Microbial Production of 2,3-Butylene Glycol from Cheese Whey
Microbial Production of 2,3-Butylene Glycol from Cheese Whey
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DOI：
10.1128/aem.43.5.1216-1218.1982
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发表时间：
1982-05
影响因子：
4.4
通讯作者：
R. A. Speckman;E. Collins
中科院分区：
文献类型：
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作者：
R. A. Speckman;E. Collins
测试了从葡萄糖产生乙偶姻或双乙酰或两者的六种微生物从乳糖产生2，3-丁二醇。多粘芽孢杆菌和粪链球菌得到了阳性结果，并在未改性的乳清中进行了测试。干酪乳清不能令人满意，但B。多粘菌在甜乳清中产生大量的二醇，每100毫摩尔利用的乳糖产生约60毫摩尔的二醇。通气和乳清的表面积与体积的比率增加，提高了乙二醇的生产。用SephadexG-10柱从乳清废液、乙偶姻和双乙酰中分离出2，3-丁烯。
Six microorganisms that produced acetoin or diacetyl or both from glucose were tested for the production of 2,3-butylene glycol from lactose. Bacillus polymyxa and Streptococcus faecalis gave positive results and were tested in unmodified wheys. Cottage cheese whey was unsatisfactory, but B. polymyxa produced large amounts of the glycol in sweet whey, about 60 mmol of glycol per 100 mmol of lactose utilized. Aeration and an increased ratio of surface area to volume of whey enhanced the production of glycol. 2,3-Butylene was separated from the spent whey and from acetoin and diacetyl with a Sephadex G-10 column.