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Method for culturing micro-organisms in reducing conditions obtained gas stream

A microbial, gaseous technology used in the field of modification and/or control of the production of food products, active substances in the pharmaceutical or veterinary industry, production of biomass

Inactive Publication Date: 2003-09-03
LAIR LIQUIDE SA POUR LETUDE & LEXPLOITATION DES PROCEDES GEORGES CLAUDE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] However, these methods can alter the properties of the resulting product but cannot be used systematically in the agri-food (wine making, for example), pharmaceutical or veterinary fields due to the standards set

Method used

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  • Method for culturing micro-organisms in reducing conditions obtained gas stream
  • Method for culturing micro-organisms in reducing conditions obtained gas stream
  • Method for culturing micro-organisms in reducing conditions obtained gas stream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0130] Example 1: Research on minimal media

[0131] Saccharomyces cerevisiae CBS 8066 strain developed on a mineral medium limited in glucose and supplemented with vitamins and unsaturated fatty acids corresponding to the composition indicated in paragraph I was used. The yeast was continuously cultured under anaerobic conditions at a constant temperature of 30°C and a pH of 5. Dilution rate D (ratio of feed rate to liquid volume) ranges from 0.05h -1 to 0.3h -1 .

[0132] Three Eh values ​​were applied using different gases, namely 100mV, -100mV and -300mV.

[0133] Study the modification of metabolic flux during fermentation by quantitatively analyzing the distribution of metabolic flux:

[0134] The observed results are reported in the figure 1 , which shows that D=0.1h under the above three Eh conditions -1 The amount of ethanol and glycerin (in g / l). In reducing media, carbon flow is deviated towards the production of glycerol at the expense of ethanol reduction...

Embodiment 2

[0137] Example 2 : Research on grape must medium

[0138] Saccharomyces cerevisiae RC 212 brewing strain was used. Fermentation was carried out batch-wise for 145 hours on grape must medium containing about 165 g / l fermentable sugars and the temperature was maintained at 25°C. This is an industrial medium in which the physicochemical properties and the concentration of nutrients differ from inorganic media. This medium reproduces the phenomenon of high sugar concentrations and has a substrate consisting of a balanced glucose-fructose mixture. This experiment can also control for this phenomenon in batch culture.

[0139] Four redox potential (Eh) conditions were tested using the following four reactors:

[0140] - Reactor without gas bubbling ( Figure 2a and 3a )

[0141] - Reactor with nitrogen sparging ( Figure 2b and 3b )

[0142] - Reactor with nitrogen / hydrogen sparging ( Figure 2c and 3c )

[0143] - Reactor with hydrogen bubbling (fig [sic] and 3d). ...

Embodiment 3

[0164] Example 3 : Research on champagne medium

[0165] A S. cerevisiae yeast strain of the genus Saccharomyces was used. This medium consists of basic wine supplemented with high alcohol liquor rich in sugar.

[0166] Four Eh conditions were tested using the following four bottlings :

[0167] - Bottling without gas bubbling

[0168] - Bottling with nitrogen sparging

[0169] - Bottling with nitrogen / hydrogen sparging

[0170] - Bottling with hydrogen sparging

[0171] Eh changes, ethanol and glycerol production, yeast cell viability, pressure changes and the amount of residual sugars (glucose+fructose) were monitored over time (6 weeks).

[0172] Monitoring of decisive parameters for evaluating post-fermentation :

[0173] This actually involves measuring the production of ethanol, the change in pressure and calculating the percentage of alcohol obtained.

[0174] according to Figure 4 , 5 With the curves shown in 6, it was observed that after 3 weeks, 12.5%...

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Abstract

The invention concerns a micro-organism culture method for reducing the culture medium redox potential, characterised in that said culture is carried out in reducing conditions obtained by a reducing gas compared to air comprising hydrogen and / or nitrogen. The invention also concerns a method for modifying metabolic fluxes during culture of the micro-organisms. The invention is more particularly applicable to the field of foodstuff and in particular to alcoholic drinks.

Description

technical field [0001] The invention relates to the cultivation of microorganisms under reducing conditions obtained by means of a gaseous stream. [0002] More specifically, the present invention relates to the modified and / or controlled production of food products by fermentation using yeast under reducing conditions. Such as alcoholic beverages, dairy products, etc. [0003] The invention also relates to the production of biomass, in particular enzymes or starters, edible yeast, probiotic enzymes and yeast extracts. [0004] The invention also relates to the production of active substances which are particularly useful in the pharmaceutical or veterinary industry. [0005] More precisely, the present invention relates to a method that makes it possible to lower the oxidation-reduction potential during the cultivation of microorganisms, in particular during the production of the above-mentioned products using yeast fermentation, which allows modification and / or control of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02A23L1/28C12C11/00C12C12/04C12G1/06C12G3/00C12G3/02C12G3/08C12N1/16C12N1/18C12N1/38C12R1/865
CPCC12C12/04C12G3/08C12N1/18C12G3/025C12N1/38C12G1/06
Inventor R·凯乔恩N·凯佩勒C·戴维斯L·普洛斯特
Owner LAIR LIQUIDE SA POUR LETUDE & LEXPLOITATION DES PROCEDES GEORGES CLAUDE
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