Japan fermentation processes

In 1973, a multistage surface-fermentation process was patented in Japan for the production of acetic acid (42) eight surface fermenters were connected in series and arranged in such a way that the mash passed slowly through the series without disturbing the film of yAcetobacter on the surface of the medium. This equipment is reported to produce vinegar of 5% acidity and 0.22% alcohol with a mean residency time in the tanks of 22 h. 

Brassylic Acid. This acid is commercially available from Nippon Mining Company (Tokyo, Japan). It is made by a fermentation process (76). Several years ago, Emery Group, Henkel Corp. (Cincinnati, Ohio) produced brassyUc acid via ozonization of emcic acid primarily for captive use in making dimethyl brassylate and ethylene brassylate. A pilot-scale preparation based on ozonization of emcic acid has been described in which brassyUc acid yields of 72—82% were obtained in purities of 92—95%. Recrystallization from toluene gave purities of 99% (77). 

Brassytic Acid. This acid is commercially available from Nippon Mining Company ( Tokyo. Japan). It is made by a fermentation process. 

Another large successful commercial application of enzymes is in the amino acid industry. Amino acids for food and feed fortification, nutritional supplements, or as feedstock for downstream products can be made by fermentation processes, from protein hydrolysates or by chemical synthesis. While chemical synthesis is cheaper for a number of amino acids,, it often produces a racemic mixture. The racemic mixture is successfully resolved on a commercial scale by acylating the amino acids, then using an aminoacylase to remove the acyl group from the L-amino acid and separating the free L-amino acid from the still acylated-D-amino acid. Ajinamoto and other companies, especially in Japan, make large amounts of amino acids by this process. 

Soy Sauce. Soy sauce is a weU-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture oiy spergillus oyc e oi ispergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by constmetion of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

The first commercial production of L-aspartic acid was started in 1973 by the Tanaba Seiyaku Company, Japan. The process uses aspartase contained in whole microorganisms and involves the immobilization of E. coli on polyacrylamide gel or carrageenan. The immobilized cells are then subjected to treatment in order to increase cell permeability. The substrate, fumaric acid, is dissolved in a 25 % ammonia solution and the resulting ammonium fumarate is then passed through the reactor containing the immobilized E. coli. The reaction is exothermic and the reactor has to be designed to remove the heat produced. The conversion of fumaric acid to aspartic acid is more economical than the direct fermentation of sugars. The key to economical production of L-aspartic acid for expanded use is a cheaper and more abundant source of fumaric acid. 

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