Treatment method of beta-arbutin fermentation mother liquor

• Main Authors: MA XIANGLIANG, QU JIE, LIU SHUPENG
• Format: Patent
• Language: Chinese; English
• Published: 24.05.2024
• 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 a treatment method of beta-arbutin fermentation mother liquor, which comprises the following steps: inoculating a beta-arbutin producing strain into a fermentation culture medium, feeding the beta-arbutin fermentation mother liquor into fermentation liquor in the middle stage of fermentation, and controlling the hydroquinone content in the fermentation liquor to be less than 0.65 g/L for fermentation, wherein a metabolic pathway of the beta-arbutin producing strain comprises conversion from hydroquinone to beta-arbutin. In the middle stage of fermentation, the fermentation mother liquor is fed into the fermentation liquor, and the content of hydroquinone in the fermentation liquor is controlled, so that the hydroquinone in the fermentation mother liquor is quickly consumed and metabolized by the beta-arbutin-producing strain, and the content and the feeding speed of the hydroquinone in the fermentation liquor after feeding are controlled, so that hydroquinone accumulation is avoided, a