EP0154647A1 - Kontinuierliches gärungsverfahren - Google Patents

Kontinuierliches gärungsverfahren

Info

Publication number
EP0154647A1
EP0154647A1 EP84903316A EP84903316A EP0154647A1 EP 0154647 A1 EP0154647 A1 EP 0154647A1 EP 84903316 A EP84903316 A EP 84903316A EP 84903316 A EP84903316 A EP 84903316A EP 0154647 A1 EP0154647 A1 EP 0154647A1
Authority
EP
European Patent Office
Prior art keywords
products
molecular weight
whey
membrane
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP84903316A
Other languages
English (en)
French (fr)
Other versions
EP0154647A4 (de
Inventor
Munir Cheryan
Mohamed Abd El-Fattach Mehaia
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0154647A1 publication Critical patent/EP0154647A1/de
Publication of EP0154647A4 publication Critical patent/EP0154647A4/de
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
    • C12M29/04—Filters; Permeable or porous membranes or plates, e.g. dialysis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
    • C12M29/18—External loop; Means for reintroduction of fermented biomass or liquid percolate
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M47/00—Means for after-treatment of the produced biomass or of the fermentation or metabolic products, e.g. storage of biomass
    • C12M47/10—Separation or concentration of fermentation products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Definitions

  • This invention relates to a continuous fermenta- tion process for converting milk or whey products and by ⁇ products to useful end products, such as, alcohols and other organic fuels, specialty chemicals, and pharma ⁇ ceuticals.
  • the invention relates to the continuous fermentation of milk or whey products and by- products from which a substantial portion of the high molecular weight, components has been removed through the use of synthetic membranes having specific physical and chemical characteristics.
  • OMPI progressive dairy plants throughout the world; it permits the separation of the high-quality protein and the pro ⁇ duction of whey protein concentrates with varying amounts of lactose and protein.
  • ultrafiltration of whey, or milk for that matter generates vast quantities of "permeate", which is the fraction that permeates the membrane. It typically contains about 5-6.5% total sol ⁇ ids, 90% of which is lactose and the. rest nonprotein nitrogenous material, mineral salts and other small co - ponents that can pass through the pores of the ultra- filtration membrane.
  • the amount of per ⁇ meate generated can equal the amount of whey itself; in fact, it is usually more since diafi ⁇ tration is usually necessary to increase the protein content of the re- tentate.
  • dairy plants utilizing ultrafiltration', whether for treating milk or whey, are still left with a disposal problem.
  • the invention provides a process for the continuous fermentation of milk or whey products and by-products from which a substantial portion of the high molecular weight components has been removed comprising the steps of: (a) continuously intro ⁇ ducing one or more milk or whey products or by-products
  • OMPI WIPO ⁇ from which a substantial portion of the high molecular weight components has been removed to ah agitated fer ⁇ mentation vessel including one or more microorganisms capable of metabolizing lactose, glucose or galactose to produce one or more metabolic products of low molecular weight and carbon dioxide; (b) continuously passing a portion of the contents of the fermentation vessel through a filtration module to produce a permeate fraction and a retentate fraction, the filtration module including a filtration membrane having a mean pore size sufficiently small to prevent passage of substantial amounts of carbon dioxide through the membrane and having a molecular weight cutoff above the molecular weight of all or some of the one or more metabolic products of low molecular weight; (c) recovering from the permeate fraction all or some of the one or more metabolic products of low molecular weight;- and (d) recycling the retentate fraction to the fermenta ⁇ tion vessel.
  • the feed stock for the process is milk or whey permeate obtained from the ultrafiltration ,of milk or whey
  • the fermentation microorganism is Kluyveromyces fragilis
  • the end product is ethanol.
  • milk or whey prod- ucts or by-products is intended to encompass all types of products derivable from milk or whey, including, but not limited to, whole milk and whole whey, fractions of whole milk and whole whey, however obtained, and whole milk and whole whey or fractions of whole milk and whole whey which have been subjected to various processing steps now known subsequently developed in the dairy industry.
  • Figures 2 and 3 show the kinetics of fermentation of whey permeate by Kluyveromyces ' fragilis using the process of the present invention for cell concentrations (x) of 3.8 and 90 gm dry wt/liter.
  • Figure 4 shows the long-term stability of the process of the present-.invention for the conversion of whey permeate to ethanol by Kluyveromyces fragilis.
  • the dilution rate employed was 2.4 hr and the initial cell concentration was 40 gm dry wt/liter.
  • Feed or substrate is pumped continuously by pump 2 into a suitable reaction vessel 4 that acts as the fermentor, to which has been previously added an inoculum of actively growing culture.
  • the fermentor is connected via a suitable pump 6 to an appropriate membrane module 8 in a semi-closed loop con- figuration. -In operation, the contents of the fermentor are pumped continuously through the membrane module and
  • Feed or Substrate As described above, the feed or substrate for the process of the present invention is milk or whey products and by-products from which a substantial portion of the feed or substrate for the process of the present invention
  • high molecular weight components has been removed.
  • the high moiecular weight components must be removed from the feed stock since they will not pass through the membranes of membrane module 8 and, in gen ⁇ eral, are not metabolized by the fermentation culture. Accordingly, as more and more feed stock is added to fermentor 4, the high molecular weight components will accumulate in the fermentor and eventually bring the fermentation process to a halt.
  • Particularly preferred substrates for the process of the present invention are milk and whey permeates obtained from the ultrafiltration of milk or whey. These substrates already have the high molecular weight com- ponents removed and thus, in many cases, can be used directly in the fermentation process without pretreat- ment. Also, as discussed above, these materials are basically waste products of the dairy industry and thus are available in large quantities at essentially no, or at most a nominal, cost.
  • Some microorganisms e.g., Kluyveromyces fragi ⁇ lis, are capable of transforming lactose directly into useful end products, e.g., ethanol.
  • useful end products e.g., ethanol.
  • pre-hydrolysis of the lactose to glucose and galactose is not required and the whey or milk product or by-product can be used directly as the fermentation substrate.
  • other microorganisms such as Saccharomyces cerevisiae, how ⁇ ever, it will be necessary to hydrolyze the lactose to glucose and galactose.
  • the hydrolysis can be performed by various techniques known in the art, such as, by chemical or enzymatic hydrolysis.
  • the substrate can be diluted if necessary by adding water, or concentrated if necessary by evaporation or ultrafiltration or reverse osmosis or any such suitable method.
  • the feed is preferably sterilized prior to pumping into the fermentor. This can be done either by conventional heat sterilization or by the rela ⁇ tively newer technique of membrane filtration known as cold sterilization using microfilters with a pore size of 0.45 for yeasts and 0.22 for bacteria.
  • the milk or whey product or by-product used as the feed source for the fermentation will already be sterile when supplied, and thus, additional sterilization prior to fermentation will not be required.
  • microorganism for use in the fer ⁇ mentation process depends upon the product to.be produced, the viability of the organismunder-the process conditions and the ability of the organism to metabolize the sugar component (lactose or glucose and galactose) of the milk or whey product or by-product.
  • Various microbes can be used.
  • the preferred microbe is Kluyveromyces fragilis. If the lactose in cheese whey is hydrolyzed to its constituent monosaccharides, as for example, by a suitable enzyme or by acid, microbes such as Saccharomyces cerevisiae or Zymomonas mobilis can be used.
  • Other products that can be produced with this invention include fuels and organic solvents such as acetone, butanol, 2, 3-butylene glycol, lactic acid and other fermentation products, in particular those products that are produced by heterofermentative microbes, i.e., those products where gas is bi-product of the reaction.
  • Such microbes include those of the genus Clospridium Bacillus, Lactobacillus, Aerobactor and the like.
  • the fermentor is basically a suitable vessel op- erated, most preferably, as a "continuous stirred tank reactor" (CSTR) . Constructions for such vessels are well known in the art. In general, the vessel should have the following characteristics and controls, all of which are well known and generally available in the art: (a) an internal volume large enough to accom ⁇ modate the required initial charge of feed and inoculum of microorganisms, plus all the controls and accessories as described here ⁇ inafter; (b) means for agitation, such as a stirrer, de ⁇ signed to efficiently and thoroughly mix the ⁇ fermentor contents;
  • ⁇ ? ⁇ o ⁇ (c) means for temperature measurement and con ⁇ trol
  • the parameters of the membrane module in par- ticular, its mean pore size, are critical to the success of the present invention. Also, the rate at which the contents of the fermentor are pumped through the membrane module play an important role in the. long-term stability of the process.
  • the membrane module should meet the following criteria:
  • the membrane module should be constructed of materials that can withstand the chemicals in the system, such as ethanol or butanol or other products, depending on the fermenta- tion. Membranes made of polysulfone, poly- tetrafluoroethylene and the like are suit ⁇ able.
  • the pore size of the membrane should be such that it will permit the passage of the prod ⁇ ucts of fermentation, but not the microorgan- isms, and, most importantly, not the gas produced during the fermentations.
  • a by ⁇ product of almost all fermentations is the production of gas such as carbon dioxide. Indeed, in a typical sugar to ethanol fer- mentation, one mole of sugar is converted to
  • a cartridge manufactured by Gelman Sciences, Ann Arbor, MI and sold under the trademark "Acroflux” has been tested in the process of Figure 1.
  • This cartridge has a 0.2 mean pore size and a rated bubble point pressure of 30-35 psi with water.
  • pressures as low as 4-6 psi, depending on cell and ethanol concentration in the system were found to result in substantial gas escape through the membrane, at the expense of liquid product.
  • hollow fiber membranes marketed by Amicon Corporation and Ro icon Corporation, both of Mas ⁇ sachusetts, USA were also used in the present process. These fibers have much smaller pore sizes, on the order of 10 to 100 angstroms, with correspondingly higher bubble point pressures.
  • membranes having mean pore sizes below approximately 100 angstroms and most preferably below about 50 angstroms to avoid the problems of gas escape through the membrane module.
  • the membrane module be of the straight through type, with no spacers or wire mesh or other insertions in the feed channel that could cause a "hang-up" or physical blockage of the feed channel at high cell concentrations.
  • straight through type modules are hollow fibers and other unobstructed straight tube modules.
  • a "bleed circuit" into the recycle loop as shown in Figure 1, to selectively bleed out a small portion of the recycled fermentor contents to keep the cell concentration in the system within manage ⁇ able limits.
  • the bleed liquid, containing microbial cells and product can be sent to a second membrane module 10, such as a microfilter operated as a dead-end system, to separate the product from the microbial cells, which can then be dried and sold as animal feed.
  • the bleed circuit can be directly con ⁇ nected to fermentor 4. Indeed, for fermentations where dead cells and other debris collect at certain locations in the fermentor, e.g., at the top * , such locations are preferred for attachment of the bleed circuit.
  • Kluyveromyces fragilis NRRL Y-2415 was obtained from the Northern Regional Research Laboratory, USDA, Peoria, Illinois. The culture was maintained on a lac- tose-agar slant culture containing 50 g lactose, 5 g peptone, 3 g malt extract, 20 g agar and 3 g yeast extract in 1 liter of water. All ingredients were obtained from
  • the cells were grown aerobically in MYLP broth in shake culture flasks set in a rotary shaker at 28-30 C. After about 20 h the culture was centrifuged aseptically at 1500 G. The yeast cells were added to the fermentor in a paste form. Whey permeate was obtained by ultrafiltration of cottage cheese whey. Whole whey was obtained from a local cottage cheese plant and pasteurized immediately upon receipt at 63 * C for 30 min. The whey was clarified with a screen filter to remove particles larger than 100
  • This module had a surface area of 1.39 square meters and a nominal molecular weight cut-off of 50,000.
  • the permeate typically con ⁇ tained a 5.9% w/v total solids, 0.04% w/v total nitrogen (essentially all of it soluble in 12% TCA indicating it was all nonprotein nitrogen), 4.5% w/v lactose and 0.68% w/v ash. This permeate was used with no further treatment as the feed to the fermentors.
  • This medium was sterilized using a 0.2- micron membrane microfilter (the "Acroflux” capsule manufactured by Gelman Sciences, Ann Arbor, MI.)
  • the membrane module used in the fermentation proc- ess was a "short-short" hollow fiber cartridge containing 0.7 square meters of PM-50 fibers (Romicon, Inc., Woburn, MA) .
  • the fibers in this module are unobstructed straight tubes composed of polysulfone, and have a mean pore size and molecular weight cutoff of approximately 30 angstroms and 50,000 daltons, respectively.
  • the contents of the fermentor- vessel were pumped through the filter at rates higher than approximately 10 liters/minute. Total fermentation volumes were typically 0.5-1.0 L.
  • the pH during fermentation was not controlled and was usually 3.9-4.5. The temperature was maintained at 30 * C.
  • Nitro ⁇ gen was passed through the fermentation vessel to . maintain anaerobic conditions. Samples were taken aseptically from the fermentation vessel periodically (to measure cell concentration) and from the permeate (to measure ethanol and lactose concentrations). Cell concentrations are expressed herein as yeast cell dry weight per unit volume (g/L). Cell concen ⁇ trations were measured optically at a wavelength of 525 nm. Cell dry weights were obtained by drying washed cells at 105 * C. Lactose concentration was determined by the meth ⁇ ods of Nickerson et al and Summer and Somero. See Nickerson, T.A., Vujicic, I.F.
  • the PM-50 membrane was very effective in retaining all the yeast cells in the system; the permeate from the module was clear and contained ethanol, unhydrolysed lactose and other minor components from the whey that were permeable (not analyzed). Due to the lowpore size, very little gas (carbon -dioxide) generated by the yeast or nitrogen (passed through he system to maintain anaerobic conditions) passed through the membrane into the per ⁇ meate, but instead -.escaped through vents in the fer- mentation vessel.
  • FIG. 2 shows results obtained with the process using a low initial cell concentration of 3.8 g(dry weight)/L. This concentration is equivalent to about q 2x10 cells/milliliter. .
  • the data for continuous systems - is usually plotted in terms of "Dilution Rate” (D), which is the flow rate (L/h) divided by the fermentation volume
  • Figures 2 and 3 represent a pseudo-steady-state, i.e., after at least 5 fermentor volumes had passed through the system.. It is not a true steady state since the ethanol fermentation process is a "Gaden Type-I" fermentation, i.e., it is growth-asso ⁇ ciated and thus the cells must be growing and reproducing for ethanol to be produced. Hence cell concentration in the system is continuously increasing, which must be taken into account during long-term operation.
  • Figure 4 shows a continuous, nonstop run with the process operated at a dilution rate of 2.4 h and an initial cell concentration of 40 g/L.
  • Figure 4 also shows specific growth rate ( ⁇ ) calculated from the cell concentration vs time data in the same figure.
  • Specific growth rates for this yeast ranged from 0.06-0.1 h ⁇ throughout the run, which is comparable to the value otained by Rajagopalan and Kosikowski. See Rajagoplan, K. and Kosikowski, F.V., 1982, Alcohol from membrane processed concentrated cheese whey, ISEC Product Research & Dev., 21:82-87. Cell viability, as measured by the methylene blue test, remained greater than 90% throughout the run.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Sustainable Development (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
EP19840903316 1983-08-25 1984-08-17 Kontinuierliches gärungsverfahren. Withdrawn EP0154647A4 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US52643783A 1983-08-25 1983-08-25
US526437 1983-08-25

Publications (2)

Publication Number Publication Date
EP0154647A1 true EP0154647A1 (de) 1985-09-18
EP0154647A4 EP0154647A4 (de) 1986-02-13

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Family Applications (1)

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EP19840903316 Withdrawn EP0154647A4 (de) 1983-08-25 1984-08-17 Kontinuierliches gärungsverfahren.

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WO (1) WO1985001064A1 (de)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3811964A1 (de) * 1988-04-11 1989-10-19 Biodyn Ag Getraenk fuer menschliche ernaehrung
EP0195094A1 (de) * 1985-03-16 1986-09-24 Starcosa GmbH Verfahren zur fermentativen Erzeugnung oganischer Lösungsmittel wie Butanol, Azeton, insbesondere von Ethanol
FR2599751A2 (fr) * 1985-04-26 1987-12-11 Fives Cail Babcock Perfectionnements aux procedes de fermentation lactique avec traitement biologique des effluents
DE3734124A1 (de) * 1987-10-09 1989-04-20 Starcosa Gmbh Verfahren zur kontinuierlichen fermentativen erzeugung von niederen aliphatischen alkoholen oder organischen loesungsmitteln
NL8703019A (nl) * 1987-12-14 1989-07-03 Nl Zuivelonderzoek Inst Werkwijze voor de bereiding van gefermenteerde melkprodukten.
CH675813A5 (de) * 1988-01-27 1990-11-15 Bucher Guyer Ag Masch
AU612460B2 (en) * 1988-02-05 1991-07-11 Unisearch Limited Malolactic fermentation of wine
EP0327380B1 (de) * 1988-02-05 1994-08-10 Unisearch Limited Malolaktische Fermentation von Wein
CH682239A5 (de) * 1990-12-20 1993-08-13 Corina Corp Ag
US5552055A (en) * 1994-09-15 1996-09-03 London Drugs Limited Photofinishing effluent purifying process and apparatus
US6475759B1 (en) 1997-10-14 2002-11-05 Cargill, Inc. Low PH lactic acid fermentation
US6229046B1 (en) 1997-10-14 2001-05-08 Cargill, Incorported Lactic acid processing methods arrangements and products
EP2322639A1 (de) * 2006-03-09 2011-05-18 Georg Fritzmeier GmbH + Co. KG Verfahren zur Herstellung von Ethanol aus lactosehaltigen Stoffen
US20130084615A1 (en) * 2011-09-30 2013-04-04 Joseph Van Groll Method for Producing Ethanol and Yeast Protein Feed from Whey Permeate
WO2018015405A1 (en) * 2016-07-19 2018-01-25 The Automation Partnership (Cambridge) Limited Liquid filtration system with integrated bleed function

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US4091116A (en) * 1973-01-17 1978-05-23 Ronald Alexander Nixon Edwards Adjusting the proportion of a substance by enzyme treatment
SU721483A1 (ru) * 1978-09-13 1980-03-15 Всесоюзный Научно-Исследовательский Институт Продуктов Брожения Способ производства спирта из крахмалсодержащего сырь
CH636248A5 (fr) * 1979-03-09 1983-05-31 Nestle Sa Procede de preparation d'un hydrolysat de proteines purifie.
US4442206A (en) * 1980-08-21 1984-04-10 Stanford University Method of using isotropic, porous-wall polymeric membrane, hollow-fibers for culture of microbes

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Title
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CHEMICAL ABSTRACTS, vol. 99, no. 19, November 1983, page 484, no. 156747d, Columbus, Ohio, US; M. CHERYAN et al.: "A high-performance membrane bioreactor for continuous fermentation of lactose to ethanol" & BIOTECHNOL. LETT. 1983, vol. 5, no. 8, pages 519 - 524 *
INTERNATIONAL SUGAR JOURNAL, vol. 86, no. 1028, August 1984, pages 227-229, London, GB; T.R. HANSSENS et al.: "Ultrafiltration as an alternative for raw juice purification in the beet sugar industry" *
See also references of WO8501064A1 *

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Publication number Publication date
WO1985001064A1 (en) 1985-03-14
EP0154647A4 (de) 1986-02-13

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