Production of citric acid with immobilized Yarrowia lipolytica |
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Authors: | Helena Kautola Waldemar Rymowicz Yu-Yen Linko Pekka Linko |
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Affiliation: | (1) Laboratory of Biotechnology and Food Engineering, Helsinki University of Technology, SF-02150 Espoo, Finland;(2) Present address: Department of Biotechnology and Food Microbiology, Academy of Agriculture, 50-375 Wroclaw, Poland |
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Abstract: | Summary Citric acid was produced with immobilized Yarrowia lipolytica yeast in repeated batch-shake-flask and air-lift fermentations. In active and passive immobilization methods calcium alginate, -carrageenan, polyurethane gel, nylon web and polyurethane foams were tested as carriers in repeated-batch fermentations. The highest citric acid productivity of 155 mg l–1 h–1 was reached with alginate-bead-immobilized cells in the first batch. A decrease in bead diameter from 5–6 mm to 2–3 mm increased the volumetric citric acid productivity threefold. In an air-lift bioreactor the highest citric acid productivity of 120 mg l–1 h–1 with a product concentration of 16.4 g l–1 was obtained with cells immobilized in -carrageenan beads.Offprint requests to: H. Kautola |
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