Diamine Fermentation Using CO2 to Minimize Salt By-Products
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Solution Overview
Problem
Existing methods for producing diamines like hexamethylenediamine (HMD) require the use of acids and bases that generate salt by-products, complicating the fermentation and isolation process.
Innovation Solution
A method utilizing carbon dioxide to form diamine carbonate, bicarbonate, and carbamate species during fermentation, which are then neutralized to produce diamine free base, using genetically engineered microorganisms and carbonic anhydrase to enhance CO2 conversion and pH control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If acids and bases are used to neutralize diamine during fermentation, then the diamine can be isolated, but salt by-products are generated complicating the process
Solution Approach 1:
Carbon dioxide serves as an intermediary substance that mediates the neutralization process. Instead of using strong acids or bases directly, CO2 reacts with the diamine to form carbonate intermediates, which then hydrolyze to give the free base. This intermediary approach avoids direct salt formation while achieving the desired neutralization and isolation.
Solution Approach 2:
The invention changes the chemical parameters of the neutralization process by using carbon dioxide instead of conventional acids or bases. This parameter change transforms the reaction mechanism, allowing neutralization to occur through carbonate formation followed by hydrolysis, thereby eliminating salt by-products while maintaining isolation effectiveness.
2Productivity
If conventional acid-base neutralization is used, then diamine isolation is achieved, but the process complexity increases due to salt removal
Solution Approach 1:
Carbon dioxide, which can be considered a waste gas or by-product of fermentation, is converted into a useful neutralizing agent. The CO2 reacts with the diamine to form carbonates that release the free base, transforming a potentially harmful or useless by-product into a beneficial component of the isolation process, thereby simplifying the overall workflow.
Solution Approach 2:
The fermentation process itself provides the carbon dioxide needed for neutralization, either as a by-product or through metabolic activity. This self-service approach eliminates the need for external acid or base additives, reducing process complexity and waste while maintaining high diamine yield through efficient in-situ neutralization.
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 allows for efficient isolation and purification of diamines with reduced salt by-products, improving the production process and yield of diamines such as HMD.
Implementation Method 1
carbon dioxide, added externally or produced metabolically, during a culture or fermentation process to produce a diamine species, at least one or more of diamine carbonate, diamine bicarbonate, and/or diamine bis-bicarbonate
Implementation Method 2
the diamine species are neutralized and the fermentation pH is controlled
Implementation Method 3
using genetically engineered microorganisms and carbonic anhydrase to enhance CO2 conversion and pH control
Implementation Method 4
during a culture or fermentation process to produce a diamine species
Data Source
AI summary
Provided is a method of producing and isolating a diamine produced by microbial fermentation that minimizes undesirable salt formation to provide a lower cost process.