Diamine Carbonate Fermentation for Low-Salt Free Base Isolation

The patent introduces carbon dioxide as an intermediary substance that mediates the fermentation process. Instead of using acids and bases directly, CO2 is used to form carbonate intermediates during fermentation, which then decompose to release the diamine product. This intermediary approach eliminates the need for salt-generating acid-base reactions while maintaining productive diamine synthesis.

The patent changes the chemical parameters of the fermentation process by using carbon dioxide instead of traditional acid-base reagents. This parameter change transforms the reaction chemistry from salt-forming acid-base reactions to carbonate-based reactions, fundamentally altering how the fermentation is conducted and isolated to eliminate harmful salt by-products.

The patent extracts and removes carbon dioxide from the fermentation mixture during the isolation process. By taking out CO2 through degasification, the carbonate intermediates decompose and the diamine product is released in its free base form, which can then be easily extracted with organic solvents. This extraction approach simplifies the isolation process by eliminating the need for complex acid-base neutralization steps.

The patent converts the previously harmful salt by-products into beneficial carbonate intermediates during fermentation. The CO2 that would normally be a waste gas is instead utilized to form soluble carbonate species that facilitate clean separation and simplification of the isolation process, turning a potential harm into a process benefit.