Continuous Microbial Production of 2,3-Butylene Glycol From Cheese Whey Permeate
Shazer, William Harry, Jr.
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https://hdl.handle.net/2142/70084
Description
Title
Continuous Microbial Production of 2,3-Butylene Glycol From Cheese Whey Permeate
Author(s)
Shazer, William Harry, Jr.
Issue Date
1985
Department of Study
Food Science
Discipline
Food Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Abstract
The utilization of whey permeate as a growth medium for Bacillus polymyxa and the improved productivity of 2,3-butylene glycol by B. polymyxa through continuous fermentation were accomplished. B. polymyxa and Klebsiella oxytoca fermentations were compared. Results suggested the regulatory mechanism governing glycol production for both organisms are similar. 2,3-Butylene glycol production is suggested to be a survival mechanism which limits the build-up of toxic metabolites in the medium. Different acetate levels were found to be optimal for increased glycol yields in batch and continuous fermentations. Fermentation scale-up from shake flask to pilot plant was accomplished. Large scale fermentations required nascent acid neutralization by NaOH for high glycol yields. Acid neutralization plus acetate supplementation to the growth medium produced high fermentation efficiencies as well as high product yields. Fermentation productivities were also improved. Optimization of the experimental parameters controlling the continuous, cell recycle fermentation of whey permeate by B. polymyxa yielded an 86-fold increase over batch fermentation productivities. This increase represents a 9-fold increase over any published data.
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