Method for the production of beta-carotene
A process for obtaining beta -carotene. The present invention relates to a new process for the production of beta -carotene from submerged cultures of mucor fungi such as Blakeslea, Choanephora or Phycomyces by means of addition to the culture medium of lecithin in conjunction with pH control once f...
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| creator | J. EMILIANO GONZALEZ DE PRADO ENRIQUE E. PEIRO CEZON ALFONSO COLLADOS DE LA VIEJA ANA TERESA MARCOS RODRIGUEZ MANUEL ESTEBAN MORALES JAVIER COSTA PEREZ ANTONIO ESTRELLA CASTRO |
| description | A process for obtaining beta -carotene. The present invention relates to a new process for the production of beta -carotene from submerged cultures of mucor fungi such as Blakeslea, Choanephora or Phycomyces by means of addition to the culture medium of lecithin in conjunction with pH control once fermentation has started, a process that includes a step of recovery of beta -carotene that allows a simplification in the process, an optimisation of the yield, along with an increase in the purification of the product. |
| format | Patent |
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The present invention relates to a new process for the production of beta -carotene from submerged cultures of mucor fungi such as Blakeslea, Choanephora or Phycomyces by means of addition to the culture medium of lecithin in conjunction with pH control once fermentation has started, a process that includes a step of recovery of beta -carotene that allows a simplification in the process, an optimisation of the yield, along with an increase in the purification of the product.</description><edition>7</edition><language>eng</language><subject>ACYCLIC OR CARBOCYCLIC COMPOUNDS ; ADHESIVES ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; DYES ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; LAKES ; METALLURGY ; MICROBIOLOGY ; MISCELLANEOUS APPLICATIONS OF MATERIALS ; MISCELLANEOUS COMPOSITIONS ; MORDANTS ; MUTATION OR GENETIC ENGINEERING ; NATURAL RESINS ; ORGANIC CHEMISTRY ; ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES ; PAINTS ; POLISHES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2002</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020213&DB=EPODOC&CC=AU&NR=7256201A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020213&DB=EPODOC&CC=AU&NR=7256201A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>J. EMILIANO GONZALEZ DE PRADO</creatorcontrib><creatorcontrib>ENRIQUE E. PEIRO CEZON</creatorcontrib><creatorcontrib>ALFONSO COLLADOS DE LA VIEJA</creatorcontrib><creatorcontrib>ANA TERESA MARCOS RODRIGUEZ</creatorcontrib><creatorcontrib>MANUEL ESTEBAN MORALES</creatorcontrib><creatorcontrib>JAVIER COSTA PEREZ</creatorcontrib><creatorcontrib>ANTONIO ESTRELLA CASTRO</creatorcontrib><title>Method for the production of beta-carotene</title><description>A process for obtaining beta -carotene. The present invention relates to a new process for the production of beta -carotene from submerged cultures of mucor fungi such as Blakeslea, Choanephora or Phycomyces by means of addition to the culture medium of lecithin in conjunction with pH control once fermentation has started, a process that includes a step of recovery of beta -carotene that allows a simplification in the process, an optimisation of the yield, along with an increase in the purification of the product.</description><subject>ACYCLIC OR CARBOCYCLIC COMPOUNDS</subject><subject>ADHESIVES</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>DYES</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>LAKES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MISCELLANEOUS APPLICATIONS OF MATERIALS</subject><subject>MISCELLANEOUS COMPOSITIONS</subject><subject>MORDANTS</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NATURAL RESINS</subject><subject>ORGANIC CHEMISTRY</subject><subject>ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES</subject><subject>PAINTS</subject><subject>POLISHES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDyTS3JyE9RSMsvUijJSFUoKMpPKU0uyczPU8hPU0hKLUnUTU4syi9JzUvlYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyUBFJfGOoeZGpmZGBoaOxoRVAAB7GCgE</recordid><startdate>20020213</startdate><enddate>20020213</enddate><creator>J. 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EMILIANO GONZALEZ DE PRADO</creatorcontrib><creatorcontrib>ENRIQUE E. PEIRO CEZON</creatorcontrib><creatorcontrib>ALFONSO COLLADOS DE LA VIEJA</creatorcontrib><creatorcontrib>ANA TERESA MARCOS RODRIGUEZ</creatorcontrib><creatorcontrib>MANUEL ESTEBAN MORALES</creatorcontrib><creatorcontrib>JAVIER COSTA PEREZ</creatorcontrib><creatorcontrib>ANTONIO ESTRELLA CASTRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>J. EMILIANO GONZALEZ DE PRADO</au><au>ENRIQUE E. PEIRO CEZON</au><au>ALFONSO COLLADOS DE LA VIEJA</au><au>ANA TERESA MARCOS RODRIGUEZ</au><au>MANUEL ESTEBAN MORALES</au><au>JAVIER COSTA PEREZ</au><au>ANTONIO ESTRELLA CASTRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for the production of beta-carotene</title><date>2002-02-13</date><risdate>2002</risdate><abstract>A process for obtaining beta -carotene. The present invention relates to a new process for the production of beta -carotene from submerged cultures of mucor fungi such as Blakeslea, Choanephora or Phycomyces by means of addition to the culture medium of lecithin in conjunction with pH control once fermentation has started, a process that includes a step of recovery of beta -carotene that allows a simplification in the process, an optimisation of the yield, along with an increase in the purification of the product.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | ACYCLIC OR CARBOCYCLIC COMPOUNDS ADHESIVES BEER BIOCHEMISTRY CHEMISTRY DYES ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES LAKES METALLURGY MICROBIOLOGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS MORDANTS MUTATION OR GENETIC ENGINEERING NATURAL RESINS ORGANIC CHEMISTRY ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES PAINTS POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Method for the production of beta-carotene |
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