Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
  • C12P7/00—Preparation of oxygen-containing organic compounds
  • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
  • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
  • C12P7/06—Ethanol, i.e. non-beverage
  • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
  • C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
  • C12P7/00—Preparation of oxygen-containing organic compounds
  • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
  • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
  • C12P7/06—Ethanol, i.e. non-beverage
  • C12P7/065—Ethanol, i.e. non-beverage with microorganisms other than yeasts
• • 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 method for con ⁇ verting pre-treated liquefied starch material to ethanol using high efficiency strains of the bacterium Zymomonas mobilis preferable under microaerophilic conditions.
• the traditional process of ethanol production is carried out in a two-stage batch process using yeast, whereby the first stage involves an aerobic propagation of the yeast referred to as the growth stage and the second stage involves the anaerobic process of ethanol production in the presence or absence of small amounts of oxygen.
• the first stage involves an aerobic propagation of the yeast referred to as the growth stage
• the second stage involves the anaerobic process of ethanol production in the presence or absence of small amounts of oxygen.
• a slight addition of air or oxygen is required.
• the latter is required if the efficiency of the total process is to be increased using the occasional recycling of yeast cells by systems such as sedimentation or centrifugation.
• yeast fermentation is inherently dependent on coupling of growth with rate of ethanol production, to optimise ethanol production the medium must be supplemented with either growth enhancing substances or with finely controlled aeration.
• stage 2 The traditional yeast fermentation process (stage 2) is therefore dependent on large inoculum size of approximately 5 to 10 million cells per mL.
• the preferred optimal temperature of fermentation is between 30°C and 40°C and heat produced has to be controlled through the use of cooling equipment.
• the fermentation time for obtaining between 9% and 11% (v/v) ethanol is 40 to 60 hours with stage 2 batch or semi-continuous fermentation train process.
• the time of this fermen ⁇ tation can be reduced to 10 hours by increasing the inoculum density by 80-100 fold through cell recycling.
• Cost efficiencies in starch hydrolysate conversion processes to ethanol prefer the use of a continuous addition of fresh yeast in fermentation train processes using between 3 to 5 fermenters for the stage 2 process to obtain maximal utilization efficiency and 11% (v/v) ethanol.
• a second process for ethanol production is known, which utilizes the bacterium Zymomonas mobilis (see European Patent No. 0047641 - George eston Ltd.).
• This process is also a two-stage process as was des- cribed above for yeast batch fermentation, but the bacterium does not require the addition of air for its growth stage (stage 1), instead an adequate supply of nitrogen is required to keep conditions anaerobic.
• stage 1 the sugar concentration must never exceed 6% (w/v) and thus requires a stepwise or contin ⁇ uous addition of a concentrated sugar solution.
• the preferred temperature is 28°C to 33°C and the preferred pH is 5.5.
• This process may also require a supply of nitrogen as well as additional nutrients .
• a third process for ethanol production has been described, which utilizes immobilized yeast or strains of Zymomonas mobilis in a two-stage process, each with a limited amount of sugar (10% (w/v) present (see British Patent No. 2,055,121 - Tanabe Sugaku Co. Ltd. ) .
• a fourth process for ethanol production is known, which utilizes Zymomonas mobilis continuously with cell recycle (Australian Patent AU-B-67696/81 ) or utilizes a flocculent Zymomonas mobilis strain under semi-batch cultivation conditions" (Australian Patent AU-B-78199/81 ) .
• the fermentation temper ⁇ ature was controlled at 30 C and pH at 5.0, the medium contained pure glucose with the addition of 5-10 g/L yeast extract.
• starch material such as pre-treated liquefied starch from grain, corn and cassava
• the method be effected in a single-stage fermentation process. It is another preferred object that the method be effected in the presence of a fermentation medium wherein the concentration of the starch component is greater than 10% (w/v).
• this culturing method e.g. fed-batch, semi- continuous fermenter trains, continuous or multi-stage systems, where the energy input is low.
• the present invention resides in a method for the production of ethanol from pre-treated liquefied starch material in a fermenter characterized by the steps of:
• Pre-treated liquefied starch is a complex mixture of maltrin, dextrin, starch, lipids and proteins obtained from wet or dry milling of starch containing plant materials, the product of which is treated by physical , chemical or enzymatic agents to lower the viscosity of starch and thus allows the use of higher concentrations in subsequent fermentation processes or food industries.
• the saccharification and fermenta ⁇ tion steps are effected substantially simultaneously in a single-stage process in the same fermentation vessel and the level of amyloglucosidase added is preferably adjusted or controlled so that sufficient glucose is always produced by the saccharification prior or simult ⁇ aneous to the fermentation to meet the fermentation rate to ethanol demand by Zymomonas mobilis.
• a “single-stage process” is defined as a process whereby growth and the production phase occur in the same fermenter vessel. Initiation of the process can be done either by a seed culture containing Zymomonas mobilis added to the fermenter vessel contain ⁇ ing the fermentation medium or by adding the fermenta- tion medium to the fermenter which contains a portion of the fermented medium from a previous fermentation run, the fermented medium containing Zymomonas mobilis.
• the fermentation is effected under microaerophilic conditions .
• “Microaerophilic conditions” are defined as conditions whereby no gas (oxygen, air nitrogen, etc.) is added to the fermenter and the surface of the fermen ⁇ tation medium is exposed to atmosphere.
• the Zymomonas mobilis organism does not require air or oxygen (aerobic) or nitrogen (anaerobic) for growth and pro ⁇ duction of ethanol, but can tolerate the presence of air on the surface of the fermentation medium.
• the preferred strains of the micro-organism Zymomonas mobilis have been deposited in the culture collection of the University of Queensland, Micro ⁇ biology Department, St. Lucia, Queensland, 4067, Australia, under Deposit Nos .
• the strain UQM 2716 was derived by selection using continuous cultivation techniques from the strain deposited under Deposit No. NCIB 11199 at the National Collection of Industrial Bacteria, Torrey Research
• the strain UQM 2864 is a fructose utilization negative mutant derived from the strain UQM 2716 and the third strain UQM 2841 is a fructose utilization negative mutant derived from the strain UQM 2007.
• the strains may be in free or immobilized forms and mutants or variants thereof may also be used.
• the pre-treated liquefied starch is obtained from grain (e.g. wheat, barley, oats, rye, triticale, corn, cassava, arrow root etc.) and may be supplied to the fermenter in solubilized form, filtered or unfiltered, or in combination of any other named substrate.
• the pre-treatment method applied to the starch material will be dependent on that material.
• a third party supplier provides the fermenter operator with the pre-treated liquefied starch in the form of a chemically indeterminate ("complex") mixture of products, which is produced by an enzymatic or a non-enzymatic method usually treated as a trade secret by the supplier.
• the starch component should be in the concentration range of 10% to 30% (w/v) with a con ⁇ centration range of 15% to 20% (w/v) being more pre- ferred for maximum ethanol yield in single-batch fermentation or higher in a continuous feed system.
• the fermentation medium includes any one or more of the following components : amyloglu ⁇ cosidase (EC 3.2.1.3), peptone (casein hydrolysate ) , yeast extract, potassium (or ammonium or sodium) di- hydrogen phosphate, ammonium sulphate, or ammonium hydroxide or urea, and magnesium sulphate.
• amyloglu ⁇ cosidase EC 3.2.1.3
• peptone casein hydrolysate
• yeast extract potassium (or ammonium or sodium) di- hydrogen phosphate
• ammonium sulphate or ammonium hydroxide or urea
• magnesium sulphate magnesium sulphate
• the components are provided in the concentration range of 0.01% to 0.5% each, with approximately 0.2% being preferred.
• the component amyloglucosidase is preferably provided in the concentration range of 10 to 100 mg/L or 0.32 to 1.0 GPU/g starch, whereby GPU expresses the enzyme activity in glucose producing units (one unit will liberate 1.0 mg glucose from soluble starch in three minutes at pH 4.5 at 55°C).
• yeast extract and peptone casein hydrol- ysate
• beta- alanine can be replaced by calcium pantothenate or beta- alanine.
• the abovenamed medium components may be replaced by corn steep liquor, sugar cane juice or syrup or molasses, sugar beet juice or syrup or molasses in appropriate concentrations.
• the pH of the fermentation process is within the range of 3.5 to 7.0, with an initial pH of 4.5 to 7.0 and control between 3.9 and 5.0 being preferred.
• no pH control may be used with the initial pH of the pre-treated liquefied starch/ corn steep liquor mixture usually around pH 4.1 and slight adjustment c-f this natural pH to between 4.3 and 5.0 with the range 4.3 to 4.5 being preferred. Fermentation then proceeds and pH is maintained by the natural buffering action of the mixture. This gives the process a significant economic advantage.
• the temperature in the fermenter is maintained in the range of 25 C to 40 C, with a constant temperature control between 30 C to 35 C being preferred.
• Example 2 Three hundred (300) mL of a 12 to 24 hour seed culture of Zymomonas mobilis grown as outlined in Example 2 was added to the fermenter together with an amount of amyloglucosidase equal to 0.64 GPU/g starch.
• the initial pH was brought to 5.0 and pH was controlled at 4.5 by addition of 2N alkaline (e.g. 80 g/L NaOH) .
• Cultivation was carried out at a temperature of 35°C with a stirring rate of 150 rpm.
• M-100 was dissolved in 2 litres of distilled water and heated to 92°C for 10 minutes. In 700 mL, 9 g of yeast extract, 9 g of peptone, and 6 g each of potassium dihydrogen phosphate, magnesium sulphate, hydrated and ammonium sulphate are dissolved. The total medium may be replaced by addition of appropriate amounts of corn steep liquor (1% to 5% by volume) plus starch hydro- lysate, sugar cane syrup, juice or molasses, or sugar beet syrup or molasses.
• the 2 L of maltrin plus 700 mL of nutrient solution is loaded into a 3 L fermenter and the tempera ⁇ ture adjusted to 25°C to 38°C, preferably 30°C to 35°C most preferred.
• the pH Prior to addition of inoculum, the pH is to be within the range 4.5 to 6.5 with 5.0 to 5.5 most preferred.
• Three hundred (300) mL of a 12 to 24 hour seed culture of Zymomonas mobilis grown in a medium contain ⁇ ing 5% to 10% (w/v) glucose with 3 g/L yeast extract, 3 g/L peptone and 2 g/L each of potassium dihydrogen phosphate, hydrated magnesium sulphate and ammonium sulphate, and cultivated at 30 C to 37 C was added to the fermenter (3L) together with 400 mg/L amylogluco ⁇ sidase (12,000 U/g enzyme).
• the initial pH was brought to the range 4.5 to 6.5 with pH 6.0 selected.
• the pH was controlled at 4.5 by the addition of 2N alkali (e.g. 80 g/L NaOH) .
• Cultivation was carried out at 35°C with a minimal agitation rate of 60 rpm.
• maximal ethanol production has occurred giving an ethanol concentration of 89.7 g/L or 11.4% (v/v).
• the temperature of the fermenter is preferably maintained in the range 28°C to 40°C with 35°C most preferred.
• EXAMPLE 4 Example 4 was repeated where 300 mg/L amylo ⁇ glucosidase was added to the fermenter and fermentation was carried out for 18 hours.
• Example 4 was repeated using 20 mg/L amylo ⁇ glucosidase and a fermentation time of 43 hours.
• the resultant ethanol concentration ws 86.4 g/L or 11.0% (v/v).
• the ethanol produced has commercial value as a component for gasoline or as a base product in the chemical industry, e.g. for the production of ethylene, while the other by-product, carbon dioxide, may be used for dry ice or as a carbon source for the growth of algae biomass.
• the fermentation process required only a low energy input as the micro-organism produces a fair amount of heat during the fermentation process.
• the fermentation is carried out in micro- aerophilic conditions, avoiding the need for aerating or addition of nitrogen pumps, the fermentation compo ⁇ nents and products only requiring little mechanical stirring and pH control.
• the Zymomonas mobilis cells may be separated from the fermentation medium and the ethanol distilled off. Alternatively, a portion of the fermented medium from a preceding fermentation may be added to the fermenter as the inoculum of the Zymomonas mobilis cells for the succeeding fermentation.

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• 1987
  • 1987-04-30 BR BR8707684A patent/BR8707684A/pt unknown
  • 1987-04-30 ES ES8701296A patent/ES2005204A6/es not_active Expired
  • 1987-04-30 KR KR1019870701240A patent/KR880701286A/ko not_active Application Discontinuation
  • 1987-04-30 EP EP19870902351 patent/EP0307395A4/en not_active Withdrawn
  • 1987-04-30 JP JP62502806A patent/JPS63503200A/ja active Pending
  • 1987-04-30 WO PCT/AU1987/000120 patent/WO1987006615A1/en not_active Application Discontinuation
  • 1987-05-04 ZA ZA873166A patent/ZA873166B/xx unknown
• 1988
  • 1988-10-25 GB GB8824935A patent/GB2210384A/en not_active Withdrawn

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