The method of obtaining l(+) lactic acid

 

(57) Abstract:

Carry out a direct fermentation of wheat flour, or the grinding of grain sorghum bacterium Streptococcus bovis. The method allows to simplify and cheapen the process of obtaining L(+) lactic acid, while maintaining its properties and physico-chemical parameters.

The invention relates to the microbiological industry, and specifically to the method of production of lactic acid from starch-containing raw materials.

A method of obtaining lactic acid at different carbohydrate-containing raw materials (Smirnov, C. A. Food acids. M: Light and food industry, 1983, 264 S. ). According to this method, lactic acid obtained by fermentation of sources containing fermentable sugar (raw sugar, sugar syrup, beet molasses) using bacterial strains Lactobacillus delbrueckii.

The disadvantage of this production method is the relatively high cost of substrates and, as a consequence, the high cost of the final product.

Also known is a method of obtaining lactic acid from starch-containing raw materials (Galkin, C., Illarionov C. I., E. Gorbatov Century, the Possibility of obtaining food acids from waste starch cheese which is closest to the claimed technical essence and the achieved result and adopted for the prototype.

The disadvantage of this method is the necessity of the pre-hydrolysis, since all used industrial strains of lactic acid bacteria do not possess the amylolytic activity and not fermented starch.

The purpose of the invention is to simplify and cheapen the method of producing lactic acid, while maintaining its properties and physico-chemical parameters.

The essence of the proposed method lies in the fact that lactic acid is produced by fermenting starch-containing raw materials - wheat flour, or the grinding of grain sorghum, Streptococcus bovis.

The proposed method allows the following.

1) to Simplify and cheapen the process of obtaining by eliminating costly stage prefermentation processing and hydrolysis of substrate.

2) to Reduce the cost of produced lactic acid.

It is proposed to use as producers for the production of lactic acid from starch sorghum representatives of the genus Streptococcus, in particular of the species Streptococcus bovis, is able to hydrolyze raw corn starch to formatiruem sugars and produce L(+) lactic acid. The use of such producer allows you to eliminate energy-intensive stadia, and the duration of the process. Low nutritional requirements of S. bovis, distinguishes this species from other lactic acid bacteria, can use for lactic acid fermentation of various starch-containing raw materials, without additional growth factors. Unlike the currently used processes, where in order to avoid catabolite repression is applied fractional dosed supply of the substrate, in this way, the entire substrate may be submitted at the beginning, which leads to simplification of the process.

Because-amylase producer hydrolyzes only-1-4-glucoside communication starch, the addition of small amounts of the drug glucoamylase to fermentation environment leads to a more complete conversion of the substrate into lactic acid, and to a significant reduction of the duration of fermentation.

Example 1. a) Obtaining a starting culture.

From 1 g of starch, 0.5 g peptone, 0.5 g yeast extract, 0.02 g of ammonium nitrate and 50 ml of water prepared liquid nutrient medium, which for 30 min sterilized at 121oC. After cooling medium nutrient medium were seeded strain of Streptococcus bovis ATCC - 49133. The culture was grown for 24 h at 37o340 g, then the volume of the fermentation medium was made up to 800 ml of sterile water.

b) Obtaining L(+) lactic acid.

In a fermenter with a capacity of 1 l equipped with a stirrer was filled with bacteria-free environment, after which planted the starter culture was added 40 mg drug glucoamylase activity 2000 units/year, stirring Occasionally, were cultured for 96 h at t=37oC. after this time almost all of the starch has been disposed of, and the concentration of lactic acid 90 g/L.

Example 2. a) Obtaining a starting culture.

Analogously to example 1A) made of a liquid nutrient medium, were seeded in the same strain. The culture was grown for 24 h at 37oC and pH 6.5.

b) sterilization of the substrate.

90 g of grinding grain sorghum was filled with 400 ml of 0.04-0.1 n sulfuric acid and kept for 4-6 h after conditioning for neutralization was added sterile chalk in the amount of 32 g, then the volume of the fermentation medium was made up to 800 ml of sterile water.

b) Obtaining L(+) lactic acid.

The fermenter with a capacity of 1 l, described in the application is ur, as in example 1A) was added 32 mg of the drug glucoamylase activity 2000 units/g and were cultured for 84 hours At the expiration of fermentation almost all present in the environment starch was recovered, and the concentration of lactic acid reached 72 g/l

Thus, the proposed technical solution is new, involves an inventive step, industrial application and allows you to simplify and reduce the cost method of obtaining lactic acid, while maintaining its properties and physico-chemical parameters.

The method of obtaining L(+) lactic acid by direct fermentation of starch-containing raw materials by the microorganism causing lactic acid fermentation, characterized in that is used as raw material wheat flour, or the grinding of grain sorghum, and the microorganism is Streptococcus bovis.

 

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