PASTEURISATION PROCESS FOR MICROBIAL CELLS AND MICROBIAL OIL

• US 20170081684A1
• Filed: 08/26/2016
• Published: 03/23/2017
• Est. Priority Date: 06/19/2002
• Status: Active Grant

• Current Assignee: DSM IP Assets BV (DSM-Firmenich AG)
• Original Assignee: DSM IP Assets BV (DSM-Firmenich AG)
• Inventors: Schaap, Albert, Verkoeijen, Daniel
• Granted Patent: US 10,493,174 B2
• Time in Patent Office: Days
• CPC Class Codes: A23D 9/00 Other edible oils or fats, e.g. shortenings, cooking oils
• CPC Class Codes: A23D 9/02 characterised by the production or working-up
• CPC Class Codes: A23K 20/158 Fatty acids; Fats; Products containing oils or fats
• CPC Class Codes: A23L 33/115 Fatty acids or derivatives thereof; Fats or oils
• CPC Class Codes: A23L 33/12 Fatty acids or derivatives thereof
• CPC Class Codes: A61K 2800/85 Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
• CPC Class Codes: A61K 8/67 Vitamins
• CPC Class Codes: A61K 8/925 of animal origin
• CPC Class Codes: A61K 8/9706 Algae
• CPC Class Codes: A61K 8/9728 Fungi, e.g. yeasts
• CPC Class Codes: A61L 2/04 Heat A61L2/08 takes precedence
• CPC Class Codes: A61P 25/00 Drugs for disorders of the nervous system
• CPC Class Codes: A61P 43/00 Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
• CPC Class Codes: A61Q 19/00 Preparations for care of the skin
• CPC Class Codes: C07C 57/03 Monocarboxylic acids
• CPC Class Codes: C11B 1/10 by extracting
• CPC Class Codes: C12N 1/005 after treatment of microbial biomass not covered by C12N1/02 - C12N1/08
• CPC Class Codes: C12P 7/6427 Polyunsaturated fatty acids [PUFA], i.e. having two or more double bonds in their backbone
• CPC Class Codes: C12P 7/6432 Eicosapentaenoic acids [EPA]
• CPC Class Codes: C12P 7/6434 Docosahexenoic acids [DHA]
• CPC Class Codes: C12P 7/6463 : obtained from glyceride producing microorganisms, e.g. single cell oil
• CPC Class Codes: C12P 7/6472 : containing polyunsaturated fatty acid [PUFA] residues, i.e. having two or more double bonds in their backbone

Abstract

An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least −0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidised) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Claims

1. A process for pasteurizing microbial cells or microorganisms, the process comprising:

(a) heating the cells or microorganisms from 40°

C. to 60°

C. in no more than 30 minutes or (b) heating the cells or microorganisms from 40°

C. to 60°

C. at a rate greater than 0.5°

C./minute or (c) heating the cells or microorganisms from 40°

C. to 60°

C. in no more than 30 minutes at a rate greater than 0.5°

C./minute or (d) heating the cells or microorganisms and maintaining the heated cells or microorganisms at an elevated temperature (T, °

C.) for a time (t, minutes) at a plateau stage, wherein the product T.t is from 140 to 100,800°

C.minute.

3. The process according to claim 1 or claim 2, wherein a time versus temperature graph produces a trapezium having an area under the time (minutes) versus temperature (°

C.) graph below 13,000°

C.minute.

4. The process according to claim 1 or claim 2, wherein

(a) the plateau stage is maintained at the maximum temperature, and/or

(b) a time (t) versus temperature (T) graph produces a trapezium, and/or

(c) the heating and/or cooling is a linear change in temperature, and/or

(d) the cells or microorganisms are heated at a temperature starting below 40°

C. and/or are heated to a temperature above 60°

C., and/or

(e) the cells or microorganisms comprise a PUFA or optionally comprise a PUFA-containing microbial oil.

5. The process according to claim 1 or claim 2, wherein the cells or microorganisms are heated from 40°

C. to 60°

C. in no more than 15 minutes and/or the cells or microorganisms are heated at a rate of at least 0.6 or 1.0°

C./minute.

6. The process according to claim 1 or claim 2, wherein

(a) the cells or microorganisms are heated at a rate of at least 2°

C./minute;

(b) the pasteurization or plateau temperature is from 60 to 100°

C., or optionally from 60 to 85°

C.; and

/or

(c) the cells or microorganisms are cooled at a rate of at least −

0.6 or −

1.6°

C./minute; and

/or

(d) a time (t) versus temperature (T) graph has an area under he time (minutes) versus temperature (°

C.) graph below 10,000 or 8,000°

C.minute.

7. A process for obtaining a PUFA or oil from microbial cells or microorganisms, the process comprising a process according to claim 1 or claim 2 and further comprising:

extracting or isolating the PUFA or oil from the pasteurized cells or microorganisms.

9. The process according to claim 1 or claim 2, wherein the cells or microorganisms comprise a yeast, optionally a Pichia or a Saccharomyces;

a bacteria, optionally a Propionibacterium;

an algae, optionally a dinoflagellates, a Porphyridium, a Nitszchia, or a Crypthecodinium;

or, a fungi, optionally a Murorales, a Mortierella, a Phycomyces, a Blakeslea or an Aspergillus.

10. A polyunsaturated fatty acid (PUFA) or microbial oil obtained by the process according to claim 7.

2. A process for pasteurizing microbial cells or microorganisms that comprises three stages, the process comprising:

(a) a (first) heating stage, a (second) plateau stage at which the cells or microorganisms are maintained at a constant temperature, and (c) a (third) cooling stage.

8. A process for pasteurizing microbial cells or microorganisms according to claim 2, the process comprising:

(a) heating the cells or microorganisms comprising (i) heating from 40°

C. to 60°

C. in no more than 30 minutes, or (ii) heating from 40°

C. to 60°

C. at a rate greater than 0.5°

C./minute, or (iii) heating from 40°

C. to 60°

C. in no more than 30 minutes at a rate greater than 0.5°

C./minute;

(b) a plateau stage at which the cells or microorganisms are maintained at a constant temperature; and

(c) cooling the cells or microorganisms.

11. A microbial oil comprising a triglyceride content of at least 90%;

a peroxide value (POV) of less than 1.5, or optionally less than 1.0; and

/or an anisidine value (AnV) of less than 15, or optionally less than 12.

12. The microbial oil of claim 11 wherein (a) PUFA comprises a C₁₈, C₂₀, or C₂₂ ω

-3 or ω

-6 fatty acid;

(b) PUFA content is at least 40%;

(c) PUFA comprises arachidonic acid (ARA), eicosapentaenoic acid (EPA), and/or docosahexaenoic acid (DHA); and

/or (d) the oil is a crude or unrefined oil.