| 摘要 |
1,270,027. Microbiological production of protein. ESSO RESEARCH & ENG. CO. July 13, 1969 [July 8, 1968], No.30157/69. Addition to 1, 231, 058. Heading C6F. An aerobic fermentation process for the preparation of a high protein content product comprises employing Gram-negative bacteria as micro-organism and an oxygenated hydrocarbon (defined) as primary source of carbon in an aerobic fermentation step, and detoxifying the product from the fermentation step by acidifying it to a pH in the range 1À0 to 4À5, subjecting it to a temperature in the range 60 to 141‹ C. for from 10 seconds to 30 minutes, thereafter cooling and, if desired, neutralizing the broth and recovering the bacterial cells therefrom. The term "oxygenated hydrocarbon" covers oxygenated natural gas, oxygenated hydrocarbon petroleum fractions boiling up to about 900‹ F., acids, alcohols (especially ethyl alcohol), aldehydes, esters, ethers and ketones, of which many are particularly mentioned. The preferred micro-organisms are Micrococcus cerificans ATCC 14987, Pseudomonas ligustri ATCC 15522, Pseudomonas pseudomallei ATCC 15523, Pseudomonas orvilla ATCC 15524 and Alcaligenes sp. ATCC 15525. Preferred acids for the acidification are hydrochloric, nitric, sulphuric, ortho-, meta- and pyrophosphoric, ortho- and metaphosphorous, lower alkyl substituted phosphinic, acetic, butyric and propionic acids.
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