Anaerobic Fermentation CO2 Control for Succinic Acid Yield
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Solution Overview
Problem
Current succinic acid production through fermentation, particularly by E. coli, faces low yields and significant carbon dioxide emissions, with traditional methods being inefficient and environmentally undesirable.
Innovation Solution
An anaerobic fermentation process for E. coli, where CO2 supply is controlled by consumption, initially saturating the medium and then discontinuously adjusted, and later consumed to optimize succinic acid production, using a genetically modified strain with specific gene inactivations and a plasmid vector to enhance yield and reduce CO2 emissions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional fermentation methods are used to produce succinic acid, then succinic acid can be produced, but carbon dioxide emissions are significant and yields are low
Solution Approach 1:
The patent changes the physical-chemical parameters of the fermentation process by controlling CO2 supply dynamics. Specifically, it transitions from continuous CO2 supply to a controlled regime where CO2 supply is adjusted based on consumption rates, and implements a two-stage fermentation process with different CO2 supply conditions, thereby improving succinic acid yield while reducing CO2 emissions
Solution Approach 2:
The fermentation process is designed to be self-regulating regarding CO2 supply. The system uses the microorganism's own CO2 consumption rate as feedback to control CO2 supply, eliminating the need for external CO2 addition and preventing excess CO2 emissions while maintaining optimal fermentation conditions
2Productivity
If CO2 is continuously supplied during fermentation, then succinic acid production is maintained, but residual CO2 concentrations remain high and emissions increase
Solution Approach 1:
The patent implements a feedback control mechanism where CO2 supply is dynamically adjusted based on the microorganism's consumption rate. The system monitors CO2 consumption and adjusts supply accordingly, and in the second fermentation stage, completely stops CO2 supply to allow consumption of residual CO2, thereby reducing residual CO2 concentration while maintaining production efficiency
Solution Approach 2:
The fermentation process is divided into two distinct stages with different CO2 supply strategies. The first stage uses controlled CO2 supply based on consumption, while the second stage stops CO2 supply entirely to consume residual CO2. This segmentation allows optimization of both succinic acid production and CO2 emission reduction
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 maintains succinic acid production yields while significantly reducing carbon dioxide emissions and residual CO2 concentrations, making the method more environmentally friendly and industrially viable.
Implementation Method 1
process for producing succinic acid and/or succinate ions by fermentation under anaerobic conditions
Implementation Method 2
supply of CO2 is controlled by the consumption of CO2 by the strain
Data Source
AI summary
The invention relates to methods for producing succinic acid and/or succinate ions by fermentation under anaerobic conditions.