利用奶酪乳清生产 2,3-丁二醇。
Microbial production of 2,3-butylene glycol from cheese whey.
机构信息
Department of Food Science and Technology, University of California at Davis, Davis, California 95616.
出版信息
Appl Environ Microbiol. 1982 May;43(5):1216-8. doi: 10.1128/aem.43.5.1216-1218.1982.
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.
六种能将葡萄糖转化为乙酰醇或双乙酰醇或两者皆有的微生物被用来测试它们能否将乳糖转化为 2,3-丁二醇。多粘芽孢杆菌和粪肠球菌的测试结果为阳性，并在未经改良的乳清中进行了测试。农家干酪乳清的效果并不理想，但多粘芽孢杆菌在甜乳清中大量生产了这种二醇，每 100mmol 利用的乳糖约产生 60mmol 的二醇。通气和增加乳清的表面积与体积比均可提高二醇的产量。2,3-丁烯可通过葡聚糖 G-10 柱从废乳清和乙酰醇和双乙酰醇中分离出来。
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