In situ separation of lactic acid from fermentation broth using ion exchange resins
In situ separation of lactic acid from fermentation broth using ion exchange resins
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DOI：
10.1007/s10295-008-0418-6
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发表时间：
2008-11-01
影响因子：
3.4
通讯作者：
Vasheghani-Farahani, Ebrahim
中科院分区：
文献类型：
--
作者：
Ataei, Seyed Ahmad;Vasheghani-Farahani, Ebrahim
乳酸发酵是一种终产物抑制反应。研究了离子交换树脂原位分离发酵液中的乳酸，并与常规发酵体系进行了比较。采用Amberlite树脂(IRA-400，Cl-)分离发酵液中的乳酸，并用pH自动控制器在线控制pH。研究了工艺参数对乳清透析液中干酪乳杆菌产乳酸的影响。当pH=6.1，T=37℃，叶轮转速为200rpm时，产生率最高。采用原位分离系统，发酵38h后，最高乳酸浓度为37.4g/L。与常规分离系统相比，原位分离系统的生产率提高了5倍。
Lactic acid fermentation is an end product inhibited reaction. In situ separation of lactic acid from fermentation broth using ion exchange resins was investigated and compared with conventional fermentation system. Amberlite resin (IRA-400, Cl-) was used to separate lactic acid from fermentation broth and pH was controlled online with an automatic pH controller. The effect of process variables on lactic acid production by Lactobacillus casei in whey permeate was studied. The maximum productivity was obtained at pH = 6.1, T = 37 degrees C and impeller speed = 200 rpm. The maximum concentration of lactic acid at optimum condition was found to be 37.4 g/L after 38 h of fermentation using in situ separation system. The productivity of in situ separation system was five times increased in comparison with conventional system.