Single-cell protein materials from ethanol
阅读：733发布：2023-06-16
专利汇可以提供Single-cell protein materials from ethanol专利检索，专利查询，专利分析的服务。并且Yeasts are grown aseptically by an improved aerobic fermentation process, employing an aqueous ethanolic substrate fortified with nutrient elements, preferably under oxygen-limited conditions. Fermentation is effected in a continuous manner in a zone maintained under super-atmospheric pressure. Micro-nutrients are added to the substrate separately from macro-nutrients as a sterile aqueous solution, preferably containing iron as ferric citrate. A preferred yeast is Candida utilis.，下面是Single-cell protein materials from ethanol专利的具体信息内容。
1. AN IMPROVED PROCESS FOR THE CONTINUOUS PRODUCTION OF FOOD-EQUALITY YEASTS BY AEROBIC GROWTH OF SAID YEASTS IN A FERMENTATION ZONE ON AN AQUEOUS ETHANOLIC SUBSTRATE IN THE PRESENCE OF AMMONIA, AN OXYGEN-CONTAINING GAS STREAM, AND AN EXCESS OF ESSENTIAL MACRONUTRIENT ELEMENTS CONSISTING ESSENTIALLY OF PHOSPHORUS, POTASSIUM, MAGNESIUM, CALCIUM AND SODIUM AND MICRO-NUTRIENT ELEMENTS CONSISTING ESSENTIALLY OF IRON, MANGANESE, ZINC, MOLYBDENUM, IODINE AND COPPER, COMPRISING THE STEPS OF: A. MAINTAINING THE FERMENTATION ZONE AT A TEMPERATURE WITHIN THE RANGE FROM 80* TO 100*F., TO PROMOTE MULTIPLICATION OF THE YEAST CELLS BY FEEDING ON THE COMPONENTS SUPPLIED IN THE AERATED FERMENTATION LIQUOR COMPRISING THE COMBINED AQUEOUS AMMONIACAL ETHANOLIC SUBSTRATE AND ESSENTIAL NUTRIENT ELEMENTS; B. CONTINUOUSLY INTRODUCING A DISPERSED OXYGENCONTAINING GAS STREAM, UNDER SUPERATMOSPHERIC PRESSURE, INTO THE COMBINED AQUEOUS SOLUTION TO MAINTAIN AN OXYGEN CONCENTRATION IN SAID AQUEOUS SOLUTION WITHIN THE RANGE FROM 0.1 TO 0.3 PPM; C. CONTINUOUSLY REPLENISHING THE ETHANOL CONTENT OF THE FERMENATION LIQUOR TO MAINTAIN SAID ETHANOL CONTENT WITHIN THE RANGE FROM ABOUT 50 TO ABOUT 3,000 PPM BY THE ADDITION OF AN AQUEOUS ETHANOL SOLUTION; D. CONTINUOUSLY REPLENISHING THE SUPPLY OF ESSENTIAL MACRONUTRIENT ELEMENTS TO MAINTAIN A SUBSTANTIALLY CONSTANT CONCENTRATION THEREOF IN THE FERMENTATION LIQUOR BY THE ADDITION OF AN AQUEOUS SOLUTION COMPRISING COMPOUNDS OF THE REQUIRED MACRO-NUTRIENT ELEMENTS; E. SEPARATELY REPLENISHING THE SUPPLY OF MICRO-NUTRIENT ELEMENTS, INCLUDING IRON, BY CONTINUOUS ADDITION OF AN AQUEOUS SOLUTION COMPRISING COMPOUNDS THEREOF DIRECTLY INTO THE FERMENTATION ZONE TO MAINTAIN A SUBSTANTIALLY CONSTANT CONCENTRATION THEREOF IN THE FERMENTATION LIQUOR; F. SEPARATELY REPLENISHING THE SUPPLY OF AMMONIA BY CONTINUOUS ADDITION THEREOF IN AN AMOUNT REQUIRED TO MAINTAIN THE PH OF THE FERMENTATION LIQUOR IN THE RANGE FROM 3.5 TO 5.5; G. CONTINUOUSLY WITHDRAWING FROM THE FERMENTATION ZONE A SUSPENSION OF YEAST CELLS IN A PORTION OF THE FERMENTATION LIQUOR; AND H. CONTINUOUSLY WITHDRAWING FROM THE FERMENTATION ZONE THROUGH A PRESSURE-RESPONSIVE VALVE AN OXYGEN-DEPLETED EFFLUENT GAS STREAM.
2. The process of claim 1 comprising the additional steps of: a. separating the withdrawn yeast cells from the associated fermentation liquor; and b. recycling at least a substantial proportion of the separated fermentation liquor to the fermentation zone.
3. The process of claim 2 wherein the recycled portion of the separated fermentation liquor is mixed with the added aqueous ethanol solution and the added aqueous solution of essential macro-nutrient elements in a mixing zone and the resulting aqueous mixture is subsequently passed through a sterilizing zone prior to entering the fermentation zone.
4. The process of claim 1 wherein the yeast is selected from the group consisting of SaccharOmyces cerevisiae, Saccharomyces fragilis and Candida utilis.
5. The process of claim 4 wherein the yeast is Candida utilis.
6. The process of claim 1 wherein iron is present in the aqueous micro-nutrient solution as an iron salt comprising ferric ion and a soluble multivalent organic anion.
7. The process of claim 6 wherein the iron salt is ferric citrate.
8. The process of claim 1 wherein the oxygen-containing gas stream comprises air or oxygen-enriched air.
9. The process of claim 1 wherein the ammonia is added continuously in the vapor phase in admixture with the dispersed oxygen containing gas stream.
10. The process of claim 1 wherein the effluent gas stream is scrubbed with a water stream subsequently employed in preparing the aqueous ethanolic solution.
11. The process of claim 1 wherein the average residence time of the fermentation liquor within the fermentation zone is within the range from 2 to 4 hours and the concentration of yeast cells in the fermentation liquor suspension is in the range from 1.5 to 5.0 wt. %.
12. The process of claim 11 wherein the average residence time is about 3 hours and the concentration of yeast cells is greater than 2 wt. %.
13. The process of claim 1 wherein the fermentation zone is maintained under a superatomospheric pressure in the range from 2 to 20 p.s.i.g.
14. An improved fermentation process for the continuous aseptic production of Candida utilis yeast cells by aerobic growth on a substrate containing ethanol as the sole source of carbon and in the presence of ammonia, an oxygen-containing gas stream comprising air, and an excess of essential macro-nutrient elements consisting essentially of phosphorus, potassium, magnesium, calcium and sodium and micro-nutrient elements consisting essentially of iron, manganese, zinc, molybdenum, iodine and copper, comprising the steps of: a. charging a sterile fermentor vessel initially with a dilute aqueous solution of ethanol, ammonia and essential nutrient elements, together with a viable Candida utilis culture, adjusting the solution temperature to about 90*F., and continuously introducing a dispersed oxygen-containing gas stream into the aqueous solution through a sparger under superatmospheric pressure sufficient to maintain a positive pressure of about 10 p.s.i.g. within the fermentor vessel, in order to develop a rapid growth rate for the Candida utilis in the fermentation broth; b. thereafter maintaining a constant volume of fermentation broth at a temperature of about 90*F. by continuous indirect heat exchange with a coolant circulating through pipes contained within the fermentor vessel, continuously maintaining the ethanol content of the broth at about 200 ppm by addition of dilute sterile aqueous ethanol solution, and maintaining the oxygen concentration in the broth at about 0.3 ppm by continuously sparging in a sterile oxygen-containing gas stream and additionally mixing with a turbine agitator, in order to maintain an intimate mixture of gas and fermentation broth having a cell concentration within the range from 2 to 3 wt. %; c. continuously replenishing the supply of essential macro-nutrient elements to maintain a substantially constant concentration thereof in the fermentation broth, by metered addition of a sterile aqueous solution comprising compounds of the required macro-nutrient elements; d. separately replenishing the supply of iron and other micro-nutrient elements by continuous metered addition of a sterile aqueous solution of ferric citrate and soluble compounds of the other micro-nutrient elements, to provide an input of ferric citrate equivalent to from 6 to 13 mg. iron per 100 grams yeast cells produced; e. separately replenishing the supply of ammonia by continuous metered addition thereof to the fermentation broth to maintain the pH of the broth at about 4.0; f. continuously withdrawing fermentation broth from the bottom of the fermentor vessel at a rate selected to provide an average residence time in the fermentor vessel of about 3 hours; g. continuously withdrawing a spent gas stream from the top of the fermentor vessel through a pressure valve; h. centrifuging the withdrawn fermentation broth to obtain a yeast cell cream, containing about 20 wt. % Canadida utilis cells, and a supernatant aqueous liquor; i. sterilizing about 80 vol. % of the supernatant liquor and recycling the sterilized liquor to the fermentor vessel; and j. drying the yeast cell cream.
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