Patent ID: 8741599
Filing Date: 2014-06-03
Classification: C12N,C12P

Abstract:
1. A process for the fermentative production of at least one organic compound having at least 3 C atoms or having at least 2 C atoms and at least one 1 N atom, wherein the organic compound is selected among the group consisting of mono-, di- and tricarboxylic acids, which optionally have hydroxyl groups attached to them and which have 3 to 10 carbon atoms, proteinogenic and nonproteinogenic amino acids, purine bases, pyrimidine bases; nucleosides, nucleotides, lipids; saturated and unsaturated fatty acids; diols having 4 to 10 carbon atoms, polyhydric alcohols having 3 or more hydroxyl groups, long-chain alcohols having at least 4 carbon atoms, carbohydrates, aromatic compounds, vitamins, provitamins, cofactors, nutraceuticals, proteins, carotenoids, ketones having 3 to 10 carbon atoms, lactones, biopolymers and cyclodextrins, the process comprising the following steps: a1) milling a starch feedstock selected from cereal kernels, thus obtaining a millbase which comprises at least 50% by weight of the nonstarchy solid constituents which are present in the milled cereal kernels and where the non-starchy constituents in the millbase amount to at least 15% by weight; a2) suspending the millbase in an aqueous liquid and hydrolysis of the starch portion in the millbase by enzymatic liquefaction and, if appropriate, subsequent saccharification, whereby a liquid (1) which comprises mono- or oligosaccharides and non-starchy constituents of the millbase is obtained; and b) addition of liquid (1) which comprises mono- or oligosaccharides together with metabolizable mono-, di- or oligosaccharides or together with a composition which comprises metabolizable mono-, di- or oligosaccharides in a concentration of at least 50% by weight and which is free from solids which are insoluble in water to a fermentation medium comprising a microorganism which is capable of overproducing the organic compound under fermentation conditions, wherein the total mono-, di- and oligosaccharide concentration in the liquid (1) is increased by at least 50 g/kg by adding metabolizable mono-, di- or oligosaccharides or by adding a medium which comprises metabolizable mono-, di- or oligosaccharides in a concentration of at least 50% by weight and which is essentially free from solids which are insoluble in water.