PRODUCTION OF NATURAL ORGANIC GLUCONATES

Abstract

The present invention discloses the conversion of non-edible grade organic maize or wheat into monosaccharides by enzyme hydrolysis. The generated glucose at 14-16% is used to produce natural, organic gluconic acid by microbial fermentation of three strains Aspergillus niger NCIM 545, Penicillium notatum NCIM 745 and Penicillium chrysogenum NCIM 709. These strains are improved by unique media constituents and parameters for product yield enhancement along with the reduced time of gluconic acid production by 15-20 h. Further, gluconic acid is fortified with calcium or sodium or magnesium or ferrous to produce respective gluconate salts which were processed by a set of downstream processes including spray drying to obtain in powder form. These organic gluconates have immense applications in food, pharma, feed, and construction sectors for supplying organic source as well as minerals. This route of gluconic acid and its salts production is robust simple, cost-effective and less time taking by using eco-friendly biotechnological processes.

Claims

1. The process of production of natural organic gluconates by conversion of non-edible grade organic maize or wheat into monosaccharides by enzymatic hydrolysis, further their conversion to organic gluconic acid by microbial fermentation and subsequent fortification with different minerals like calcium, sodium, magnesium, and the iron to produce different natural organic gluconate salts.

2. The process as claimed in claim 1, wherein production of natural organic gluconates is carried out by eco-friendly fermentation approach of carbohydrate sources obtained from enzymatic hydrolysis of non-edible grade organic maize or wheat with α-amylase and glucosidase using a microbial consortium of Aspergillus sp. and Penicillium spp. followed by downstream processing steps including filtration and drying.

3. The process as claimed in claim 1, wherein the microbial consortia comprises of three lab-adapted strains Aspergillus niger NCIM 545, Penicillium notatum NCIM 745 and Penicillium chrysogenum NCIM 709 which were modified by way of strain improvement through media optimization for product yield enhancement.

4. The process as claimed in claim 1, wherein the main glucose source used for fermentation is naturally originated from organically grown plant sources like maize and wheat.

5. The process as claimed in claim 1, wherein fermentation is carried out on the media having composition of 15-16% glucose extract, 0.08 g/L yeast extract, 0.3 g/L potassium dihydrogen phosphate, 0.378 g/L di potassium hydrogen phosphate, 0.15 g/L magnesium sulphate, ammonium nitrate 1.2 g/L and starch 0.6 g/L.

6. The process as claimed in claim 5, wherein medium (without glucose) was heat sterilized at 121° C. and 15 psi for 25 min. and glucose is autoclaved separately at 115° C. for 15 min and added aseptically to the rest of the medium.

7. The process as claimed in claim 1, wherein fermentation is carried out in bioreactors in batch mode at temperature 30±2° C., pH 6.0+0.5, agitation 100 rpm and air pressure 1-1.5 m3/m3.

8. The process as claimed in claim 7, wherein production batch is terminated between 15-20 h of fermentation.

9. The process as claimed in claim 2, wherein the upstream process is completed when reducing sugars completely exhausted in the fermenter and the downstream process includes the leaf filtration of culture media for obtaining the liquid gluconic acid with 14-16% concentration.

10. The process as claimed in claim 1, wherein the fortification of liquid gluconic acid is carried out with 25-50% Ca(OH).sub.2/CaC0.sub.3 slurry for calcium gluconate or 25-50% of Na.sub.2C0.sub.3 slurry for sodium gluconate or 25-50% of MgO/MgC0.sub.3 for magnesium gluconate or 25-50% of FeO/FeC0.sub.3 for ferrous gluconate.

11. The process as claimed in claim 2, wherein filtration is performed through 0.3 to 0.4-micron size cloth filters in a leaf filtration assembly.

12. The process as claimed in claim 2, wherein downstream progression includes the evaporation and spray drying at 200 C to obtain the desired concentration of natural organic gluconate salts in the powder form.

13. The process as claimed in claim 1 is a robust, simple and cost-effective biotechnological process for production of gluconic acid and its salts which have a wide range of applications in pharma, biomedical, food, textile, dairy, and construction sectors.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0015] FIG. 1: The process flow diagram representing the Production of Natural Organic gluconic acid and gluconates.

[0016] FIG. 2: Inoculum optimization in consortium effect on the yield.

DETAILED DESCRIPTION OF THE INVENTION

[0017] The present invention discloses the conversion of non-edible grade organic maize or wheat into monosaccharides by enzyme hydrolysis, further their conversion to organic gluconic acid by microbial fermentation and subsequent methodology for fortification with different minerals like calcium, sodium, magnesium, and the iron to produce different natural organic gluconate salts was disclosed.

[0018] In one of the embodiment, the present invention relates to the “Production of Natural Organic Gluconates” by eco-friendly fermentation approach wherein carbohydrate sources obtained from enzymatic hydrolysis of non-edible grade organic maize or wheat with α-amylase and glucosidase. A microbial consortium of Aspergillus sp. and Penicillium spp. was developed for higher gluconic acid production with lower fermentation time.

[0019] Another embodiment of the present invention includes that the microbial consortia comprising of three lab-adapted strains Aspergillus niger NCIM 545, Penicillium notatum NCIM 745 and Penicillium chrysogenum NCIM 709 which were modified by way of strain improvement through media optimization experiments for product yield enhancement at the ‘in house R&D section’ of Prathista Industries Limited. These fungal cultures were initially obtained from National Collection for Industrially Important Microorganisms (NCIM), at National Chemical Laboratory, Pune and were further modified by way of strain improvement methods.

[0020] Another embodiment of the present invention relates to the main glucose source (14-16%) used in media for fermentation is naturally originated from organically grown plant sources like Maize and Wheat. The fermentation process was optimized with different media constituents and controlling parameters. The upstream process was completed when reducing sugars completely exhausted in the fermenter. The downstream process includes the leaf filtration of liquid for obtaining the liquid gluconic acid with 15%.

[0021] In another embodiment of the present invention the fortification of liquid gluconic acid with 25-50% Ca(OH).sub.2/CaCO.sub.3 slurry for calcium gluconate or 25-50% of Na.sub.2CO.sub.3 slurry for sodium gluconate or 25-50% of MgO/MgCO.sub.3 for magnesium gluconate or 25-50% of FeO/FeCO.sub.3 for ferrous gluconate is disclosed. Downstream progression includes the evaporation and spray drying to obtain the desired concentration of natural organic gluconate salts in the powder form. This is a more acceptable and easy way to get the powder form of the organic gluconates by way of drying at 200° C. This is a sophisticated and improved process to enhance the yield of gluconate salts, decrease the time of production and improve the quality of the final product.

[0022] The present invention is further explained by the following examples. However, the present invention is not limited to these examples in any manner. The following examples are intended to illustrate the working of disclosure and not intended to take restrictively to apply any limitations on the scope of the present invention. Those persons skilled in the art will understand that the equivalent substitutes to the specific substances described herein, or the corresponding improvements are considered to be within the scope of the invention.

EXPERIMENTAL DETAILS & RESULTS

EXAMPLE 1

Upstream Process and Parameters:

[0023] The non-edible grade organic maize or wheat grains were powdered in a pulverizer. The hydrolyzing reactor was cleaned properly and 100 L of demineralized water was filled and mixed with 20-22 Kg of flour. The pH of the slurry was adjusted to 6.5±0.1 and temperature was maintained at 80° C. α-amylase of 0.5% of raw material flour was added to the tank and incubated for 1 h.30 min, the further enzyme was inactivated by raising temperature to 100±5° C. for 30 min. In the second step, the reactor was cleaned and above slurry was maintained at 60° C. at the pH 4.5±0.1. Glucosidase enzyme of 0.5% of raw material flour was added to the slurry and incubated for 5 h to complete the hydrolysis process. Once the hydrolysis was finished temperature was raised to 90° C. for 30 min to inactivate the enzyme. The final hydrolysate was passed through the leaf filtrate assembly and the monosaccharides solution was collected. The concentration of produced monosaccharides was calculated through reducing sugars percentage and dextrose conversion rate.

[0024] Fungal cultures namely Aspergillus niger NCIM 545, Penicillium notatum NCIM 745 and Penicillium chrysogenum NCIM 709 were procured from NCIM, Pune. Different microbial consortium was developed and used for aerobic fermentation. Initially, spores of the respective culture were inoculated individually in the following media for germination. 15-16% glucose extract, 0.08 g/L yeast extract, 0.3 g/L potassium dihydrogen phosphate, 0.378 g/L di-potassium hydrogen phosphate, 0.15 g/L magnesium sulphate, Ammonium nitrate 1.2 g/L and Starch 0.6 g/L. Medium (without glucose Extract) was heat sterilized at 121° C. and 15 psi for 25 min in an autoclave. Glucose Extract was sterilized separately at 115° C. for 15 min and added aseptically to rest of the medium. Sterile air was flushed at 1-1.5 m3/m3 into the medium from the bottom of the reactor using a sterile 0.2 μm pore sized PTFE filter (Axiva® 200050 RI, AXIVA Sichem Biotech Pvt. Ltd., India), to maintain aerobic condition throughout this fermentation step. The pre-sterilized fermentation medium in the bioreactor was inoculated with 10% of inoculum from 24 hrs grown shaker flask culture. The seed culture was prepared in 500 mL Erlenmeyer flasks, incubated at 30° C. under shaking conditions in temperature controlled orbital shaker. Improvement of the strains was done in-house over a period.

[0025] The fermentation media having composition of 15-16% glucose extract, 0.08 g/L yeast extract, 0.3 g/L potassium dihydrogen phosphate, 0.378 g/L di-potassium hydrogen phosphate, 0.15 g/L magnesium sulphate, Ammonium nitrate 1.2 g/L and Starch 0.6 g/L. Medium (without glucose) was heat sterilized at 121° C. and 15 psi for 25 min. Glucose was autoclaved separately at 115° C. for 15 min and added aseptically to the rest of the medium. All fermentation studies were carried out in 50 L stirred-tank, Stainless Steel (S.S.) bioreactors. Fermentation was done in batch mode.

[0026] The process parameters were as follows:

TABLE-US-00001 pH 6.0 ± 0.5 Temperature  30 ± 2° C. Agitation (RPM) 100 Air Pressure 1-1.5 m3/m3

[0027] The temperature was controlled at 30° C., and pH was maintained at 6.0±0.5 using respective mineral salt. Temperature and pH were monitored using temperature and pH probe, respectively (Sartorius). The pre-sterilized fermentation medium in the bioreactor was inoculated with a 10% inoculum of 48 h grown static flask cultures. The seed cultures were prepared in 500 mL Erlenmeyer flasks, incubated at 30° C. The progress of one fermentation batch for “Production of Natural Organic Gluconates” is depicted in FIG. 1. After 15-20 hr. fermentation, complete glucose is consumed and salts of Gluconic acid concentration of 14-16% is achieved in the fermented broth.

[0028] Different proportions of the three active fungal cultures were checked for the development of high gluconic acid yield producing inoculum in the consortia. Aspergillus niger (AN) alone at 10% inoculum concentration was tested against different proportions of consortium. Aspergillus niger (AN), Penicillium notatum (PN), Penicillium chrysogenum (PC) at inoculums ratio of 8:1:1, 6:2:2 and 4:3:3 were checked. The glucose utilization ability of these cultures with respect to the time of fermentation to get high gluconic acid yield was checked. The AN:PN:PC at 8:1:1 ratio provided the highest gluconic acid yield with less time of around 16 h while AN alone showed the same yield at 20 h of fermentation. In the case of AN:PN:PC at 6:2:2 and 4:3:3 ratio where the Penicillium spp. the proportion increased the time taken for high yield also increased to 26 h and 30 h respectively (FIG. 2). Thus AN:PN:PC at 8:1:1 is ideal for the production of high concentration 14-16% of gluconic acid in 15 -20 h with the standardized media composition.

EXAMPLE 2

(a) In-Process Monitoring of Microbial Growth

[0029] Microbial growth during fermentation was measured in terms of fungal biomass. The fungal biomass was filtered through the Whatman No-1 filter paper and dried at 60° C. till constant weight was attained. The dry weight of fungal biomass was noted and gluconic acid yield was analyzed in the in-process and finished product samples by High-Performance Liquid Chromatography (HPLC) as explained in gluconic acid estimation.

(b) Downstream Processing and Product Recovery

[0030] The upstream process of maintaining the pH was used by 25-50% Ca(OH).sub.2/CaCO.sub.3 slurry as a neutralizer and it was removed by using sulfuric acid treatment@3-4% to the 14-16% of gluconate broth to obtain the pure gluconic acid.

[0031] The upstream process of fermentation was neutralized with the mineral salt to maintain pH was performed through dosing with pre-sterilized 25-50% Ca(OH).sub.2/CaCO.sub.3 slurry for calcium gluconate or 25-50% of Na.sub.2CO.sub.3 slurry for sodium gluconate or 25-50% of MgO/MgCO.sub.3 for magnesium gluconate or 25-50% of FeO/FeCO.sub.3 for ferrous gluconate enriched organic salts. As the maximal production of gluconic acid and complete utilization of glucose was achieved within 16 h of fermentation, a typical production batch was terminated between 15-20 h of fermentation. Further filtration was performed through 0.3 to 0.4-micron size cloth filters in a leaf filtration assembly. The filtered product was concentrated by evaporation and extraction of precipitates followed by homogenization with demineralized water at a high temperature of 95 to 100° C. The slurry was then subjected to spray drying process through the feed inlet at a temperature of 200° C. to obtain “Natural Organic Gluconates” with desired gluconic acid levels. The upstream and downstream process has been depicted as a flow chart in FIG. 1.

(c) Estimation of Gluconic Acid

[0032] Yield of the gluconic acid formed in gluconates was analyzed in the in-process samples as well as finished product samples by High-Performance Liquid Chromatography (HPLC) based method. The total gluconic acid present in the 0.1 g of the test sample was calculated by dissolving in 100 mL of the suitable solvent (8 mM of sulfuric acid in water as a mobile phase). Followed by 0.22 μm filtration and degassing was performed with the sonicator to prepare the test sample vials. These samples were analyzed with reference to analytic reference standards of respective organic acids.

[0033] Further samples are analyzed by injecting 20 μL of the prepared samples into the HPLC (Shimadzu LC2010CHT) system. Organic acids column (250×4.6 mm) was used by maintaining column temperature at 30° C. against 8 mM sulfuric acid in water mobile phase. The flow rate was maintained at 0.5 mL/min. while the total run time was 35 min. Detection was performed through UV/Vis at 215 nm.

[0034] The standards were injected using the same conditions at concentrations ranging from 2 mM to 20 mM to create a standard curve. Using a spreadsheet application the peak areas of the standards against their concentration were plotted. Further the slope and intercept of the least squares regression line were determined Checked the line for linearity and discarded the low or high points that are not linear. The test samples were ensured that their absorbance falls within the range of the linear standard concentrations.

[0035] Using the Shimadzu Lab Solutions Software, the concentration of respective organic acids in a test sample are determined with reference to the standard calibration curve of respective organic acids in terms of difference of sample peak area and the intercept of gradient of organic acids plotted against the slope of standard curve for each of the individual organic acids.

INDUSTRIAL APPLICABILITY OF THE INVENTION

[0036] The process of the present invention is a robust, simple and cost-effective in the production of gluconic acid and its salts by using biotechnological processes. The “Production of Natural Organic Gluconates” by fermentation with improved gluconic acid yield in less time can be useful for meeting the increased demand of gluconic acid and its salts in various sectors like pharma, food, textile, dairy, and construction industries. With a wide range of applications, gluconates produced organically and naturally in this process are eco-friendly and safe to use in food and pharma without any side effects.

REFERENCES CITED

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