Bacillus coagulans and application thereof in mixed fermentation to produce L-lactic acid

• Main Authors: GONG WENJING, QIAN MENGYU, LI YUYAN, YU LONG, HUANG SISI, CHEN XIAOSHUANG
• Format: Patent
• Language: Chinese; English
• Published: 05.09.2012
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention discloses bacillus coagulans BC-N6242 with collection number CCTCC (China Center for Type Culture Collection) M2012156. According to the invention, bacillus coagulans is mutated by low-energy nitrogen ion injection; and the screening of a high-glucose plate, a succinic acid plate and a pure-lactic acid plate and the lactobacillus casei'mixed fermentation' screening are adopted until the target strain is screened finally. The strain and the lactobacillus casei LC-N235 are proportionally mixed for fermentation. The seed culture solution is added to a 5L fermentation tank at a proportion of 2:1, and then fermentation and culture are performed for 48 hours; the output of the product L-lactic acid reaches 235g/L, which is improved by 45.1%, 57.7% and 14.6% as compared with that of separate fermentation of lactobacillus casei LC-N235, bacillus coagulans BC-3 and bacillus coagulans BC-N6242 respectively; the separate fermentation time of the bacillus coagulans is effectively shortened by 24 hours; and