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New approach for selective separation of dilute products from simulated clostridial fermentation broths using cyclodextrins
Author(s) -
Shity Halla,
Bar Raphael
Publication year - 1992
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260390414
Subject(s) - butyric acid , chemistry , butanol , fermentation , acetic acid , acetone , selectivity , downstream processing , ethanol , chromatography , aqueous solution , organic chemistry , catalysis
The ability of cyclodextrins (CD) to form crystalline insoluble complexes with organics was explored in this study in view of a selective separation of dilute products obtainable from three clostridial fermentation systems. To this purpose, a product or a product mixture at a concentration of 0.150 m M each were treated with α‐CD or β‐CD (0.150 m M ) in aqueous solutions as well as in a nutrient broth as a simulated fermentation medium. In the acetone‐butanol‐ethanol system, and in the butanol‐ iso ‐propanol system, α‐CD was found to precipitate selectively 48% and 46% butanol after 1 h agitation at 30°C. However, β‐CD was found to be superior for the butyric acid‐acetic acid system because it selectively precipitated 100% butyric acid under the same conditions. Cooling the three product system with α‐CD to 4°C for 24 h increased significantly the crop of precipitates but decreased the selectivity for either butanol or butyric acid. Cyclodextrins were thus shown to offer potentially a new exciting possibility for downstream processing of low‐concentration fermentation products.