Microalgae Processed Products for L-Amino Acid Fermentation
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Solution Overview
Problem
Current methods for producing L-amino acids by fermentation using microorganisms rely on saccharides from higher plants as carbon sources, which are costly and inefficient, and do not effectively utilize microalgae-derived carbon sources due to complex processing requirements.
Innovation Solution
A method involving the use of a bacterium capable of producing L-amino acids cultured in a medium with processed products from microalgae, such as saccharification products of starches or hydrolysates of fats and oils, which are not completely purified, to enhance production and accumulation of L-amino acids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If starches from microalgae are used as carbon source, then productivity is improved, but device complexity increases due to complex processing steps
Solution Approach 1:
The patent extracts and utilizes specific components (starches and fats/oils) from microalgae as carbon sources for L-amino acid production, separating the useful elements from the complex microalgae structure through simplified processing steps
Solution Approach 2:
The patent changes the carbon source parameter from conventional saccharides to microalgae-derived starches and fats/oils, and modifies processing parameters to achieve effective utilization with fewer steps
2Manufacturing precision
If highly purified carbon sources are used, then manufacturing precision is improved, but loss of substance increases due to extensive purification
Solution Approach 1:
The patent applies partial purification rather than complete purification of microalgae-derived carbon sources, achieving sufficient purity for fermentation while minimizing material loss through targeted processing steps
Solution Approach 2:
The patent utilizes the natural composition of microalgae, which self-provides both starches and fats/oils as carbon sources, reducing the need for extensive external purification processes
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 increases L-amino acid production efficiency and reduces costs by simplifying the processing steps, improving growth rates and production yields, and utilizing microalgae-derived carbon sources effectively.
Implementation Method 1
L-amino acids are used in various applications, such as for use in seasonings, food additives, feed additives, chemicals, and drugs. L-amino acids such as L-threonine and L-lysine are industrially produced by fermentation of bacteria
Implementation Method 2
a saccharification product obtained by subjecting starches from microalgae to a hydrolysis treatment with an enzyme
Data Source
AI summary
An L-amino acid is produced by culturing a bacterium having an L-amino acid-producing ability in a medium containing a processed product of a microalga which promotes production and accumulation of the L-amino acid by the bacterium. The process product is produced by disrupting the culture of the microalga, and/or extracting the culture of the microalga, or fractionating the culture of the microalga or the disrupted culture. The processed product contains a mixture of organic substances produced by the microalga, a hydrolysate of the disrupted microalga culture, and/or an extract or fractionation product of the microalga culture. The processed product can also contain a saccarification product of starch or a hydrolysate of fats and oils. The bacterium is cultured to produce and accumulate the L-amino acid in culture, and the L-amino acid is collected from the culture.