The production of butyric acid by Clostridium butyricum ZJUCB at various pH values was investigated. In order to study the effect of pH on cell growth, butyric acid biosynthesis and reducing sugar consumption, differe...The production of butyric acid by Clostridium butyricum ZJUCB at various pH values was investigated. In order to study the effect of pH on cell growth, butyric acid biosynthesis and reducing sugar consumption, different cultivation pH values ranging from 6.0 to 7.5 were evaluated in 5-L bioreactor. In controlled pH batch fermentation, the optimum pH for cell growth and butyric acid production was 6.5 with a cell yield of 3.65 g/L and butyric acid yield of 12.25 g/L. Based on these results, this study then compared batch and fed-batch fermentation of butyric acid production at pH 6.5. Maximum value (16.74 g/L) of butyric acid concentration was obtained in fed-batch fermentation compared to 12.25 g/L in batch fermentation. It was concluded that culti- vation under fed-batch fermentation mode could enhance butyric acid production significantly (P<0.01) by C. butyricum ZJUCB.展开更多
Succinic acid has recently emerged as an important chemical （commodity） because it can be used for the manufacturing of synthetic resins and biodegradable polymers and as an intermediate for chemical synthesis. Till...Succinic acid has recently emerged as an important chemical （commodity） because it can be used for the manufacturing of synthetic resins and biodegradable polymers and as an intermediate for chemical synthesis. Till date, succinic acid is mainly produced by chemical processes, however, due to the environmental concerns and the concepts of sustainability, researches are directed towards the production of succinic acid by microbial fermentation. The fact that carbon dioxide （CO2） is needed by the microorganisms for succinic acid production is another interesting feature. The fermentation was carried out with Actinobacillus succinogenes using a two-level fractional factorial design 2sl. The variables analyzed and their levels were： concentration of glucose, yeast extract, temperature, pH and agitation. The results show that the variables that more influenced on succinic acid production were pH, temperature and yeast extract.展开更多
文摘The production of butyric acid by Clostridium butyricum ZJUCB at various pH values was investigated. In order to study the effect of pH on cell growth, butyric acid biosynthesis and reducing sugar consumption, different cultivation pH values ranging from 6.0 to 7.5 were evaluated in 5-L bioreactor. In controlled pH batch fermentation, the optimum pH for cell growth and butyric acid production was 6.5 with a cell yield of 3.65 g/L and butyric acid yield of 12.25 g/L. Based on these results, this study then compared batch and fed-batch fermentation of butyric acid production at pH 6.5. Maximum value (16.74 g/L) of butyric acid concentration was obtained in fed-batch fermentation compared to 12.25 g/L in batch fermentation. It was concluded that culti- vation under fed-batch fermentation mode could enhance butyric acid production significantly (P<0.01) by C. butyricum ZJUCB.
文摘Succinic acid has recently emerged as an important chemical （commodity） because it can be used for the manufacturing of synthetic resins and biodegradable polymers and as an intermediate for chemical synthesis. Till date, succinic acid is mainly produced by chemical processes, however, due to the environmental concerns and the concepts of sustainability, researches are directed towards the production of succinic acid by microbial fermentation. The fact that carbon dioxide （CO2） is needed by the microorganisms for succinic acid production is another interesting feature. The fermentation was carried out with Actinobacillus succinogenes using a two-level fractional factorial design 2sl. The variables analyzed and their levels were： concentration of glucose, yeast extract, temperature, pH and agitation. The results show that the variables that more influenced on succinic acid production were pH, temperature and yeast extract.
