Citric acid prepn. by fermentation - using Aspergillus niger R-1 strain on nutrient medium contg. molasses
Citric acid is prepd. by growing a new Aspergillus niger R-1 strain, (I), on a nutrient medium contg. sources for C, N and mineral salts, followed by mycelium sepn. and extn. of end-prod. from culture liquor. (I) is produced by combining activity of UV-radiation, ethylene imine and N-nitrosomethyl u...
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| creator | ALMA ALBERTOVNA RUMBA, ROMAN YANOVICH KARKLIN, VIA KARLOVNA AZANDA, VALIA YANOVNA BERZINSH, ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV |
| description | Citric acid is prepd. by growing a new Aspergillus niger R-1 strain, (I), on a nutrient medium contg. sources for C, N and mineral salts, followed by mycelium sepn. and extn. of end-prod. from culture liquor. (I) is produced by combining activity of UV-radiation, ethylene imine and N-nitrosomethyl urea on Aspergillus niger EU-119 (II). Citric acid is used esp. in pharmaceutical and food industry. (i) Cultivation of (I) in place of (II) increases citric acid yield from 88-89wt.% to 99wt.%, w.r.t. sugar consumed, and, on molasses media, citric acid formation is increased from 93-94% to 97-98%, w.r.t. acid sum. (ii) (I) resists antagonistic bacteria, inhibits formation of gas-, acid- and nitrite-forming bacteria in fermentation process and ferments molasses well. (iii) (I) is less sensitive to chemical compsn. of starting molasses, and allows use of a lower quality molasses.
La présente invention concerne un procédé de préparation de l'acide citrique. Le procédé de préparation de l'acide citrique par culture de la souche productrice Aspergillus niger sur un milieu nutritif contenant des sources de carbone, d'azote et de sels minéraux avec séparation ultérieure du mycélium et isolement du produit visé à partir de la liqueur culturale utilisé en tant que souche productrice de la souche R-1 Aspergillus niger, sélectionnée à partir de la souche EU-119 Aspergillus niger. Le rendement en acide citrique est de 99 % en poids calculé par rapport au sucre consommé sur les milieux de mélasse; la souche donne en moyenne de 97 à 98 % d'acide citrique calculé par rapport à la somme d'acides. |
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La présente invention concerne un procédé de préparation de l'acide citrique. Le procédé de préparation de l'acide citrique par culture de la souche productrice Aspergillus niger sur un milieu nutritif contenant des sources de carbone, d'azote et de sels minéraux avec séparation ultérieure du mycélium et isolement du produit visé à partir de la liqueur culturale utilisé en tant que souche productrice de la souche R-1 Aspergillus niger, sélectionnée à partir de la souche EU-119 Aspergillus niger. Le rendement en acide citrique est de 99 % en poids calculé par rapport au sucre consommé sur les milieux de mélasse; la souche donne en moyenne de 97 à 98 % d'acide citrique calculé par rapport à la somme d'acides.</description><language>eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>1978</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=19780310&DB=EPODOC&CC=FR&NR=2361330A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780310&DB=EPODOC&CC=FR&NR=2361330A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ALMA ALBERTOVNA RUMBA, ROMAN YANOVICH KARKLIN, VIA KARLOVNA AZANDA, VALIA YANOVNA BERZINSH, ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV</creatorcontrib><title>Citric acid prepn. by fermentation - using Aspergillus niger R-1 strain on nutrient medium contg. molasses</title><description>Citric acid is prepd. by growing a new Aspergillus niger R-1 strain, (I), on a nutrient medium contg. sources for C, N and mineral salts, followed by mycelium sepn. and extn. of end-prod. from culture liquor. (I) is produced by combining activity of UV-radiation, ethylene imine and N-nitrosomethyl urea on Aspergillus niger EU-119 (II). Citric acid is used esp. in pharmaceutical and food industry. (i) Cultivation of (I) in place of (II) increases citric acid yield from 88-89wt.% to 99wt.%, w.r.t. sugar consumed, and, on molasses media, citric acid formation is increased from 93-94% to 97-98%, w.r.t. acid sum. (ii) (I) resists antagonistic bacteria, inhibits formation of gas-, acid- and nitrite-forming bacteria in fermentation process and ferments molasses well. (iii) (I) is less sensitive to chemical compsn. of starting molasses, and allows use of a lower quality molasses.
La présente invention concerne un procédé de préparation de l'acide citrique. Le procédé de préparation de l'acide citrique par culture de la souche productrice Aspergillus niger sur un milieu nutritif contenant des sources de carbone, d'azote et de sels minéraux avec séparation ultérieure du mycélium et isolement du produit visé à partir de la liqueur culturale utilisé en tant que souche productrice de la souche R-1 Aspergillus niger, sélectionnée à partir de la souche EU-119 Aspergillus niger. Le rendement en acide citrique est de 99 % en poids calculé par rapport au sucre consommé sur les milieux de mélasse; la souche donne en moyenne de 97 à 98 % d'acide citrique calculé par rapport à la somme d'acides.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</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>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1978</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjDEOwjAQBNNQIOAP-4FEBEv0UUREHdEj41ysQ_bF8jkFvycFD6CaZmb21bvnktnBOp6QMiVp8PpgphxJii28CGqsyuLRaaLsOYRVIewpY6xbaMmWBZsn67baKkSaeI1wixTfIC7BqpIeq91sg9Lpx0OF4fbo7zWl5UmarCOh8hzGi7m2xpy71vyhfAF3ST-n</recordid><startdate>19780310</startdate><enddate>19780310</enddate><creator>ALMA ALBERTOVNA RUMBA, ROMAN YANOVICH KARKLIN, VIA KARLOVNA AZANDA, VALIA YANOVNA BERZINSH, ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV</creator><scope>EVB</scope></search><sort><creationdate>19780310</creationdate><title>Citric acid prepn. by fermentation - using Aspergillus niger R-1 strain on nutrient medium contg. molasses</title><author>ALMA ALBERTOVNA RUMBA, ROMAN YANOVICH KARKLIN, VIA KARLOVNA AZANDA, VALIA YANOVNA BERZINSH, ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FR2361330A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1978</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ALMA ALBERTOVNA RUMBA, ROMAN YANOVICH KARKLIN, VIA KARLOVNA AZANDA, VALIA YANOVNA BERZINSH, ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ALMA ALBERTOVNA RUMBA, ROMAN YANOVICH KARKLIN, VIA KARLOVNA AZANDA, VALIA YANOVNA BERZINSH, ANTON ANTONOVICH LURIN ET VALENTIN FEDOSEEVICH FEDOSEEV</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Citric acid prepn. by fermentation - using Aspergillus niger R-1 strain on nutrient medium contg. molasses</title><date>1978-03-10</date><risdate>1978</risdate><abstract>Citric acid is prepd. by growing a new Aspergillus niger R-1 strain, (I), on a nutrient medium contg. sources for C, N and mineral salts, followed by mycelium sepn. and extn. of end-prod. from culture liquor. (I) is produced by combining activity of UV-radiation, ethylene imine and N-nitrosomethyl urea on Aspergillus niger EU-119 (II). Citric acid is used esp. in pharmaceutical and food industry. (i) Cultivation of (I) in place of (II) increases citric acid yield from 88-89wt.% to 99wt.%, w.r.t. sugar consumed, and, on molasses media, citric acid formation is increased from 93-94% to 97-98%, w.r.t. acid sum. (ii) (I) resists antagonistic bacteria, inhibits formation of gas-, acid- and nitrite-forming bacteria in fermentation process and ferments molasses well. (iii) (I) is less sensitive to chemical compsn. of starting molasses, and allows use of a lower quality molasses.
La présente invention concerne un procédé de préparation de l'acide citrique. Le procédé de préparation de l'acide citrique par culture de la souche productrice Aspergillus niger sur un milieu nutritif contenant des sources de carbone, d'azote et de sels minéraux avec séparation ultérieure du mycélium et isolement du produit visé à partir de la liqueur culturale utilisé en tant que souche productrice de la souche R-1 Aspergillus niger, sélectionnée à partir de la souche EU-119 Aspergillus niger. Le rendement en acide citrique est de 99 % en poids calculé par rapport au sucre consommé sur les milieux de mélasse; la souche donne en moyenne de 97 à 98 % d'acide citrique calculé par rapport à la somme d'acides.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | Citric acid prepn. by fermentation - using Aspergillus niger R-1 strain on nutrient medium contg. molasses |
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