Fermentation process
First Claim
1. A fermentation process which conists essentially of fermenting a 10%-45% w/w aqueous slurry of granular starch for the production of ethanol with an ethanol producing microorganism in the presence of alpha-amylase and gluco-amylase, the conduct of said fermentation being characterized by low levels of dextrin and fermentable sugars in solution in the fermentation broth throughout the fermentation, and, thereafter recovering enzymes from the fermentation broth for use anew in fermentation of granular starch.
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Abstract
This invention relates to a novel fermentation process and in particular, to fermentative production of ethanol producing in the presence of non-gelled, or granular, starch particles, alpha-amylase and a glucoamylase; characteristic of the present process is recycle of enzymes for renewed use in fermentation, usually through termination of the fermentation prior to complete disappearance of the granular starch particles, and recovery for use anew of the unconsumed starch, along with enzymes thereon. Fermentation according to practice of this invention proceeds at a near to linear rate in the main.
158 Citations
8 Claims
- 1. A fermentation process which conists essentially of fermenting a 10%-45% w/w aqueous slurry of granular starch for the production of ethanol with an ethanol producing microorganism in the presence of alpha-amylase and gluco-amylase, the conduct of said fermentation being characterized by low levels of dextrin and fermentable sugars in solution in the fermentation broth throughout the fermentation, and, thereafter recovering enzymes from the fermentation broth for use anew in fermentation of granular starch.
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7. A fermentation process which consists essentially of fermenting a 10%-45% w/w aqueous slurry of granular starch for the production of ethanol with an ethanol producing microorganism in the presence of alpha-amylase and gluco-amylase, the conduct of said fermentation being characterized by low levels of dextrin and fermentable sugars in solution in the fermentation broth throughout the fermentation, and a near to linear rate of CO2 generation during the main course of the fermentation.
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8. A fermentation process which consists essentially of fermenting a 10%-45% w/w aqueous slurry of granular starch for the production of ethanol at a temperature in the range of 25°
- -38°
C. with an ethanol producing microorganism in the presence of fungal alpha-amylase in amounts within the range of 0.02-2.0 FAU/g of starch in the slurry or Bacillus amylase in the amount of 0.01-0.6 KNU/g of starch in the slurry and gluco-amylase in amounts within the range of 0.05-10.0 AGU/g of starch in the slurry, the conduct of said fermentation being characterized by low levels of dextrin and fermentable sugars in solution in the fermentation broth throughout the fermentation, and generation of CO2 at a near to linear rate during the main course of the fermentation, and, thereafter recovering enzymes from the fermentation broth for use anew in fermentation of granular starch.
- -38°
Specification