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Corn steep liquor powder: high quality fermentation raw materials for the production of penicillin
Release time:
2024-07-09
Corn steep powder is an excellent raw material for penicillin fermentation, containing the precursor of penicillin biosynthesis, phenylacetic acid and its derivatives, which can effectively accelerate the synthesis of penicillin. It also contains various amino acids such as arginine (2.16%), valine (2.15%), and phenylalanine (1.43%). Arginine can be used for biomass formation; Valine is a precursor amino acid for penicillin production; Phenylalanine can be used for the synthesis of phenylacetic acid, a precursor of penicillin.
1: The nutritional components of corn steep liquor powder
Corn steep liquor powder is derived from fresh corn steep liquor, 100% water-soluble, retaining the nutritional components of corn steep liquor while making it easier to transport and use. Corn steep solids is rich in nutrients, containing 35% total amino acids, 43% soluble protein, 7% organic nitrogen, 31% carbohydrates, pH 4.5. It is a high-quality fermentation raw material and can be used as a nitrogen source for fermentation.
2: Why can corn steep liquor promote penicillin production?
Corn steep powder is an excellent raw material for penicillin fermentation, containing the precursor of penicillin biosynthesis, phenylacetic acid and its derivatives, which can effectively accelerate the synthesis of penicillin. It also contains various amino acids such as arginine (2.16%), valine (2.15%), and phenylalanine (1.43%). Arginine can be used for biomass formation; Valine is a precursor amino acid for penicillin production; Phenylalanine can be used for the synthesis of phenylacetic acid, a precursor of penicillin.
3: The Effect of corn steep liquor Content in Culture Medium on Penicillin Fermentation
The effects of adding different contents of corn steep liquor to the culture medium on penicillin fermentation include the following aspects:
(Corn steep liquor content is calculated on a dry basis)
(1) mycelium concentration: it represents the growth and reproduction of microorganisms in the early stage of fermentation; In the experiment, the maximum mycelium concentration gradually increased with the increase of corn steep liquor content. When it reached 3.8%, the maximum mycelium concentration reached 44% and tended to be stable, and no longer increased with the increase of corn steep liquor content.
(2) Sugar metabolism: Glucose metabolism: the content of corn steep liquor has a certain effect on glucose consumption; Under the condition of ensuring fermentation effect, the single consumption of glucose was the lowest when the content of corn steep liquor was 3.8%. Glucose accounts for 65% of the total cost, so 3.6-4.0% corn steep liquor can reduce glucose consumption, thereby reducing production costs.
(3)Fermentation cycle; The phenomenon of short stable period and premature autolysis of mycelium will shorten the fermentation cycle and affect the accumulation of penicillin. In the experiment, when the content of corn steep liquor was 3.2%~3.4%, the fermentation period was obviously shorter, and when the content of corn steep liquor was increased to 3.6%, the fermentation period was longer and tended to be stable, which was conducive to the production of penicillin.
In summary, experiments have shown that a corn steep liquor content of 3.6% -4.0% in the fermentation medium is most suitable for the production and accumulation of penicillin, improving fermentation efficiency and reducing fermentation costs.
It is recommended to conduct small-scale experiments before large-scale use to achieve the desired results.
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