghum juice of 1000ml step one preparation, add the sucrase that 70mg enzyme activity is 50u/mg, at 40 ~ 55 DEG C of temperature, water enzyme digestion 1.5 ~ 3h, obtains B solution;
Step 4, configuration solution C, the B solution of getting 100ml joins in the solution A of 400ml and mixes, and obtains C solution;
Step 5, fermentation, for Pfansteihl, access lactobacillus paraceasi in C solution, and the volume of described lactobacillus paraceasi is 5 ~ 10% of C solution volume, are to leave standstill anaerobically fermenting 2 ~ 4 days in the incubator of 35 ~ 38 DEG C in temperature, obtained Pfansteihl.
2. the sweet sorghum juice fermentation that utilizes according to claim 1 is for the method for Pfansteihl, it is characterized in that: peptone, K in the C solution obtained by step 4 2hPO 4and MgSO 4mass concentration be respectively 15g/l, 15g/l, 0.6g/l.
3. the sweet sorghum juice fermentation that utilizes according to claim 1 is for the method for L lactic acid, it is characterized in that: lactobacillus paraceasi described in step 5 bought from Chinese Research for Industrial Microbial Germ preservation administrative center, and its preserving number is: CICC No.20674.
CN201510113519.5A 2015-03-16 2015-03-16 Preparation method of L-lactic acid by fermenting sweet sorghum straw juice Pending CN104774880A (en)

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Publication number Priority date Publication date Assignee Title
CN106947788A (en) * 2017-03-16 2017-07-14 福建农林大学 A kind of method that utilization energy grass prepares fermentation grass juice factor and paper pulp
CN112715655A (en) * 2020-12-25 2021-04-30 光明乳业股份有限公司 Lactobacillus plantarum fermented milk powder and preparation method thereof
CN116267458A (en) * 2022-05-24 2023-06-23 清华大学 Green carbon capturing method for realizing oilfield saline-alkali soil based on marginal halophyte sweet sorghum

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106947788A (en) * 2017-03-16 2017-07-14 福建农林大学 A kind of method that utilization energy grass prepares fermentation grass juice factor and paper pulp
CN112715655A (en) * 2020-12-25 2021-04-30 光明乳业股份有限公司 Lactobacillus plantarum fermented milk powder and preparation method thereof
CN112715655B (en) * 2020-12-25 2022-11-04 光明乳业股份有限公司 Lactobacillus plantarum fermented milk powder and preparation method thereof
CN116267458A (en) * 2022-05-24 2023-06-23 清华大学 Green carbon capturing method for realizing oilfield saline-alkali soil based on marginal halophyte sweet sorghum

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