FERMENTATION TO D-LACTIC ACID

Abstract: D-lactic acid is continuously produced by conducting fermention in a D-lactic acid-producing medium by using as a seed culture a part of a broth obtained in a previous fermentation step of D-lactic acid and elevating a concentra­ tion of said growth-promotor to such an effect that a optical purity of the D-lactic acid may be prevented from decreasing. Instead, air may be used.

Description: The invention relates to a process for producing D-lactic acid with a high optical purity by fermentation. In particular, the process is continuously carried out by use of the fermentation broth of D-lactic acid as a seed culture in a subsequent fermentation. In addition, the invention provides an improvement also in the batchwise fermentation process of D-lactic acid. Statement of Prior Arts It is known in Japanese patent publications A (unexamined) Nos. 58-16688 and 58-36394 that D-lactic acid is produced with lactic acid bacteria. U.S. patent No. 3,262,862 teaches use of lactic acid bacteria for fermentation of D-lactic acid. It is noted that all conventional processes are conducted batchwise so that a prepropagation accompanied by troublesome procedures such that a preserved lactic acid bacterium is allowed to grow while successively increasing the amount of the culturing broth should be carried out at each batch. In order to efficiently produce D-lactic acid, a continuous culture of the fermentation has been attempted. However this process has not so far been applied in an industrial scale, since it is not possible to prevent infectious microbes for a prolonged period at present. Thus the production of D-lactic acid has been exclusively carried out batchwise. Since no process for preventing infectious microbes for a prolonged period in continuous fermentation of D-lactic acid has been established as yet, semicontinuous fermentation was attempted by repeating batch fermentation. As a result, it was found that were repetition of batch fermentation caused reduction in the optical purity of the product, i.e. D-lactic acid. As a result of our studies to overcome these problems, we had found a process by which high-optical purity D-lactic acid can be produced by repeating batch fermentation, thus completing the present invention. The present invention provides a process for producing D-lactic acid, which comprises the step of conducting fermentation of D-lactic acid in a D-lactic acid-producing medium containing therein a carbohydrate, an inorganic salt, a growth-promotor and a neutralizing agent, by using as a seed culture a part of a broth obtained in a previous fermentation step of D-lactic acid in which a D-lactic acid-producing bacterium already grown in a pre-propagation is used and elevating the concentration of said growth-promotor to such an effect that the optical purity of the D-lactic acid is prevented from decreasing. It is preferred that the neutralizing agent is sodium hydroxide, sodium carbonate, sodium bicarbonate or ammonia. It is a preferred embodiment of the invention that in the process air is introduced into the medium. According to the invention, D-lactic acid is produced by (1) first growing a D-lactic acid-producing bacterium by a pre-propagation step, (2) cultivating D-lactic acid with said bacterium in a culture medium which comprises a carbohydrate, an inorganic salt, a growth-promotor and a neutralizing agent and (3) conducting further fermentation of D-lactic acid in a culture medium which comprises a carbohydrate, an inorganic salt, a growth-promotor and a neutralizing agent, using as a seed culture a part of the broth obtained in the previous cultivation step and elevating the concentration of said growth-promotor to such an effect that the optical purity of the D-lactic acid is prevented from decreasing. In other words, the invention provides a process for producing D-lactic acid wherein a D-lactic acid-producing bacterium previously grown by a prepropagation is cultured in a medium comprising carbohydrates, inorgaic salts, growth promoter(s) and neutralizing agent(s) and part of the broth thus obtained is employed as a seed culture in the subsequent D-lactic acid fermentation, characterized by elevating the concentration of the growth promotor(s) to an extent capable of inhibiting a decrease in the optical purity of D-lactic acid. The invention provides an improvement in the process in which a part of the broth obtained in the previous fermentation of D-lactic acid is used as a seed culture. That is, the process is improved by introducing air into the cultivation medium or using a specified neutralizing agent selected from sodium hydroxide, sodium carbonate, sodium bicarbonate and ammonia. This improvement is effective in the batch method of the process as well. Microorganism to be Used Any D-lactic acid-producing bacterium may be used in the present invention. For example, sporolactobacillus inulinus ATCC 15538, Lactobacillus delbrüeckii L. leichmannii JCM 1016, L. leichmannii JCM 1557 or L. lactis DSM-20073 may be used. Culture Method A seed culture of a D-lactic acid-producing bacterium is prepared in a conventional manner of batch fermentation. That is, the D-lactic acid-producing bacterium is cultured in, for example, a GYP medium as shown in Table 1. When the bacterium sufficiently grows, the culturing broth is successively increased at a rate of 10 to 1000 times to thereby prepare the seed culture. Then the seed culture thus obtained is allowed to produce D-lactic acid in a D-lactic acid-producing medium. A composition of the medium should depend on a lactic-acid-producing bacterium to use in the process. It is prepared from a carbohydrate, an inorganic salt, a growth promotor and a neutralizing agent. The carbohydrate preferably includes a sugar or saccharide such as glucose, fructose, sucrose, inulin, maltose, mannose, raffinose, trehalose and a substance containing therein any saccharide, for instance a starch hydrolyzate and molasses. The inorganic salt preferably includes magnesium sulfate, ammonium sulfate, potassium phosphate and ferrous sulfate. The growth promotor preferably includes yeast extract, peptone, meat extract and soybean powder. Each ingredient may be used with another in combination. The growth promotor is used since a lactic acid-producing bacterium generally exhibits high auxotrophy. It is further necessary to add neutralizing agent(s) thereto to thereby adjust the medium in a pH range of 4.5 to 7.0, since lactic acid-producing bacteria are acid sensitive. The neutralizing agent preferably includes CaCO3, Ca(OH)2, NaOH, Na2CO3, NaHCO3, KOH and ammonia. The fermentation process of the invention is normally conducted in the anaerobic condition, for instance by passing an inert gas such as nitrogen gas into the system. It is added, however, that air may be used in the above shown embodiment using air, without any inert gas. A fermentation temperature depends on the lactic acid-producing bacterium to be used. For example, it is preferable to carry out the fermentation at 37°C when Sporolactobacillus inulinus ATCC 15538 is employed, while L. delbruëckii IFO 3534 is preferably cultured at 45 to 50°C. Upon completion of the first D-lactic acid fermentation in this manner, a part of the obtained broth is used as a seed culture in the subsequent D-lactic acid fermentation. The D-lactic acid obtained from the second fermentation in a medium of the same composition as used in the first fermentation shows a lowered optical purity. However this problem can be solved by elevating the concentration of growth promotor(s). The concentration of growth promotors in a medium used in a process of repeated fermentation is higher by generally 20 % or more preferably 50 % or more, than the initial concentration. Alternately other growth promotor(s) may be added thereto. The amount of the growth promotor(s) to be added depends on the bacterium to be used. Generally 0.1 % or more, preferably 0.5 % or more, of the growth promotor(s) should be added. GYP medium glucose 20 g/l yeast extract 10 g/l peptone 10 g/l sodium acetate 10 g/l magnesium sulfate 0.2 g/l FeSO₄·7H₂O 10 mg/l MnSO₄·4.5H₂O 10 mg/l NaCl 10 mg/l However it is also possible to prevent the D-lactic acid purity from decreasing by supplying air to the fermentation medium even in the case where CaCO₃ is used as a neutralizing agent. It is preferable to supply air to the medium at a rate of less than 10 % by volume per min (hereinafter referred to as 0.1 V.V.M.) based on the amount of the liquid medium. It is undesirable that the rate exceeds 0.1 V.V.M., since the growth of the lactic acid-producing bacterium is completly inhibited thereby. The term "air" as used herein refers to one containing 21 % by volume of oxygen. As a matter of course, the maximum amount of the air supply is restricted depending on the concentration of oxygen in the air. The use of this process makes it possible to produce high-optical purity D-lactic acid by the use of any neutralizing agent(s) without using a large amount of expensive growth promotor(s). However it is also possible to prevent the optical purity of D-lactic acid from falling by employing neutralizing agent(s) selected from among sodium hydroxide, sodium carbonate, sodium hydrogencarbonate and ammonia even when the fermentation is repeated in a medium of the same composition as that used in the first fermentation. This process makes it possible to effectively produce high-optical purity D-lactic acid without using a large amount of expensive growth promotor(s). The neutralizing agent(s) as used herein may be in the form of an aqueous solution, a powder or a gas. It may be selected from the viewpoint of convenience in operation. D-lactic acid is important as a starting material in synthesizing various optically active substances so that the demand therefor has been recently increasing. Under these circumstances, the present invention makes it possible to efficiently produce D-lactic acid in an industrial scale. Preferred Embodiments of the Invention To further illustrate the present invention, the following Examples will be given. In each Example, the optical purity of D-lactic acid was determined by subjecting the total lactic acid to HPLC with the use of an ion exchange resin (SAX 801) wherein the content of L-lactic acid was enzymatically determined with the use of an L-lactic acid dehydrogenase and the optical purity of D-lactic acid was determined according to the following equation: Examples 1 and 2 and Comparative Example 1 Sporolactobacillus inulinus ATCC 15538 was inoculated into a GYP medium and static cultured therein at 37°C for three days. 1 ml of the culturing broth was inoculated into 25 ml of a GYP medium containing 1 % of CaCO₃ and static cultured therein at 37°C for one day, thus preparing a seed culture. 150 ml of the obtained seed culture was inoculated into 3 l of a fermentation medium having the following composition and fermentation was performed at 37°C under agitating at 200 rpm. Fermentation medium glucose 100 g/l yeast extract 5 g/l MgSO₄·7H₂O 0.2 g/l FeSO₄·7H₂O 10 mg/l MnSO₄·4.5H₂O 10 mg/l NaCl 10 mg/l CaCO₃ 60 g/l 37 hours after the initiation of the fermentation, the glucose was completely consumed and 98 g/l of lactic acid containing 99.2 % of D-lactic acid was accumulated in the medium. After the completion of the first D-lactic acid fermentation, 150 ml portions of the resulting broth were added to 2850 ml portions of (A) the fermentation medium as shown above (Comparative Example 1), (B) the fermentation medium as shown above except that the concentration of the yeast extract was elevated to 7.5 g/l (Example 1), (C) the fermentation medium as shown above except that 5 g/l of peptone was further added thereto (Example 2) respectively, and allowed to ferment therein. The optical purities of D-lactic acid thus produced were (A) 97.3 % (Comparative Example), (B) 99.7 % (Example 1) and (C) 99.4 % (Example 2). Examples 3 and 4 and Comparative Example 2 The first D-lactic acid fermentation was carried out in the same manner as described in Example 1. 39 hours after the initiation of the fermentation, the glucose was completely consumed and 97 g/l of lactic acid containing 99.3% of D-lactic acid accumulated in the medium. The D-lactic acid fermentation broth was subjected to the subsequent fermentation wherein yeast extract was employed in a concentration as shwon in Table 2. Table 2 shows the result. Yeast extract concentration (%) D-lactic acid optical purity in 2nd fermentation D-lactic acid optical purity in 3rd fermentation Comp.Ex. 2 0.5 97.8 % - Ex. 3 0.6 99.0 % 99.2 % Ex. 4 0.75 99.3 % 99.2 %

Claims: A process for producing D-lactic acid, which comprises the step of conducting fermentation of D-lactic acid in a D-lactic acid-producing medium containing therein a carbohydrate, an inorganic salt, a growth-promotor and a neutralizing agent, by using as a seed culture a part of a broth obtained in a previous fermentation step of D-lactic acid in which a D-lactic acid-producing bacterium already grown in a pre-propogation is used and elevating the concentration of said growth promotor to such an effect that the optical purity of the D-lactic acid is prevented from decreasing. The process as claimed in claim 1, in which said growth-promotor is a yeast extract. The process as claimed in claim 1, in which said neutralising agent is sodium hydroxide, sodium carbonate, sodium bicarbonate or ammonia. The process as claimed in claim 1, in which said D-lactic acid-producing bacterium belongs to the genus Sporolactobacillus. The process as claimed in claim 1, in which air is introduced into the medium. The process as claimed in claim 1, in which said carbohydrate is selected from saccharides, starch hydrolyzates and molasses. The process as claimed in claim 1, in which said carbohydrate is selected from glucose, fructose, sucrose, inulin, maltose, mannose, raffinose and trehalose.

Inventors: KAWAI, KIMITOSHI, KOSAKI, MICHIO
Applicants: DAICEL CHEMICAL INDUSTRIES, LTD.
Application year: 1986
Main classification: C12P7
IPC codes: C12P7