Microbial biotransformation of aromatic acids to their reduced carbon aromatic acids
AssigneePrivi Biotechnologies Private Limited
InventorsMahendra M Yeole, Aparna Gala, Arvind M. Lali
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Abstract
The present invention relates to a method for microbial fermentation and biotransformation of aromatic acids to aromatic acids with reduced carbon atoms of wide commercial importance using a culture of actinomycete species. Amycolatopsis sp or the mutant thereof is employed in the present invention to convert natural as well as synthetic aromatic acids to reduced carbon aromatic acids with wide applications. The said culture in the disclosed invention is adapted to grow at 37-46° C. to achieve the biotransformation of aromatic acid to reduced carbon aromatic acid is accomplished at 37-46° C. to obtain a higher yield of the product.
Claims21
A process for a biotransformation of aromatic acids to their reduced carbon aromatic acids comprising:
- a) culturing or growing Amycolatopsis mediterranei NCIM 5008 in a fermentor at a temperature in a range of 37-46° C. for 16-24 hours;
- b) adding an alkaline solution of substrate containing aromatic acid to a fermentation broth of step (a) to obtain the final concentration of 1-15 g/L for aromatic acid;
- wherein aromatic acid is converted for 24-50 hours and converted liquid containing reduced carbon aromatic acid is obtained;
- c) centrifuging or filtrating the converted liquid of step (b) to obtain retentate comprising culture cells, and permeate comprising converted liquid with reduced carbon aromatic acid;
- d) precipitating the converted liquid obtained from step (c) to isolate crude reduced carbon aromatic acid in solid form;
- and
- e) recrystallizing the crude reduced carbon aromatic acid from (d) to obtain pure reduced carbon aromatic acid.
Dependencies are inferred from the claim text.