Monoammonium Succinate Crystallization from Fermentation Broths
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Solution Overview
Problem
Current methods for producing monoammonium succinate (MAS) from fermentation broths result in impure products that require extensive purification, whereas a process for direct production of high purity MAS from diammonium succinate (DAS), MAS, and/or succinic acid (SA)-containing fermentation broths is desirable.
Innovation Solution
A process involving distillation, cooling, and optional antisolvent addition to separate MAS from DAS in a fermentation broth, followed by recovery of the solid MAS portion, and subsequent conversion of MAS to succinic acid, utilizing a series of distillation and crystallization steps to achieve high purity MAS and SA products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional methods are used to produce MAS from fermentation broths, then the process can be simplified, but the product purity becomes insufficient requiring extensive purification
Solution Approach 1:
The patent changes the pH parameter of the fermentation broth to a specific range (pH 4.6-6.3) to enable selective crystallization of MAS. By controlling the pH within this range, the solubility characteristics of MAS and DAS differ sufficiently to allow MAS to crystallize while DAS remains in solution, achieving high purity without extensive purification steps.
Solution Approach 2:
The patent utilizes the phase transition of MAS from dissolved state to crystalline solid state through controlled cooling and pH adjustment. When the broth is cooled to 0-20°C and pH is maintained at 4.6-6.3, MAS undergoes phase transition and crystallizes out of the solution, while DAS remains dissolved due to its different solubility characteristics at these conditions.
2Productivity
If pH is maintained at neutral levels to maximize growth and productivity, then microbial growth and conversion are optimized, but SA converts to DAS reducing MAS production
Solution Approach 1:
The patent changes the pH parameter from neutral (7.0) to acidic range (4.6-6.3), which fundamentally alters the chemical equilibrium. At this lower pH, the conversion reaction favors MAS formation rather than DAS formation, directly addressing the contradiction between productivity and MAS concentration.
Solution Approach 2:
The patent converts the typically harmful effect of low pH (which can inhibit microbial growth) into a beneficial condition for MAS production. By operating at pH 4.6-6.3, the process achieves high MAS yields while the pH range is still within acceptable limits for many succinate-producing microorganisms, transforming a potential limitation into an advantage.
3Ease of operation
If bases are added to maintain selected pH values, then pH control is achieved, but SA converts to other salts reducing MAS purity
Solution Approach 1:
The patent changes the approach from adding bases to raise pH to adding acid or using acid-tolerant microorganisms to maintain pH in the acidic range (4.6-6.3). This parameter change in pH control strategy prevents the formation of other salt compounds and ensures MAS remains as the primary product, achieving both pH control and high purity.
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 process enables the economical production of high purity MAS and SA directly from fermentation broths, reducing the need for extensive purification and improving product yield and quality.
Implementation Method 1
distilling the broth to form an overhead that comprises water and ammonia, and a liquid bottoms that comprises MAS, at least some DAS, and at least about 20 wt % water
Implementation Method 2
cooling and/or evaporating the bottoms, and optionally adding an antisolvent to the bottoms, to attain a temperature and composition sufficient to cause the bottoms to separate into a DAS-containing liquid portion and a MAS-containing solid portion
Implementation Method 3
cause the bottoms to separate into a DAS-containing liquid portion and a MAS-containing solid portion that is substantially free of DAS
Data Source
AI summary
Processes for making monoammonium succinate (MAS) and/or succinic acid (SA) from either a clarified diammonium succinate (DAS)-containing fermentation broth or a clarified MAS-containing fermentation broth include (a) distilling the broth to form an overhead that includes water and optionally ammonia and a liquid bottoms that includes MAS or SA; (b) cooling and/or evaporating the bottoms and optionally adding an antisolvent to the bottoms to attain a temperature and composition sufficient to cause the bottoms to produce a solid portion that contains MAS or SA in contact with a liquid portion; (c) separating the solid portion from the liquid portion; and (d) recovering the solid portion.