Optimization And Amplification Of CoQ₁₀ Fermentation Process

Coenzyme Qio is a fat soluble antioxidant, can activate the body cells and cell energy nutrition. It has the function of improving human immunity, anti-oxidation, delay aging and enhance the vitality of the human body, Coenzyme Q10 is widely used in disease of cardiovascular system in medicine. Also Coenzyme Qio is widely used in the nutrition and health products and food additives in domestic and foreign markets. Although the technology of Coenzyme Qio production is relatively mature, there are also some problems in the process. For example:coenzyme Q10 yield is not high enough and the yield of coenzyme Q10 amplification process is far below the level of laboratory.In this article, to eliminate the defects in traditional process, a system research is made for the key influence factors from the seed bottle to industrialized production. The optimal technological conditions for the production of coenzyme Qio by fermentation:Seed bottle inoculation was 0.25ml/40ml, the liquid loading of 40ml/250ml, the best period of seed bottle for 23h.The optimal concentration of fermentation, the fermentation medium (100m 1):(NH4)2SO40.8g, glucose 4g, NaCl 0.3g, KH2PO40.6g, Monosodium glutamate 0. 4g MgSO41.2g, corn steep liquor 0.9g, FeSO41.4g, CoCl20.005g, CaCO30.6g. Adjusted pH to 7.2.To improve the OUR of pre fermentation moderately and control OUR of late fermentation moderately, while separate the nutrients of the base material and the feeding to the ratio of 50%:50%,then add 300ppm betaine in the 90h,the coenzyme Qio precursor ratio decline further, coenzyme Qio production increase to 3270mg/L.Mixing system in the fermentor is transformed according to the simulated results from CFD software. After transformation, the coenzyme Qio yield is enhanced to 3250mg/L and bacteria concentration is 440g/L in 50 ton fermentor.