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4412925 Assisted oil recovery with use of fermentation fluids
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PATENT ABSTRACTS
4414229 MARGARINE AND THE LIKE SPREAD WITH NATURAL BUTTER FLAVOR Abraham I Bakal, Allen C Buhler assigned to Cumberland Packing Corp Margarines or the like spreads are provided with natural butter flavor by incorporating therein oil soluble lipolyzed cream or butter oil (obtained by treating fresh cream with lipase enzymes) and water soluble starter distillate (which is a mixture of flavor compounds distilled from cultured reconstituted skim milk) in an amount sufficient to impart the butter flavor to the spread. The proportion of water soluble component to oil soluble component should be between 1 part water soluble component per each 2-20 parts oil soluble component. It is necessary for the water phase to be distributed throughout the oil phase. This can be accomplished either by mixing the oil and water phases with a carrier such as maltodextrin and drying, which causes the phases to become encapsulated, or by emulsifying the two phases by means of an emulsifying agent.
An aqueous composition is provided, suitable for direct use in waterflood oil recovery processes, which comprises the clarified fermentation fluid obtained by (a) culturing a polysaccharide-producing microorganism in an aqueous culture medium to produce an aqueous culture containing dissolved polysaccharide therein; and (b) clarifying the resultant aqueous culture from (a) by at least one ofcentrifugation and filtration, introducing therein at least one bactericidal agent, and recovering the resultant clarified fermentation fluid; said aqueous composition being obtained without precipitation and recovery of a solid polysaccharide and dissolution thereof in an aqueous medium. The above composition can be pumped into oil formations without substantial clogging thereof.
~11~8 SUPPRESSING METHOD OF ISO-CITRIC ACID FORMATION IN PRODUCING CITRIC ACID FROM HYDROCARBONS BY FERMENTATION Takao Matsumoto, Atsushi Fujimaki, Takeo Nagata, Yokohama, Japan assigned to Shown Oil Company Ltd
4412925 ASSISTED OIL RECOVERY WITH USE OF FERMENTATION FLUIDS Daniel Ballerini, Odile Chaude, Guy Chauveteau, Norbert Kohler, Jean-Paul Vandecastele, Saint Germain eta Laye, France assigned to institut Francais du Petrole; RhonePoulenc lndustri
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The present invention relates to a suppressing method ofiso-citric acid formation in producing citric "acid from hydrocarbons by fermentation. This process is carried out by culturing the microorganisms selected from the group belonging to Candida tropicalis, Candida lipolytica, Candida intermedia and Candida brumptii and their mutants and variants in the culture medium containing paraffinic and olefinic hydrocarbons and their mixture as carbon source under aerobic conditions, wherein specific non-ionic surface active agent is added to said culture medium. The specific non-ionic surface active agent added to said culture medium is selected from the group of sorbitan fatty acid esters and polyoxy-ethylene sorbitan fatty acid esters. The amount of specific surface active agent added to said culture medium is enough from 0.005 to 0.5 percent by weight, preferably from 0.02 to 0.2 percent on the weight basis of said culture medium.
PATENT ABSTRACTS
4414229 MARGARINE AND THE LIKE SPREAD WITH NATURAL BUTTER FLAVOR Abraham I Bakal, Allen C Buhler assigned to Cumberland Packing Corp Margarines or the like spreads are provided with natural butter flavor by incorporating therein oil soluble lipolyzed cream or butter oil (obtained by treating fresh cream with lipase enzymes) and water soluble starter distillate (which is a mixture of flavor compounds distilled from cultured reconstituted skim milk) in an amount sufficient to impart the butter flavor to the spread. The proportion of water soluble component to oil soluble component should be between 1 part water soluble component per each 2-20 parts oil soluble component. It is necessary for the water phase to be distributed throughout the oil phase. This can be accomplished either by mixing the oil and water phases with a carrier such as maltodextrin and drying, which causes the phases to become encapsulated, or by emulsifying the two phases by means of an emulsifying agent.
An aqueous composition is provided, suitable for direct use in waterflood oil recovery processes, which comprises the clarified fermentation fluid obtained by (a) culturing a polysaccharide-producing microorganism in an aqueous culture medium to produce an aqueous culture containing dissolved polysaccharide therein; and (b) clarifying the resultant aqueous culture from (a) by at least one ofcentrifugation and filtration, introducing therein at least one bactericidal agent, and recovering the resultant clarified fermentation fluid; said aqueous composition being obtained without precipitation and recovery of a solid polysaccharide and dissolution thereof in an aqueous medium. The above composition can be pumped into oil formations without substantial clogging thereof.
~11~8 SUPPRESSING METHOD OF ISO-CITRIC ACID FORMATION IN PRODUCING CITRIC ACID FROM HYDROCARBONS BY FERMENTATION Takao Matsumoto, Atsushi Fujimaki, Takeo Nagata, Yokohama, Japan assigned to Shown Oil Company Ltd
4412925 ASSISTED OIL RECOVERY WITH USE OF FERMENTATION FLUIDS Daniel Ballerini, Odile Chaude, Guy Chauveteau, Norbert Kohler, Jean-Paul Vandecastele, Saint Germain eta Laye, France assigned to institut Francais du Petrole; RhonePoulenc lndustri
//
.//t
!
, -'
The present invention relates to a suppressing method ofiso-citric acid formation in producing citric "acid from hydrocarbons by fermentation. This process is carried out by culturing the microorganisms selected from the group belonging to Candida tropicalis, Candida lipolytica, Candida intermedia and Candida brumptii and their mutants and variants in the culture medium containing paraffinic and olefinic hydrocarbons and their mixture as carbon source under aerobic conditions, wherein specific non-ionic surface active agent is added to said culture medium. The specific non-ionic surface active agent added to said culture medium is selected from the group of sorbitan fatty acid esters and polyoxy-ethylene sorbitan fatty acid esters. The amount of specific surface active agent added to said culture medium is enough from 0.005 to 0.5 percent by weight, preferably from 0.02 to 0.2 percent on the weight basis of said culture medium.