Liquid purification or separation – Processes – Liquid/liquid solvent or colloidal extraction or diffusing...
Patent
1996-06-11
1999-12-14
Smith, Lynette R. F.
Liquid purification or separation
Processes
Liquid/liquid solvent or colloidal extraction or diffusing...
562400, 435106, 435136, 435813, 210641, 210651, 210654, 210639, B01D 1504, C02F 142, C12P 1304, C07C 6100
Patent
active
060012552
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a process for the production of water-soluble salts.
More particularly, the present invention relates to a process for the production and utilization of water-soluble salts of carboxylic and amino acids.
As is known, both carboxylic acids and amino acids formed on fermentation of carbohydrates are obtained in a fermentation broth containing residual carbohydrates and other impurities. Similar to mineral acids, they are usually purified prior to the neutralization which produces their salts, e.g., trisodium citrate is currently produced from pure citric acid recovered from fermentation broth by a sequence of separation methods, and monosodium glutamate is currently produced from pure glutamic acid recovered from fermentation broth by a sequence of separation methods.
As described, e.g., in Kirk-Othmer Encyclopedia of Chemical Technology, Third Ed., Vol. 2, pp. 413-415, excretion of amino acids by microorganisms, when an excess of ammonium salt was added, was reported as early as 1950. In 1956, Kinoshita and co-workers discovered a new strain of Micrococcus glutamicus (afterwards renamed as Corynebacterium gluatamicum), which accumulates about 30% L-glutamic acid based on the original glucose in its cultivating broth. This discovery led to microbial production of several amino acids by inducing artificial mutants.
As is now known, glutamic acid-producing microorganisms are well-distributed throughout the natural environment. They are classified taxonomically as the Micrococcus, Brevibacterium, Corynebacterium, Arthrobacter and Microbacterium genera. They all have intense glutamate dehydrogenase activity and oxidative degradability, to both L-glutamic acid and .alpha.-ketoglutaric acid. The carbon sources for biosynthesis of glutamic acid include acetic acid and the commonly used carbohydrates.
In industry, microorganisms used for glutamic acid fermentation are usually preserved under lyophilization or, for shorter periods, by keeping the stock culture below 10-15.degree. C. To refresh the microorganisms, stocked in either form, they are inoculated on a strip of an agar medium composed of 1% yeast extract and polypeptone, 0.5% sodium chloride and 2% agar, at a temperature optimal for the microorganisms.
The refreshed microorganisms are then cultivated in a liquid medium in a flask and are shaken vigorously; they are then transferred into a small fermentor to let them propagate to about 10 kL for seed culture.
Industrial-scale fermenters are pressure-tight, stainless steel containers, built to hold up to several hundred kiloliters of cultivating medium. They are equipped with aeration and stirring devices, as well as other automatic controls. Fermentation takes from 35 to 45 hours.
In the initial stage of fermentation, only the propagation of microorganisms is observed, but in the middle stage, accumulation of L-glutamic acid starts suddenly. The end of the process is the cessation of the increase of L-glutamic acid.
After sterilization either in the fermenter or by a heat exchanger, the fermented broth is transferred to another vessel; then it is centrifuged to remove microorganism cells and other solid organic matter.
After the cleared liquid has been concentrated under reduced pressure, the pH is adjusted to 3.2, using hydrochloric acid. This precipitates crude L-glutamic acid crystals, the raw material for purified monosodium L-glutamate.
As reported above, purification of amino acids such as glutamic acid prior to their neutralization usually entails dilution of the acid, unless energy is introduced. In several cases, the energy used is chemical energy, leading to consumption of reagents and to formation of by-product salts, which must then be removed.
Purification of carboxylic acids such as citric acid prior to their neutralization usually entails dilution of the acid, unless energy is introduced. In several cases, the energy used is chemical energy, leading to consumption of reagents and to formation of by-product salts, which must then be removed.
U.S. Pat. No. 3,944,6
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Baniel Avraham
Eyal Aharon
Pillard Larry G.
Lee Datquan
Smith Lynette R. F.
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