Continuous propionic acid production from cheese whey usingin situ spin filter

The potential use of spin filter device to retainPropionibacterium acidipropionici in the bioreactor under continuous mode of fermentation and improve propionic acid productivity, was examined. The yield of propionic acid based on lactose concentration was 51% in batch and 54% in continuous (dilution rate=0.05 h⁻¹) operation. The yield in continuous fermentation with cell retention using spin filter of 10 micron size (dilution rate=0.05 h⁻¹) was even higher at 70% (w/w). The volumetric productivity under batch and continuous mode of operation were 0.312 g L⁻¹ h⁻¹ and 0.718 g L⁻¹ h⁻¹ respectively. Continuous fermentation with cell retention demonstrated even higher volumetric productivities at 0.98 g L⁻¹ h⁻¹ with out clogging problems It could be used for utilization of cheese whey to produce propionic acid at higher yield and productivities.