CN111793661A - Process for producing and separating xanthan gum - Google Patents
Process for producing and separating xanthan gum Download PDFInfo
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- 229920001285 xanthan gum Polymers 0.000 title claims abstract description 44
- 239000000230 xanthan gum Substances 0.000 title claims abstract description 44
- 229940082509 xanthan gum Drugs 0.000 title claims abstract description 44
- 235000010493 xanthan gum Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims description 18
- 230000008569 process Effects 0.000 title claims description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 146
- 230000004151 fermentation Effects 0.000 claims abstract description 146
- 238000004519 manufacturing process Methods 0.000 claims abstract description 22
- 238000000926 separation method Methods 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 49
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 18
- 239000008103 glucose Substances 0.000 claims description 18
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 241000589634 Xanthomonas Species 0.000 claims description 15
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000004475 Arginine Substances 0.000 claims description 9
- 235000019270 ammonium chloride Nutrition 0.000 claims description 9
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
- 229930182817 methionine Natural products 0.000 claims description 9
- 239000002244 precipitate Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 7
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- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
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- 239000005642 Oleic acid Substances 0.000 claims description 5
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000002509 fulvic acid Substances 0.000 claims description 5
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 5
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 claims description 5
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 239000010451 perlite Substances 0.000 claims description 5
- 235000019362 perlite Nutrition 0.000 claims description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002834 transmittance Methods 0.000 abstract description 5
- 239000000243 solution Substances 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002609 medium Substances 0.000 description 9
- 239000012528 membrane Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
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- 241001052560 Thallis Species 0.000 description 4
- 238000000502 dialysis Methods 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 230000008878 coupling Effects 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
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- 238000003860 storage Methods 0.000 description 2
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- 108090000145 Bacillolysin Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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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
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
- C12P19/06—Xanthan, i.e. Xanthomonas-type heteropolysaccharides
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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Abstract
The invention belongs to the technical field of fermentation production, and discloses a production and separation process of xanthan gum, which comprises a constant volume fermentation process and a separation and extraction process. The invention has simple production process, convenient operation, low extraction cost and high product light transmittance.
Description
Technical Field
The invention belongs to the technical field of fermentation production, and particularly relates to a production and separation process of xanthan gum.
Background
Xanthan gum is a microbial polysaccharide which is produced by taking carbohydrate as a raw material of Xanthomonas campestris through fermentation and has wide application, can be dissolved in cold water and hot water, forms a high-viscosity solution after being fully hydrated, has efficient thickening effect, and has good temperature resistance, salt resistance, heat resistance and acid and alkali resistance. The xanthan gum has good water solubility, forms a high-viscosity solution after being fully hydrated, and is a biogel which integrates thickening, suspending, emulsifying and stabilizing in the world at present and has the best performance; can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc.; is widely applied to the fields of food, medicine, chemical industry, petroleum and the like.
Improving the fermentation efficiency and reducing the fermentation cost, which is a technical problem that xanthan gum production enterprises need to continuously research and solve. The applicant has devoted themselves to the study of xanthan gum fermentation processes and has achieved certain research results. For example, the chinese patent "fermentation process of low-cost high-quality xanthan gum" adopts a membrane coupling dialysis fermentation mode, thereby avoiding the problems in fermentation due to lack of nutrients, deterioration of living environment, feedback inhibition of xanthan gum and the like, improving the fermentation efficiency, greatly improving the total yield of xanthan gum by 60% compared with a single fermentation mode.
The prior art has more records on the extraction and separation process of xanthan gum.
CN103205471A discloses a xanthan gum preparation process suitable for a high-concentration multivalent ion solution, which belongs to the technical field of xanthan gum production and comprises a fermentation stage and an extraction stage. The xanthan gum product is obtained by controlling pH reduction and temperature reduction in the fermentation process, performing acidification treatment in the fermentation liquor extraction process, cooling, repeatedly crystallizing twice with alcohol, performing solid-liquid separation, drying and crushing.
CN102659954A discloses a separation and purification method of xanthan gum, which comprises the following specific steps: firstly, diluting xanthan gum fermentation liquor, filtering perlite, degrading neutral protease, inactivating enzyme, ultrafiltering and concentrating, precipitating with ethanol, and centrifugally drying to obtain a high-quality xanthan gum product.
The process has the defects of poor light transmittance, complex process and the like.
Disclosure of Invention
Based on the prior art, the applicant has continued to optimize the xanthan gum production process, and therefore, the present application proposes a process for the production and isolation of xanthan gum.
The invention is realized by the following technical scheme.
The production and separation process of xanthan gum includes constant volume fermentation process and separation and extraction process.
Further, the constant volume fermentation process comprises the following steps:
step 1) inoculating the xanthomonas seed solution into a 300L fermentation tank filled with 200L fermentation medium for fermentation culture for 48 h;
step 2) feeding nutrient solution from the upper part of the fermentation tank at the speed of 0.2L/min, and discharging the fermentation liquor from a discharge hole at the lower part of the fermentation tank at the speed of 0.2L/min;
step 3), when the fermentation is carried out for 80 hours, the concentration of xanthan gum in the tank begins to be in a descending trend, and when the fermentation is carried out for 84 hours, the fermentation is finished; and (3) combining the fermentation liquor in the step 2) and the fermentation liquor in the fermentation tank for the subsequent separation and extraction process.
Further, the constant volume fermentation process comprises the following steps:
step 1) inoculating the Xanthomonas seed solution into a 300L fermentation tank filled with 200L fermentation medium according to the inoculation amount of 10% for fermentation culture, wherein the inoculation concentration OD6001.5, the fermentation temperature is 30 ℃, the dissolved oxygen is controlled at 20 percent, and when the fermentation is carried out for 48 hours, the glucose concentration in the tank is measured to be 2 g/L;
step 2) feeding nutrient solution from the upper part of the fermentation tank at the speed of 0.2L/min, and discharging the fermentation liquor from a discharge hole at the lower part of the fermentation tank at the speed of 0.2L/min;
step 3), maintaining the concentration of xanthan gum in the fermentation tank at a constant concentration, starting to be in a descending trend when the fermentation is carried out for 80 hours, and stopping the fermentation tank to finish the fermentation when the concentration of the xanthan gum in the fermentation tank is reduced to 15 g/L when the fermentation is carried out for 84 hours; and (3) combining the fermentation liquor in the step 2) and the fermentation liquor in the fermentation tank for the subsequent separation and extraction process.
Preferably, the first and second electrodes are formed of a metal,
the nutrient solution comprises the following components: glucose, ammonium chloride, ethanol, arginine, methionine, VB1。
Preferably, the fermentation medium comprises the following components: 40g/L glucose, 60g/L corn starch, 5g/L yeast powder, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB fulvic acid120mg/L，pH 7.0-7.2。
More preferably still, the first and second liquid crystal compositions are,
the nutrient solution comprises the following components: 50g/L glucose, 10g/L ammonium chloride, 10g/L ethanol, 2g/L arginine, 2g/L methionine and VB110mg/L。
Further, the air conditioner is provided with a fan,
the separation and extraction process comprises the following steps:
centrifuging the fermentation liquor by a high-speed disc centrifuge, collecting the upper-layer liquid, and performing centrifugation according to the volume ratio of 100L: adding a perlite filter aid into 1kg of the mixture, filtering, adjusting the pH value of the filtrate to 5.0, adding ethanol into the solution, controlling the volume percentage concentration of the ethanol in the solution to be 55%, stirring for 45min, naturally settling for 15min, centrifuging at 500rpm for 3min, and collecting precipitates; adding ethanol into the precipitate, controlling the volume percentage concentration of the ethanol in the solution at 60%, stirring for 40min, naturally settling for 15min, centrifuging at 500rpm for 3min, collecting the precipitate, and finally drying and crushing to obtain the xanthan gum product.
Preferably, the first and second electrodes are formed of a metal,
the centrifugation speed of the high-speed disc centrifuge is 5000rpm, and the centrifugation time is 4 min.
Compared with the prior art, the invention has the advantages that the following aspects are mainly included but not limited:
the invention is improved on the basis of conventional fermentation, and avoids the reduction of the activity of the strain and the reduction of the acid production efficiency caused by the excessive feedback inhibition of the concentration of the xanthan gum.
In the later stage of conventional fermentation, a mode of simultaneously feeding and discharging materials in equal amount is adopted, and the components of the fed nutrient solution are simultaneously adjusted, so that the concentration of xanthan gum is unchanged within a certain range, the feedback inhibition effect caused by overhigh accumulation of the concentration of the xanthan gum in a tank in the later stage of fermentation is prevented, the thallus activity is maintained, and the gum production period is prolonged by 36 hours in the embodiment 1 and the comparative example 1, and the gum production amount of fermentation is respectively increased by 117.7% and 61.3% compared with the comparative example 2 of the conventional fermentation mode. By comparing the fermentation mode of the example 1 with the membrane coupled dialysis, the gum yield of the fermentation of the example 1 is increased by 35 percent, which shows that the fermentation mode of the invention has more practical production value than the membrane coupled dialysis fermentation.
In the nutrient solution components of the supplementary material, glucose and ammonium chloride are used for maintaining the proliferation of the thallus cells. The right amount of ethanol has stress effect on the Xanthomonas, and can promote the Xanthomonas to generate xanthan gum polysaccharide. One of the key factors for maintaining continuous glue production of the Xanthomonas is to maintain the vitality of the bacteria, and arginine and methionine can maintain the vitality of the Xanthomonas.
In the separation and extraction process, firstly, a high-speed disc centrifuge is adopted to centrifugally remove thalli, then perlite is adopted to filter and remove small molecular weight protein, and the influence of protein impurity residues on the light transmittance of the product is avoided; the purity is improved by adopting the twice alcohol precipitation process.
The invention has simple production process, convenient operation, low extraction cost and high product light transmittance.
Drawings
FIG. 1: influence of nutrient solution components on fermentation gum yield.
Detailed Description
Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the products and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations and modifications, or appropriate alterations and combinations, of the products and methods described herein may be made and utilized without departing from the spirit, scope, and spirit of the invention. For a further understanding of the present invention, reference will now be made in detail to the following examples.
Example 1
A process for the production and isolation of xanthan gum comprising the steps of:
firstly, a fermentation process:
inoculating Xanthomonas ATCC 17915 seed solution into a 300L fermentation tank filled with 200L fermentation medium according to the inoculation amount of 10% (volume ratio) for fermentation culture, and inoculating the seed solution with OD concentration6001.5, fermenting at 30 deg.C, controlling dissolved oxygen at 20%, and measuring glucose in the tank when fermentation is carried out for 48 hrThe concentration is about 2g/L, and the xanthan gum concentration is 25 g/L.
Feeding the nutrient solution from the upper part of the fermentation tank at the speed of 0.2L/min, wherein the components are as follows: 50g/L glucose, 10g/L ammonium chloride, 10g/L ethanol, 2g/L arginine, 2g/L methionine and VB110 mg/L; simultaneously discharging the fermentation liquor from a discharge hole at the lower part of the fermentation tank at the speed of 0.2L/min;
the xanthan gum concentration in the fermentation tank floats at about 25g/L, the xanthan gum concentration in the fermentation tank begins to be in a descending trend when the fermentation is carried out for 80h, the xanthan gum concentration in the fermentation tank is reduced to 15 g/L when the fermentation is carried out for 84h, and the fermentation is finished after the fermentation tank is stopped.
The fermentation medium comprises the following components: 40g/L glucose, 60g/L corn starch, 5g/L yeast powder, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB fulvic acid120mg/L，pH7.0-7.2。
A separation and extraction process:
centrifuging the fermentation liquor by a high-speed disc centrifuge at 5000rpm for 4min, collecting the upper layer liquid, and performing centrifugation according to a volume ratio of 100L: adding a perlite filter aid in a proportion of 1kg for filtering, adjusting the pH of the obtained filtrate to 5.0 by using dilute phosphoric acid, adding ethanol into the solution, controlling the volume percentage concentration of the ethanol in the solution to be 55%, stirring for 45min, naturally settling for 15min, centrifuging at 500rpm for 3min, and collecting precipitates; adding ethanol into the precipitate, controlling the volume percentage concentration of the ethanol in the solution at 60%, stirring for 40min, naturally settling for 15min, centrifuging at 500rpm for 3min, collecting the precipitate, and finally drying and crushing to obtain the xanthan gum product. Through detection, the light transmittance of the xanthan gum aqueous solution with the content of 1% is more than 90% when the wavelength is 600 nm.
Comparative example 1
A fermentation process for xanthan gum comprising the steps of:
inoculating Xanthomonas ATCC 17915 seed solution into a 300L fermentation tank filled with 200L fermentation medium according to the inoculation amount of 10% (volume ratio) for fermentation culture, and inoculating the seed solution with the inoculation concentration OD6001.5, fermenting at 30 deg.C for 48h, coupling the fermentation tank with ceramic membrane, and allowing the fermentation broth to pass through the ceramic membraneSeparating to obtain filtrate and concentrated thalli, discharging the filtrate into a feed liquid storage tank, pumping the concentrated thalli back to a fermentation tank, simultaneously supplementing a fermentation tank culture medium into the fermentation tank to make the volume of the fermentation liquid the same as that of the fermentation liquid before being filtered by a ceramic membrane, continuing to ferment for 48 hours to obtain fermentation liquid, separating the fermentation liquid in the fermentation tank by the ceramic membrane to obtain the filtrate and the concentrated thalli, and discharging the filtrate into the feed liquid storage tank; in the whole fermentation process, the residual sugar is controlled to be not less than 2% by feeding glucose solution, and the dissolved oxygen level is kept to be 20% by adjusting the stirring speed and the ventilation capacity; the molecular weight cut-off of the ceramic membrane is 10000 Da.
The fermentation medium comprises the following components: 40g/L glucose, 60g/L corn starch, 5g/L yeast powder, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB fulvic acid120mg/L，pH7.0-7.2。
Comparative example 2
A fermentation process for xanthan gum comprising the steps of:
inoculating Xanthomonas ATCC 17915 seed solution into a 300L fermentation tank filled with 200L fermentation medium according to the inoculation amount of 10% (volume ratio) for fermentation culture, and inoculating the seed solution with the inoculation concentration OD6001.5, the fermentation temperature is 30 ℃, the fermentation tank is coupled with the ceramic membrane, and the fermentation time is 60 hours; in the whole fermentation process, the residual sugar is controlled to be not less than 2% by feeding glucose solution, and the dissolved oxygen level is kept to be 20% by adjusting the stirring speed and the ventilation capacity;
the fermentation medium comprises the following components: 40g/L glucose, 60g/L corn starch, 5g/L yeast powder, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB fulvic acid120mg/L，pH 7.0-7.2。
Example 2
Example 1 and comparative examples 1-2 were compared for fermentation performance.
TABLE 1
| Fermentation ofPerformance index | Example 1 | Comparative example 1 | Comparative example 2 |
| Fermentation period h | 84 | 84 | 60 |
| Total amount g of gum produced by single fermentation | 13500 | 10000 | 6200 |
| Average glue yield g/h | 160.71 | 119.05 | 103.33 |
As shown in Table 1, compared with the comparative example 2 of the conventional fermentation mode, the fermentation period is prolonged by 36h in the example 1 and the comparative example 1, and the fermentation gum yield is increased by 117.7 percent and 61.3 percent respectively. By comparing example 1 with comparative example 1, the glue yield of the fermentation of example 1 is increased by 35% compared with that of comparative example 1, which shows that the fermentation mode of the invention has more practical production value than the membrane coupling dialysis fermentation of comparative example 1.
Example 3
The influence of the components of the nutrient solution on the fermentation gum production rate.
First, VB1Is the influence factor of the strain proliferation, the concentration of 5-50mg/L is selected and added, the concentration of 10mg/L is taken as the test example, and the components of the rest nutrient solution are shown in the table 2.
TABLE 2
| Components | Group 1 | Group 2 | Group 3 | Group 4 | Group 5 | Group 6 |
| | 100 | 50 | 100 | 50 | 100 | 50 |
| Ammonium chloride | 5 | 10 | 10 | 10 | 5 | 5 |
| Ethanol | - | 10 | 5 | 10 | 10 | 5 |
| Arginine | - | - | 2 | 2 | 2 | - |
| Methionine | - | - | - | 2 | - | 2 |
And (4) conclusion: the effect of each nutrient solution of groups 1-5 on gel production efficiency, as shown in FIG. 1, group 4 was prepared by adding glucose, ammonium chloride, ethanol, arginine, methionine and VB1The five components have fermentation gum yield obviously superior to that of the groups 1-3 and 5-6, and improved by 26.5 percent compared with that of the group 1.
In the nutrient solution, glucose and ammonium chloride are used for maintaining the proliferation of the bacterial cells. The right amount of ethanol has stress effect on the Xanthomonas, and can promote the Xanthomonas to generate xanthan gum polysaccharide. One of the key factors for maintaining continuous glue production of the Xanthomonas is to maintain the vitality of the bacteria, and arginine and methionine can maintain the vitality of the Xanthomonas.
The foregoing list is only illustrative of the preferred embodiments of the present invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (8)
1. The production and separation process of xanthan gum includes constant volume fermentation process and separation and extraction process.
2. The process according to claim 1, wherein the constant volume fermentation process comprises the steps of:
step 1) inoculating the xanthomonas seed solution into a 300L fermentation tank filled with 200L fermentation medium for fermentation culture for 48 h;
step 2) feeding nutrient solution from the upper part of the fermentation tank at the speed of 0.2L/min, and discharging the fermentation liquor from a discharge hole at the lower part of the fermentation tank at the speed of 0.2L/min;
step 3), when the fermentation is carried out for 80 hours, the concentration of xanthan gum in the tank begins to be in a descending trend, and when the fermentation is carried out for 84 hours, the fermentation is finished; and (3) combining the fermentation liquor in the step 2) and the fermentation liquor in the fermentation tank for the subsequent separation and extraction process.
3. The process according to claim 2, wherein the constant volume fermentation process comprises the steps of:
step 1) inoculating the Xanthomonas seed solution into a 300L fermentation tank filled with 200L fermentation medium according to the inoculation amount of 10% for fermentation culture, wherein the inoculation concentration OD6001.5-2.0, fermenting at 30 deg.C, controlling dissolved oxygen at 20%, and fermenting for 48 hr;
step 2) then feeding nutrient solution from the upper part of the fermentation tank at the speed of 0.2L/min, and simultaneously discharging the fermentation liquor from a discharge hole at the lower part of the fermentation tank at the speed of 0.2L/min;
step 3), maintaining the concentration of xanthan gum in the fermentation tank at a constant concentration, starting to be in a descending trend when the fermentation is carried out for 80 hours, and stopping the fermentation tank to finish the fermentation when the concentration of the xanthan gum in the fermentation tank is reduced to 15 g/L when the fermentation is carried out for 84 hours; and (3) combining the fermentation liquor in the step 2) and the fermentation liquor in the fermentation tank for the subsequent separation and extraction process.
4. The process of claim 2, wherein the components of the nutrient solution comprise: glucose, ammonium chloride, ethanol, arginine, methionine, VB1。
5. The process of claim 2, wherein the fermentation medium comprises the following components: 40g/L glucose, 60g/L corn starch, 5g/L yeast powder, 10g/L oleic acid, 3g/L calcium carbonate, 1g/L magnesium sulfate heptahydrate, 1g/L dipotassium phosphate and 20mg/L, VB fulvic acid120mg/L，pH 7.0-7.2。
6. The process according to claim 4, wherein the nutrient solution comprises the following components: 50g/L glucose, 10g/L ammonium chloride, 10g/L ethanol, 2g/L arginine, 2g/L methionine and VB110mg/L。
7. The process according to claims 2-4, wherein the separation and extraction process comprises the following steps:
centrifuging the fermentation liquor by a high-speed disc centrifuge, collecting the upper-layer liquid, and performing centrifugation according to the volume ratio of 100L: adding a perlite filter aid into 1kg of the mixture, filtering, adjusting the pH value of the filtrate to 5.0, adding ethanol into the solution, controlling the volume percentage concentration of the ethanol in the solution to be 55%, stirring for 45min, naturally settling for 15min, centrifuging at 500rpm for 3min, and collecting precipitates; adding ethanol into the precipitate, controlling the volume percentage concentration of the ethanol in the solution at 60%, stirring for 40min, naturally settling for 15min, centrifuging at 500rpm for 3min, collecting the precipitate, and finally drying and crushing to obtain the xanthan gum product.
8. The process of claim 7, wherein the high speed disc centrifuge has a centrifuge speed of 5000rpm and a centrifuge time of 4 min.
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| US4311796A (en) * | 1980-07-14 | 1982-01-19 | Standard Oil Company (Indiana) | Method for improving specific xanthan productivity during continuous fermentation |
| CN109929893A (en) * | 2019-04-12 | 2019-06-25 | 卢松 | The zymotechnique of low-cost high-quality xanthan gum |
| CN110093389A (en) * | 2019-03-25 | 2019-08-06 | 卢松 | The fermentation method for producing of instant xanthan gum |
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2020
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| US4311796A (en) * | 1980-07-14 | 1982-01-19 | Standard Oil Company (Indiana) | Method for improving specific xanthan productivity during continuous fermentation |
| CN110093389A (en) * | 2019-03-25 | 2019-08-06 | 卢松 | The fermentation method for producing of instant xanthan gum |
| CN109929893A (en) * | 2019-04-12 | 2019-06-25 | 卢松 | The zymotechnique of low-cost high-quality xanthan gum |
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