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Extractive Fermentation for Enhanced Propionic Acid Production from Lactose by Propionibacterium acidipropionici
Author(s) -
Jin Zuwei,
Yang ShangTian
Publication year - 1998
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp980026i
Subject(s) - fermentation , chemistry , propionate , mixed acid fermentation , food science , lactose , product inhibition , yield (engineering) , succinic acid , lactic acid fermentation , valerate , acetic acid , chromatography , biochemistry , lactic acid , organic chemistry , bacteria , butyrate , biology , enzyme , materials science , non competitive inhibition , metallurgy , genetics
An extractive fermentation process using an amine extractant and a hollow‐fiber membrane extractor to selectively remove propionic acid from the fermentation broth was developed to produce propionate from lactose. Compared to the conventional batch fermentation, the extractive fermentation had a much higher productivity (∼1 g/(L·h) or 5‐fold increase), higher propionate yield (up to 0.66 g/g or more than 20% increase), higher final product concentration (75 g/L or higher), and higher product purity (∼90%). Meanwhile, acetate and succinate productions in the extractive fermentation were significantly reduced. The improved fermentation performance can be attributed to the reduced product inhibition and a possible metabolic pathway shift to favor more propionic but less acetic and succinic acid production. The process was stable and gave consistent long‐term performance over the 1.5‐month period studied. The effects of propionate concentration, pH, and amine content in the solvent on the extractive fermentation were also studied and are discussed in this paper.