How do dextrose anhydrous manufacturers put their products to good use in fermentation field?

The growth of microorganisms requires a suitable carbon-to-nitrogen ratio. Dextrose anhydrous, as the carbon source of microorganisms, is the main ingredient of the fermentation medium. For example, antibiotics, monosodium glutamate, vitamins, amino acids, organic acids, enzyme preparations, etc. all require large amounts of dextrose anhydrous, and it can also be used as a raw material for microbial polysaccharides and organic solvents. Some dextrose anhydrous manufacturers use their products exclusively as fermentation feedstocks.

1. Antibiotic fermentation

Dextrose anhydrous is an important raw material for the pharmaceutical industry, especially for the fermentation of antibiotics. The most important types of antibiotics are penicillin and streptomycin, and the fermentation of these two antibiotics uses dextrose anhydrous as the carbon substrate.
Penicillin fermentation uses dextrose anhydrous liquid with a high DE value as the substrate, and crystallized dextrose anhydrous mother liquor can also be used, or starch hydrolyzate (i.e. dextrose anhydrous liquid) with a DE value above 95%; streptomycin fermentation mainly uses crystallized dextrose anhydrous, and dextrose anhydrous with high DE value can also be used. Others, such as rifampicin, also use dextrose anhydrous as the main carbon source; kuromycin, erythromycin, and madromycin also use dextrose anhydrous as the substrate and only require a small amount of starch; Kanamycin, gentamicin, etc. also require dextrose anhydrous as a substrate.

2. Amino acid fermentation

Amino acids are the basic components of proteins in all living cells and have extremely high nutritional value. They are used as nutritional supplements in medicine and as treatments for certain acute diseases. Some amino acids can be made into sodium salt injections, such as sodium glutamate injections; Amino acids are important food condiments and additives. Most amino acids, especially those obtained from fermentation, are produced using dextrose anhydrous as a carbon source. Therefore, many dextrose anhydrous manufacturers use their products for amino acid fermentation.

For example, L-glutamic acid uses dextrose anhydrous or starch hydrolyzate as the carbon source. Under relatively high aeration conditions, neutral pH, temperature of 28-30°C, and fermentation of 36-48 hours, the absorption rate of glutamate to dextrose anhydrous can reach 33% to 50%;L-lysine is also produced by fermentation of dextrose anhydrous, using dextrose anhydrous as the carbon source, protein hydrolyzate and urea as the ammonia source, neutral pH, 2℃, fermentation for 3-4 days under well-ventilated conditions, the absorption rate of dextrose anhydrous by lysine can reach about 33%.

3. Organic acid fermentation

Most of the industrially important organic acids are produced through the fermentation of dextrose anhydrous or starch hydrolyzate, including acetic acid, citric acid, gluconic acid, lactic acid and itaconic acid, maleic acid, fumaric acid and D-tartaric acid.

For example, citric acid is used most in the food industry. Due to its unique properties, 80% of products are used in the food industry. Citric acid is mildly acidic and has pH buffering properties. It can be used as a pH stabilizer, flavor enhancer and antioxidant synergist, about 10% of citric acid is used in the pharmaceutical industry as a carrier flavoring agent for drug release and an anticoagulant component, and the rest is used in other industries, such as metal cleaning, cement coagulation, etc.

Dextrose anhydrous can be made into gluconic acid through fermentation. The pH should be maintained at 4-7, and ventilation must be sufficient. Gluconate can be oxidized by dextrose anhydrous dehydrogenase to produce gluconic acid. Calcium gluconate or sodium gluconate can be obtained by neutralizing it with calcium carbonate or sodium hydroxide. Glucono delta-lactone can also be produced by fermentation with specialized strains without neutralization. When aeration is sufficient during gluconic acid fermentation, the yield of gluconic acid to dextrose anhydrous can reach 90%.

4. Enzyme preparation production

The enzyme industry has developed rapidly in recent years. Due to its effective and specific catalytic effect, it is widely used in medicine, food and daily chemicals. Dextrose anhydrous manufacturers are also optimistic about the role of its products in this field. Most fermentation production of enzymes uses dextrose anhydrous or starch hydrolyzate as the culture medium. For example, bacterial α-amylase uses starch liquefied liquid as the culture medium; dextrose anhydrous isomerase is produced with 2% dextrose anhydrous as the culture medium;the industrial production of protease also uses dextrose anhydrous as the culture medium.

5. Microbial polysaccharide fermentation

Since many fermentation-produced microbial polysaccharides have been developed today, many dextrose anhydrous manufacturers have chosen to use their products in this field. For example, xanthan gum can be produced by fermentation method using dextrose anhydrous as substrate, and has many uses in the food industry. Xanthan gum is mainly used in textile printing and dyeing, oil drilling, food additives, and cold food condiments. It can also be used to remove metal ions from industrial wastewater, enhance the strength of paper, and be used in rubber industry.

6. Organic solvent production

Dextrose anhydrous is a fermentable sugar and is most suitable for the production of various organic solvents, such as methanol, acetone, butanol, etc.