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Fermentation Processes for the Production of Ethanol Fermentationsverfahren Zur Herstellung Von Ethanol Processus De Fermentation Pour La Production De L’Éthanol

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Fermentation Processes for the Production of Ethanol Fermentationsverfahren Zur Herstellung Von Ethanol Processus De Fermentation Pour La Production De L’Éthanol (19) TZZ_¥_T (11) EP 1 654 374 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C12P 1/00 (2006.01) 24.05.2017 Bulletin 2017/21 (86) International application number: (21) Application number: 04776399.0 PCT/US2004/018342 (22) Date of filing: 09.06.2004 (87) International publication number: WO 2005/005646 (20.01.2005 Gazette 2005/03) (54) FERMENTATION PROCESSES FOR THE PRODUCTION OF ETHANOL FERMENTATIONSVERFAHREN ZUR HERSTELLUNG VON ETHANOL PROCESSUS DE FERMENTATION POUR LA PRODUCTION DE L’ÉTHANOL (84) Designated Contracting States: (56) References cited: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR WO-A1-96/13580 WO-A1-2004/029193 HU IE IT LI LU MC NL PL PT RO SE SI SK TR US-A- 4 288 550 US-A- 4 316 956 US-A- 4 642 236 US-A- 5 464 761 (30) Priority: 10.06.2003 US 459315 • SHIIBA ET AL.: ’Chemical Changes During (43) Date of publication of application: Sponge-Dough Fermentation’ CEREAL 10.05.2006 Bulletin 2006/19 CHEMISTRY vol. 67, no. 4, 1990, pages 350 - 355, XP008091326 (73) Proprietor: Novozymes North America, Inc. • VANDAMME ET AL.: ’Bioflavours and fragrances Franklinton, NC 27525 (US) via fermentation and biocatalysis’ J. CHEM. TECHNOL. BIOTECHNOL. vol. 77, no. 12, 2002, (72) Inventor: GRICHKO, Varvara pages 1323 - 1332, XP008093071 Raleigh, NC 27614 (US) (74) Representative: Kofoed, Gertrud Sonne et al Novozymes A/S Patents Krogshoejvej 36 2880 Bagsvaerd (DK) Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 1 654 374 B1 Printed by Jouve, 75001 PARIS (FR) EP 1 654 374 B1 Description FIELD OF THE INVENTION 5 [0001] The present invention relates to enzymatic processes for producing fermentation products, including processes for improving yeast performance during fermentation processes. BACKGROUND OF THE INVENTION 10 [0002] Fermentation processes are used for making a vast number of commercial products, including alcohols (e.g., ethanol, methanol, butanol); organic acids (e.g., citric acid, acetic acid, itaconic acid, lactic acid, gluconic acid); ketones (e.g., acetone); amino acids (e.g., glutamic acid); gases (e.g., H 2 and CO2), and more complex compounds, including, for example, antibiotics (e.g., penicillin and tetracycline); enzymes; vitamins (e.g., riboflavin, B12, beta-carotene); hor- mones, and other compounds which are difficult to produce synthetically. Fermentation processes are also commonly 15 used in the consumable alcohol industry (e.g., beer and wine), dairy industry (e.g., in the production of yogurt and cheese), leather industry, and tobacco industry. [0003] US 4,316,956 discloses processes of producing ethanol using glucoamylase, alpha-amylase, water, granular starch and an ethanol producing microorganism. Stillage may be recycled to the fermentation. [0004] There is a need for further improvement of fermentation processes and for improved processes which include 20 a fermentation step. SUMMARY OF THE INVENTION [0005] The present invention provides processes for producing ethanol, comprising 25 (a) milling whole grains; (b) liquefying the product of step (a) using an alpha-amylase; (c) saccharifying the liquefied material using a glucoamylase; (d) fermenting the saccharified material in a fermentation medium using a Saccharomyces cerevisiae yeast, wherein 30 backset constitutes from 30% w/w to 70% w/w of the liquid portion of the fermentation medium before initiation of the fermentation and the fermentation process comprises contacting the fermentation medium with a lipoxygenase, wherein steps (b), (c) and (d) are carried out as a simultaneous liquefaction, saccharification and fermentation process at a temperature of 26°C to 40°C. According to the invention the percentage of (recycled) backset, as will be defined further below, in the fermentation medium may be increased significantly leading to a reduced need for 35 feeding additional water to the fermentation process. Further, the more efficient utilization of the fermentation material reduces the cost of the fermentation process, because more starch-containing starting material is converted into ethanol, and carbohydrate nutrition for the fermenting organism(s). [0006] In a preferred embodiment the lipoxygenase is added directly to the fermentation medium comprising recycled 40 backset. The lipoxygenase may be added to the fermentation medium before the addition of yeast, but may also be added together with or after addition of the Saccharomyces cerevisiae yeast. It is preferred to add the lipoxygenasebefore the initiation of the fermentation. However, it is also within the scope of the invention to add the lipoxygenase during fermentation, such as after initiation of the fermentation. In a preferred embodiment the fermentation medium comprising a backset portion is pre-treated with a lipoxy-ganase. 45 [0007] The lipoxygenasemay be applied in an effective amount before and/or during fermentation. The lipoxygenase- may be applied in an effective amount before fermentation, such as, during propagation of the fermenting microorgan- ism(s) or after propagation of the fermenting microorganism(s). [0008] In addition to a lipoxygenase other enzymatic activities may be added. Such enzyme activities include esterase activity, preferably lipase and/or cutinase activity, laccase activity, phytase activity, cellulase activity, xylanase activity, 50 alpha-amylase activity or glucoamylase activity. [0009] The fermentation process of the invention is used for producing ethanol. The presence of a lipoxygenase may be used to raise the ethanol yield. By using a lipoxygenase in accordance with the invention it is possible to increase the percentage of (recycled) backset in the fermentation medium. The backset may constitute from 30% w/w to 70% w/w of the liquid portion (i.e., backset and water portions) of the fermentation medium before initiation of the fermentation. 55 In other words, this means that for instance recycling of 50% w/w backset corresponds to a fermentation medium (slurry) comprising 36% w/w (ground) grain material, 32% w/w water and 32% w/w backset. [0010] The term "backset" refers to the liquid portion obtained from the co-product (i.e. whole stillage) coming from the fermentation step - after dividing (separating) the fermentation co-product (i.e., whole stillage) into a solid portion 2 EP 1 654 374 B1 (i.e., wet grains) and a liquid "backset" portion. The "backset" portion is sometimes referred to as "thin stillage". Backset comprises about 10% solids and usually contains various compounds that are inhibitory to the fermentation process and thus may lead to a decreased ethanol yield. Therefore, the addition of backset is in general avoided. [0011] In another embodiment of the present invention stimulator(s) for growth of the fermenting microorganism(s) 5 is(are) added/present in combination with the lipoxygenase and optionally an additional enzymatic activity described herein, to further improve the fermentation process. Preferred stimulators for growth include vitamins and minerals. DETAILED DESCRIPTION OF THE INVENTION 10 [0012] The present invention provides processes for producing ethanol, comprising (a) milling whole grains; (b) liquefying the product of step (a) using an alpha-amylase; (c) saccharifying the liquefied material using a glucoamylase; 15 (d) fermenting the saccharified material in a fermentation medium using a Saccharomyces cerevisiae yeast, wherein backset constitutes from 30% w/w to 70% w/w of the liquid portion of the fermentation medium before initiation of the fermentation and the fermentation process comprises contacting the fermentation medium with a lipoxygenase, wherein steps (b), (c) and (d) are carried out as a simultaneous liquefaction, saccharification and fermentation process at a temperature of 26°C to 40°C. 20 [0013] Treatment of the fermentation medium with a lipoxygenase prior to or during fermentation increases the fer- mentation yield. Further, treatment of the fermentation medium, which includes a portion of backset, with a lipoxygenase increases the fermentation yield compared to the yield obtained without addition of the lipoxygenase. The addition of one or more additional enzyme activities results in further fermentation yield improvements. 25 [0014] Although not limited to any one theory of operation, the use of a lipoxygenase in the fermentation processes according to the present invention is believed to be based on the increased starch release, due to disruption of amyloplast membranes, from the grain material. Also, the lipoxygenase promotes the formation of S-S bridges in proteins. This is believed to increase the slurry stability. [0015] The lipoxygenase treatment may be applied at any stage in the fermentation process. In a preferred embodiment, 30 the lipoxygenase is added, in an effective amount, during fermentation (e.g., by contacting the fermentation medium), such as, at the start of the fermentation process. In another preferred embodiment, the lipoxygenase is added in an effective amount prior to fermentation, such as, during propagation of the fermenting organism(s) or after propagation or during a saccharification or a pre-saccharification step or liquefaction step.
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