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    Method of producing arabitol by continuous fermentation
    43.
    发明授权
    Method of producing arabitol by continuous fermentation 有权
    通过连续发酵生产阿拉伯糖醇的方法

    公开(公告)号：US06268190B1

    公开(公告)日：2001-07-31

    申请号：US09567386

    申请日：2000-05-09

    申请人： Pierrick Duflot ,  Pierre Lanos ,  Fabrice Machu ,  Laurent Segueilha

    发明人： Pierrick Duflot ,  Pierre Lanos ,  Fabrice Machu ,  Laurent Segueilha

    IPC分类号： C12P718

    CPC分类号： C12P7/18 ,  Y10S435/813 ,  Y10S435/911 ,  Y10S435/921 ,  Y10S435/93 ,  Y10S435/94

    摘要： A method of producing arabitol by continuous fermentation of at least one sugar by micro-organisms producing arabitol, characterised in that arabitol is produced in a first fermentation area including at least one fermenter in such a manner that some of the sugar introduced into the fermentation medium is consumed by said micro-organisms, some of the fermentation medium obtained in this way is transferred into a second fermentation area including at least one fermenter, the volume being maintained constant in the first fermentation area by adding sugar, production of arabitol continues in said second fermentation area in such a manner as to consume the residual sugar of the fermentation medium, the fermentation medium thus obtained from said second fermentation area is separated a continuously into a fraction concentrated in micro-organisms and another, soluble fraction enriched in arabitol, and the arabitol thus obtained is collected.

    摘要翻译： 一种通过生产阿拉伯糖醇的微生物连续发酵至少一种糖的阿拉伯糖醇的方法，其特征在于在包括至少一个发酵罐的第一发酵区域中产生阿糖醇，使得一些糖引入发酵培养基 被所述微生物消耗，将以这种方式获得的一些发酵培养基转移到包括至少一个发酵罐的第二发酵区域中，该体积通过加入糖在第一发酵区域保持恒定，所述 第二发酵区域以消耗发酵培养基的残留糖的方式，将从所述第二发酵区域获得的发酵培养基连续分离成浓缩在微生物中的级分，另一种富含阿拉伯糖醇的可溶级分，以及 收集如此得到的阿糖醇。

    Production of natural flavor aldehydes from natural source primary alcohols C.sub.2 -C.sub.7
    46.
    发明授权
    Production of natural flavor aldehydes from natural source primary alcohols C.sub.2 -C.sub.7 失效
    天然来源的伯醇C2-C7生产天然风味醛

    公开(公告)号：US4871669A

    公开(公告)日：1989-10-03

    申请号：US211879

    申请日：1988-06-27

    申请人： William D. Murray ,  Sheldon J. B. Duff ,  Patricia H. Lanthier

    发明人： William D. Murray ,  Sheldon J. B. Duff ,  Patricia H. Lanthier

    IPC分类号： C12P7/24

    CPC分类号： C12P7/24 ,  Y10S435/921 ,  Y10S435/93 ,  Y10S435/938 ,  Y10S435/944

    摘要： Methylotrophic yeasts of the genera Pichia, Torulopsis, Candida and Hansenula when grown on methanol, make use of an enzyme, alcohol oxidase, to catalyse the initial oxidation of methanol to formaldehyde. Non-growing whole cells of such methylotrophic yeasts were used in place of purified alcohol oxidase for the production of flavoring aldehydes from their respective alcohols. To reduce end product inhibition a number of amine buffers, which chelate the aldehydes, were studied and an increase in aldehyde production was demonstrated with selected buffers which maintain a weakly alkaline pH.

    摘要翻译： 在甲醇上生长时，毕赤酵母属，Torulopsis属，念珠菌属和汉逊酵母属的甲基营养酵母，利用酶，醇氧化酶催化甲醇初始氧化成甲醛。 使用这种甲基营养酵母的不生长的全细胞代替纯化的醇氧化酶，用于从它们各自的醇生产调味醛。 为了降低最终产物抑制，研究了许多螯合醛的胺缓冲液，并且使用保持弱碱性pH的所选择的缓冲液证明了醛产生的增加。