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Yeast extract for Fermentation

Yeast extract for Fermentation. Xiao Li Ph. D Angel Yeast Co., Ltd 4.19.2014(In Vietnam). Contents. Comparison of typical organic nitrogen source. 1. Advances in modern fermentation regulation technology. 2. Applications of

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Yeast extract for Fermentation

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  1. Yeast extract for Fermentation Xiao Li Ph. DAngel Yeast Co., Ltd 4.19.2014(In Vietnam)

  2. Contents Comparisonof typical organic nitrogen source 1 Advancesin modern fermentation regulation technology 2 Applications of organic nitrogen sources for fermentation 3

  3. B . Comparison with different organic nitrogen sources Part 1 Comparisonof typical organic nitrogen source A . Summary of organic nitrogen source

  4. A . Summary of organic nitrogen source Category Microbe sources yeast exact yeast peptone yeast powder corn steep liquor (powder) Plant sources cottonseed powder soybean powder peanut powder beefextract (powder) Animal sources tryptone others

  5. A . Summary of organic nitrogen source corn steep liquor : by-product of corn starch production ; made from corn soaking water with sulfite after concentration Plant sources YE：yeast processed by autolyze, enzymolysis, concentration and drying Yeast powder: inactivated yeast; especially contains cell wall polysaccharides cottonseed meal: oil manufacture by smashed cottonseed cakes beef extract: fresh beef is processd with eliminating fat, hydrolysis, filtration, Concentration Tryptone: casein hydrolyzed by Trypsin. Microbe sources Animal sources Other sources

  6. B . Comparison with different organic nitrogen

  7. easy to be utilized safety B . Comparison with YE The advantages of yeast extract as nitrogen source YE as been widely used as efficient microbial medium in fermentation field In favor of cleaner production comprehensive and balanced nutrients

  8. Fermentation Engineering Part 2 Advancesin Modern fermentation regulation technology Biological energy …… cellulosic ethanol , biodiesel … Environmental protection: biological treatment、biological forecast… Animal cells culture new drugs、vaccine、enzymes…… The important content and key technology in the field of medicine and food Biochemicals degradable plastics、Bio-PE……. Microbial medicine Antibiotics、vitamins、GM products Agriculture Deep processing of agricultural products; Biological pesticide and fertilizer... Food Additives、 preservative 、 Functional food Medicine 、Food 、 Agriculture、Environmental protection 、Energy field…

  9. Research directions of Fermentation Metabolic engineering Optimization of fermentation process Part 2 Advancesin modern fermentation regulation technology

  10. Part 2 Advancesin modern fermentation regulation technology A . Study on microbial metabolism(multi-scale research) Gene scale Scale-up research Engineering scale Cellscale combined with computer analysis to achieve key regulation parameters

  11. Part 2 Advancesin modern fermentation regulation technology B. Optimization of fermentation process Optimization of continous fermentation Optimization of fed-batch fermentation Optimization of batch fermentation Optimization of culture medium Study on the theory of fermentation regulation

  12. Part 3 Applications of organic nitrogen sources for fermentation The role of nitrogen sources in fermentation process A. Requestments for nitrogen sources in Microbial fermentation B. C. Requestments for YEF in Microbial fermentation D. Reasonable collocation of different nitrogen source in fermentation E. *Applications in different fermentation fields

  13. Product metabolite 、 biotransformation 、 enzyme 、 biomass Part 3 Applications of organic nitrogen sources for fermentation A. The role of nitrogen sources in fermentation process Cell growth nitrogen source carbon source ：CO2↑ inorganic nitrogen ： Ammonium sulfate 、 Ammonium nitrate 、 Ammonia 、… organic nitrogen source ： corn steep liquor 、soybean powder、urea、*YE、…

  14. Part 3. Applications of organic nitrogen sources for fermentation B. Requestments for nitrogen sources in Microbial fermentation Primary metabolic products • rich in quick-acting nutrition • demand for Special nutritional factors Secondary metabolic products • Biological safety • Fastidious for nutrients • 3.Little influence on followed extraction • Reasonable composition of quick and slow-released nitrogen source • The limit of special nutritional factors Genetic engineering vaccine products

  15. Part 3. Applications of organic nitrogen sources for fermentation C. Requestments for YEF in Microbial fermentation Requestments for YEF in Primary metabolic products fermentation Requestments for YEF in secondary metabolic products fermentation Requestments for YEF in genetic engineering vaccine products fermentation

  16. quick-acting nitrogen source：AN and corn steep liquorcould promote the biomass, but inhibit secondary metabolite synthesis. Slow-release nitrogen source : soya bean powder extend the phase of secondary metabolite synthesis. Part 3. Applications of organic nitrogen sources for fermentation D. Cases: reasonable collocation of different nitrogen source in fermentation

  17. Part 3. Applications of organic nitrogen sources for fermentation E. Applications in different fermentation fields Amino acid, organic acid, hyaluronic acid, nisin,Biomass energy ……. Biological mask (bacterial cellulose ByAcetic acid bacteria fermentation) Biological vaccines Fermentation Fields Probiotics Vinegar Antibiotics Enzyme preparations

  18. Part 3. Applications of organic nitrogen sources for fermentation E.1 High cell density culture process of Bacillus subtilis Activated slant strains Seed liquid culture 37℃，220rpm Shake flask 18-20h 200/1000ml Seed culture pH7.0,37℃，14h 225rpm Shake flask (30/250ml)  inoculating 1  loop  inoculums:5% Optimum medium，conditions，fed- batch strategy Achieve HCDC fermentation × 50L tank 5%;0.5-1VVM, 500-700rpm,37℃ 20-28h Amplication fermentation × 60m3、 × 200m3tank……

  19. Part 3. Applications of organic nitrogen sources for fermentation E.1 High cell density culture ofBacillus subtilis Seed medium: Peptone 5 g, yeast extract FM902 6g, NaCl 5g, water 1L.pH7.0—7.2. The optimal fermentation mediumⅠ(mainly used in research): rice straw powder 200g, wheat bran 800g,supplemented with glucose 50g, Tryptone 20g, yeast extract FM808 20g, NH4NO315g, KH2PO410g, water, 1500g.. pH7.0—7.2. The optimal fermentation mediumⅡ(mainly used in industry): glucose 40g/L, yeast peptone FP101 10g/L, yeast extract FM902 35g/L, KH2PO415g/L, CaCO3 25 g/L. pH7.0—7.2.

  20. Fermented broth centrifuged Powder mixed with CaCO3 as feed Spray drying paste  Powder as feed Fermented broth+dextrin Spray drying Fermented broth paste + Bran+ CaCO3 centrifuged Powder stoving Part 3. Applications of organic nitrogen sources for fermentation Drying process

  21. Part 3. Applications of organic nitrogen sources for fermentation E.2. Vinegarfermentation • Raw material: rice vinegar, bran vinegar, fruit vinegar, wine vinegar, substitute material vinegar etc. • vinegar fermentation process: Solid-state ; liquid fermentation ;solid-liquid fermentation • color and luster of the product: Smoked vinegar;Pale vinegar; White vinegar Category

  22. Part 3. Applications of organic nitrogen sources for fermentation E.2. Vinegarfermentation

  23. Part 3. Applications of organic nitrogen sources for fermentation (1) Traditional Vinegarfermentation

  24. Part 3. Applications of organic nitrogen sources for fermentation (2) Improved Vinegarfermentation nutrients Nutritive salts

  25. Nutritive salts edible alcohol water YE Water Cooling water outlet Fermentor discharge tank Product mix charging stock tank Filtration Warehouse Part 3. Applications of organic nitrogen sources for fermentation (3) Alcohol Vinegarfermentation Cooling water tower Cooling water inlet Packing

  26. Part 3. Applications of organic nitrogen sources for fermentation Theory of producing Vinegar

  27. Part 3. Applications of organic nitrogen sources for fermentation Theory of producing Vinegar

  28. Nutritive salts in Vinegar fermentation Part 3. Applications of organic nitrogen sources for fermentation E.2. Vinegarfermentation The vinegar Nutritive salts contains essential salts and growth factor which could promote growth and metabolism for acetic acid bacteria and effectively shorten the fermentation period, increase production, improve the quality of acetic acid and reduce the cost of the production.

  29. Part 3. Applications of organic nitrogen sources for fermentation Provide product scheme to you

  30. References Part 3. Applications of organic nitrogen sources for fermentation E.2. Vinegarfermentation 1.Research on Optimization of Fermentation Medium for Alcohol Vinegar Production by Uniform Design ( Key Laboratory of Industrial Biotechnology of Ministry of Education jiangnan University，Wuxi 214122，China) ABSTRACT :The experimental data were analyzed by stepwise regression to obtain a linear regression model for optimized fermentation media: Glucose 5 g /L，yeast powder 3 g /L，NaH2PO4 0. 7 g /L，KH2PO4 0. 6 g /L，MgSO4 0. 4 g /L．Under these conditions，a batch fermentation conducted in 5 L tank for 25 h，which obtained 0.42 g /L of biomass，5.76 g /100 mL acetic acid． After that，semi-continuous fermentation were acted，95% conversion rate of ethanol．The productivity was 0. 2 g /( 100 mL·h) ，which had achieved the international level of production of alcohol vinegar．

  31. E.3. Lincomycin fermentation Lincomycin, a member of the lincosamide group of antibiotics, is produced by Streptomyces lincolnensis, and it is used for the treatment of diseases caused by Gram-positive bacteria. At present, Lincomycin is produced by many factories at home and abroad, but the strain is easy to deteriorate, which would lead to the decline of production. Furhtermore, the biosynthesis route and regulation mechanism of lincomycin are still unclear, so it would be a complicated task to optimize and scale-up the fermentation process. Part 3. Applications of organic nitrogen sources for fermentation

  32. E.3. Lincomycin fermentation Part 3. Applications of organic nitrogen sources for fermentation

  33. E2. Lincomycin fermentation Seed medium（%）： Starch 1.4，Glucose 2.8，Soya bean powder 2.0，FM802 2.6，NaCl 0.07，NaNO3 0.085，CaCO3 0.7，NH4NO3 0.2，(NH4)2SO4 0.23，KH2PO4 0.0045%, initial pH 7.3. Fermentation medium （%） Starch1.0， Glucose4.0， Soya bean powder 2.78， FM9020.3，Yeast power YP101 0.6, NaCl 0.52，NaNO3 0.62，KH2PO4 0.026，CaCO3 0.74，NH4NO3 0.21，(NH4)2SO4 0.21, initial pH 7.8. Part 3. Applications of organic nitrogen sources for fermentation

  34. E2. Lincomycin fermentation Part 3. Applications of organic nitrogen sources for fermentation

  35. E2. Lincomycin fermentation Part 3. Applications of organic nitrogen sources for fermentation

  36. in the early stage Part 3. Applications of organic nitrogen sources for fermentation vacuoles Hyphae were broken

  37. In the mid-late and late stage Yeast extract FM902was added to the broth, andμwas kept at about 0.02

  38. Welcome to Angel www.themegallery.com Thank You !

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