Basf Se Corporation

Paik Kwang Industrial Co., Ltd.

Jong-Kyu Choi

Sung Hyun Kim

Matthias Boy

Markus Lohscheidt

Arno Kochner

Jae Yeol Seo

Jörg Braun

Il-Kwon Hong

Duck-Keun Han

Jin Won Chung

Hyun-Ho Kim

Mo Se Kim

Jong-Soo Choi

Jong In Choi

Tae-Hui Kim

The present invention relates to a process for the production of an aqueous glucose solution from maize or maize kernels. The invention also relates to a glucose solution obtainable by this process, and to its use for the production of organic compounds. The process according to the invention comprises: a) fractionating dry milling of maize kernels, where the maize kernels are separated into a maize-starch-comprising endosperm fraction and a high-oil germ fraction and, if appropriate, a bran fraction; b) enzymatic liquefaction and saccharification of the maize starch in an aqueous suspension of the endosperm fraction, which gives an aqueous glucose solution comprising maize gluten; and c) depletion of the maize gluten and, if appropriate, any bran present from the aqueous glucose solution.

Method for the production of an aqueous glucose solution

The invention relates to a method for recovering a basic amino acid from the fermentation liquor of a micro-organism strain that produces the basic amino acid. The method comprises the following steps: a) isolation of the micro-organisms from the fermentation liquor and b) separation of the basic amino acid from the aqueous liquor that has been obtained in step a) by the successive charging of a single or multiple stage arrangement of a strongly acidic cation exchanger in the form of a salt with the liquor obtained in step a) and the elution of the basic amino acid. According to the invention, prior to the charging process in step b), the aqueous liquor has a pH value ranging between 4 and 7.5 and at least the first stage of the carbon exchanger arrangement is pre-treated with an aqueous acid in such a way that at the end of said pre-treatment, the pH value at the discharge of the pre-treated cation exchanger ranges between 4.5 and 7.

Method for recovering a basic amino acid from a fermentation liquor

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Jeonju, South Korea

Jong-Kyu Choi