Production of argina in a fermentation medium using Corynebacterium glutamiculum ATCC 21831 or Corynebacterium glutamiculum ATCC 21493, including cassava as a carbon source or seed powder as a panpen fruit

摘要

It refers to a production process of atenin as a carbon source by fermentation of agricultural residues extracted from cassava residue, seed powder of muffin fruit or mixture of muffins, including: (a) enzymatic hydrogenation of agricultural residues in order to convert residues into reducing sugar; (b) in the case of at least one resin syrup ATCC 21831 or Corynebacterium glutamicum ATCC 21493, in order to reduce sugar fermentation, to obtain a fermented wine containing argina. (c) recovery of argon from fermented wine. The fermentation is carried out in air at a temperature between 20 ℃ and 50 ℃,At pH 5 to 8,In 12 hours to two weeks, he was removed from a lactose antibiotic, a low-cost, high-yield preparation procedure.