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Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation
- Source :
- Bioprocess and biosystems engineering. 40(3)
- Publication Year :
- 2016
-
Abstract
- Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The effects of six solvents on bacterial growth and the distribution of acetoin and glucose in different solvent-glucose systems were explored. The operation parameters such as standing time, glucose concentration, and volume ratio of ethyl acetate to fermentation broth were determined. In a system composed of fermentation broth, glucose (100%, m/v) and two-fold volume of ethyl acetate, nearly 100% glucose was distributed into bottom phase, and 61.2% acetoin into top phase without coloring matters and organic acids. The top phase was treated by vacuum distillation to remove solvent and purify acetoin, while the bottom phase was used as carbon source to produce acetoin in the next batch of fermentation.
- Subjects :
- 0106 biological sciences
Vacuum distillation
Ethyl acetate
Color
Bioengineering
Bacterial growth
Acetates
01 natural sciences
Chemistry Techniques, Analytical
chemistry.chemical_compound
Industrial Microbiology
010608 biotechnology
Butylene Glycols
Flavor
Chromatography
010405 organic chemistry
Acetoin
Extraction (chemistry)
General Medicine
0104 chemical sciences
Culture Media
Glucose
chemistry
Biochemistry
Metabolic Engineering
Fermentation
Solvents
Industrial and production engineering
Acids
Biotechnology
Bacillus subtilis
Subjects
Details
- ISSN :
- 16157605
- Volume :
- 40
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- Bioprocess and biosystems engineering
- Accession number :
- edsair.doi.dedup.....670923db1ca81a00adb85f3707c283fc