| 摘要 |
1,177,039. L-Glutamic acid by fermentation. KYOWA HAKKO KOGYO CO. Ltd. 16 July, 1968 [19 July, 1967], No. 33901/68. Heading C2C. [Also in Division C6] A process for treating a fermentation liquor obtained by culturing a hydrocarbon-assimilable micro-organism in a fermentation liquor containing a hydrocarbon as the main carbon source, to separate after fermentation hydrocarbon and micro-organism cells from the liquor comprises generating microfine air bubbles in the lower portion of the liquor, thereby causing the hydrocarbon and micro-organism cells to rise to the upper portion of the liquor as a separate phase. Additional hydrocarbon of the same type as that used in the fermentation may be added to the fermentation liquor before the separation. The process may be continuous. According to an example, 100 litres of a fermentation liquor containing 1,600 g. of L- glutamic acid and 4À3% of remaining n-paraffin obtained in cultivating Arthrobacter paraffineus ATCC 21167 is treated with a stream (20 litres) of water containing dissolved air under a pressure of 2 kg./cm.<SP>2</SP>, directed into the lower portion of the tank. After withdrawing the water phase, the upper phase is made up with a further 100 litres of water and again treated with the aerated water. L-glutamic acid is recovered from the combined water phases, and cells and residual n-paraffin from the upper phase.
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