使用面包废弃物作为发酵控制参数，通过调节体积氧传递系数来控制乙酰丙酮或 D-2,3-丁二醇的生产。
Volumetric oxygen transfer coefficient as fermentation control parameter to manipulate the production of either acetoin or D-2,3-butanediol using bakery waste.
机构信息
Agricultural University of Athens, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece.
Dept. Bioengineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, D-14469 Potsdam, Germany.
出版信息
Bioresour Technol. 2021 Sep;335:125155. doi: 10.1016/j.biortech.2021.125155. Epub 2021 Apr 20.
The formation of either acetoin or D-2,3-butanediol (D-BDO) by Bacillus amyloliquefaciens cultivated on bakery waste hydrolysates has been evaluated in bioreactor cultures by varying the volumetric oxygen transfer coefficient (ka). The highest D-BDO production (55.2 g L) was attained in batch fermentations with ka value of 64 h. Batch fermentations performed at 203 h led to the highest productivity (2.16 g Lh) and acetoin production (47.4 g L). The utilization of bakery waste hydrolysate in fed-batch cultures conducted at ka of 110 h led to combined production of acetoin, meso-BDO and D-BDO (103.9 g L). Higher ka value (200 h) resulted to 65.9 g L acetoin with 1.57 g Lh productivity. It has been demonstrated that the ka value may divert the bacterial metabolism towards high acetoin or D-BDO production during fermentation carried out in crude bakery waste hydrolysates.
已通过在生物反应器培养物中改变体积氧传递系数 (ka) 来评估在烘焙废物水解物上培养的解淀粉芽孢杆菌形成乙酰基丁酮或 D-2,3-丁二醇 (D-BDO)。在 ka 值为 64 h 的分批发酵中获得了最高的 D-BDO 产量（55.2 g L）。在 203 h 进行的分批发酵导致最高的生产力（2.16 g Lh）和乙酰基丁酮产量（47.4 g L）。在 ka 值为 110 h 的分批补料培养中利用烘焙废物水解物导致乙酰基丁酮、中 BDO 和 D-BDO 的联合生产（103.9 g L）。更高的 ka 值（200 h）导致 65.9 g L 的乙酰基丁酮和 1.57 g Lh 的生产力。已经证明，在粗烘焙废物水解物中进行发酵时，ka 值可以使细菌代谢向高乙酰基丁酮或 D-BDO 生产转移。
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