Purac Biochem Bv

Stichting Dienst Landbouwkundig Onderzoek

Diana Visser

Arne Olav Sliekers

Jasper Meijer

Dirk Alexander Knikker

Jan Van Breugel

André Banier De Haan

Mickel Leonardus August Jansen

Adriaan Dirk Kon

Hendrik Martinus Winkelaar

David Sanchez Garcia

Wijnand Raphaël Terlouw

Johannes Martinus De Bruijn

Paul A'Campo

Filipa Cristina Soares Mendes

René J C Notebaart

Ruud Alexander Weusthuis

Ed De Jong

Ronald Hubertus Wilhelmus Maas

René Johannes Cornelis Notebaart

A process for manufacturing propionate products through fermentation, including the steps of fermenting a carbon source selected from sugars and lactate in a fermentation medium by means of a propionic acid producing microorganism to provide a first fermentation broth comprising a propionate salt, recovering propionic acid producing microorganism from the first fermentation broth, subjecting the first fermentation broth from which propionic acid producing microorganism have been recovered to a water removal step to form a first propionate salt product, fermenting a carbon source comprising glycerol with the propionic acid producing microorganism recovered from the first fermentation broth in the presence of an inorganic alkaline salt to provide a second fermentation broth comprising a propionate salt, subjecting the second fermentation broth to a purification step comprising at least one precipitation step, to form a second propionate salt product. The process allows efficient manufacture of propionate salts products.

Process for manufacturing propionate products

A process for manufacturing purified glycerol including the steps of providing a starting glycerol fraction comprising glycerol, water, and fatty acid methyl esters, subjecting the glycerol fraction to a partial evaporation to form an evaporated fraction including glycerol, water, and fatty acid methyl esters, and a remainder fraction including glycerol, condensing the evaporated fraction to form a liquid, subjecting the liquid evaporated fraction including glycerol, water, and fatty acid methyl esters to a liquid-liquid separation step, resulting in the formation of a fatty acid methyl ester fraction and a glycerol-based fraction including glycerol and water. The process makes it possible to efficiently separate the fatty acid methyl esters from glycerol, without the need for complete glycerol distillation. Also provides glycerol fractions suitable for use as carbon source in fermentation processes, without problems in down-stream processing, and without the need for cost-intensive purification steps for the glycerol.

Process for manufacturing purified glycerol

A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.

Method for manufacturing a mixed solution of propionate and acetate

The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use.

Nisin production process

A method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria includes contacting the food or drink product with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.

Method for improving the sensory properties and resistance of food and drink products to micro-organisms

The present invention is in the field of the preparation of lactic acid by means of fermentation on industrial scale wherein a concentrated raw beet juice having a Brix of at least 60 is used as fermentation substrate. After dilution to the desired initial sugar concentration and addition of nutrients, the juice is fermented to lactic acid and/or lactate by means of a lactic acid-producing microorganism. Said concentrated raw beet juice is prepared by: washing and cutting sugar beet and extracting the cossettes in water, removing the beet pulp from the resulting raw beet juice, and heat treating the raw beet juice at a temperature between 50 and 90 degrees Celsius, and concentrating the raw beet juice to at least 60 Brix. It was found that concentrated beet juice having a Brix of at least 60 is storage-stable, is not very sensitive to infections, and can be used as fermentation substrate for lactic acid production on industrial scale with the same yield, chemical purity, optical purity, clarity and taste as lactic acid obtained from fermenting white sugar.

Lactic acid production from concentrated raw sugar beet juice

The invention relates to a method for removing odor from vinegar comprising:

Method for removing odor from vinegar

Growing community of inventors

Gorinchem, Netherlands

Diana Visser