Download Development of bio-based monomers and functional ingredients in

10th Annual World Congress on Industrial Biotechnology
Development of bio-based monomers
and functional ingredients in
AJINOMOTO Co., INC
June 19, 2013
Junichiro Kojima, Ph.D.
Associate General Manager
R&D Planning Department
Ajinomoto Co., Inc.
1
Historical Perspective (1)
- Academia and Industry Cooperation -
Dr. Kikunae Ikeda
Umami research using
Konbu (seaweed)
Mr. Saburosuke Suzuki
Iodine business using
Konbu (seaweed)
“ Good taste promotes digestion. Making abstemious meal in rich
nutrient but wersh taste to delicious taste by realizing superior
seasoning with affordable price. ”
Start business with Umami in 1909
“Create technology and establish business”
2
Historical Perspective (2)
- Evolution from Amino Acids and Nucleic Acids Oil business
（Utilization of plant oil）
Processed food business
（Soup, Mayonnaise, Frozen food)
Glutamic
acid
Discovery of
Umami
（Extraction from
plant protein)
Seasoning business
（MSG, Hondashi, Cook Do）
（Synergy）
Nucleic acid
（ Processing）
Bulk business
（MSG, Nucleotide）
Pharma material business
Fine chemical business
Amino acids
Sweetener business
Feed business
（ Application）
Amino acid business
Pharmaceutical business
Fermentation Technology
Health/Nutrition business
3
Sustainability of the Earth
- Amino Acids Production Harmonizing with Environments -
4
Raw Materials of Amino Acids Fermentation
- From Edible Biomass to Inedible Biomass 1908
1909
Discovery of
Umami
1960’s
Present
Extraction
2020
2025
Fermentation
Non-edible Biomass
Sugarcane
Soybean
Kelp
Bagasse
Wheat
25 million T of
kelp is required
for production of
1million T
glutamate
Rapeseed
Cassava
Palm EFB
(Biofuel)
Corn
Corn Stover
Sugar
Crude
Glycerol
Cellulose
Sugar
Competition with food
Diverse, non-edible
5
Ajinomoto Challenges for Innovation and Alliance
- Biorefinary Value Chain Sugar from
Strain
Biomass
Fermentation
Enzymation
Bio-based
Monomers
- Amino Acids
- Ingredients
Pharmaceuticals
Food Ingredients
Specialty Chemicals
Open Innovation, Partnering
Innovation #1
Inedible, Diversified
- Biomass access
- Saccharification
Innovation #2
Bio-conversion Technology
- Omics Analysis
- Synthetic Biology
Innovation #3
- New Business Development
- New Application
We are looking for
1. accessible biomass and saccharification technology
2. advanced bio-technologies, such as omics analysis, synthetic biology
3. alliance partners for co-developing new businesses
6
Recent Topics (1): Bio-based Nylon
- The realization of a low-carbon, sustainable,
recycling-oriented society FY2012～FY2013
Complete manufacturing process, study production location and framework
Evaluate commercial viability; test sales
Decide whether to commercialize
Plant raw
materials
Saccharization
→Fermentation
Enzyme reaction
Substrate
Production
Ajinomoto’s
areas of
strength
Polymerizatio
n
Collaboration
Processing
Commercializati
on
Toray’s
areas of
strength
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Recent Topics (2): Bio-based Isoprene Rubber
- Ensuring the stable production of synthetic
rubber from sustainable resources FY2012～FY2013
●Complete manufacturing process, study production location and framework
●Patent application
●Decide whether to commercialize
Biomass
Raw
materials
Rubber
Raw
materials
Intermediate
material
Refinement ・
Polymerization
Fermentation
Isoprene
Isoprene production bacteria
State-of-the-art
fermentation technologies
Polymerization
catalyst
Collaboration
Processing
Synthetic rubber
(Polyisoprene)
Cutting-edge technologies
in the polymerization catalyst
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