Fermentation Salt Reduction via Acidic pH Control

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Solution Overview

Problem

The existing biological methods for producing long chain dicarboxylic acid through fermentation result in high salt content in the fermentation broth, making the subsequent treatment process complex and environmentally challenging, due to the requirement of large amounts of alkali and acid, which increases production costs and environmental impact.

Innovation Solution

A method for producing long chain dicarboxylic acid by fermentation under acidic conditions, reducing the amount of alkali and acid used, thereby lowering the salt content in the fermentation broth to below 20% and simplifying the treatment process, using Candida tropicalis or Candida sake strains with controlled pH, temperature, and aeration rates, and incorporating specific substrates and nutrients.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If conventional fermentation methods are used to produce long chain dicarboxylic acid, then the production process can proceed under normal temperature and pressure with a variety of products, but a large amount of alkali and acid must be added resulting in high salt content in the fermentation broth

Engineering Contradiction:

Improvevariety of long chain dicarboxylic acidsVSAvoidsalt content in fermentation broth

Core Design Contradiction:

Adaptability or versatilityVSQuantity of substance

Solution Approach 1:

The patent changes the pH parameter from alkaline to acidic conditions during fermentation. This fundamental parameter change allows the microorganism to produce long chain dicarboxylic acid directly in acidic environment, eliminating the need for subsequent neutralization with alkali and acid, thus dramatically reducing salt content in the fermentation broth while maintaining the ability to produce various chain-length products

Inventive Principle:

Principle #35Parameter changes

2Productivity

If large amounts of alkali and acid are added during fermentation and crystallization, then the long chain dicarboxylic acid can be produced and crystallized, but the production cost increases and the treatment process becomes complex

Engineering Contradiction:

Improveproduction of long chain dicarboxylic acidVSAvoidproduction cost and treatment complexity

Core Design Contradiction:

ProductivityVSEase of manufacture

Solution Approach 1:

The patent inverts the conventional approach by conducting fermentation under acidic conditions rather than alkaline conditions. This inversion eliminates the need for neutralization steps that require large amounts of alkali and acid, thereby reducing production costs and simplifying the manufacturing process while maintaining effective acid production and crystallization

Inventive Principle:

Principle #13The other way round (Inversion)

3Use of energy by moving object

If conventional methods are used with alkaline fermentation conditions, then good mass transfer can be maintained, but a large amount of salt is produced increasing environmental pressure

Engineering Contradiction:

Improvemass transfer efficiencyVSAvoidenvironmental impact from salt waste

Core Design Contradiction:

Use of energy by moving objectVSObject-generated harmful factors

Solution Approach 1:

The patent converts the harmful effect of acidic conditions (which would normally inhibit microbial growth) into a beneficial outcome by selecting specific microorganisms that can thrive in acidic environments and directly produce long chain dicarboxylic acid. This eliminates the need for alkaline neutralization, converting what would be a harmful waste stream into a beneficial direct production pathway with minimal environmental impact

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

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 reduces the salt content in the fermentation broth and wastewater, enhances acid production, and decreases production costs, making the process more environmentally friendly and economically viable.

Implementation Method 1

The biological method uses a long chain alkane as substrate to obtain a long chain dicarboxylic acid by microbiological conversion

Methodology Applied

Scientific EffectFermentation: Fermentation

Data Source

PatentUS11319561B2Method for producing a long chain dicarboxylic acid by fermentation, fermentation broth, treated fermentation broth and wastewater

Publication Date: 2022.05.03 CIBT AMERICA INC

AI summary

The present invention discloses a method for producing a long chain dicarboxylic acid by fermentation as well as a fermentation broth, a treated fermentation broth and a wastewater. The salt content in the fermentation broth is controlled to be below 20% by the fermentation method of the present invention. The method for producing a long chain dicarboxylic acid by fermentation provided by the present invention can effectively reduce the amount of alkali used in the fermentation process and the amount of acid used in the subsequent extraction of the long chain dicarboxylic acid, thereby reducing the amount of salt in the whole production process of the long chain dicarboxylic acid. At the same time, the method of the present invention also has many advantages such as shortening the fermentation time, increasing the acid production, reducing the amount of medium, and suitable for the production of various types of long-chain dicarboxylic acids, etc. Compared with the existing production process, the method of the present invention not only has significant cost advantages, but also can effectively reduce the pressure on resource and environment, thus it has a very obvious value advantage in industrialization.