Basic Amino Acid Fermentation pH Control and Pressurized Heat Treatment
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Solution Overview
Problem
The existing methods for producing basic amino acids through fermentation, such as L-lysine, face challenges in maintaining product quality due to the degradation of amino acids during heat treatment, particularly when bicarbonate ions and/or carbonate ions are used as counter ions, leading to a decrease in the contained amount of the amino acid.
Innovation Solution
A method involving the culture of microorganisms in a medium with controlled ammonia concentration and the use of bicarbonate ions or carbonate ions as counter ions, followed by a pressurized heat treatment at temperatures above 60°C under pressures sufficient to prevent the generation of carbon dioxide gas, thereby maintaining the stability of the amino acid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If bicarbonate ions and/or carbonate ions are used as counter ions in fermentation, then the used amount of sulfate ions and chloride ions is reduced, but the contained amount of basic amino acid decreases during heat treatment
Solution Approach 1:
The patent applies parameter changes by controlling the pH of the fermentation broth to be 9.0 or higher before heat treatment. This pH parameter change prevents the decomposition of basic amino acids during subsequent heating, thereby maintaining the quantity of substance while still using bicarbonate/carbonate ions as counter ions
Solution Approach 2:
The patent implements preliminary action by adjusting the pH to 9.0 or higher before the heat treatment step. This preliminary pH adjustment creates protective conditions that prevent amino acid decomposition during the subsequent heating process, resolving the contradiction between using bicarbonate/carbonate ions and maintaining amino acid quantity
2Quantity of substance
If the pH is decreased with hydrochloric acid or sulfuric acid to prevent amino acid decomposition, then the contained amount of basic amino acid is maintained, but the used amount of sulfate ions and chloride ions increases
Solution Approach 1:
The patent applies inversion by reversing the conventional approach: instead of decreasing pH with acids to prevent decomposition, the patent increases pH to 9.0 or higher, which also prevents decomposition but avoids adding sulfate or chloride ions, thus resolving the contradiction
3Productivity
If heat treatment is performed at high temperature to improve productivity, then the production efficiency is increased, but the contained amount of basic amino acid decreases
Solution Approach 1:
The patent applies parameter changes by combining high temperature heat treatment with high pH control (pH 9.0 or higher). This combination allows the benefits of high-temperature processing (improved productivity) while preventing amino acid decomposition through the elevated pH condition
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach effectively prevents the decrease in the contained amount of basic amino acids during heat treatment, allowing for efficient production while reducing the need for sulfate and chloride ions, thus improving the purification process and reducing production costs.
Implementation Method 1
a heat treatment is carried out for the purpose of sterilization or concentration
Implementation Method 2
subjecting the fermentation broth to a heat treatment under a pressure sufficient for preventing generation of carbon dioxide gas from the fermentation broth
Implementation Method 3
bicarbonate ions and/or carbonate ions used as counter ions were released as carbon dioxide gas to thereby raise the pH
Implementation Method 4
a higher pH resulted in a higher ratio of decrease in the contained amount of lysine
Implementation Method 5
a microorganism having a basic amino acid-producing ability is cultured to generate and accumulate the basic amino acid in a fermentation broth
Data Source
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AI summary
A method for producing a basic acid such as L-lysine is provided. A basic amino acid or a fermentation product containing the same is produced by a method comprising the following steps (A) and (B): (A) a step of culturing a microorganism having a basic amino acid-producing ability in a culture medium so that bicarbonate ions and/or carbonate ions serve as counter ions for the basic amino acid, to obtain a fermentation broth containing the basic amino acid; (B) a step of subjecting the fermentation broth to a heat treatment under a pressure sufficient for preventing generation of carbon dioxide gas from the fermentation broth.