Department of Applied Microbial Technology, The Kumamoto Institute of Technology, Ikeda 4-22-1, Kumamoto 860, Japan.
Appl Environ Microbiol. 1986 Aug;52(2):314-9. doi: 10.1128/aem.52.2.314-319.1986.
In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation activity was obtained, and the productivity was three times higher than in non-pH-controlled fermentation. In electrodialysis fermentation, the amount of produced lactic acid was 82.2 g/liter, which was about 5.5 times greater than that produced in non-pH-controlled fermentation. It was concluded that these good results were obtained on account of alleviating the lactic acid inhibitory effect by electrodialysis fermentation. However, the fouling of anion-exchange membranes by cells was observed in electrodialysis fermentation.
在德氏乳杆菌（Lactobacillus delbrueckii）的乳酸发酵中，产生的乳酸会影响乳酸的生产力。因此，为了缓解这种抑制作用，应用了一种可以从发酵液中连续去除产生的乳酸的电渗析发酵方法。结果，获得了发酵活性的延续，生产力比非 pH 控制发酵高 3 倍。在电渗析发酵中，产生的乳酸量为 82.2 克/升，约为非 pH 控制发酵的 5.5 倍。可以得出结论，这些良好的结果是由于电渗析发酵缓解了乳酸的抑制作用。然而，在电渗析发酵中观察到阴离子交换膜被细胞污染。
