Process for fermenting sugars containing oligomeric saccharides
First Claim
1. A process for fermenting a starch hydrolysate containing 80-98 weight percent of glucose and 1-9 weight percent of nonfermentable glucose oligomers having a degree of polymerization from 2 to 10, which nonfermentable glucose oligomers include isomaltose, comprising forming a fermentation broth containing the starch hydrolysate and having a glucose concentration of at least 50 g/L, fermenting the starch hydrolysate in the presence of a microorganism that ferments the glucose to a desired fermentation product and in the absence of an enzyme that is capable of depolymerizing the nonfermentable glucose oligomer(s) until the fermentation broth contains 26 g/L or less of glucose and from about 1 to about 10 g/L of one or more nonfermentable glucose oligomers, then adding 5-10,000 μ
- L of trans-glucosidase per liter of fermentation broth, and then subjecting the fermentation broth to fermentation conditions in the presence of (A) a microorganism that ferments glucose but does not ferment said nonfermentable glucose oligomers and (B) said trans-glucosidase, under conditions such that the depolymerization of the isomaltose and the fermentation of the glucose occur simultaneously.
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Accused Products
Abstract
Sugar mixtures containing nonfermentable oligomers are fermented in the presence of certain enzymes that depolymerize the oligomers simultaneously with the fermentation process.
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Citations
4 Claims
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1. A process for fermenting a starch hydrolysate containing 80-98 weight percent of glucose and 1-9 weight percent of nonfermentable glucose oligomers having a degree of polymerization from 2 to 10, which nonfermentable glucose oligomers include isomaltose, comprising forming a fermentation broth containing the starch hydrolysate and having a glucose concentration of at least 50 g/L, fermenting the starch hydrolysate in the presence of a microorganism that ferments the glucose to a desired fermentation product and in the absence of an enzyme that is capable of depolymerizing the nonfermentable glucose oligomer(s) until the fermentation broth contains 26 g/L or less of glucose and from about 1 to about 10 g/L of one or more nonfermentable glucose oligomers, then adding 5-10,000 μ
- L of trans-glucosidase per liter of fermentation broth, and then subjecting the fermentation broth to fermentation conditions in the presence of (A) a microorganism that ferments glucose but does not ferment said nonfermentable glucose oligomers and (B) said trans-glucosidase, under conditions such that the depolymerization of the isomaltose and the fermentation of the glucose occur simultaneously.
- View Dependent Claims (2, 3, 4)
Specification