Ataei Seyed Ahmad, Vasheghani-Farahani Ebrahim
Chemical Engineering Department, Tarbiat Modares University, P.O. Box 14115-143, Tehran, Iran.
J Ind Microbiol Biotechnol. 2008 Nov;35(11):1229-33. doi: 10.1007/s10295-008-0418-6. Epub 2008 Aug 20.
Lactic acid fermentation is an end product inhibited reaction. In situ separation of lactic acid from fermentation broth using ion exchange resins was investigated and compared with conventional fermentation system. Amberlite resin (IRA-400, Cl-) was used to separate lactic acid from fermentation broth and pH was controlled online with an automatic pH controller. The effect of process variables on lactic acid production by Lactobacillus casei in whey permeate was studied. The maximum productivity was obtained at pH=6.1, T=37 degrees C and impeller speed=200 rpm. The maximum concentration of lactic acid at optimum condition was found to be 37.4 g/L after 38 h of fermentation using in situ separation system. The productivity of in situ separation system was five times increased in comparison with conventional system.
乳酸发酵是一种终产物抑制反应。研究了使用离子交换树脂从发酵液中原位分离乳酸，并与传统发酵系统进行了比较。使用Amberlite树脂（IRA - 400，Cl-）从发酵液中分离乳酸，并通过自动pH控制器在线控制pH值。研究了工艺变量对干酪乳杆菌在乳清渗透液中生产乳酸的影响。在pH = 6.1、T = 37℃和搅拌桨转速 = 200 rpm时获得了最大生产力。使用原位分离系统发酵38小时后，在最佳条件下乳酸的最大浓度为37.4 g/L。与传统系统相比，原位分离系统的生产力提高了五倍。
