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Related Concept Videos

Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Fates of Pyruvate01:20

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...

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Continuous Liquid-Liquid Extraction of Medium-Chain Fatty Acids from Fermentation Broth Using Hollow-Fiber Membranes
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Extractive fermentation for lactic acid production.

V M Yabannavar1, D I Wang

  • 1Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA.

Biotechnology and Bioengineering
|May 1, 1991
PubMed
Summary
This summary is machine-generated.

This study demonstrates efficient lactic acid fermentation using Alamine 336 extraction and cell immobilization. This method significantly boosted productivity compared to traditional fermentation, offering optimized recovery strategies.

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Area of Science:

  • Biochemical Engineering
  • Bioprocess Technology
  • Fermentation Science

Background:

  • Lactic acid is a valuable chemical with growing industrial demand.
  • Traditional lactic acid fermentation processes face challenges in product recovery and yield.
  • Extractive fermentation offers a promising alternative for enhancing lactic acid production.

Purpose of the Study:

  • To investigate the efficacy of Alamine 336 in oleyl alcohol for lactic acid extractive fermentation.
  • To evaluate the impact of cell immobilization on the efficiency of the extraction system.
  • To develop a process model for optimizing lactic acid extractive fermentation parameters.

Main Methods:

  • Utilized Alamine 336 dissolved in oleyl alcohol as the extraction solvent.
  • Employed cell immobilization techniques to create an efficient extraction system.
  • Conducted bioreactor experiments at acidic pH with varying process parameters.
  • Performed process modeling to establish relationships between parameters like flow rate, concentration, and pH.

Main Results:

  • Achieved a productivity of 12 g/L/h using 15% Alamine 336/oleyl alcohol, significantly higher than the control (7 g/L/h).
  • Demonstrated the effectiveness of cell immobilization in improving the extractive fermentation system.
  • Established a process model correlating key operational parameters.

Conclusions:

  • Lactic acid extractive fermentation with Alamine 336 and cell immobilization is a highly productive method.
  • Process optimization strategies can further enhance both productivity and product recovery.
  • This approach presents a viable and efficient route for industrial lactic acid synthesis.