EP2276847A2 - Procédé pour produire une solution aqueuse de glucose - Google Patents

Procédé pour produire une solution aqueuse de glucose

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Publication number
EP2276847A2
EP2276847A2 EP09732340A EP09732340A EP2276847A2 EP 2276847 A2 EP2276847 A2 EP 2276847A2 EP 09732340 A EP09732340 A EP 09732340A EP 09732340 A EP09732340 A EP 09732340A EP 2276847 A2 EP2276847 A2 EP 2276847A2
Authority
EP
European Patent Office
Prior art keywords
weight
gluten
glucose
fermentation
starch
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Withdrawn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
EP09732340A
Other languages
German (de)
English (en)
Inventor
Matthias Boy
Stephan Freyer
Julia Brodersen
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.)
BASF SE
Original Assignee
BASF SE
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Filing date
Publication date
Application filed by BASF SE filed Critical BASF SE
Priority to EP09732340A priority Critical patent/EP2276847A2/fr
Publication of EP2276847A2 publication Critical patent/EP2276847A2/fr
Withdrawn legal-status Critical Current

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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
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • 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
    • C12P21/00—Preparation of peptides or proteins
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/06—Glucose; Glucose-containing syrups obtained by saccharification of starch or raw materials containing starch

Definitions

  • the present invention relates to a process for the preparation of an aqueous glucose solution from the starch constituents of Triticeae grains, for example from rye, triticale or in particular wheat grains.
  • the invention also relates to a glucose-based fermentation process for the preparation of organic compounds, in which the glucose produced for the fermentation is produced by a process according to the invention from the starch constituents of Triticea grains.
  • Glucose especially aqueous glucose solutions
  • Glucose are a basic carbon source for many chemical and fermentative processes for producing organic products.
  • the glucose molecules are metabolized by the microorganisms used and converted in this way into the desired organic product of value.
  • the range of organic products produced in this way includes, for example, low molecular weight volatile compounds such as ethanol, aliphatic carboxylic acids, amino acids, vitamins, carotenoids, sugar alcohols, sugar acids and polyols, but also enzymes and organic polymers.
  • the starch In the conventional production of glucose from starch, the starch is first obtained from a natural starch source such as potatoes, cassava, cereals, for example wheat, maize, barley, rye, triticale or rice, and then hydrolyzed, usually by enzymatic liquefaction, followed by enzymatic saccharification.
  • a natural starch source such as potatoes, cassava, cereals, for example wheat, maize, barley, rye, triticale or rice
  • starch In the production of glucose by liquefaction and saccharification of starch is usually assumed by a pre-purified starch, d. H. the natural starch sources such as potatoes, cassava and cereals, for example wheat, maize, barley, rye, triticale or rice, are separated before liquefaction / saccharification into the starch components and the non-starch components.
  • natural starch sources such as potatoes, cassava and cereals, for example wheat, maize, barley, rye, triticale or rice
  • Triticeae grains A key problem in the production of starch from grains of Triticeae plants (hereinafter Triticeae grains) is the separation of the gluten (also referred to as glue). Unlike corn kernels, where the glue is extracted by swelling the grain with starch, the glue from Triticea grains sticks together to swell the grains and surrounds the starch.
  • the extraction of the starch from Triticeae, in particular from wheat, is generally carried out today by the Martin process or a modified Martin process, the so-called batter process (see JR Daniel et al., "Starch and other Polysaccharides in Ullmann's Encycloedia of Industrial Chemistry, 5th ed. on CD-ROM).
  • the grains of the Triticea plants are first ground to a flour by a dry milling process, the majority of which are separated from the bran.
  • the flour is then kneaded with about 0.5 parts by weight of water per part by weight of flour to a dough, from which after a rest period, the starch components are extracted by washing out with water. From the starch suspension thus obtained residual fibers and gluten components are separated.
  • the batter method differs therefrom in that about 1 part by weight of water per part by weight of flour is used to make the dough, then the dough is suspended in twice the amount of water and removed from this suspension by sifting the glue and remaining fiber components. In both cases, a dilute starch suspension is obtained, which is then fed to a liquefaction / saccharification to produce glucose. In this way you get a very pure glucose.
  • the separated gluten is dried and marketed as so-called vital gluten.
  • the cereal flour produced by dry milling which as a rule also contains fiber constituents from the shell in addition to the constituents of the endosperm (starch, fat, protein, ie gluten), is as a whole supplied to an enzymatic liquefaction / saccharification become.
  • an aqueous glucose is obtained which contains large amounts of non-soluble solids resulting from the non-starch constituents of the cereal.
  • the glucose obtained by saccharification of the entire millbase is hitherto used on an industrial scale only for the production of bioethanol.
  • the high proportion of non-soluble constituents in the aqueous glucose thus produced has the consequence that the viscosity of the aqueous glucose is high even at low glucose concentrations and the aqueous glucose is also structurally viscous. Therefore, the maximum glucose concentration in an aqueous glucose thus prepared is usually limited to 30% by weight. While high glucose concentrations are not necessary for fermentative bioethanol production or even problematic due to the toxicity of the ethanol formed in the fermentation, a low glucose concentration in the production of other chemicals leads to an undesirable increase in the volume flow.
  • non-soluble constituents may have a negative effect on a fermentation, for example with regard to the oxygen transfer rate or the oxygen demand of the microorganisms used for the fermentation.
  • these solids can complicate the subsequent work-up and isolation of the product produced by fermentation not insignificant.
  • These problems play only a subordinate role in the production of bioethanol by anaerobic fermentation, followed by distillative separation.
  • a further disadvantage is that the gluten content, which makes up about 20% by weight of the constituents contained in wheat, for example, in wheat, is not utilized and, in addition, pollutes the wastewater streams.
  • an aqueous glucose produced by liquefaction / saccharification of the whole, from a dry milling resulting stock contains, in addition to the fermentable sugar constituents, large amounts of non-soluble solids that are not fermentable.
  • these solids are passed through the fermentation process and thus increase the volume flow. After separation The fermentation product they remain as a solid, which must be disposed of, or can be used everywhere as animal feed.
  • various reports have been made of separating some or all of these ingredients before fermentation.
  • Triticeae plants such as wheat, rye and triticale are particularly interesting as starch sources besides corn. So far, however, with the exception of the methods for bioethanol production described above, only those methods were described in which the starch constituents of the Triticeae grains were pre-cleaned.
  • the object of the present invention is to provide a method for producing a concentrated aqueous glucose having a glucose content of at least 32% by weight, in particular at least or above 35% by weight, of Triticeae grains which does not have the disadvantages of the prior art ,
  • the glucose obtained should not only be suitable for the production of bioethanol, but above all for the production of various fine chemicals.
  • the method should allow, in particular, a recovery of the coupling product gluten without large glucose losses.
  • the present invention thus relates to a process for the preparation of an aqueous
  • a glucose solution having a glucose content of at least 32% by weight of the starch constituents of grains of Triticeae plants comprising the following steps:
  • step c) fractionating, dry grinding of the grains, wherein the grains are separated into a starch-containing endosperm fraction (flour) and a bran fraction; b) transferring the endosperm fraction into an aqueous suspension; c) liquefying and enzymatically saccharifying the starch components of the aqueous suspension to obtain an aqueous glucose, the aqueous suspension having a starch content of at least 30% by weight; wherein the gluten content contained in the endosperm fraction is depleted from the aqueous glucose obtained in step c) and / or before the implementation of step c) from the aqueous suspension of the endosperm fraction.
  • the process according to the invention has a number of advantages. On the one hand, the expenditure on equipment, but also the expenditure of energy for producing an aqueous glucose solution by the process according to the invention is much lower than according to the conventional process.
  • the glucose obtainable by the process according to the invention is particularly suitable as a carbon source for fermentative processes for the production of chemicals. Not only is their suitability much better than that of a glucose solution obtainable by liquefaction / saccharification of the entire millbase, it also results in a range of microorganisms compared to pure glucose or glucose, which is available through liquefaction and saccharification of purified starch to a better growth of the microorganisms used for fermentation and / or to higher yields, based on the glucose used.
  • glucose solutions with a high glucose concentration can be produced by the process according to the invention.
  • the viscosity properties of a glucose obtainable according to the invention are clearly superior to those of a glucose prepared by liquefaction / saccharification of the entire meal.
  • bran or “shell” is meant the hard outer shell of the Triticeae grains, the pericarp (usually ⁇ 10% by weight of the grain).
  • Bran components or “shell components” are fragments or parts thereof.
  • the "bran fraction” or “shell fraction” consists essentially of the bran or of the shell, but may also contain other components of the grain, in particular parts of the endosperm.
  • endosperm is the primary starchy part of the Triticeae grains to understand (usually 70 to 85 wt .-% of the grain).
  • the "endosperm fraction” consists essentially of the endosperm but may also contain other components, e.g. B. parts of the bran.
  • gluten means the protein components of Triticeae grains. This protein component is essentially present in the endosperm. The protein content in the Triticeae grains naturally depends on the species and variety of the respective Triticeae plant and is typically in the range of 6 to 13% by weight, based on the endosperm, and about 8 to 20% by weight. -%, based on the total grain.
  • the glucose solutions prepared by the method according to the invention have a characteristic composition, the glucose solutions, which on other have been produced. They are therefore new and also the subject of the present invention.
  • a depletion of the gluten content of the endosperm fraction is carried out. Depletion may occur both prior to performing step c), i. before liquefaction in step c), as well as from the glucose obtained in step c), i. after saccharification in step c).
  • At least one TeN amount of gluten is separated from the glucose obtained in step c) (as a further step d)).
  • the amount of gluten-depleted gluten is preferably at least 30% by weight, especially at least 40% by weight, e.g. 30 to 100 wt .-%, in particular 40 to 100 wt .-%, based on the total amount of depleted in the process according to the invention gluten.
  • step c) it is also possible to deplete the gluten prior to performing step c), i. from an aqueous suspension of the endosperm fraction.
  • the amount of gluten delivered before step c) will as a rule not exceed 70% by weight, in particular 60% by weight, based on the total amount of gluten depleted in the process according to the invention, and is e.g. 10 to 70 wt.%, In particular 20 to 60 wt .-%, based on the total amount of depleted in the process according to the invention gluten.
  • a partial gluten depletion is therefore carried out before the implementation of step c) and a gluten depletion from the aqueous glucose obtained in step c).
  • the gluten constituents which are obtained in the process according to the invention in a separation before the implementation of step c) can be used and marketed as so-called vital gluten.
  • the gluten constituents which are obtained in the process according to the invention in the case of a separation from the glucose are novel and are distinguished by special qualities which distinguish them from the gluten components obtained in other processes and make them suitable for many applications. Accordingly, the present invention also relates to the gluten produced in step d).
  • Triticeae grains are subjected to a fractional, dry grinding. Fractional grinding is used to comminute the Triticeae grains and to separate the grain into its own constituents, namely seedling, endosperm and shell constituents (hereinafter also referred to as bran constituents).
  • the grains from Triticeae plants are grains of wheat, rye or triticale or mixtures of these grains. Preference is given to grains of wheat, in particular those of soft wheat varieties. However, durum wheat varieties are also suitable.
  • the endosperm fraction contains essentially the starch and protein components of the Triticeae grains, as well as remnants of the bran fraction.
  • the bran fraction in turn, essentially contains, i. H. at least 60% by weight, in particular at least 80% by weight, of the shell constituents contained in the grains and up to 25% of the endosperm fraction.
  • the endosperm fraction after depletion contains not more than 20% by weight, in particular not more than 10% by weight, more preferably not more than 5% by weight, especially not more than 2% by weight or not more than 1, 5 wt .-% of bran components (crude fiber), based on the total amount of the non-water components of Endospermfr neglect, eg 0.1 to 20 wt .-%, often 0.1 to 10 wt .-%, in particular 0.2 to 5 wt.% And particularly preferably 0.3 to 2 wt .-% or 0.3 to 1, 5 wt .-%.
  • the bran fraction can be fed to a further work-up for the separation of the endosperm components, which are recycled to the process according to the invention.
  • the Triticeae grains as they are delivered can be used.
  • purified Triticeae grains are used.
  • both coarse particles, such as pieces of wood, plant components such as stems or leaves, stones, broken glass, screws, etc., as well as finely divided impurity such as broken Triticeae grains, foreign seeds, small stones, sand from the Triticeae grains are separated.
  • the separation can be carried out in a conventional manner, for. B. by screening, views or combinations of these measures.
  • the finely divided impurities in addition to sand and dust constituents also contain broken Triticeae grains, it is advantageous if the finely divided impurities are subjected to a fractionation again.
  • the finely divided impurities are separated into a first fraction having a maximum particle size of 0.5 to 2.5 mm, which contains essentially sand and other dusty material, and a fraction of somewhat coarser particles having particle sizes of at least 2.5 to 3.5 mm containing essentially small or broken Triticeae grains.
  • the latter fraction can be recycled to the purified grain to reduce losses of starch.
  • the first fraction can be added to the bran fraction resulting from the fractionation.
  • the thus purified Triticeae grains are then subjected to fractional, dry grinding.
  • the fractionating grinding takes place in a manner known per se.
  • the dry grinding is divided into a first milling stage, in which the shell is removed or a separation is made in an endosperm fraction and a bran fraction, and a second milling stage, in which the endosperm fraction to the desired Particle size is milled.
  • the separation is usually not complete but is carried out only to the desired purity of the fractions, d. H.
  • the endosperm fraction usually still contains up to 30% by weight, preferably not more than 20% by weight, of the shell constituents contained in the grain.
  • the Triticeae grains are crushed, z. B. by roller mills.
  • the first stage can be carried out as a grinding step (grinding operation) and is preferably carried out in several grinding steps.
  • the millbase is then separated in a manner known per se into an endosperm fraction, a bran fraction. In this case, one will usually proceed by first separating into an endosperm fraction and into a bran fraction which still contains a part of the endosperm fraction. The separated bran fraction containing the parts of the endosperm is separated into its constituents in a second grinding operation.
  • the first separation can be carried out in a simple manner by a sieving method or by sifting.
  • the individual separation steps may include combinations of these measures.
  • the grains have a certain moisture, which is generally in the range from 10 to 30% by weight, frequently in the range from 10 to 25% by weight and in particular in the Range of 13 to 20 wt .-%, based on the total weight of the grains, is. Accordingly, grains which do not have the desired moisture will be added with a small amount of water before or during dry grinding. After the addition of water, the wheat is stored prior to further processing, preferably for a period of 0.5 to 36 hours, whereby the moisture adhering to the surface can diffuse into the interior of the grain.
  • the grinding in step a) in the presence of 10 to 30 wt .-%, often 10 to 25 wt .-% water, based on the mass of the Triticeae grains used, by.
  • the amount of water is 13 to 20 wt .-% and in particular 14 to 18 wt .-%.
  • the water is preferably added before the first milling stage, but may also be added during the first milling stage.
  • the water content can be adjusted again between the respective grinding steps.
  • the water can also be optionally added in vapor form.
  • the endosperm fraction is further comminuted.
  • fiber components can be separated again in the manner described above.
  • Typical are 2 to 4-stage processes.
  • the multistage leads to higher purities of the individual fractions and to a higher starch yield of the endosperm fraction.
  • the endosperm fraction is adjusted to the most favorable for the liquefaction / saccharification particle size. This step is often referred to as fine grinding.
  • the endosperm fraction is usually reduced to an average particle diameter in the range of 0.01 to 1.5 mm and preferably to a particle size in the range of 0.025 to 1 mm and especially in the range of 0.05 to 0.6 mm.
  • the average particle diameter is based on mass and is preferably determined by sieve analysis in a manner known to the person skilled in the art. In particular, it has proved to be advantageous if at least 80 wt .-%, in particular at least 90 wt .-% and especially at least 95 wt .-% of the particles have a diameter of not more than 0.4 mm.
  • execution of the fine grinding is preferably carried out after each grinding a separation into particles whose size is above the desired maximum size, and particles whose size does not exceed the desired upper limit. Only the particles that are too large are then fed to another grinding process.
  • the bran fraction can be further comminuted to remove the endosperm component which adheres to it, with separation into endosperm constituents and bran constituents being carried out.
  • the resulting endosperm-rich fraction can be attributed to the endosperm fraction of the first milling stage.
  • the recycling is preferably carried out before or during the fine grinding.
  • the fractions thus separated typically have the following compositions.
  • the adhesive component typically has the following ingredients in the following amounts (based on total solids):
  • Raw fibers 25 to 65% by weight
  • the moisture of the bran is typically between 5 and 20% by weight, preferably between 8 and 14% by weight.
  • the endosperm fraction typically has the following components in the following amounts (based on total solids):
  • Crude protein 3 to 30% by weight, preferably 5 to 15% by weight
  • starch 50 to 90% by weight, preferably 55 to 85% by weight
  • Raw fibers 0.1 to 20 wt .-%, preferably 0.1 to 10 wt .-%, in particular 0.2 to
  • 5 wt .-% especially 0.3 to 2 wt .-% or 0.3 to 1, 5 wt .-%, crude fat: 0.1 to 5 wt .-%, preferably 0.2 to 2 wt. %, Crude ash: 0 to 15 wt .-%, preferably 0.1 to 3 wt .-%.
  • the moisture of the endosperm is typically between 5 and 20% by weight, preferably between 8 and 14% by weight.
  • the value given for crude protein includes the total nitrogen according to Kjeldahl multiplied by the factor 6.25, ie in addition to proteins z.
  • nucleic acids as well as inorganic nitrogen.
  • the value given for raw fibers comprises as the main constituent the cellulose and hemicelluloses, but also encrusting substances such as lignin are detected. From the value given for crude fat, all substances are detected, such as. B. triglycerides, free fatty acids and Phospholipids in fat solvents such. For example, petroleum ether or hexane.
  • the crude ash comprises all non-organic constituents which remain after heating to 550 0 C over a longer period. Essentially, these are minerals in the form of oxides and salts. In addition to the separately analyzed starch non-starch polysaccharides such. B. pentosans from the chosen analysis is not or only inaccurately recorded.
  • crude protein, raw fiber constituents, crude fat and crude ash used here are familiar to the expert and, for example, in Naumann, C, Bassler, R., 1976. VDLUFA Method Book, Volume 3, The chemical analysis of animal feeds (loose-leaf collection with additions from 1983, 1988, 1993, 1997 and 2004), VDLUFA-Verlag, Darmstadt, Germany [Compilation of all relevant parameters / methods in Germany for the assessment of feeds].
  • the millbase thus obtained hereinafter also referred to as flour, which essentially contains the endosperm fraction and thus the starch constituents, is then converted into an aqueous suspension.
  • the procedure is such that the total amount of ground material with an aqueous liquid, for. B. fresh water, recycled process water, z. B. from a subsequent fermentation or evaporation, or mixed with a mixture of these liquids, to obtain an aqueous suspension having a starch content of at least 30 wt .-%.
  • This process is often referred to as mashing.
  • the amount of flour is preferably chosen such that the suspension contains 30 to 55% by weight, preferably 32 to 50% by weight and most preferably 35 to 45% by weight of starch, based on the total weight of the suspension (mash). , contains. Since 1 kg of starch in a liquefaction / saccharification usually> 1, 0 to 1, 1 kg mono-, di- and oligosaccharides provides, accordingly, the total concentration of mono-, di-, and / or oligosaccharides in the resulting glucose after Saccharification at least 320 g / kg, often in the range of> 320 to 600 g / kg, preferably in the range of 330 to 500 g / kg, in particular in the range of 350 to 495 g / kg and especially 380 to 495 g / kg. In this case, glucose usually makes up 80% by weight, in particular at least 90% by weight, based on the total amount of mono-, di- and / or oligosaccharides.
  • the temperature of the water used is usually chosen so that the suspension has a temperature in the range of 30 to 53 0 C, preferably 40 to 50 0 C and most preferably 44 to 48 0 C.
  • a temperature of 53 0 C should preferably not be exceeded in order to prevent unwanted pasting of the starch.
  • the preparation of the flour suspension can be carried out batchwise or continuously, wherein any means for adjusting the pH, such as calcium hydroxide and / or sulfuric acid and the required in step c) liquefying enzyme previously mixed with the aqueous liquid or individually to the flour / water mixture can be given.
  • the order of addition is arbitrary.
  • all types of mixed reactors can be used.
  • slow or high-speed continuous mixers are generally used.
  • the depletion of the gluten occurs following the saccharification in step c).
  • one will carry out a depletion of the gluten before saccharification.
  • the depletion is generally carried out only in a subset of the endosperm fraction used in step c), so that gluten is present in step c) and further gluten depletion is carried out following step c).
  • the depletion of the gluten is usually carried out in analogy to the methods described above, e.g. the Batter method or the Martin method.
  • a subset of the endosperm fraction typically 20 to 70%, in particular 30 to 60%, into a dilute aqueous suspension of Endospermfrtress with a starch content of less than 30 wt .-%, typically 20 to ⁇ 30 wt .-%, eg Ii) from this suspension deplete the gluten constituents, preferably to a degree of depletion of at least 70%, in particular at least 80% and especially at least 90%, whereby a dilute aqueous suspension of the gluten-depleted endosperm And iii) suspend further endosperm fraction in the aqueous suspension obtained in step ii) so that a starch content in the suspension of at least 30
  • step i) one will usually proceed in such a way that the desired subset together with about 0.8 to 1, 1 parts by weight of an aqueous liquid, eg. B. fresh water, recycled process water, z. B. from a subsequent fermentation or evaporation, or kneaded with a mixture of these liquids to a dough.
  • This dough contains the starch and gluten constituents of the endosperm Fraction.
  • the dough is suspended in an aqueous liquid as indicated above.
  • the amount of liquid is typically 1.7 to 3 parts by weight per part by weight of the dough.
  • the gluten component is largely depleted or removed from the suspension by sieving.
  • a fine sieving may be followed to remove fiber components.
  • an aqueous liquid e.g. As fresh water, recirculated process water, z. B. from a subsequent fermentation or evaporation, or knead with a mixture of these liquids to a dough.
  • an aqueous liquid e.g. As fresh water, recirculated process water, z. B. from a subsequent fermentation or evaporation, or knead with a mixture of these liquids to a dough.
  • a short rest period which may typically be 10 minutes to 1 hour
  • fine screening may be followed to remove residual amounts of gluten and fiber components.
  • a dilute, gluten-depleted aqueous suspension of the endosperm fraction is obtained, which generally has a starch content of less than 30% by weight, typically 20 to 30% by weight.
  • This diluted suspension is subsequently mixed by addition of the endosperm fraction (flour) obtained in step a), resulting in an aqueous suspension of the endosperm fraction having a starch content of at least 30% by weight.
  • the amount of flour is preferably chosen so that the suspension is 30 to 55 wt .-%, preferably 32 to 50 wt .-% and most preferably 35 to 45 wt .-% strength, based on the total weight of the suspension.
  • step iii) can be carried out in analogy to the preparation of the flour suspension of the first embodiment, wherein any means for adjusting the pH such as calcium hydroxide and / or sulfuric acid and in
  • Step c) required liquefying enzyme previously mixed with the dilute aqueous suspension or can be added individually to the flour suspension.
  • the order of addition is arbitrary.
  • step b) The suspension prepared in step b) is then subjected to enzymatic liquefaction and saccharification whereby the starch components of the endosperm fraction are hydrolyzed to glucose.
  • step c.1 liquefaction of the starch constituents in the suspension is carried out, the starch constituents typically being made into sugar chains with 4 to 20 and in particular 8 to 12 glucose units is digested or hydrolyzed. This step is also referred to below as liquefaction.
  • the liquefaction can be carried out in the usual way by the addition of enzymes. Procedures for this purpose are known from the cited prior art, for. For example, from the previously cited "The Alcohol Textbook - A reference for the beverage, fuel and industrial alcohol industries", Chapter 2, pp. 7 to 23.
  • starch-liquefying enzymes in particular ⁇ -amylases (enzyme class EC 3.2.1.1), for example ⁇ -amylases which are obtainable from Bacillus lichenformis or Bacillus straterothermophilus, inter alia those used for the liquefaction of dry-milled materials used in the production of bioethanol.
  • ⁇ -amylases suitable for liquefaction are also commercially available, for example from Novozymes under the name Termomyl 120 L, type L; or from Genencor under the name Spezyme. It is also possible to use a combination of different ⁇ -amylases for liquefaction.
  • the concentration of the enzyme in the mash, based on the starch content, is generally 0.01 to 0.4 wt .-%, preferably 0.02 to 0.3 wt .-%, often 0.03 to 0.2 Wt .-% and most preferably 0.04 to 0.1 wt .-%.
  • a xylanase is added.
  • the xylanase is usually added in an amount of up to 2.0% by weight (based on the starch used), e.g. 0.01 to 2 wt .-%, often 0.02 to 1 wt .-%, preferably 0.05 to 0.5 wt .-% used.
  • Such enzymes which are commercially available, for example, under the name Shearzyme® 500 L (Novozymes A / S), reduce the viscosity of the starch suspension during liquefaction and saccharification and the viscosity of the final glucose solution.
  • the amounts of starch-liquefying enzyme and flour will be chosen so that the viscosity during the gelation process is sufficiently reduced to allow effective mixing of the suspension, e.g. B. by means of stirring.
  • the viscosity of the reaction mixture is preferably not more than 20 Pas, particularly preferably not more than 15 Pas and very particularly preferably not more than 8 Pas.
  • the measurement of the viscosity is generally carried out with a Haake viscosimeter type Roto visco RV20 with M5 measuring system and MVDIN instrumentation at a temperature of 50 0 C and a shear rate of 200 S '1.
  • the liquefaction is carried out in the presence of at least one calcium salt.
  • the calcium concentration in the mash is then adjusted by addition of a calcium salt to generally 10 to 200 ppm, preferably 15 to 100 ppm and most preferably 20 to 60 ppm.
  • a calcium salt to generally 10 to 200 ppm, preferably 15 to 100 ppm and most preferably 20 to 60 ppm.
  • the presence of calcium ions is not mandatory, and a number of liquefying enzymes for liquefaction and saccharification are known, which give good conversions and yields even in the absence of calcium, so that in these cases the addition of calcium salts can be dispensed with ,
  • the liquefaction is preferably at least temporarily in the pH optimum of the liquefying enzyme, often at a pH in the weakly acidic range, usually in the range of 4.0 to 7.0, preferably in the range from 5.0 to 6.5, more preferably in the range of 5.3 to 6.0.
  • a pH adjustment is made before or at the beginning of liquefaction; This pH is usually checked during liquefaction and adjusted if necessary.
  • the adjustment of the pH is preferably carried out with dilute mineral acids such as HCl, HNO3, H2SO4 or H3PO4, with organic acids such as acetic acid, with alkali metal hydroxide such as NaOH or KOH, or alkaline earth metal hydroxide such as magnesium hydroxide or calcium hydroxide.
  • the pH position is carried out with calcium hydroxide and / or sulfuric acid.
  • the suspension prepared in step b) is preferably heated to a temperature above the gelation temperature of the starch.
  • a temperature in the range of 80 to 120 0 C, preferably from 90 to 1 15 0 C and more preferably in the range of 95 to 110 0 C chosen, the temperature preferably at least 5 K, in particular 10 K and more preferably at least 20K, e.g. B. 10 to 80 K, in particular 20 to 60 K, above the gelation temperature (gelatinization temperature of the wheat starch).
  • the liquefaction can also be carried out below the gelatinization temperature, for. B. using the enzymes described in WO 2004/113551 or enzyme combinations.
  • the mash is first heated by introducing direct steam to a temperature above the gelatinization temperature of the starch.
  • a temperature which is at least 10K, and more preferably at least 20K, e.g. B. 10 to 80 K, in particular 20 to 60 K above the respective gelatinization temperature.
  • the suspension is heated to temperatures in the range of 80 to 120 0 C, in particular in the range of 90 to 1 15 0 C and especially in the range of 95 to 1 10 0 C.
  • the direct steam used for heating is typically superheated steam having a temperature of at least 105 ° C., in particular at least 1 10 0 C, z. B. 110 to 210 0 C, has.
  • the use of saturated steam is also possible.
  • the vapor is introduced with overpressure into the suspension.
  • the steam preferably has a pressure of at least 1.5 bar, e.g. B. 1, 5 to 16 bar, in particular 2 to 12 bar.
  • the introduction of direct steam into the mash is generally carried out so that one enters the vapor with overpressure, preferably an overpressure of 1 to 10 or 1 1 bar, in particular 1, 5 to 5 bar and preferably at high speed in the suspension.
  • overpressure preferably an overpressure of 1 to 10 or 1 1 bar, in particular 1, 5 to 5 bar and preferably at high speed in the suspension.
  • the heating is carried out with direct steam in a continuously operating device, into which the mash is fed continuously with a certain feed pressure, which results from the viscosity of the suspension, the conveying speed and the geometry of the device, and in which or the zone) of feeding the suspension, the hot steam with excess pressure, based on the delivery pressure, fed via a controllable nozzle.
  • a continuously operating device into which the mash is fed continuously with a certain feed pressure, which results from the viscosity of the suspension, the conveying speed and the geometry of the device, and in which or the zone) of feeding the suspension, the hot steam with excess pressure, based on the delivery pressure, fed via a controllable nozzle.
  • these devices have a tubular geometry.
  • the vapor is introduced in the direction of the longitudinal axis of the tubular device.
  • the suspension is usually supplied at a shallow angle to the vapor stream, which usually does not exceed 50 °.
  • the controllable nozzle typically has a conical geometry that tapers in the flow direction of the vapor.
  • a needle or arranged on a longitudinally displaceable rod cone is arranged. Needle or cone forms a gap with the cone of the nozzle.
  • these devices also include a mixing tube into which the suspension is transported after steaming and discharged from the device.
  • This mixing tube is usually arranged in the direction of the steam entry.
  • the mixing tube typically forms a gap with the nozzle through which the suspension is transported. Through this gap additional shear forces act on the suspension during transport and thus increase the mechanical energy input into the suspension.
  • the mixing tube can be arranged to be displaceable in the longitudinal direction. By moving the mixing tube can be adjusted in a simple manner, the size of the gap opening and thus the pressure drop in the device.
  • jet cookers of the prior art for example, in "The Alcohol Textbook", Chapter 2, loc. cit, FIG. 13 and commercially available, for example under the name HYDROHEATER® or JetCooker® from Hydro Thermal Corp. Waukes Ha WI, USA.
  • the direct steam heated mash is usually subsequently transferred to a postreaction zone to continue gelling the starch components.
  • the liquefying enzyme begins to hydrolyze the starch.
  • there is typically overpressure typically an absolute pressure in the range of 2 to 8 bar.
  • the temperatures in the post-reaction zone are typically in the range of 80 to 120 0 C, in particular in the range 90-115 0 C.
  • the residence time in this secondary reaction zone may min depending on the temperature of the suspension in the range of 1 to 30, frequently from 2 to 20 min, and especially 5 to 10 min, amount.
  • the post-reaction zones typically have a tubular or columnar geometry. In one embodiment, the post-reaction zone has the geometry of a vertically arranged column.
  • the post-reaction zone has a tubular geometry.
  • the suspension After leaving the post-reaction zone, the suspension is usually cooled and then performs a second liquefaction.
  • This cooling can be done by relaxing the pressurized solution.
  • the relaxation is carried out as flash evaporation, in order to cool the suspension, preferably to temperatures of at most or below 110 0 C, in particular of at most or below 105 0 C, z. B. in the range of 80 to 1 10 0 C, preferably 90 to 105 0 C and most preferably 95 to 100 0 C.
  • a liquefaction of the so-digested starch in a separate reaction vessel.
  • This subset may be 0 to 80%, preferably 10 to 60% and most preferably 15 to 40% of the total amount of liquefying enzyme.
  • the second liquefaction may take place over a period of 30 to 240 minutes, preferably 45 to 180 minutes and very particularly preferably 60 to 120 minutes.
  • the second liquefaction can take place in a continuous flow tube, continuously in a stirred tank cascade or in discontinuous stirred kettles. When using stirred tanks, it is advantageous to use a provide sufficient number of stirred tanks, which allows to clean individual stirred tank parallel to the current operation, without losing capacity.
  • the reaction mixture is kept at the set temperature or optionally further heated until the starch detection with iodine or optionally another test for the detection of starch negative or at least substantially negative.
  • an aqueous starch partial hydrolyzate which contains the liquefied starch portion from the flour, typically dextrins and optionally further oligosaccharides and mono- or disaccharides, as well as at least part of the protein constituents of the flour.
  • saccharification of the dextrins contained in the aqueous starch partial hydrolyzate takes place. H. their degradation to glucose or sucrose.
  • the saccharification can be carried out continuously or discontinuously in a manner known per se.
  • the saccharification of the dextrins (ie oligosaccharides) in the liquefied starch solution usually takes place enzymatically, ie with the aid of at least one enzyme which saccharifies the dextrins.
  • all glucoamylases enzyme class EC 3.2.1.3
  • glucoamylases obtained from Aspergilus and especially those used for saccharification of materials obtained by dry-milling in the context of the production of bioethanol.
  • the glucoamylases suitable for saccharification are also commercially available, for example from Novozymes under the name Dextrozyme GA; or from Genencor under the name Optidex.
  • the at least one saccharifying enzyme especially at least one glucoamylase, is usually added to the dextrin-containing liquid medium obtained after liquefaction in an amount of 0.001 to 5.0% by weight, preferably 0.005 to 3.0% by weight, and more preferably from 0.01 to 2 wt.%, Especially 0.05 to 1, 0 wt .-%, based on the total amount of the starch source used added.
  • the liquefied starch solution is usually at the optimum temperature of the saccharifying enzyme or slightly below, z. B. to 40 to 70 0 C, preferably 50 to 65 0 C and in particular 60 to 63 0 C cooled or tempered and then treated with the verzuckernden enzyme.
  • the aqueous starch partial hydrolyzate is subjected to saccharification immediately after liquefaction.
  • the hot aqueous starch partial hydrolyzate is then cooled to the above temperatures before the saccharifying enzyme is added. This cooling is advantageously carried out in a heat exchanger, wherein the energy released can be used to preheat other process streams.
  • the saccharification takes place at a pH in the optimum range of action of the enzyme used, preferably at a pH in the range from 3.0 to 5.5, in particular in the range from 4.0 to 5.0 and particularly preferably in the rich from 4.2 to 4.8.
  • the pH is adjusted to the desired value before addition of the saccharifying enzyme, in particular glucoamylase.
  • the saccharification can be carried out batchwise in stirred reactors or continuously in a flow tube or particularly preferably in a stirred tank cascade.
  • stirred tanks it is advantageous to provide a sufficient number of stirred tanks, which makes it possible to clean individual stirred tank parallel to the current operation, without losing capacity.
  • the dextrin-containing suspension is preferably for a period of, for. B. 8 to 72 h or longer, if necessary, often 12 to 60 h, preferably 24 to 54 h and more preferably maintained for 36 to 48 h at the set temperature, wherein the dextrins are saccharified to mono- and disaccharides.
  • the progress of saccharification may be by methods known to those skilled in the art, e.g. As HPLC, enzyme assays or glucose test strips, are followed. Fermentation is complete when the concentration of monosaccharides no longer increases or decreases significantly.
  • the saccharification gives an aqueous glucose solution which, in addition to glucose, optionally also contains the non-hydrolysed constituents of the flour as solids in contains suspended form. These solids are primarily the gluten content of the endosperm fraction.
  • step c) an enrichment of the gluten from the glucose is carried out according to the invention after step c). It is also possible, and in many cases expedient, to perform such depletion both prior to performing step c) and subsequently.
  • the gluten component is first dispensed from the starch material to be saccharified, for example by largely or completely depleting the gluten constituent in a subset of the endosperm fraction, and this subgroup removed with respect to the gluten together with the remainder the endosperm fraction from step a), which is not depleted with respect to the gluten component, combines, eg transferred to a suspension and then performs step c) and step d).
  • the procedure is generally to subject the total amount of gluten-containing glucose solution prepared in step c) to a separation of solids.
  • Separation of the gluten and any bran present may be accomplished by any known solid / liquid separation, with mechanical methods such as centrifugation, decantation and filtration, including combinations of these measures, being preferred.
  • the glucose solution fed to the separation has a temperature in the range from 60 to 100 ° C., in particular in the range from 70 to 90 ° C. and particularly preferably in the range from 75 to 85 0 C.
  • the glucose solution obtained in step b) is generally heated to the desired temperature prior to the depletion of the solid constituents gluten and bran.
  • the heating is advantageously carried out in a heat exchanger, wherein the energy required for cooling other process streams can be used.
  • the pH of the glucose solution before depleting the solids to a value in the range of 4.0 to 6.5, in particular in the range of 4.5 to 6.0, and particularly preferably in the range from 5.0 to 5.5.
  • any base but preferably an alkali metal hydroxide, z. As sodium hydroxide, or ammonia can be used.
  • Depletion results in a low-solids glucose solution and a high-solids fraction which contains the gluten and, if appropriate, bran constituents and which has a lower glucose content than the low-glucose glucose solution.
  • the low-solids glucose solution may still contain small amounts of undissolved solid, the amount usually not exceeding 15% by volume, in particular 10% by volume and especially 5% by weight, based on the total volume of the aqueous glucose solution, and frequently in the range from 0.001 to 15% by volume, in particular in the range from 0.01 to 10% by volume and particularly preferably in the range from 0.02 to 5% by volume, based on the total volume of the aqueous glucose solution.
  • the undissolved solid is determined by centrifuging the glucose solution in graduated centrifuge tubes at 1650 g for 15 min and then reading the amount of undissolved solid.
  • the solids-rich fraction obtained in the solid / liquid separation is resuspended in water and then subjected to renewed solid / liquid separation.
  • the amount of water is typically in the range of 1 to 15 l / kg of suspended solid, calculated as dry substance or in the range of 1 to 20 l per I of wet, separated solid.
  • the temperature at which the second and optionally further solid / liquid separation (s) are carried out is typically in the range of 60 to 100 0 C, preferably in the range of 70 to 90 0 C and particularly preferably in the range of 75 up to 85 ° C.
  • the water used to resuspend the high solids fraction of the first and further solid / liquid separations may be fresh water. Often, however, resuspend the aqueous glucose solution for later solid / liquid separation to reduce the dilution of the combined low-solids glucose solutions of the individual solid / liquid separation stages with fresh water and to reduce overall fresh water requirements.
  • the liquid phase of the third solid / liquid separation will be used to resuspend the solid phase of the second solid / liquid separation and the liquid phase of the second solid / liquid T use for resuspending the high-solids phase of the first solid / liquid separation.
  • the z. B. in the later evaporation of the glucose solution is obtained as a condensate, or that in the drying of by-products (eg., Gluten or biomass) is obtained.
  • polishing step in order to deplete further solids contained therein.
  • Further depletion may be by any known type of solid / liquid separation, such as membrane filtration, including microfiltration and ultrafiltration, conventional filtration, flotation, centrifugation, decanting or separation. Also multi-stage embodiments resulting from any interconnection of the methods mentioned here are conceivable.
  • the low-solids glucose solution which is obtainable after depletion of the gluten and optionally present bran from the aqueous glucose obtained in step b), is new and is particularly suitable for the production of chemicals.
  • the aqueous glucose solution is therefore also the subject of the present application.
  • the dry matter content or dry matter content is the total amount of dissolved and undissolved solids in the aqueous glucose solution. These can be determined by evaporation of the glucose solution in a conventional manner. For this purpose, a certain amount of the respective glucose solution in the drying cabinet at 80 0 C is evaporated to dryness. Weighing the dry residue provides the dry matter content.
  • dryers can be used, as they are sold for example by the company PCE Germany, Meschede, for this purpose.
  • the aqueous glucose solution has the following characteristic constituents: a) from 80 to 98% by weight, preferably from 93 to 97% by weight, of sugars in the form of glucose and optionally disaccharides, such as sucrose, maltose and isomaltose, b) from 0.5 to 7.0% by weight, preferably 1, 0 to 4.0% by weight of crude protein, c) 0.01% by weight to 0.1% by weight of crude fibers, d) 80 to 1000 mg / kg, (0.008 to 0.1% by weight) , preferably 100 to 800 mg / kg of free amino acids and e) 0.01 to 1, 0 wt .-% of crude ash ingredients.
  • a glucose solution with such a composition is novel and also the subject of the present invention.
  • the glucose solution may still contain small amounts of oil / fat from the seedling. However, the majority of any oil / fat components are usually separated along with the gluten in step d). The same applies to any adhesive components that were not separated before the implementation of step c).
  • step d) of the method gluten Another object of the invention is obtained in step d) of the method gluten.
  • it is obtained in an amount of 4 to 40% by weight, in particular 8 to 30% by weight, based on the dry mass of the grain used.
  • the gluten usually has the following gross composition, the data being based on the total dry matter of the gluten.
  • the gluten separated in step d) is a finely divided solid which, after separation, as a rule has a moisture in the range from 50 to 85% by weight and in particular in the range from 55 to 75% by weight, based on the Have total mass of the separated gluten.
  • the gluten can be dried in a conventional manner to a finely divided, non-dusty to slightly dusty and non-sticky powder.
  • the moisture is then typically below 50 wt .-%, usually below 30 wt .-%, especially below 15 wt .-%.
  • the mean particle size of the gluten particles (weight average, determined by light scattering or sieve analysis) is typically in the range from 50 to 600 .mu.m and in particular in the range from 100 to 500 .mu.m.
  • the gluten of the invention has a high water absorption capacity and is capable of absorbing up to 185% by weight of water, based on its dry weight, without becoming sticky. It is therefore particularly suitable as a formulation aid, in particular for the preparation of solid formulations of moist or pasty substances, which in turn tend to stick.
  • the gluten according to the invention is suitable for formulating a biomass, as obtained in a fermentation. In this way, one obtains a non-sticky, biomass and gluten-containing product, which can be used for example as a feed or feed ingredient.
  • the gluten of the invention is also characterized by a high absorption capacity for oils and oily substances, in particular for vegetable oils. It is therefore particularly suitable for the preparation of solid formulations of high-quality vegetable oils or vegetable oil constituents or substances with comparable properties as tocopherols.
  • soluble peptides By hydrolysis of the proteins present in the gluten according to the invention, soluble peptides can be produced which, if appropriate, can be used after separation of the non-hydrolysed glutinous constituents, for example in human nutrition.
  • the hydrolysis can e.g. be carried out enzymatically by appropriate proteases.
  • conventional methods of solid / liquid separation such as e.g. Centrifugation or filtration process, be used in particular membrane filtration process.
  • the aqueous glucose obtained after the solid / liquid separation (s) may, if desired, be concentrated in one or more stages to the desired glucose concentration.
  • the concentration will be operated until a glucose concentration of at least 40% by weight, in particular at least 50% by weight, particularly preferably at least 55% by weight and very particularly preferably at least 60% by weight, for example in the range from 40 to 80% by weight, preferably in the range from 50 to 75% by weight, particularly preferably in the range from 55 to 70% by weight and very particularly preferably in the range from 60 to 65% by weight becomes.
  • the glucose solution thus obtained can then be used as a carbon source for the production of organic substances, ie chemicals.
  • chemicals is to be interpreted broadly and includes all organic substances, d. H. both defined low molecular weight compounds, oligomers, polymers, including enzymes, as well as biomasses with characteristic properties such.
  • yeasts or single cell proteins which are produced from glucose, or can be produced.
  • the preparation of the organic substance can take place both by fermentation and by non-fermentative means.
  • the inventive method offers particular advantages in the production of chemicals that are different from ethanol, since there are usually higher demands on the quality of glucose.
  • organic substances which can be prepared from glucose by non-fermentative means include 5-hydroxymethylfurfural, levulinic acid, gluconic acid, gluconic acid, 2-keto-gluconic acid, glutaric acid, sorbitol, isosorbide and alkylpolyglucosides, polyols such as ethylene glycol, propylene glycol and HFCS (high fructose corn syrup).
  • organic substances that can be produced by fermentation from glucose are, for example
  • hydroxyl-bearing mono-, di- and tricarboxylic acids having 2 to 10 carbon atoms, for. Tartaric acid, itaconic acid, succinic acid, acetic acid, propionic acid, lactic acid, 3-hydroxypropionic acid, fumaric acid, maleic acid,
  • 2,5-furandicarboxylic acid glutaric acid, levulinic acid, gluconic acid, aconitic acid and diaminopimelic acid and citric acid; proteinogenic and non-proteinogenic amino acids, e.g. Lysine, glutamate, methionine, phenylalanine, aspartic acid, tryptophan and threonine; - purine bases and pyrimidine bases;
  • Nucleosides and nucleotides e.g. Nicotinamide adenine dinucleotide (NAD) and adenosine 5'-monophosphate (AMP);
  • NAD Nicotinamide adenine dinucleotide
  • AMP adenosine 5'-monophosphate
  • Diols with 3 to 10 carbon atoms, z Diols with 3 to 10 carbon atoms, z.
  • propanediol and butanediol polyhydric alcohols having 3 or more hydroxyl groups, e.g. B. with 3, 4, 5 or 6
  • OH groups eg. Glycerol, sorbitol, mannitol, xylitol and arabinitol; - long-chain alcohols having at least 4 carbon atoms, for. B. with 4 to 22 carbon atoms, z. B. butanol;
  • Carbohydrates eg. Hyaluronic acid and trehalose
  • aliphatic amines in particular aliphatic diamines having 3 to 10 carbon atoms, such as 1, 5-pentanediamine
  • aromatic compounds e.g. Aromatic amines, vanillin and indigo
  • Vitamins and provitamins eg. Ascorbic acid, vitamin B ⁇ , vitamin B12 and riboflavin;
  • Proteins e.g. As enzymes such as amylases, pectinases, acidic, hybrid or neutral
  • Yeasts e.g. B. baker's yeast or brewer's yeast
  • Carotenoids z. Lycopene, beta-carotene, astaxanthin, zeaxanthin and canthaxanine;
  • Polysaccharides e.g. Glucan, mannan, galactan;
  • cofactor includes non-proteinaceous compounds that are necessary for the occurrence of normal enzyme activity. These compounds may be organic or inorganic; the cofactor molecules of the invention are preferably organic. Examples of such molecules are NAD and nicotinamide adenine dinucleotide phosphate (NADP); The precursor of these cofactors is niacin.
  • the term "nutraceutical” encompasses food additives that promote health in plants and animals, in particular humans. Examples of such molecules are vitamins, antioxidants and certain lipids, e.g. B. polyunsaturated fatty acids.
  • a preferred subject of the invention is the use of the glucose solution obtainable according to the invention as a source of glucose for the fermentative production of an organic substance, as defined above.
  • a further subject of the invention is a process for the production of an organic substance by fermentation, comprising the following steps: i. Provision of an aqueous glucose solution according to the invention, eg. B. by preparation of the glucose solution according to the inventive method and
  • the fermentation can be carried out in the usual manner known to the person skilled in the art.
  • the desired microorganism will usually be cultivated using an aqueous glucose prepared according to the invention.
  • the fermentation process can be operated both batchwise and semicontinuously (fed-batch mode, including fed-batch with intermediate harvesting), with the semi-continuous mode being preferred.
  • the aqueous glucose solution obtained by the process according to the invention optionally together with a conventional sugar source and optionally after dilution with water and addition of conventional media components such as buffers, nutrient salts, nitrogen sources such as ammonium sulfate, urea, etc ., complex nutrient media components containing amino acids, such as yeast extracts, peptones, CSL and the like, inoculate with the desired microorganism and multiply under fermentation conditions until the microorganism concentration reaches the steady state desired for the fermentation.
  • the sugars contained in the glucose solution according to the invention is metabolized and the desired product of value formed (so-called batch mode or batch phase).
  • Conventional sources of sugar in the context of this invention are in principle all metabolizable mono-, di- and / or oligosaccharides which are not obtained by the process according to the invention. These include both the pure form mono-, di- and / or oligosaccharides and mixtures thereof and compositions containing metabolizable mono-, di- and / or oligosaccharides in a concentration of at least 45 wt .-% and which are typically substantially free of water insoluble solids, e.g. B. a low quality molasses with 45 and 50 wt .-% sugar.
  • the fermentation process will be continued by adding the glucose solution obtainable according to the invention.
  • the metabolic product overproduced by the microorganism accumulates in the fermentation broth, it being possible for the metabolic product to be present both in the cells of the microorganism and in the aqueous phase of the fermentation medium.
  • the fermentation will be semicontinuous, i. H. as a fed batch.
  • one will proceed by initially multiplying the microorganism using a glucose solution according to the invention and / or another sugar source until the desired microorganism concentration in the fermenter has been reached.
  • the aqueous glucose solution according to the invention optionally with one or more further conventional sugar sources, is fed to the fermenter.
  • the fermentation process is maintained and the metabolite overproduced by the microorganism accumulates in the fermentation broth (see above).
  • the sugar content in the fermentation broth can be regulated.
  • the feed rate will be adjusted so that the glucose concentration in the fermentation broth is in the range from> 0% by weight to about 5% by weight and in particular does not exceed a value of 3% by weight.
  • the glucose according to the invention can be sterilized before the fermentation, wherein the contaminating microorganisms are usually killed by thermal treatment.
  • the glucose according to the invention is usually heated to temperatures above 80 ° C.
  • the killing or lysis of the contaminants can take place immediately before the fermentation.
  • the entire sugar-containing liquid medium is supplied to the sterilization.
  • the invention relates to a process for the preparation of organic compounds other than bioethanol, in particular organic, preferably non-volatile, compounds having at least 3 carbon atoms or having at least 2 carbon atoms and at least 1 N-atom.
  • organic compounds preferably non-volatile, compounds having at least 3 carbon atoms or having at least 2 carbon atoms and at least 1 N-atom.
  • these compounds have hydrogen and optionally oxygen and optionally phosphorus and / or sulfur as further atoms.
  • nonvolatile organic compounds are compounds which can not be extracted from the fermentation broth by distillation by distillation. These compounds generally have a boiling point above the boiling point of water, often above 150 0 C and especially above 200 0 C at atmospheric pressure. They are usually compounds that are solid under normal conditions (298 K, 101, 3 kPa).
  • the process according to the invention is suitable for the production of enzymes, amino acids, vitamins, nucleotides, di-, oligo- and polysaccharides, aliphatic mono- and dicarboxylic acids having 3 to 10 carbon atoms, aliphatic hydroxycarboxylic acids having 3 to 10 carbon atoms.
  • microorganisms used in the fermentation depend in a manner known per se on the respective metabolic products, as explained in detail below. They may be of natural origin or genetically modified. Examples of suitable microorganisms and fermentation processes are, for. As indicated in Table A.
  • the organic compound prepared is optionally mono-, di- and tricarboxylic acids bearing 3 to 10 carbon atoms, proteinogenic and non-proteinogenic amino acids, purine bases, pyrimidine bases; Nucleosides, nucleotides, lipids; saturated and unsaturated fatty acids; Diols having 4 to 10 C atoms, polyhydric alcohols having 3 or more hydroxyl groups, long-chain alcohols having at least 4 C atoms, carbohydrates, in particular di, oligo- and polysaccharides, aromatic compounds, vitamins, provitamins, cofactors, nutraceuticals, proteins, carotenoids , Ketones having 3 to 10 carbon atoms, lactones, amines, biopolymers and cyclodextrins selected.
  • a first preferred embodiment of the invention relates to the use of the aqueous glucose solution obtainable according to the invention in a fermentative production of enzymes, e.g. the aforementioned enzymes such as phytases, xylanases or glucanases.
  • enzymes e.g. the aforementioned enzymes such as phytases, xylanases or glucanases.
  • a second preferred embodiment of the invention relates to the use of the aqueous glucose solution obtainable according to the invention in a fermentative production of amino acids, for example the abovementioned amino acids such as lysine, methionine, threonine or glutamate.
  • a further preferred embodiment of the invention relates to the use of the aqueous glucose solution obtainable according to the invention in a fermentative preparation of vitamins, for example the aforementioned vitamins such as pantothenic acid and riboflavin, precursors and secondary products thereof.
  • - mono-, di- and tricarboxylic acids in particular aliphatic mono- and dicarboxylic acids having 2 to 10 C atoms, such as acetic acid, propionic acid, fumaric acid and succinic acid; aliphatic hydroxycarboxylic acids having 3 to 10 C atoms such as lactic acid; long-chain alkanols as mentioned above, in particular alkanols having 4 to 10 C atoms, such as butanol;
  • Diols as mentioned above, in particular alkanediols having 3 to 10 and in particular 3 to 8 C atoms, such as propanediol;
  • Ketones as mentioned above, in particular ketones having 3 to 10 carbon atoms, such as acetone; - Amines, in particular aliphatic diamines having 3 to 10 carbon atoms, such as 1, 5-diaminopentane;
  • Carbohydrates as mentioned above, in particular disaccharides such as trehalose, oligosaccharides and polysaccharides such as glucan.
  • the metabolic product produced by the microorganisms in the fermentation is polyhydroxyalkanoates such as poly-3-hydroxybutyrate and copolyester with other organic hydroxycarboxylic acids such as 3-hydroxyvaleric acid, 4-hydroxybutyric acid and others described in Steinbüchel ( aa O.) are described, for.
  • long-chain (also referred to as longer-chain) hydroxycarboxylic acids such as 3-hydroxyoctanoic acid, 3-hydroxydecanoic acid and 3-hydroxytetradecanoic acid, and mixtures thereof.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. See, for example, S. Y. Lee, Plastic Bacteria Progress and Prospects for Polyhydroxyalkanoate Production in Bacteria, Tibtech, Vol. 14, (1996), pp. 431-438.
  • the microorganisms used in the fermentation are therefore selected from natural or recombinant microorganisms which overproduce at least one of the following metabolic products:
  • Enzymes such as phytase, xylanase or glucanase; Amino acids such as lysine, threonine, glutamate or methionine;
  • Vitamins such as pantothenic acid and riboflavin; Precursors and / or derivatives thereof;
  • Disaccharides such as trehalose; - polysaccharides such as glucan; aliphatic mono- and dicarboxylic acids having 3 to 10 C atoms, such as propionic acid, fumaric acid and succinic acid; aliphatic hydroxycarboxylic acids having 3 to 10 C atoms such as lactic acid;
  • Polyhydroxyalkanoates such as poly-3-hydroxybutyrate and copolyester of 3-hydroxybutyric acid
  • Amines in particular aliphatic diamines having 3 to 10 carbon atoms such as
  • Suitable microorganisms are usually selected from the genera Corynebacterium, Brevibacterium, Bacillus, Ashbya, Escherichia, Aspergillus, Alcaligenes, Actinobacillus, Anaerobiospirillum, Lactobacillus, Propionibacterium, Rhizopus, Clostridium, Schizophyllum and Sclerotium, in particular from strains of Corynebacterium glutamicum , Corynebacterium sp AJ-1526, Brevibacterium ammoniagenes, Bacillus subtilis, Bacillus megaterium, Ashbya gossypii, Escherichia coli, Aspergillus niger, Aspergillus terreus, Aspergillus itaconicus, Alcaligenes latus, Anaerobiospirillum succiniproducens, Actinobacillus succinogenes, Lactobacillus delbrückii, Lactobacillus leich
  • the microorganism used in the fermentation is a strain of the genus Corynebacterium, in particular a strain of Corynebacterium glutamicum.
  • it is a strain of the genus Corynebacterium, especially of Corynebacterium glutamicum, which overproduces an amino acid, especially lysine, methionine or glutamate.
  • the microorganism used in the fermentation is a strain of the genus Escherichia, in particular a strain of Escherichia coli.
  • it is a strain of the genus Escherichia, especially of Escherichia coli, which overproduces an amino acid, especially lysine, methionine or threonine.
  • the metabolite produced by the microorganisms in the fermentation is lysine.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In Pfefferle et al., Loc. Cit., And U.S. 3,708,395.
  • both a continuous and a batch (batch or fed-batch) mode of operation into consideration preferred is the fed-batch mode of operation.
  • the metabolic product produced by the microorganisms in the fermentation is
  • Methionine To carry out the fermentation analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In WO 03/087386 and WO 03/100072.
  • the glucose solution obtained according to the invention together with nutrient salts and complex nutrient media components eg. As molasses a medium for the fermentation of lysine produced.
  • This medium can be sterilized by steam directly or indirectly. After sterilization, the medium is used in a fermentation for the production of lysine with conventional microorganisms, eg. Corynebacterium glutamicum.
  • the fermentation broth contains not only lysine but also the microorganism (biomass), dissolved constituents of the nutrient medium and possibly also non-starchy solid constituents of the starch source, which are separated by the solid / liquid separation (see chapter 2.2. 3) could not be completely separated.
  • the recovery of lysine can be done in the usual way and is explained in more detail below.
  • the metabolic product produced by the microorganisms in the fermentation is tartaric acid.
  • analogous conditions and procedures as described for other carbon sources can be used here, eg. In WO 01/021772.
  • the metabolite produced by the microorganisms in the fermentation is riboflavin.
  • riboflavin To carry out the fermentation analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In WO 01/01 1052, DE 19840709, WO 98/29539, EP 1186664 and Fujioka, K .: New biotechnology for riboflavin (vitamin B2) and character of this riboflavin. Fragrance Journal (2003), 31 (3), 44-48.
  • the metabolic product produced by the microorganisms in the fermentation is fumaric acid.
  • the metabolic product produced by the microorganisms in the fermentation is fumaric acid.
  • the metabolic product produced by the microorganisms in the fermentation is lactic acid.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In Narayanan et al., Electronic J. Biotechnol. 2004, 7, http://www.ejbiotechnology.info/content/vol7/issue2/full/7/pdf.
  • the metabolite produced by the microorganisms in the fermentation is succinic acid.
  • succinic acid a compound that produces succinic acid.
  • the metabolite produced by the microorganisms in the fermentation is itaconic acid.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In Kautola, H., Appl. Microb. Biotechnol., 1990, 33, 7 and Willke et al., Appl. Microbiol. Biotechnol., 2001, 56, 289.
  • the metabolic product produced by the microorganisms in the fermentation is a phytase.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In WO 98/55599.
  • the metabolite produced by the microorganisms in the fermentation is Gulcan.
  • Gulcan the metabolite produced by the microorganisms in the fermentation.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In Schilling et al .: Repression of oxalic acid biosynthesis in the unsterile scleroglucan productino process with sclerotium rolfsii ATCC 15205, Bioprocess Engineering 22 (2000), 51-55 or Rau et al .: Oxygen controlled batch cultivations of ski zophyllum commune for enhanced production of branched ⁇ -1, 3-glucans, Bioprocess Engineering 1 1 (1994), 161-165.
  • the metabolic products produced by the microorganisms in the fermentation are nucleotides such as 5'-IMP and 5'-GMP.
  • nucleotides such as 5'-IMP and 5'-GMP.
  • analogous conditions and procedures can be applied here as have been described for other carbon sources, eg. In Sato et al., Accumulation of Guanosine Polyphosphates by Brevibacterium ammoniagenes: Isolation and Identification of the Products. Agr. Biol. Chem. 40 (3), 1976, 465-474; Mori et al: A novel process of inosine 5'-monophosphate production using overexpressed guanosine / inosine kinase. Appl. Microbiol. Biotechnol. (1997) 48: 693-698, or GB 01188885.
  • the metabolite produced by the microorganisms in the fermentation is glutamate.
  • analogous conditions and procedures can be applied here as have been described for other carbon sources, eg. In E. Kimura, L-Glutamate Production, in: Handbook of Corynebacterium glutamicum, CRC press, Boca Raton, Fl, 439-464.
  • the metabolic product produced by the microorganisms in the fermentation is 1,5-diaminopentane.
  • analogous conditions and procedures can be applied here, as they have been described for other carbon sources, eg. In JP 2004222569.
  • the metabolite produced by the microorganisms in the fermentation is 5-keto-gluconic acid.
  • analogous conditions and procedures can be applied here, as have been described for other carbon sources, eg. In Elfari, M. et al., Appl. Microbiol. Biotechnol. 2005, 66,668, and Herrmann U., et al., Appl. Microbial. Bioetchnol. 2004, 64, 86.
  • the metabolite produced by the microorganisms in the fermentation is
  • the metabolite produced by the microorganisms in the fermentation is 2,5-diketo gluconic acid.
  • analogous conditions and procedures as described for other carbon sources e.g. In Roper, H., Starch-Starke 1990, 42, 342 or Ze-Nc, B. et al., Chem. Biochem. Closely. Q. 2002, 16.7.
  • the fermentation is followed by a further processing of the fermentation broth to which the desired product, i. to recover the organic substance produced by the fermentation process and to convert it into a manageable or tradable form and to dispose of the byproducts such as biomass and the aqueous constituents obtained during the fermentation or to supply them to further utilization.
  • work-up procedures have one or more of the following steps, which can be interconnected in any order and form:
  • the steps need not all be an integral part of the refurbishment process. For example, it is possible to dispense with additional purification of the metabolite (s) if no high demands are placed on the purity of the product.
  • the separation of the biomass from the fermentation broth is carried out according to conventional solid-liquid phase separation methods (eg described in Belter, P.A., Bioseparations: Downstream Processing for Biotechnology, John Wiley & Sons (1988), and Ullmann's Encyclopedia of Industrial Chemistry, 5th ed. On CD-ROM, Wiley-VCH) and is usually performed by mechanical methods such as decantation, separation, flotation, centrifugation, sedimentation, filtration or membrane techniques. In this case, multi-stage interconnections of a method or combinations of different methods are conceivable, such. B. decantation and separation. Furthermore, wash water can also be used to increase the yield of the non-volatile metabolite in the biomass separation.
  • solid-liquid phase separation methods eg described in Belter, P.A., Bioseparations: Downstream Processing for Biotechnology, John Wiley & Sons (1988), and Ullmann's Encyclopedia of Industrial Chemistry, 5th ed. On CD-ROM, Wiley-VCH
  • mechanical methods
  • the above-mentioned methods are used when the metabolic product is a substance which is present in solution in the fermentation broth.
  • mechanical separation by means of decantation, separation, flotation, centrifugation, sedimentation usually makes sense if there are density differences between the biomass and the metabolite.
  • chromatographic methods, distillation methods or extraction methods are also suitable.
  • the isolation or depletion of the desired product from the fermentation broth is generally carried out by de-enriching or isolating at least one desired product from the fermentation broth such that the content of this valuable product in the remaining fermentation broth is at most 20% by weight, especially at most 10% by weight. %, specifically at most 5 wt .-% and especially at most 2.5 wt .-%, each based on the total weight of the remaining fermentation broth is.
  • the isolation or depletion of the product of value from the fermentation broth can take place in one or more steps.
  • the desired product can also be isolated directly from the fermentation broth, z.
  • a chromatographic method in particular ion exchange chromatography should be mentioned, in which the desired product can be selectively isolated on the chromatography column.
  • the crystallization is a process which allows both a separation of the desired product from the fermentation broth, as well as a further purification of the value pro duktes allowed. It is then preferably used in combination with a mechanical separation, as mentioned above, in which the crystals are separated from the mother liquor.
  • a control of the maximum temperatures during workup, in particular during drying is generally required.
  • these compounds can also be isolated by formulating them in quasi-solid form (pseudo-solid form) on adsorbents.
  • Suitable adsorbents for this purpose are, for. B. in WO 2005/116228 of the applicant, for example, activated carbons, aluminum oxides, silica gels, silica, clay, carbon blacks, zeolites, inorganic alkali and alkaline earth metal salts such as sodium, potassium, magnesium and calcium hydroxides, carbonates, silicates, sulfates, phosphates, in particular magnesium and calcium salts, eg. B.
  • MgO and CaO other inorganic phosphates and sulfates, eg. As ZnSO 4 , salts of organic acids, especially their alkali and alkaline earth metal salts and especially their sodium and potassium salts, eg.
  • sodium and KaIi- umacetatacetat, formate, -hydrogenformiate and citrate higher molecular weight organic carrier such as optionally modified starches, cellulose, lignin, the carrier materials mentioned below in connection with the product formulation and the gluten according to the invention.
  • value products which can be advantageously isolated in this way are ⁇ -linolenic acid, dihomo- ⁇ -linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, furthermore propionic acid, lactic acid, propanediol, butanol and acetone.
  • these compounds in pseudo-free formulation are also understood as nonvolatile metabolites or valuable products in solid form.
  • the abovementioned process steps of work-up may in part require the use of additives (for example for the regeneration of the ion exchanger, the solvent for the extraction, etc.) and / or there may be a partial flow of secondary substances (eg mother liquor of the crystallization, Eluate of the ion exchanger).
  • additives for example for the regeneration of the ion exchanger, the solvent for the extraction, etc.
  • secondary substances eg mother liquor of the crystallization, Eluate of the ion exchanger.
  • All of the abovementioned streams preferably the biomass-containing streams, the product streams containing the product of value, and the product streams possibly contain high water concentrations (due to fermentation or wash water in the workup) and can be concentrated (reduction of the water content). This can be done thermally, z. B. by evaporation, drying or mechanically by membrane processes, filtration, etc.
  • the water can be disposed of or used as a process be recycled water and z. B. for mashing the endosperm fraction or for mashing the separated solid in the multi-stage gluten separation can be used.
  • a further specific embodiment relates to a process in which the volatile constituents of the fermentation broth are largely or completely removed without prior isolation or depletion of the desired product, and optionally without prior separation of the biomass, to obtain a solid formulation of the desired product.
  • a more detailed description of the implementation of such a method can be found in WO 2007/028804 of the Applicant, to which reference is hereby made.
  • the properties of the dried product which is present together with the solid components of the fermentation can be determined in a manner known per se with regard to various parameters such as active ingredient content, particle size, particle shape, tendency to dust, hygroscopicity , Stability, in particular storage stability, color, odor, flow behavior, tendency to agglomerate, electrostatic charge, light and temperature sensitivity, mechanical stability and redispersibility.
  • formulation auxiliaries such as carrier and coating materials, binders and other additives
  • formulation auxiliaries include, for. As binders, support materials, powdering / flow aids, also color pigments, biocides, dispersants, antifoams, viscosity regulators, acids, alkalis, antioxidants, enzyme stabilizers, enzyme inhibitors, adsorbates, fats, fatty acids, oils or mixtures thereof.
  • Such formulation auxiliaries are advantageously used in particular when using formulation and drying processes such as spray drying, fluid bed drying and freeze drying as drying aids. For further details, reference is made to WO 2007/028804.
  • the proportion of the aforementioned additives and optionally further additives such as coating materials can vary greatly depending on the specific requirements of the respective value product and depending on the properties of the additives used and z. B. in the range of 0.1 to 80 wt .-% and in particular in the range of 1 to 30 wt .-%, each based on the total weight of the finished formulated product or mixture.
  • formulation auxiliaries may take place before, during or after the work-up of the fermentation broth (also referred to as product formulation or solid design) and in particular during the drying.
  • An addition of formulation auxiliaries prior to working up the fermentation broth or the desired product may be particularly advantageous in order to improve the processability of the substances or products to be worked up.
  • the formulation aids may be both the be added in solid form obtained value product as well as a value of this product containing solution or suspension, for. B. after completion of fermentation directly to the fermentation broth or to a solution or suspension obtained during the work-up before the final drying step.
  • the adjuvants z. B. be mixed in a suspension of the desired product; Such a suspension can also be added to a carrier material, for. B. by spraying or mixing.
  • the addition of formulation auxiliaries during drying can, for. B. play a role when a value of the product containing solution or suspension is sprayed.
  • addition of formulation auxiliaries z. B. when applying coatings or coatings / coating layers on dried particles. Both after drying and after a possible coating step further aids can be added to the product.
  • the removal of the volatiles from the fermentation broth is carried out in a manner known per se by conventional methods for the separation of solid phases from liquid phases, including filtration processes and processes for volatilization of volatile constituents of the liquid phases. Such methods, which may also include steps for coarse cleaning of recyclable materials and steps for packaging, z.
  • filtration processes and processes for volatilization of volatile constituents of the liquid phases include steps for coarse cleaning of recyclable materials and steps for packaging, z.
  • the usually non-volatile desired product if it is present dissolved in the liquid phase, from the liquid phase into the solid phase, z. B. by crystallization or precipitation. Subsequently, a separation of the non-volatile solid components including the desired product, z. B. by centrifugation, decantation or filtration. Similarly, one can also separate oily products of value, with the respective oily ones
  • Fermentation products by addition of adsorbents eg. as silica, silica gels, clay, clay and activated carbon, can convert into a solid form.
  • the volatiles are removed by evaporation.
  • the evaporation can be done in a conventional manner.
  • suitable methods of volatile evaporation are spray drying, fluid bed drying or agglomeration, freeze drying, Electricity and contact dryers as well as extrusion drying.
  • a combination of the aforementioned methods with molding methods such as extrusion, pelleting or prilling can be made. In these last-mentioned processes, preferably partially or substantially pre-dried mixtures containing valuable products are used.
  • the devolatilization of the fermentation broth comprises a spray drying process or a fluidized bed drying process including fluid bed granulation.
  • the fermentation broth optionally after a preliminary separation to remove coarse solid particles containing no or only small amounts of non-volatile product of value, fed to one or more spray or fluidized bed drying apparatus.
  • the transport or the supply of solids-loaded fermentation broth is advantageously carried out by means of conventional transport devices for solids-containing liquids, eg. As pumps such as eccentric screw pumps (eg., The Fa. Delasco PCM) or high-pressure pumps (eg., The company LEWA Herbert Ott GmbH).
  • the work-up procedure usually involves separation of the biomass by separators.
  • the biomass-containing fraction is then dried, e.g. in drum or tube bundle dryers.
  • a fermentation residue of the vitamin B2 fermentation the so-called “BFR" (vitamin B2 fermentation residues) is added to the biomass-containing fraction before drying.
  • BFR vitamin B2 fermentation residues
  • the low-solids fraction is then acidified in the rule and driven over an ion exchanger. On this ion exchanger, the lysine is bound.
  • the lysine-depleted fermentation broth leaving the ion exchanger is usually concentrated by evaporation of water, thereby crystallized solids are separated and dried.
  • the resulting product is called a "fertilizer” and can be returned to the process or used as a fertilizer and for other applications.
  • the mother liquor of the crystallization is fed as so-called “CMS” (Condensed Molasses Solubles) for further processing.
  • CMS Condensed Molasses Solubles
  • the lysine bound to the ion exchanger is eluted with ammonia water and concentrated by evaporation of water. From this concentrated broth lysine can be taken as the free base in the form of a liquid formulation.
  • the lysine is crystallized out by the addition of hydrochloric acid as lysine hydrochloride.
  • the crystals are separated by centrifugation and dried.
  • the mother liquor of the crystallization is either returned to the eluate of the ion exchanger or can be taken as lysine in liquid formulation.
  • the lysine-containing fermentation broth is spray-dried directly after the fermentation.
  • the fermentation residue can be added to the vitamin B2 production.
  • a possible on or off Multi-stage pre-evaporation of the fermentation broth can reduce energy costs and investment.
  • Another preferred subject of the invention is the use of the glucose solution obtainable according to the invention as a source of glucose for the non-fermentative production of an organic substance, as defined above.
  • a further subject of the invention is a process for producing an organic substance by non-fermentative reaction, comprising the following steps:
  • the non-fermentative reaction can be carried out in the usual manner known to the person skilled in the art.
  • the aqueous glucose solution prepared according to the invention or an essentially anhydrous glucose obtained by concentration of the glucose solution according to the invention, if appropriate, are reacted using a catalyst.
  • the organic substance which can be prepared from glucose by non-fermentative route is 5-hydroxymethlyfurfural.
  • analogous conditions and procedures as described for other carbon sources e.g. In Cottier et al., Trends Heterocycl. Chem. 1991, 2, 233; Lewkowski, J., Arkivoc 2001, 2, 17; Vogelr, B.F.M. et al., Carbohydr. Res. 1977, 54, 159, EP 0230250, FR 2464260 or DE 3601281.
  • the organic substance which can be prepared from glucose by a non-fermentative route is levulinic acid.
  • analogous conditions and procedures as described for other carbon sources can be used here, eg. In Horvat et al., Tetrahedron Lett. 1985, 26, 2111 or US 3258481.
  • the organic substance which can be prepared from glucose by non-fermentative route is gluconic acid.
  • analogous conditions and procedures as described for other carbon sources can be used here, eg. In Lichtenthaler, FW, Acc. Chem. Res. 2002, 35, 728, Beson, M. et al., J. Catal. 1995, 152, 16 or EP 233816.
  • the organic substance which can be prepared from glucose by non-fermentative route is glucuronic acid.
  • the organic substance which can be prepared from glucose by a non-fermentative route is 2-keto-gluconic acid.
  • analogous conditions and procedures as described for other carbon sources e.g. In US 2002177198, WO 9915673 or EP 867446.
  • the organic substance which can be prepared from glucose by non-fermentative route is glutaric acid.
  • analogous conditions and procedures as described for other carbon sources can be used here, eg. In Besson, M. et al., Red. Trav. Chim. Pys-Bas 1996, 115, 217 and Dirkx, J.M.H. et al., J. Catal. 1981, 67, 1.
  • the organic substance which can be prepared from glucose by non-fermentative route is sorbitol.
  • analogous conditions and procedures as described for other carbon sources e.g. In Dechamp, N. et al., Catal. Today 1995, 24, 29 and Maranhao, L.C. A. et al., Ind. Eng. Chem. Res. 2005, 44, 9624, WO 02100537, WO 02100539 and WO 2004052813.
  • the organic substance which can be prepared from glucose by non-fermentative means is isosorbide.
  • analogous conditions and procedures as described for other carbon sources can be used here, eg. In WO 9804540, WO 9200947 and US 4297290.
  • the organic substance which can be prepared from glucose by a non-fermentative route is alkylpolyglucosides.
  • analogous conditions and procedures as described for other carbon sources e.g. In US 5480979 and US 5698684.
  • the organic substance which can be prepared from glucose by non-fermentative means is HFCS (high-fructose-corn-syrup).
  • HFCS high-fructose-corn-syrup
  • Analogous conditions and procedures can be used for carrying out the reaction as described for other carbon sources, for example in Marshall et al., Enzymatic Conversion of d-glucose to d-fructose 1957, Science 125 (3249), 648 and US 4523960.
  • Bran typically in an amount up to 7% by weight, e.g. From 1 to 6% by weight;
  • Gluten typically in an amount of 1 to 20% by weight, comprising vital gluten, typically in an amount of 0 to 10% by weight, preferably 2 to 6% by weight, and / or gluten from the glucose , typically in an amount of 1 to 15 wt .-%, preferably 2 to 10 wt .-%, biomass, typically in an amount of 1 to 40 wt .-%, preferably 5 to 20 wt .-% and optionally Crowstoffströme the in the workup process of the desired product, if present, typically in an amount up to 100 wt .-%, preferably 0.2 to 50 wt .-%, particularly preferably 0.3 to 20 wt .-%,
  • These material streams can be processed separately or sent for disposal. It is likewise possible to mix these streams in any desired manner, ie partially or completely in any desired combination, within the scope of further processing (ie bringing together at least two streams).
  • Drying is generally carried out before further processing, with the material streams which are to be mixed with one another being dried, if appropriate, before mixing or after mixing. Frequently, the procedure is to agglomerate or jointly grind the solid particles of the material streams, which are at least partially freed of water.
  • the process steps drying, agglomeration and milling can be carried out and combined optionally and in any order for mixing different streams. Preference is given to proceeding in such a way that a by-product is obtained when mixing the material streams, which is preferably suitable for feed purposes and contains at least one fraction from the material streams of wheat processing (or sugar production) and contains at least one constituent from the workup of the fermentation broth (biomass or by-product streams) ,
  • a by-product is obtained when mixing the material streams, which is preferably suitable for feed purposes and contains at least one fraction from the material streams of wheat processing (or sugar production) and contains at least one constituent from the workup of the fermentation broth (biomass or by-product streams)
  • the residual moisture content of these by-products in the undried state is 10 to 90% by weight, preferably 40 to 80% by weight.
  • the residual moisture of the by-products amount to 1 to 20 wt .-%, preferably 3 to 18 wt .-% and particularly preferably 5 to 15 wt .-%.
  • the mean particle diameter of the solids content of the by-products is between 50 ⁇ m and 8 mm, preferably between 100 ⁇ m and 5 mm and particularly preferably between 150 ⁇ m and 3 mm.
  • the particle size distributions of the individual material streams, which make up the by-product are usually selected or adjusted before mixing so that the separation of the material streams does not occur or at least remains low. This is usually ensured if the material streams to be mixed have the most similar particle size, or if the so-called SPAN value of the by-product mixture is less than 4, preferably less than 3, more preferably less than 2 and especially less than 1.8 is.
  • the SPAN value of the by-product mixture is defined as
  • the D 5 O value is the weight-average particle diameter of the by-product mixture, ie based on the mass, D 5 o value gives that particle diameter at, the 50 wt .-% of the particles exceed or fall below 50 wt .-%.
  • the D90 value is the diameter which falls below 90% by weight of the particles or exceeds 10% by weight.
  • the Dio value is the diameter which falls below 10% by weight of the particles or exceeds 90% by weight.
  • the span value or the TeN- chen bemesser and their distribution can be determined in a conventional manner, for. B. by sieve analysis or by light scattering.
  • the liquid streams can first be dried and then treated like solid streams (see above). The same applies to the mixture of these material streams as for the mixture of the already originally dry material streams.
  • the liquid and the dry material streams can be mixed with each other before drying or during drying. This has the advantage that the solid contained in the liquid or suspension-like material flow is thoroughly mixed and distributed in the dry streams, or the liquid stream is coated onto the solid constituents of the dry streams as coating or the liquid streams are used to agglomerate or bind the solid particles of the dry stream.
  • the dusty fines are discarded and not mixed with the by-products.
  • the bran is not mixed with the by-products, but used as a separate product.
  • the gluten is not mixed with the by-products, but used as a separate product.
  • the biomass is not mixed with the by-products, but used as a separate product.
  • the secondary streams are not mixed with the by-products, but used as an independent product or discarded or disposed of.
  • a proportion or the total amount of accumulating bran for example 10 and 100 wt .-%, based on dry matter content of the total accumulating bran, with at least one Maustoff- Ström, z. B. mixed with 10 to 100 wt .-%, based on the respective by-product stream and dried, so as to obtain a bran-containing by-product.
  • the bran may be ground before mixing, such that mean particle sizes be set from 150 to 1400 microns, more preferably 200 microns to 800 microns.
  • Another option is, before or after the grinding part of the resulting dusty fine fraction of wheat, z. B. 10 to 100 wt .-%, to add the bran.
  • syrupy particulate stream CMS having a dry weight fraction of 40 to 90% by weight, which can be mixed with the bran, e.g. B. by spraying and then dried together. After drying, optional comminution of any agglomerates that have formed may take place.
  • the composition (in terms of dry matter) of the by-product obtained in this way is usually as follows:
  • Crude protein 5 to 60% by weight, preferably 10 to 50% by weight,
  • Starch 1 to 50% by weight, preferably 5 to 40% by weight
  • crude fibers 1 to 20% by weight, preferably 2 to 10% by weight
  • Crude fat 1 to 20% by weight, preferably 1 to 10% by weight
  • Crude ash 0 to 15 wt .-%, preferably 0.1 to 7 wt .-% and
  • Lysine 0 to 10 wt .-%, preferably 0 to 5 wt .-%.
  • a byproduct A is prepared in which in each case 10 to 100 wt .-%, preferably 30 to 100 wt .-%, particularly preferably the total amount of the resulting gluten and 10 to 100 wt .-%, preferably 30 to 100 wt .-%, particularly preferably the total amount of the resulting biomass are mixed together.
  • this by-product may contain from 0 to 100% of the accumulating bran and from 0 to 100% of the fines.
  • all streams are mixed and dried.
  • the dry by-product or dry feed may also be ground to bran, so that an average particle size and residual moisture, as described above, can be adjusted.
  • only the moist streams of gluten and biomass are first mixed and then dried together. This has the advantage that the dry bran does not have to be unnecessarily driven through the dryer. After drying the components, either all streams can be mixed directly or first the individual streams are ground and then mixed. After mixing, grinding may follow. An average particle size and a residual moisture, as described above, can be set.
  • the two moist streams of biomass and gluten are first dried separately.
  • the dry streams of gluten, biomass, and optionally bran may be ground and mixed, or grinding may optionally be added to the mixture.
  • An average particle size and a residual moisture, as described above, can be set.
  • at least one stream to be dried is supplied with a proportion of 10 to 100% of at least one resulting solid stream during or before drying. This has the advantage that desired agglomerates can be formed, the flow behavior of the product is improved or the dust tendency of the product is reduced.
  • the moist gluten may be mixed with portions of bran (optionally ground) or fines or any combinations thereof before or during drying. It is also possible to mix the moist biomass (or fractions thereof) with portions of bran (optionally ground) or fines or any combination thereof before or during drying.
  • biomass from the lysine fermentation is used in the production of by-product A.
  • the gluten and biomass streams are used in an amount of from 50 to 100% by weight, based on the total amount of the respective stream, and processed into a by-product by the methods described above.
  • This by-product is new and also the subject of the invention.
  • the preferred composition (by dry weight) of the by-product is characterized as follows:
  • Crude protein 10 to 60% by weight, particularly preferably 20 to 50% by weight
  • total sugar 0.1 to 50% by weight, particularly preferably 5 to 45% by weight
  • crude fibers 0 to 10% by weight %, more preferably 0 to 7% by weight
  • Crude fat 1 to 30 wt .-%, particularly preferably 5 to 20 wt .-%, crude ash: 0 to 15 wt .-%, particularly preferably 0.1 to 7 wt .-% and
  • Lysine 0.1 to 20 wt .-%, particularly preferably 0.2 to 10 wt .-%.
  • the biomasses of different fermentations are mixed.
  • the different biomass can also be dried again first separately or mixed and then dried together.
  • the biomass can be mixed with each other in any mixing ratio. Preferably, 30 to 100%, preferably 50 to 100%, of the resulting biomass of a particular fermentation mixed together here.
  • At least one biomass of a further fermentation process is subjected to any desired secondary process (described above). added at any point of the manufacturing process.
  • it is a by-product containing both biomass of a lysine fermentation (as described above) and biomass of a B2 fermentation (BFR, as defined above).
  • BFR biomass of a B2 fermentation
  • the by-product contains fractions of 50 to 100% of the resulting wheat germ and / or 50 to 100% of the resulting gluten and / or 50 to 100% of the resulting bran and 0 to 100% of the resulting fines.
  • it is a by-product containing both biomass from a chemical fermentation, such.
  • a lysine fermentation or a glutamate fermentation as well as biomass from a Bioethanolfermentation contains.
  • the mixing of the at least two biomasses in a particular embodiment of the invention involves biomasses from fermentations which are each operated with a glucose stream obtained from the wheat starch saccharification according to the invention. This can be done so that it is the same glucose flow in both fermentations.
  • the glucose streams obtained from the method according to the invention are used, but these are separately prepared glucose streams with generally different purities of glucose.
  • the at least two glucose streams typically differ in the concentration of the non-starch-containing, solid components. Based on the dry matter, at least one stream is formed with a high and a stream with a small proportion of non-starchy, solid components.
  • the different purities of the glucose streams can be generated by methods such as decantation, separation, centrifugation, sedimentation, filtration or membrane processes. In this case, multi-level interconnections of a method or combinations of different methods are conceivable, such. B. decantation and separation.
  • the fermentations can also be based on different carbohydrate sources (C sources), wherein at least one C source is a glucose obtainable by the process according to the invention.
  • C sources carbohydrate sources
  • a by-product containing at least the biomass from two different fermentations may also contain at least 2 different metabolites.
  • by-products can be prepared which contain only gluten and dry components Biomass (optionally bran and / or formulation auxiliaries).
  • the possible production methods are analogous to those mentioned above.
  • All by-products may further contain formulation adjuvants, fiber, fillers, or other ingredients added to any process step of the manufacture.
  • formulation auxiliaries such as carrier and coating materials, binders and other additives
  • properties of the by-product in a conventional manner targeted with regard to various parameters such as particle size, particle shape, tendency to dust, hygroscopicity, stability, especially storage stability, color, odor, flow behavior, Agglomeration tendency, electrostatic charge, light and temperature sensitivity, mechanical stability and re-dispersibility.
  • formulation auxiliaries include, for. As binders, support materials, powdering / flow aids, also color pigments, biocides, dispersants, antifoams, viscosity regulators, acids, alkalis, antioxidants, enzyme stabilizers, enzyme inhibitors, adsorbates, fats, fatty acids, oils or mixtures thereof.
  • Such formulation auxiliaries are advantageously used in particular when using formulation and drying processes such as spray drying, fluid bed drying and freeze drying as drying aids.
  • binders are carbohydrates, especially sugars such as mono-, di-, oligo- and polysaccharides, eg. Dextrins, trehalose, glucose, glucose syrup, maltose, sucrose, fructose and lactose; colloidal substances such as animal proteins, e.g. Gelatin, casein, especially sodium caseinate, vegetable proteins, e.g. Soy protein, pea protein, bean protein, lupine, zein, wheat protein, corn protein and rice protein, synthetic polymers, e.g. As polyethylene glycol, polyvinyl alcohol and in particular the Kollidon brands of Fa. BASF, optionally modified biopolymers, eg.
  • Lignin chitin, chitosan, polylactide and modified starches, e.g. Octenylsuccinic anhydride (OSA); Gummen, z. Gum acacia; Cellulose derivatives, e.g. Methylcellulose, ethylcellulose, (hydroxyethyl) methylcellulose (HEMC), (hydroxypropyl) methylcellulose (HPMC), carboxymethylcellulose (CMC); Flours, z.
  • OSA Octenylsuccinic anhydride
  • HEMC hydroxyethyl) methylcellulose
  • HPMC hydroxypropyl) methylcellulose
  • CMC carboxymethylcellulose
  • Flours z.
  • flour wheat flour, rye flour, barley flour and rice flour.
  • carrier materials and ballast or fillers are carbohydrates, in particular the aforementioned sugar as binders and starches, for. From corn, rice, potato, wheat and cassava; modified starches, e.g. Octenyl succinate anhydride; Cellulose and microcrystalline cellulose; inorganic minerals or clay, e.g. Clay, carbon, kieselguhr, silicic acid, talc and kaolin; Gries, eg wheat grits, bran, z. B. wheat bran, the aforementioned flour as a binder; Salts such as metal salts ze, especially alkali and alkaline earth metal salts of organic acids, eg.
  • carbohydrates in particular the aforementioned sugar as binders and starches, for. From corn, rice, potato, wheat and cassava; modified starches, e.g. Octenyl succinate anhydride; Cellulose and microcrystalline cellulose; inorganic minerals or clay, e.g. Clay, carbon, kieselguhr, sili
  • inorganic salts eg. As Mg, Ca, Zn, Na, K citrate, acetate, formate and hydrogenformiate, inorganic salts, eg. As Mg, Ca, Zn, Na, K sulfates, carbonates, silicates or phosphates; Alkaline earth metal oxides such as CaO and MgO; inorganic buffering agents such as alkali metal hydrogen phosphate, in particular sodium and potassium hydrogen phosphates, z. K2HPO4, KH2PO4 and Na2HPO4; and in general the adsorbents mentioned in connection with the preparation according to the invention of metabolites with a low melting point or oily consistency.
  • Other fillers or fibers may also be fatty products such. Soy meal, soybean meal or flour or meal of corn, rye, wheat, barley or peas.
  • powdering or flow aids are diatomaceous earth, silica, z.
  • examples are: color pigments such as TiO 2; biocides; dispersant; Anti-foaming agent; Viscosity regulating agents; inorganic acids such as phosphoric acids, nitric acid, hydrochloric acid, sulfuric acid; organic acids such as saturated and unsaturated mono- and dicarboxylic acids, e.g. Formic, acetic, propionic, butyric, valeric, palmitic, stearic, oxalic, malonic, succinic, glutaric, adipic, pimelic, maleic and fumaric acids; Alkalis such as alkali metal hydroxides, z. NaOH and KOH; antioxidants; Enzyme stabilizers; Enzyme inhibitors; adsorbates; fats; Fatty acids and oils.
  • inorganic acids such as phosphoric acids, nitric acid, hydrochloric acid, sulfuric acid
  • organic acids such as saturated and unsaturated mono- and dicarboxylic acids, e.
  • the proportion of the aforementioned additives and optionally other additives such as coating materials can vary greatly depending on the specific requirements of the respective by-product and depending on the properties of the additives used and z. B. in the range of 0.1 to 80 wt .-% based on the total weight of the finished formulated product or mixture.
  • formulation auxiliaries can be carried out at any production step of the by-product, in particular during the optionally required drying.
  • the formulation auxiliaries may be added both to the by-product obtained in solid form and to a solution or suspension containing it.
  • addition of formulation auxiliaries z. B. when applying coatings or coatings / coating layers on dried particles. Both after drying and after a possible coating step further aids can be added to the product.
  • further active ingredients preferably active ingredients customary in the feed industry, may be added at any step of the production process.
  • Active ingredients here include all vitamins, (preferably A, B1, B2, B5, B6, C, D3 and E), carotenoids, enzymes (preferably phytase, xylanase, glucanase, amylase, cellulase, hemicellulase, protease, lipase, pectinase, phosphatases ), Pro-biotics (eg Enterococus ssp., Lactobacillus spp. Bacillus spp., Pediococus sp.), Antibiotics; organic acids and amino acids (methionine, lysine, ).
  • the active compounds will preferably account for from 0.001 to 20% by weight, more preferably from 0.01 to 5% by weight of the by-product (based on the dry matter).
  • the abbreviation TS used in the examples stands for dry substance.
  • the liquefaction / saccharification experiments described in Examples 1 to 4 below were carried out in a 0.75 L laboratory stirred tank.
  • the laboratory stirred tank was mixed with a horseshoe-shaped stirrer. From the torque and the speed of the stirrer motor, the viscosity in the stirred tank was determined online.
  • the temperature in the stirred tank was measured by a Pt100 temperature sensor and adjusted via an external oil bath via a double jacket of the stirred tank.
  • the pH measurement was carried out via an Ag / AgCl electrode. The pH was adjusted with 50% NaOH or 50% H 2 SO 4 .
  • Example 1 Liquefaction and saccharification of a wholemeal flour
  • the wheat wholemeal flour had the following characteristic composition:
  • the mean particle size of the flour was 54 ⁇ m.
  • Trial 1 For a batch of 800 g in the laboratory stirred kettle, 6.06 ml of Shearzyme 500L (Novozymes A / S, Denmark, 2.0 mol% of xylanase based on the DM of the flour) and 0.888 ml of Liquozyme SD CS (Novozymes A / S, Denmark; ⁇ -amylase at 0.1% by weight, based on the DM of the flour), together with 386 g of water in the stirred tank and preheated to 58 ° C. A total of 414 g of the described Vollkornmehles were given in the approach (46 wt% total TS content), the addition was carried out in two steps. In a first step, 293 g were added.
  • the suspension was incubated for 1 h. After adjusting the pH to 5.5-5.8 with 50% NaOH, it was then heated to 85 ° C and the remaining amount of flour was added. Subsequently, the contents of the vessel was 10 min at 100 0 C. and then cooled down again to 85 ° C. After renewed control and adjustment of the pH to 5.5-5.8, an additional 0.288 ml of Liquozyme SD CS was added. Under these conditions, the kettle contents were stirred until an iodine-starch test gave a negative result. Then the reactor content was cooled down to 6O 0 C and the pH value was 50% ⁇ SCU adjusted to pH 4.3.
  • Example 2 Liquifying and saccharifying a wheat bran without bran
  • the wheat flour had the following characteristic composition: • 1 1, 3 wt .-% water • 12 wt .-% crude protein
  • the mean particle size of the flour was 55 ⁇ m.
  • Example 1 According to the procedure described in Example 1, various amounts of this flour were liquefied in each 800 g batches and saccharified.
  • the amounts of flour used, the starch content resulting therefrom, the measured glucose concentration and the measured mean viscosities during liquefaction and saccharification are shown in Table 1.
  • Tab. 1 Glucose concentration and viscosity as a function of the total dry matter and starch-dry matter content.
  • the wheat starch had the following characteristic composition:
  • the mean particle size of the fraction was 27 ⁇ m.
  • various amounts of this wheat starch were liquefied and saccharified in 800 g portions.
  • the amounts of wheat starch used, the resulting starch content in the suspension, the measured glucose concentration and the measured mean viscosities during liquefaction and saccharification are shown in Table 2.
  • Tab. 2 Glucose concentration and viscosity as a function of the total dry matter and starch-dry matter content.
  • Example 4 Liquefying and saccharifying a mixture of wheat flour without bran and wheat starch
  • Example 2 various mixtures of the wheat flour from Example 2 and the wheat starch from Example 3 were liquefied and saccharified in 800 g each.
  • the amounts of wheat starch used, the resulting starch content in the suspension, the measured glucose concentration and the measured mean viscosities during liquefaction and saccharification are shown in Table 2.
  • Example 2 various mixtures of wheat flour without bran (see Example 2) and wheat starch (see Example 4) were liquefied and saccharified in 800 g each.
  • the amounts of the two starch sources used, the resulting total dry matter and starch content, the measured glucose concentration and the measured mean viscosities during liquefaction and saccharification are shown in Table 2.
  • Tab. 3 Glucose concentration and viscosity as a function of the total dry matter and starch-dry matter content.
  • WM wheat flour without bran
  • WS wheat starch
  • VF liquefaction
  • VZ saccharification
  • Example 5 Gluten separation from the Whole Wheat Flour Hydrolyzate from Example 1
  • the solid fraction was separated from the whole wheat flour hydrolyzate with 338 g / L glucose concentration prepared in Example 1, Experiment 1 and washed to reduce the glucose loss.
  • 10 g of the hydrolyzate were heated to 40 0 C and the pH adjusted to 4.3 and then separated on a Rotana 96 RSC laboratory centrifuge at 1650 g over 15 min. This formed 2.73 g supernatant with a glucose concentration of 357 g / L and 7.27 g pellet with a glucose concentration of 307 g / L.
  • the resulting pellet was then resuspended with 9.68 g of deionized water and recentrifuged (25 ° C, 1650 g). This gave rise to a second supernatant of 10.67 g with a glucose concentration of 137 g / L and a pellet of 6.28 g with a glucose concentration of 108 g / L.
  • the resulting glucose solution had the following composition in terms of dry matter:
  • Example 6 Gluten separation from the hydrolyzate from Example 2
  • the resulting pellet was then resuspended with 6.19 g of deionized water and recentrifuged (25 ° C, 1650 g). This resulted in a second supernatant of 6.75 g with a glucose concentration of 132 g / L and a pellet of 3.85 g with a glucose concentration of 115 g / L.
  • the resulting glucose solution had the following composition in terms of dry matter:
  • Example 7 Gluten separation from the hydrolyzate from Example 4
  • the resulting glucose solution had the following composition in terms of dry matter:
  • Example 2 a hydrolyzate was produced by liquefying and saccharifying the wheat flour used in Example 2. The solid was then separated from this by centrifugation, resuspending (washing) and centrifuging again as in Example 6. By combining the supernatant from the first solids separation and after washing, 575 g of a solution containing 21.8% by weight of glucose were produced. From this solution, 366 g of water were evaporated in a rotary evaporator at 80 0 C and a pressure between 220 and 160 mbar. The rotary evaporator left 209 g of a 60% glucose solution. No deposition on the inside of the rotary evaporator was observed under the selected conditions. The resulting solution had a viscosity of 0.4 Pa s (Haake RheoStressi, 100 S "1 shear rate). The thus concentrated glucose solution was then used at 60 0 C in a fermentation.
  • Tab. 3 Composition of the CM agar medium for 1 L medium.
  • the shake flask experiments were performed in 100 mL Erlenmeyer flasks with 10 mL working volume. The shaking experiments were carried out for 48 h at 30 0 C, 200 min "1 and 80% relative humidity.
  • the composition of the shake flask medium is shown in Table 4.
  • All media components except the vitamin solution were dissolved together in 1 L of water.
  • the pH of the medium was adjusted to 7.8 with ammonium hydroxide and then sterilized at 121 ° C. for 20 minutes.
  • the vitamin solution was sterile filtered (0.2 ⁇ m) after sterilization.
  • wheat flour hydrolysates were used, the glucose in Table 4 was replaced by a corresponding amount of glucose solution.
  • the other components were dissolved in 600 ml of water in order to be able to add a quantity of wheat flour hydrolyzate corresponding to 60 g of glucose. To fill the medium when using wheat flour hydrolyzate, sterile water was used.
  • Tab. 4 Composition of the main medium for 1 L medium.
  • Glucose solutions having the following glucose concentrations were prepared in accordance with Examples 1, 2 and 4 for liquefaction and saccharification and Examples 5 to 7 for gluten separation:
  • Glucose solution 1 251 g / L hydrolyzate from Example 2, experiment no. 1, Glutenabrei- tion analogous to Example 6.
  • Glucose solution 2 186 g / L hydrolyzate from Example 1, Experiment No. 1, Glutenabrei tion similar to Example 5.
  • Glucose solution 3 266 g / L hydrolyzate from Example 4, test no. 2, Glutenabrei- tion analogous to Example 7.

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Abstract

L'invention concerne un procédé servant à produire une solution aqueuse de glucose à partir des constituants amidon de grains de Triticeae, par exemple de grains de seigle, de triticale et en particulier de froment. L'invention concerne également un procédé de fermentation à base de glucose pour la production de composés organiques. Selon ce procédé, le glucose produit pour la fermentation est produit à partir des constituants amidon de grains de Triticeae par un procédé selon l'invention.
EP09732340A 2008-04-14 2009-04-09 Procédé pour produire une solution aqueuse de glucose Withdrawn EP2276847A2 (fr)

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IL207945A0 (en) 2010-09-02 2010-12-30 Robert Jansen Method for the production of carbohydrates
US9512495B2 (en) 2011-04-07 2016-12-06 Virdia, Inc. Lignocellulose conversion processes and products
US9617608B2 (en) 2011-10-10 2017-04-11 Virdia, Inc. Sugar compositions
WO2014144574A1 (fr) 2013-03-15 2014-09-18 Icm, Inc. Biocarburant cellulosique
JP6734009B2 (ja) 2013-05-08 2020-08-05 アクテイブ株式会社 グルコース製造方法
JP6440966B2 (ja) 2013-05-17 2018-12-19 アクテイブ株式会社 グルコース製造方法
WO2014192958A1 (fr) 2013-05-31 2014-12-04 アクテイブ株式会社 Procédé de production de glucose et glucose produit au moyen dudit procédé
CN104212870B (zh) * 2014-09-28 2017-05-17 呼伦贝尔东北阜丰生物科技有限公司 一种发酵生产赖氨酸盐酸盐的工艺
CN112226466A (zh) 2015-01-07 2021-01-15 威尔迪亚公司 萃取和转化半纤维素糖的方法
CN108796004A (zh) * 2018-06-20 2018-11-13 齐齐哈尔龙江阜丰生物科技有限公司 一种发酵制备赖氨酸的工艺
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BRPI0910491A2 (pt) 2015-08-18
WO2009127593A2 (fr) 2009-10-22
US20110033896A1 (en) 2011-02-10
MX323778B (es) 2014-09-22
US8785154B2 (en) 2014-07-22
CA2721437A1 (fr) 2010-10-22
AU2009237751A1 (en) 2009-10-22
JP2011519550A (ja) 2011-07-14
UA96706C2 (ru) 2011-11-25
CN102057052A (zh) 2011-05-11
EA201001626A1 (ru) 2011-06-30
JP5727363B2 (ja) 2015-06-03
WO2009127593A3 (fr) 2010-03-25

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