Process for fermenting sugars containing oligomeric saccharides

• US 10,655,151 B2
• Filed: 01/25/2016
• Issued: 05/19/2020
• Est. Priority Date: 03/31/2004
• Status: Active Grant

• Current Assignee: Cargill Incorporated
• Original Assignee: Cargill Incorporated
• Inventors: Beacom, Daniel R., Kolstad, Jeffrey J., Reeder, David H., Rush, Brian J.
• Primary Examiner(s): Afremova, Vera
• Application Number:
  US15/005,577
• Publication Number:
  US 20160138060A1
• Time in Patent Office: 1,576 Days
• Field of Search: None
• CPC Class Codes: C12P 19/02 Monosaccharides 2-ketogulonic acid C12P7/60
• CPC Class Codes: C12P 19/04 Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• CPC Class Codes: C12P 19/16 produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin non-biological hydrolysis of starch C08B30/00
• CPC Class Codes: C12P 19/20 produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
• CPC Class Codes: C12P 7/56 Lactic acid

Abstract

Sugar mixtures containing nonfermentable oligomers are fermented in the presence of certain enzymes that depolymerise the oligomers simultaneously with the fermentation process.

Claims

1. A process for fermenting a fermentation substrate in the presence of a microorganism, comprising

(A) forming a starting fermentation broth containing a starch hydrolysate containing 80-98 weight % (based on carbohydrates) of glucose and 1-20 weight % (based on carbohydrates) of glucose oligomers that are not fermentable by the microorganism, wherein the starting fermentation broth contains at least 30 g/L of glucose;

(B) fermenting the starting fermentation broth in the presence of the microorganism to conditions sufficient to ferment the glucose and reduce the glucose concentration in the fermentation broth to less than 30 g/L;

(C) then adding to the fermentation broth an effective quantity of a least one enzyme that depolymerizes at least one glucose oligomer in the fermentation broth to form glucose;

(D) and then subjecting the fermentation broth to conditions sufficient to simultaneously depolymerize the glucose oligomers and ferment the glucose.

2. The process of claim 1 wherein the starting fermentation broth contains at least 40 g/L of glucose.

3. The process of claim 1 wherein the starting fermentation broth contains at least 50 g/L of glucose.

4. The process of claim 1 wherein the starting fermentation broth contains at least 55 g/L of glucose.

5. The process of claim 1 wherein the fermentation broth at the start of step (C) contains up to 10 g/L of glucose oligomers that are not fermentable by the microorganism.

6. The process of claim 4 wherein the fermentation broth at the start of step (C) contains up to 10 g/L of glucose oligomers that are not fermentable by the microorganism.

7. The process of claim 1 wherein the fermentation broth at the start of step (C) contains up to 8 g/L of glucose oligomers that are not fermentable by the microorganism.

8. The process of claim 4 wherein the fermentation broth at the start of step (C) contains up to 8 g/L of glucose oligomers that are not fermentable by the microorganism.

9. The process of claim 1 wherein the at least one enzyme includes trans-glucosidase or a mixture of α

-glucosidase and trans-glucosidase.

10. A process for fermenting a fermentation substrate in the presence of a microorganism, comprising

(A) forming a starting fermentation broth containing a starch hydrolysate containing 80-98 weight % (based on carbohydrates) of glucose and 1-20 weight % (based on carbohydrates) of glucose oligomers that are not fermentable by the microorganism, wherein the starting fermentation broth contains at least 30 g/L of glucose;

(B) fermenting the starting fermentation broth in the presence of the microorganism to conditions sufficient to ferment the glucose and reduce the glucose concentration in the fermentation broth to less than 30 g/L;

(C) then adding to the fermentation broth an effective quantity of a least one enzyme that depolymerizes at least one glucose oligomer in the fermentation broth to form glucose;

(D) and then subjecting the fermentation broth to conditions sufficient to simultaneously depolymerize the glucose oligomers and ferment the glucose to form a fermentation product selected from the group consisting of ethanol, lactic acid, citric acid, malonic acid, hydroxy butyric acid, and acetic acid.