Fermentation product manufacturing method

Abstract

The present application relates to a method for producing a fermented product, comprising the step of drying a process solution containing a fermented product to obtain the fermented product, wherein the drying of the process solution is performed by calculating the glass transition temperature of the process solution based on the mass content of the fermented product in the process solution and the glass transition temperature of the fermented product, and setting a process temperature for drying the process solution based on the glass transition temperature of the process solution. According to the present application, by setting an optimal drying temperature depending on the type and content of the fermented product to be produced, errors in the drying process can be reduced and the fermented product can be produced efficiently.

Description

[Technical Field]

[0001] The present application relates to a method for producing a fermented product, which includes a drying step. [Background technology]

[0002] Fermentation products are useful substances produced using microorganisms, fungi, etc. Typical examples of fermentation products include amino acids and nucleic acids.

[0003] In the case of amino acids and nucleic acids, existing crystalline powder and concentrated liquid products are commercially available. Existing crystalline powder products have limited product yields due to the difficulty of completely recovering the product from the solvent, and products with poor thermal stability are prone to deformation due to high temperature drying to remove the solvent from the product surface. In contrast, spray-dried products completely volatilize the solvent in which the solute is dissolved, resulting in high yields, small particles, and short exposure to heat during drying, making them advantageous for powdering substances with poor thermal stability.

[0004] In response to this, research into the drying of fermented products is progressing in various directions. However, in the case of fermented products, particularly amino acids, drying characteristics are affected depending on the content and purity of each substance, the type and amount of excipients mixed, and drying conditions affect product quality and yield, requiring strict adjustment.

[0005] In the past, the conditions for the drying process were adjusted empirically, but as the types of fermentation products and the types of substances added, such as excipients, have become more diverse, there are limitations to determining the process conditions empirically. Furthermore, when the process conditions are determined empirically and then finalized through trial and error, there is a problem in that it takes a lot of money to establish the process conditions. Summary of the Invention [Problem to be solved by the invention]

[0006] In this application, we aim to derive optimal drying process conditions for efficiently producing fermented products prepared through a fermentation process. [Means for solving the problem]

[0007] One object of the present application is to efficiently produce fermented products prepared through a fermentation process.

[0008] Another object of the present application is to provide a system capable of deriving optimal drying process conditions for producing fermented products. [Effects of the Invention]

[0009] According to the present invention, it is possible to produce high-quality fermented products with high yields by finding optimal spray drying conditions for each product through a spray drying temperature calculation formula based on the material information of each target fermented product. In particular, even if the fermented product has low thermal stability, the product can be produced stably and with high yields through spray drying that takes into account the product's characteristics. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a flow chart illustrating a method for producing a fermented product according to the present application. [Figure 2] 1 is a cross-sectional view of a spray drying apparatus according to an embodiment of the present application; [Figure 3] 1 is a flowchart illustrating a method for calculating a drying process temperature of a process liquid according to an embodiment of the present application. [Figure 4] 1 is a graph showing the yield of the spray drying process as a function of the temperature difference (ΔT) at the outlet of the spray drying process according to Experimental Example 1. [Figure 5] 1 is a graph analyzing the relationship between the glass transition temperature of a process solution, the difference in outlet temperature (ΔT) of a spray drying process, and the yield of the spray drying process, calculated according to an embodiment of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0011] This will be explained in more detail as follows: Meanwhile, each description and embodiment disclosed in this application also applies to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the specific descriptions described below are not considered to limit the category of this application.

[0012] According to the present invention, the glass transition temperature of the process solution can be calculated based on the mass content of the fermented product contained in the process solution and the glass transition temperature of the fermented product to be produced, and the temperature of the process solution drying process can be set based on the calculated glass transition temperature of the process solution. This makes it possible to derive optimal process conditions that can increase the process yield and stably powder the fermented product without multiple trial and error processes.

[0013] FIG. 1 is a flow chart illustrating a method for producing a fermented product according to the present application.

[0014] 1, the method for producing a fermented product according to the present invention includes a step of drying a process liquid containing a fermented product to obtain the fermented product. Each step will be described in detail below.

[0015] Referring to FIG. 1, in order to produce a fermented product, first, a step of preparing a process solution containing a fermented product (S100) is performed.

[0016] The fermentation product contained in the process solution prepared in the step of preparing a process solution (S100) may be an amino acid or a nucleic acid. When the fermentation product contained in the process solution is an amino acid, the amino acid may be at least one selected from the group consisting of glycine, alanine, serine, proline, valine, threonine, cysteine, isoleucine, leucine, asparagine, aspartic acid, glutamine, lysine, glutamic acid, methionine, histidine, phenylalanine, selenocysteine, arginine, tyrosine, and tryptophan. When the fermentation product is a nucleic acid, the nucleic acid refers to a compound consisting of a base, a sugar, and a phosphoric acid. Specifically, in the present application, the nucleic acid may be any one or more selected from the group consisting of 5'-guanylic acid (5'-GMP) and 5'-inosinic acid (5'-IMP). The above-mentioned fermentation products are merely exemplary, and the present application may also be applied to the production of fermentation products other than the above-mentioned examples. This is because the drying process temperature in the present application is calculated based on the glass transition temperature, which is an inherent property of the fermentation product, and the content of the fermentation product.

[0017] In the step of preparing a process solution (S100), a single type of fermentation product may be provided in the process solution, or multiple types of fermentation products may be mixed and provided. If the glass transition temperatures of the fermentation products provided in the process solution and the content of the fermentation products in the process solution are known, the glass transition temperature of the process solution can be calculated. Therefore, even if multiple types of fermentation products are mixed, the optimization of the process temperature according to the present invention can be performed.

[0018] In the step of preparing a process solution (S100), the process solution refers to a fermentation solution containing the above-mentioned fermentation product. In the present application, the term "fermented product" refers to the result of enzymatic or metabolic decomposition of organic substances using microorganisms. For example, the fermented product may include a culture obtained by culturing a microorganism in a culture medium, or a concentrate, dried product, or lyophilized product of the culture obtained by removing the strain from the culture medium. In this case, the fermented product may include the entire fermented product, or may be a fermented product containing the fermented product from which impurities have been removed.

[0019] The "microorganisms that produce a fermentation product" or "microorganisms that produce a fermentation product or a target product" used in the step of preparing a process solution (S100) include all wild-type microorganisms and microorganisms that have undergone natural or artificial genetic modification, and may be microorganisms in which a specific mechanism has been weakened or strengthened by inserting an exogenous gene or by enhancing or inactivating the activity of an endogenous gene, and may also be microorganisms that have undergone genetic modification for the production of a target protein or fermentation product.

[0020] The microorganisms producing the fermentation products of the present application may be, but are not limited to, microorganisms that naturally have the ability to produce a specific fermentation product, or microorganisms in which the ability to produce a fermentation product has been imparted to a parent strain that does not have the ability to produce a fermentation product. Specifically, the microorganisms producing the fermentation product or target product in the present application, or the microorganisms having the ability to produce the fermentation product or target product, may be microorganisms in which some of the genes in the biosynthetic pathway of the target protein or target product have been enhanced or weakened, or some of the genes in the degradation pathway of the target protein or target product have been enhanced or weakened. "Enhancing" or "increasing" the ability of the microorganisms of the present application to produce a fermentation product means that the ability of the microorganisms of the present application to produce a specific fermentation product is improved compared to microorganisms other than the microorganisms of the present application, parent strains, or unmodified microorganisms. For example, the microorganism of the present application may have an improved ability to produce a specific fermentation product by about 1% or more, 10% or more, 100% or more, 200% or more, 500% or more, 1000% or more, 1100% or more, 1200% or more, or 1300% or more compared to other microorganisms, and may have an improved ability to produce a specific fermentation product by about 1.01 times or more, 2 times or more, 5 times or more, 10 times or more, 11 times or more, 12 times or more, or 13 times or more, but is not limited thereto. The term "about" refers to a range that includes ±0.5, ±0.4, ±0.3, ±0.2, ±0.1, etc., and includes all numerical values ​​in a range that is equal to or similar to the numerical value following the term "about," but is not limited thereto.

[0021] The microorganism used in the step of preparing a process solution (S100) may be at least one selected from the group consisting of yeast Candida famata, ascomycetes Eremothecium ashbyii and Ashbyagossypii, bacteria Bacillus subtilis, and Corynebacterium sp. microorganisms.

[0022] When the microorganism used in the step of preparing a process solution (S100) is a Corynebacterium microorganism, the microorganism may be, for example, Corynebacterium glutamicum, Corynebacterium crudilactis, Corynebacterium deserti, Corynebacterium efficiens, Corynebacterium callunae, Corynebacterium stationis, Corynebacterium singulare, Corynebacterium halotolerans, Corynebacterium striatum, or the like. The bacterial strain may be, but is not limited to, Corynebacterium striatum, Corynebacterium ammoniagenes, Corynebacterium pollutisoli, Corynebacterium imitans, Corynebacterium testudinoris, Corynebacterium crenatum, or Corynebacterium flavescens, and more specifically, Corynebacterium glutamicum.

[0023] The step of preparing a process solution (S100) may further include a step of culturing a "microorganism capable of producing a fermentation product." Microorganisms can be cultured using appropriate culture media and culture conditions known in the art. Such a culture process can be easily adjusted and used by those skilled in the art depending on the microorganism selected. Specifically, the culture may be, but is not limited to, a batch, continuous, or fed-batch culture. In the present application, the term "culture media" refers to a mixture of nutrients, primarily composed of nutrients required for culturing the microorganism, and provides nutrients and growth factors, including water, essential for survival and growth. Specifically, the culture media and other culture conditions used for culturing the microorganisms of the present application may be any media commonly used for culturing microorganisms, without any particular limitations. However, the microorganisms of the present application may be cultured under aerobic conditions by adjusting the temperature, pH, etc., in a conventional culture medium containing appropriate carbon sources, nitrogen sources, phosphorus sources, inorganic compounds, amino acids, and / or vitamins.

[0024] In the step of preparing a process solution (S100), an excipient may be further provided in the fermentation solution in addition to the fermentation product. The excipient may be, for example, but is not limited to, a preservative, a wetting agent, a dispersing agent, a suspending agent, a buffer, a stabilizer, or an isotonicity agent. The excipient may also be, but is not limited to, a non-naturally occurring substance or a naturally occurring substance.

[0025] The excipient mixed in the step of preparing the process solution (S100) may be an excipient that is permitted to be added to foods. For example, the excipient may be cross-linked sodium carboxymethylcellulose, gum ghatti, persimmon pigment, licorice extract, formic acid, geranyl formate, citronellyl formate, isoamyl formate, gum resin, geraniol, crystalline cellulose, cinnamic acid, methyl cinnamate, ethyl cinnamate, cinnamic aldehyde, cinnamic alcohol, sorghum pigment, benzoyl peroxide, hydrogen peroxide, acetic acid peroxide, ammonium persulfate, guar gum, disodium 5'-guanylate, citric acid, manganese citrate, trisodium citrate, sodium ferrous citrate, kueh, or the like. Iron phosphate, ammonium iron citrate, potassium citrate, calcium citrate, magnesium silicate, calcium silicate, silicon resin, diatomaceous earth, gluconic acid, sodium gluconate, copper gluconate, magnesium gluconate, manganese gluconate, zinc gluconate, iron gluconate, potassium gluconate, calcium gluconate, glutaminase, butyric acid, butyl butyrate, ethyl butyrate, isoamyl butyrate, neotame, nisin, nicotinic acid, nickel, nicotinamide, dextranase, dextran, sodium lauryl sulfate, lact Ingredients: Tase, Lactoferrin Concentrate, Lactitol, Lecithin, Rosin, Locust Bean Gum, Routine, Linitol, Mannitol, Maltol, D-Maltitol, Sodium Metasilicate, Sodium Metaphosphate, Potassium Metabisulfite, Sodium Metabisulfite, Potassium Metabisulfite, Sodium Methoxide, Sulfite Anhydride, Myristic Acid, Microfibrous Cellulose, Vanillin, Earth's Clay, Betaine, Bentonite, Powdered Cellulose, Sodium Fluoride, Biotin, Vitamins, Glacial Acetic Acid, DL-Malic Acid, Sodium Saccharin, Saffron Orchid pigment, acid clay, acid sodium sulfite, acid sodium aluminum phosphate, acid sodium pyrophosphate, acid calcium pyrophosphate, magnesium oxide, zinc oxide, calcium oxide, methyl salicylate, ferric oxide, fiber wax, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sucralose, shellac, steviol glycosides, stearic acid, stearates, food colors, benzoic acid, benzoates, alginic acid and algirate salts, inositol, silicon dioxide, chlorine dioxide, carbon dioxide,The additive may be at least one selected from the group consisting of titanium dioxide, xanthan gum, lactic acid and lactate salts, gelatin, gellan gum, koji starter, carnauba wax, carrageenan, karaya gum, carotene, sodium carboxymethylcellulose, calcium carboxymethylcellulose, sodium carboxymethylstarch, casein and caseinate salts, chitosan, chitin, tara gum, tamarind gum, taurine, tannic acid, palmitic acid, ethyl phenylacetate, isobutyl phenylacetate, pectin, pepsin, hydroxypropyl methylcellulose, hydroxypropyl cellulose, hyaluronic acid, and yeast extract.

[0026] In the step of preparing a process solution (S100), the fermentation solution may be further subjected to a filtration and decolorization process. Impurities can be further removed through filtration and decolorization. The filtration and decolorization processes may be performed by conventional methods and may be omitted, if necessary, to simplify the process. In the step of preparing a process solution (S100), a step of removing a bacterial strain may be further performed. The removal of the bacterial strain may be performed by various methods, such as filtration or centrifugation. In addition, a desalting process may be performed in the step of preparing a process solution (S100). The desalting process may be performed to remove ionic impurities other than the fermentation product to be produced. The desalting process may be performed by various methods, such as using an ion exchange resin or continuous chromatography. In addition, a concentration process may be further performed in the step of preparing a process solution (S100). The concentration process increases the concentration of the fermentation product in the process solution, making it easier to obtain the fermentation product in the subsequent drying process. The concentration process may be performed by any method, including a rotary evaporator.

[0027] In the step of preparing a process solution (S100), the order of the filtration, decolorization, bacterial strain removal, and desalting may be varied as necessary. The filtration, decolorization, and desalting may be performed after bacterial strain removal, or the filtration, decolorization, and desalting may be performed before bacterial strain removal. Impurities other than the fermentation product may be removed from the process solution through the filtration, decolorization, bacterial strain removal, and desalting, which allows for more accurate calculation of the glass transition temperature of the process solution in the next step.

[0028] Next, a drying condition for the prepared process solution is calculated, and the process solution is dried according to the calculated condition to obtain a fermented product (S200).

[0029] Drying of the process liquid can be carried out by various methods, but spray drying can be used to obtain the fermented product in powder form.

[0030] 2 is a cross-sectional view of a spray drying apparatus according to one embodiment of the present application. Spray drying, also known as spray drying, is a method that can simultaneously complete drying and granulation, and can directly dry solutions, emulsions, and suspensions into powder or granular products, eliminating the need for evaporation, grinding, and other processes. After spray drying, the fermented product may be dispersed as particles, or most of the water may be removed so that the fermented product in the process liquid is dried as a powder.

[0031] Spray drying is a method of instantly obtaining a liquid dried product by spraying a liquid into a hot air current in one go. Methods include, but are not limited to, centrifugal spraying using a rotating disk and pressurized spraying using a pressure nozzle.

[0032] As can be seen from FIG. 2, the inlet and outlet temperatures of the hot air can be set separately during spray drying. Generally, if spray drying is performed above the glass transition temperature (the temperature at which a polymeric material is vitrified (melting and fluid), the material melts into the spray dryer chamber and product discharge pipe, creating a sticky state. This can clog the pipes and reduce the fluidity of the dried product, resulting in a low product recovery rate. Therefore, to maintain an appropriate temperature during the spray drying process, the glass transition temperature of the product to be sprayed must be measured in advance, and the temperature conditions at the outlet of the spray dryer must be set lower than that temperature. Therefore, in this application, the drying condition set to dry the process solution to obtain a fermented product may be the outlet temperature of the spray drying process.

[0033] In the case of fermentation products such as amino acids and organic acids, the molecular weight of the substance is 1000 mw or less, which is a low molecular weight, and they are composed of a mixture of salts and other amino acids rather than a single substance, making it difficult to accurately measure or predict their glass transition temperature. Therefore, in this application, a correlation equation between the glass transition temperature and the molecular weight of a representative substance of each fermentation broth was derived and applied to set a temperature at which spray drying is possible, thereby improving the yield of spray drying.

[0034] When attempting to obtain crystalline powders of amino acids and nucleic acids produced through fermentation, conventional drying processes limit the product yield due to the difficulty of completely recovering the product from the solvent. Furthermore, high-temperature drying is required to remove the solvent from the surface of the fermentation product, but products with low thermal stability are prone to deformation during this process. In contrast, spray-dried products offer high yields because the solvent in which the solute is dissolved is completely volatilized. They also have advantages for powdering substances with poor thermal stability due to their small particle size and short exposure time to heat during drying. However, for some fermentation products, such as fermentation amino acids, spray drying characteristics can vary depending on the content and purity of each substance and the type and amount of excipients added. Therefore, drying conditions affect product quality and yield, and precise adjustment of drying conditions is necessary to ensure product quality and yield. According to the present application, optimal spray-drying conditions for each product can be found using a spray-drying temperature calculation formula based on the substance information of each target fermentation product, enabling the production of high-quality fermentation products with high yields. In particular, even when a fermentation product has low thermal stability, spray drying that takes the product's characteristics into account can produce the product stably and with high yields.

[0035] The above describes a process for obtaining a fermented product from a process solution containing a fermented product according to one embodiment of the present application. Below, a method for calculating drying process conditions for a process solution containing a specific fermented product will be described.

[0036] FIG. 3 is a flowchart showing a method for calculating a drying process temperature of a process liquid according to one embodiment of the present application.

[0037] Referring to FIG. 3, the drying temperature of the process solution is calculated by calculating the glass transition temperature of the process solution based on the mass content of the fermentation product in the process solution and the glass transition temperature of the fermentation product (S210), and setting the process temperature for drying the process solution based on the glass transition temperature of the process solution (S220).

[0038] First, in the step (S210) of calculating the glass transition temperature of the process solution based on the mass content of the fermentation product in the process solution and the glass transition temperature of the fermentation product, the glass transition temperature of the process solution can be calculated using the following Equation (1):

[0039]

number

[0040] If no excipient is mixed in the process solution, then w 賦形剤 The value is 0. In addition, when multiple fermentation products are provided in the process liquid, w 発酵液 and T g,発酵液 Multiple sets are provided.

[0041] In the above formula (1), in order to determine the mass content of the fermentation product contained in the process solution, a sample of the process solution can be taken and subjected to chromatography or the like.

[0042] On the other hand, the glass transition temperature (T g,発酵液 ) can be calculated from the molecular weight of the fermentation product. The inventors of the present application derived a correlation between the molecular weight of the fermentation product and the glass transition temperature using the molecular weights of amino acids and nucleic acids and the measured glass transition temperatures known from literature (Equation (2)).

[0043]

number

[0044] Next, a process temperature for drying the process liquid is set based on the glass transition temperature of the process liquid (S220).

[0045] The process temperature of the drying process may be set to 20°C to 25°C higher than the glass transition temperature of the process solution. In this case, the process temperature of the drying process means the outlet temperature of the spray-drying process. By setting the drying process temperature to the above-mentioned extent higher than the glass transition temperature of the process solution, the yield of the drying process can be increased and the fermentation product can be prevented from being denatured by high temperatures.

[0046] The above describes a method for calculating a drying process temperature for a process solution according to one embodiment of the present application. The above-described method for calculating a drying process temperature can be embodied in the form of a fermentation product manufacturing process simulation system. The fermentation product manufacturing process simulation system can be embodied using hardware components, software components, and / or a combination of hardware and software components to calculate optimal drying conditions based on the type and content of the fermentation product and the type and content of excipients, thereby improving the quality and yield of the fermentation product. For example, the devices, methods, and components described in the examples can be embodied using a general-purpose computer or a special-purpose computer, such as a processor, controller, arithmetic logic unit (ALU), digital signal processor, microcomputer, field programmable gate array (FPGA), programmable logic unit (PLU), microprocessor, or any other device capable of executing and responding to instructions. The processing device can execute an operating system (OS) and software applications running on the operating system. The processing device can also access, store, manipulate, process, and generate data in response to the execution of software. For ease of understanding, the description may refer to a single processing device. However, those skilled in the art will appreciate that a processing device may include multiple processing elements and / or multiple types of processing elements. For example, a processing device may include multiple processors or one processor and one controller. Other processing configurations, such as parallel processors, are also possible.

[0047] Furthermore, the method for calculating the drying temperature of a process liquid described above can be embodied in the form of software. The software may include a computer program, code, instructions, or a combination of one or more thereof, and can configure a processing device to operate as desired or instruct the processing device, either independently or collectively. The software and / or data can be permanently or temporarily embodied in any type of machine, component, physical device, virtual device, computer storage medium or device, or transmitted signal wave to be interpreted by the processing device or to provide instructions or data to the processing device. The software can be distributed across computer systems connected via a network, and stored or executed in a distributed manner. The software and data can be stored in a computer-readable storage medium. Methods according to embodiments can be embodied in the form of program instructions executed by various computer means and recorded on a computer-readable storage medium. The computer-readable media may include, alone or in combination with other media, program instructions, data files, data structures, and the like, and the program instructions recorded on the media may be those specially designed and constructed for the embodiments, or they may be well known and available to those skilled in the art of computer software. Examples of computer-readable media include magnetic media such as hard disks, floppy disks, and magnetic tape, optical media such as CD-ROMs and DVDs, magneto-optical media such as floptical disks, and hardware devices specially configured to store and execute program instructions, such as ROM, RAM, flash memory, and the like.Examples of program instructions include not only machine code, such as produced by a compiler, but also higher level language code that is executed by the computer using an interpreter or the like.

[0048] The present application will be described in more detail below with reference to examples. However, the following examples are merely preferred embodiments for illustrating the present application, and are not intended to limit the scope of the present application. Meanwhile, technical matters not described in this specification can be fully understood and easily implemented by those of ordinary skill in the technical field of the present application or a similar technical field.

[0049] The above describes a process for producing a fermented product and a simulation system for producing a fermented product according to one embodiment of the present invention. Hereinafter, the advantageous effects of the present invention will be described through experimental results of examples and comparative examples.

[0050] Experimental Example 1. Confirmation of the difference between the glass transition temperature calculated based on the molecular weight of the fermented product and the glass transition temperature confirmed through actual measurement As discussed above, according to the present application, the glass transition temperature (T g,発酵液 ) can be calculated from the molecular weight of the fermentation product. The inventors of the present application derived a correlation between the molecular weight of the fermentation product and the glass transition temperature using the molecular weights of amino acids and nucleic acids and the measured glass transition temperatures known from literature (Equation (2)).

[0051]

number

[0052] In Experimental Example 1, the error between the glass transition temperature calculated by Equation (2) and the glass transition temperature of an actual fermented product confirmed through actual measurement was checked to confirm whether the glass transition temperature calculated by Equation (2) was a reliable value.

[0053] Referring to Table 1, Tg,発酵液 The difference between the measured and calculated values ​​is shown as Error, and the correlation coefficient R is used to determine how accurate the model is. 2 The result was 0.9831. This value satisfies the generally accepted criteria for determining the validity of correlation coefficients (0.95 for Bio, 0.7 for Engineering, and 0.3 for Social Sciences), which means that the glass transition temperature calculated using formula (2) is a reliable value.

[0054] [Table 1] JPEG2026500563000006.jpg118149

[0055] Experimental Example 2: Calculation of the glass transition temperature of a process liquid containing glutamic acid and design of a drying process based on the calculated glass transition temperature The amino acid fermentation liquid, which had a glutamic acid concentration of 5 wt.% and a solid content of 10 wt.%, was subjected to a membrane separation process to remove the bacterial cells, and then concentrated to a concentration range of 15 wt.% to 30 wt.% using a rotary evaporator. The concentrated liquid was then subjected to a decolorization and filtration process, and the excipient (maltodextrin (DE20) T) was added. g,賦形剤 : Mixing at 141°C produced a spray-dried solution with a glutamic acid content of 15 wt.%, an excipient content of 16.7 wt.%, and a solid content of 40 wt.%.

[0056] The temperature of the process liquid at the spray drying outlet was calculated using the previously confirmed formulas (1) and (2). Each term used in the formula is w 発酵液 :0.833, w 賦形剤 :0.167, MW 工程液中の主な発酵製品 :147.10, T g,発酵液 The temperature at the outlet of the spray dryer was calculated using the above values ​​to obtain a value of 80.07°C. When spray drying was performed under these conditions, the product recovery rate was at the 80% level.

[0057] Experimental Example 3. Analysis of process yield based on calculated glass transition temperature and temperature difference at the outlet of the spray drying process In Experimental Example 3, the glass transition temperature was calculated for a process solution of a specific composition, and the temperature difference between the calculated glass transition temperature and the outlet temperature of the spray drying process was varied to confirm the change in process yield due to the temperature difference.

[0058] In Experimental Example 3, the process yield was calculated as the mass of the product obtained compared to the amount of solids in the spray-drying process liquid.

[0059] [Spray drying process yield (%) = amount of spray dried product obtained (wt) / (total amount of spray drying process liquid (wt) * solids content (wt%)) * 100%]

[0060] [Table 2]

[0061] FIG. 4 is a graph showing the yield of the spray drying process as a function of the temperature difference (ΔT) at the outlet of the spray drying process according to Experimental Example 3.

[0062] Referring to FIG. 4, when the temperature difference (ΔT) at the outlet of the spray drying process is varied for process solutions of the same composition, it can be seen that the process yield is high when the temperature difference is about 20°C to about 25°C.

[0063] Experimental Example 4. Analysis of process yield based on calculated glass transition temperatures for process solutions with different excipient types and contents and the temperature difference at the outlet of the spray drying process In Experimental Example 4, the influence of the difference between the glass transition temperature of the process liquid containing the fermentation product calculated by the above method and the temperature at the outlet of the spray drying process on the yield of the spray drying process was analyzed.

[0064] Table 3 shows the calculated glass transition temperatures (T g The yield of the spray drying process was calculated based on the calculated glass transition temperature and the temperature difference (ΔT) at the outlet of the spray drying process. The process yield was calculated in the same manner as in Experimental Example 3.

[0065] FIG. 5 is a graph analyzing the relationship between the difference (ΔT) between the glass transition temperature of the process solution and the outlet temperature of the spray drying process, calculated according to one embodiment of the present application, and the yield of the spray drying process.

[0066] Table 3 shows the results of spray drying experiments in which the same glutamic acid fermentation broth was used with different types and amounts of excipients.

[0067] [Table 3]

[0068] As can be seen from Table 3 and Figure 5, it was confirmed that the average yield of the spray drying process was high when ΔT was between 20°C and 25°C, regardless of the type and content of excipient. In contrast, it was confirmed that the average yield of the spray drying process was significantly reduced when ΔT was less than 20°C. Therefore, it was confirmed that the yield of the spray drying process could be significantly improved by calculating the glass transition temperature of the process solution and setting the outlet temperature of the spray drying process based on this.

[0069] From the above description, those skilled in the art to which the present application pertains will understand that the present application may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are merely illustrative and not limiting. The scope of the present application should be interpreted as including within the meaning and scope of the claims below, and any modifications or variations derived from the equivalent concepts thereof, rather than the above detailed description.

Claims

1. drying the process liquid containing the fermented product to obtain the fermented product; The drying of the process liquid is Calculating the glass transition temperature of the process solution based on the mass content of the fermentation product in the process solution and the glass transition temperature of the fermentation product; A method for producing a fermented product, wherein the process temperature for drying the process liquid is set based on the glass transition temperature of the process liquid.

2. The drying of the process solution is carried out by spray drying, The method for producing a fermented product according to claim 1, wherein the process temperature for drying the process liquid is the outlet temperature of the spray drying process.

3. The method for producing a fermented product according to claim 1 , wherein the fermented product contains at least one selected from the group consisting of amino acids and nucleic acids.

4. The process solution further comprises an excipient; 2. The method for producing a fermented product according to claim 1, further comprising taking into consideration the mass content of the excipient in the excipient mixed process solution and the glass transition temperature of the excipient in order to calculate the glass transition temperature of the excipient mixed process solution.

5. The method for producing a fermented product according to claim 4, wherein the glass transition temperature of the process solution is calculated according to the following formula (1): [Equation 1] (In the formula (1), T ｇ，ＳＤ Ｆｅｅｄ is the glass transition temperature of the excipient mixed process liquid, w 発酵液 is the mass content of the fermentation product in the excipient mixed process solution, T ｇ，発酵液 is the glass transition temperature of the process liquid, w 賦形剤 is the mass content of the excipient in the excipient mixed process solution, T ｇ，賦形剤 means the glass transition temperature of the excipient)

6. The glass transition temperature (T ｇ，発酵液 6. The method for producing a fermented product according to claim 5, wherein the fermented product content is calculated using the following formula (2): [Equation 2] (In the formula (2), MW 工程液中の主な発酵製品 indicates the molecular weight of the main fermentation product contained in the process liquid)

7. The method for producing a fermented product according to claim 1, wherein the process temperature of the drying process is set to be 20°C to 25°C higher than the glass transition temperature of the process liquid.

8. The method for producing a fermented product according to claim 1, further comprising the step of removing bacterial cells from the process solution and concentrating the process solution before the step of drying the process solution.

9. drying a process liquid containing a fermentation product to obtain the fermentation product; Calculating the glass transition temperature of the process solution based on the mass content of the fermentation product in the process solution and the glass transition temperature of the fermentation product; A fermentation product production process simulation system that calculates a process temperature for drying the process liquid based on the glass transition temperature of the process liquid.

10. drying a process liquid containing a fermentation product to obtain the fermentation product; Calculating the glass transition temperature of the process solution based on the mass content of the fermentation product in the process solution and the glass transition temperature of the fermentation product; A recording medium having recorded thereon software for calculating a process temperature for drying the process liquid based on the glass transition temperature of the process liquid.

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