|
|||||
|
|
Fermentation of cheese whey by a mixed culture ofClostridium beijerinckii andBacillus cereus |
|
| Authors: | David Stevens Shahriar Alam Rakesh Bajpai |
| Institution: | (1) Department of Chemical Engineering, University of Missouri, 65201 Columbia, MO, USA;(2) Present address: Black & Veatch, Kansas City, MO, USA;(3) Present address: Chemical Engineering Department, Illinois Institute of Technology, Chicago, IL, USA |
| Abstract: | Summary Fermentation of cheese whey to produce butanol and butyric acid was carried out using a mixed culture ofClostridium beijerinkii andBacillus cereus. Fermentation selectivities were studied by controlling the pH of the system. Controlled pH values higher than 6.5 as well as those below 5.0 were not conducive to butanol production. Maximum product formation was obtained by controlling the pH at 5.5. When compared with the results obtained using the pure culture ofC. beijerinckii, a higher butanol concentration was obtained in the mixed culture without sacrificing the level of butyric acid formed. |
| Keywords: | Cheese whey Clostridium beijerinckii Bacillus cereus Fermentation |
| 本文献已被 SpringerLink 等数据库收录！ | |