Roquette Freres

William Marsh Rice University

Dsm IP Assests B.v.

Laurent Segueilha

Pierrick Duflot

Ka-Yiu San

George Nelson Bennett

René Verwaal

Bernard Pora

Pierre Lanos

Philippe Looten

Sophie Defretin

Mickel Leonardus August Jansen

Serge Comini

Irene Martinez

Bernard Caulier

Yun Qian

Fabrice Machu

Mélanie Louchart

Tania Veiga Dos Inocentes

Brigitte Delelis

Olivier Calande

Caroline Varlamoff

Frédéric Dehay

The present invention relates to a method for a dicarboxylic acid, which method comprises fermenting fungal cells in a vessel comprising a suitable fermentation medium, wherein a least a portion of the fungal cells are reused in the presence of a vitamin and/or a trace element.

Fermentation process for production of a dicarboxylic acid using fungal cells

A new culture method for producing high levels of a metabolite, such as succinic acid uses oxygen rich culture without pH adjustment to increase the biomass, acclimation in under oxygen lean conditions having &#x3c;5% partial pressure of oxygen, and the production of high levels of succinate under oxygen deprived conditions. The method can be performed in a single reactor, and is amenable to efficient scale up.

Large scale microbial culture method

The present invention relates to a process for the production of 1,3-propanediol by the fermentation of a 1,3-propanediol-producing microorganism in a fermentation medium containing glucose, characterized in that the fermentation is carried out without mechanical agitation, with the maintenance of an air retention greater than or equal to 50%, expressed as the volume of gas relative to the total volume of the liquid phase of the fermentation medium, and with the maintenance of a high cell density and a microorganism viability value, determined by a test A, greater than or equal to 95%, preferably of between 95 and 99%, by controlling frothing in the fermentation medium.

Process for the production of 1,3-propanediol by fermentation

Method of producing erythritol by repeated fed-batch fermentation

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.

Method of producing arabitol by continuous fermentation

Growing community of inventors

Lestrem, France

Laurent Segueilha