CN111850068A - Method for improving xanthan gum fermentation efficiency - Google Patents
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- 238000000855 fermentation Methods 0.000 title claims abstract description 143
- 230000004151 fermentation Effects 0.000 title claims abstract description 143
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- 239000000230 xanthan gum Substances 0.000 title claims abstract description 35
- 229940082509 xanthan gum Drugs 0.000 title claims abstract description 35
- 235000010493 xanthan gum Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000015097 nutrients Nutrition 0.000 claims abstract description 17
- 241000589634 Xanthomonas Species 0.000 claims abstract description 16
- 238000007599 discharging Methods 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 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
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 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
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 8
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 5
- 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
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 5
- 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
- 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
- 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
- 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
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 239000003292 glue Substances 0.000 abstract description 6
- 239000012528 membrane Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
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- 241001052560 Thallis Species 0.000 description 4
- 230000008878 coupling Effects 0.000 description 4
- 238000010168 coupling process Methods 0.000 description 4
- 238000005859 coupling reaction Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
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- 229920001282 polysaccharide Polymers 0.000 description 3
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- 230000035755 proliferation Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
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- 230000008719 thickening Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- PUKLDDOGISCFCP-JSQCKWNTSA-N 21-Deoxycortisone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@@](C(=O)C)(O)[C@@]1(C)CC2=O PUKLDDOGISCFCP-JSQCKWNTSA-N 0.000 description 1
- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 description 1
- 241000589636 Xanthomonas campestris Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940095100 fulvic acid Drugs 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000000080 wetting agent Substances 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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- 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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- 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
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
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Abstract
The invention belongs to the technical field of fermentation production, and discloses a method for improving xanthan gum fermentation efficiency, which 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; and 3) when the fermentation is carried out for 80 hours, the xanthan gum concentration in the tank begins to be in a descending trend, and when the fermentation is carried out for 84 hours, the tank finishes the fermentation. The invention improves the efficiency of fermentation and glue production.
Description
Technical Field
The invention belongs to the technical field of fermentation production, and particularly relates to a method for improving xanthan gum fermentation efficiency.
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.
Disclosure of Invention
On the basis of the prior art, the applicant continuously optimizes the xanthan gum fermentation process and aims to improve the fermentation efficiency, so that the method for improving the xanthan gum fermentation efficiency is provided.
The invention is realized by the following technical scheme.
A method for improving xanthan gum fermentation efficiency, comprising 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;
And 3) when the fermentation is carried out for 80 hours, the xanthan gum concentration in the tank begins to be in a descending trend, and when the fermentation is carried out for 84 hours, the fermentation is finished.
Further, the method 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, 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;
and 3) maintaining the concentration of the 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 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.
Further, 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 acid 120mg/L，pH 7.0-7.2。
Preferably, 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。
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 middle and later stages of conventional fermentation, an equivalent feeding and discharging mode is adopted, and the components of the feeding nutrient solution are adjusted simultaneously, 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 activity of thalli is maintained, and the gum production period is prolonged, compared with the conventional fermentation mode, the constant-volume equivalent fermentation and the membrane coupling dialysis fermentation both prolong the fermentation period by 36 hours, and the gum production amount of fermentation is respectively increased by 117.7% and 61.3%. By comparing the fermentation method with the membrane coupled dialysis fermentation method, the fermentation glue yield is increased by 35%, which shows that the fermentation method of the invention has more practical production value than the membrane coupled dialysis fermentation method.
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.
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 method for improving xanthan gum fermentation efficiency, 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 OD concentration600The concentration of the xanthan gum in the tank is 1.5, the fermentation temperature is 30 ℃, the dissolved oxygen is controlled at 20%, and when the fermentation is carried out for 48 hours, the glucose concentration in the tank is measured to be about 2g/L, and the concentration of the xanthan gum is about 25 g/L.
At a rate of 0.2L/min from the beginningNutrient solution is fed to the upper part of the fermentation tank, and 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 25 g/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 15g/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。
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 the temperature of 30 ℃, coupling a fermentation tank with a ceramic membrane, fermenting for 48 hours, separating fermentation liquor in the fermentation tank by the ceramic membrane to obtain filtrate and concentrated thalli, discharging the filtrate into a feed liquid storage tank, pumping the concentrated thalli back to the fermentation tank, simultaneously supplementing a fermentation tank culture medium into the fermentation tank, keeping the volume of the fermentation liquor to be the same as that of the fermentation liquor before being filtered by the ceramic membrane, continuously fermenting for 48 hours to obtain fermentation liquor, separating the fermentation liquor in the fermentation tank by the ceramic membrane to obtain filtrate and 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
| Index of fermentation Performance | 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: groups 1-5 Effect of each group's nutrient solution 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 (5)
1. A method for improving xanthan gum fermentation efficiency, comprising 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;
and 3) when the fermentation is carried out for 80 hours, the xanthan gum concentration in the tank begins to be in a descending trend, and when the fermentation is carried out for 84 hours, the tank finishes the fermentation.
2. Method according to claim 1, characterized in that it 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, fermenting at 30 deg.C, controlling dissolved oxygen at 20%, and fermenting for 48 h;
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;
and 3) maintaining the concentration of the 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 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.
3. The method according to claim 1 or 2, wherein the components of the nutrient solution comprise: glucose, ammonium chloride, ethanol, arginine, methionine, VB1。
4. The method according to claim 1 or 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。
5. The method according to any one of claims 1 to 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。
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| CN202010558562.3A Pending CN111850068A (en) | 2020-06-18 | 2020-06-18 | Method for improving xanthan gum fermentation efficiency |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112646850A (en) * | 2021-01-26 | 2021-04-13 | 石药集团圣雪葡萄糖有限责任公司 | Method for improving acarbose fermentation yield |
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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 |
| CN110904171A (en) * | 2019-12-31 | 2020-03-24 | 内蒙古阜丰生物科技有限公司 | Preparation process of low-alcohol-residue xanthan gum product |
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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 |
| CN110904171A (en) * | 2019-12-31 | 2020-03-24 | 内蒙古阜丰生物科技有限公司 | Preparation process of low-alcohol-residue xanthan gum product |
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| A.AMANULLAG,ET AL: "Enhancing Xanthan Fermentations by Different Modes of Glucose Feeding" * |
| 李兴存,张忠智,王洪君,陈进富,李术元: "黄原胶的性能与应用" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112646850A (en) * | 2021-01-26 | 2021-04-13 | 石药集团圣雪葡萄糖有限责任公司 | Method for improving acarbose fermentation yield |
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