Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation system.
Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation system.
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克鲁维梭菌 H068 和产甲烷菌 166 共培养发酵系统中己酸产量的改进
DOI：
10.1186/s13568-018-0705-1
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发表时间：
2018-10-25
期刊：
影响因子：
3.7
通讯作者：
Dong D
中科院分区：
文献类型：
--
作者：
Yan S;Dong D
这项研究的目的是开发一种能够使用二元发酵系统产生胶囊酸的生物化，该系统由克鲁维利梭菌H068和甲烷原166组成，然后可以应用于中国强风味液体的酿造。甲烷原166菌株促进映酸的积累，揭示了其转化由C. kluyveri H068产生的累积H2的能力，从而消除了氢介导的反馈抑制，通常会限制C. kluyveri H068，从而增强了辅助酸的产生，并进行了实验室实验，以优化该二元发酵系统与C. kluyveri H588/甲烷原166接种比为2：1（v/v）的混合接种物大小为10％，乙酸钠的浓度为2：1（v/v） 20 g/l，4％乙醇含量（V/V），酵母提取物浓度为10 g/L。我们的结果表明，这种坑式发酵方法是改善中国强风味液体的有效手段。
本文的在线版本（10.1186/s13568-018-0705-1）包含补充材料，可供授权用户使用。
The aim of this study was to develop a bioprocess capable of producing caproic acid using a binary fermentation system consisting of Clostridium kluyveri H068 and Methanogen 166 which could then be applied to the brewing of Chinese strong flavor liquor. We initially explored the mechanism by which the Methanogen 166 strain facilitates caproic acid accumulation, revealing its ability to convert accumulated H2that is produced by C. kluyveri H068 into methane, thereby eliminating the hydrogen-mediated feedback inhibition that normally constrains C. kluyveri H068 and thus enhancing caproic acid production. In addition, laboratory experiments were conducted to optimize this binary fermentation system, allowing us to determine that the optimum conditions for caproic acid production are a mixed inoculum size of 10% with a C. kluyveri H588/Methanogen 166 inoculation ratio of 2:1 (v/v), a sodium acetate concentration of 20 g/L, a 4% ethanol content (v/v), and a yeast extract concentration of 10 g/L. We further scaled this optimized condition up to use in a 1000 L fermenter and the obtained caproic acid broth was subjected to pit-entry fermentation. Our results demonstrated that this pit-entry fermentation approach was an efficient means of improving the quality of Chinese strong flavor liquor.
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