Biological production of acrylic acid from cheese whey by resting cells of Clostridium propionicum

Autor:	Dennis J. O'Brien, William P. Eisele, Curtis C. Panzer
Rok vydání:	1990
Předmět:	chemistry.chemical_classification Acrylate Calcium alginate biology Propionibacterium freudenreichii food and beverages biology.organism_classification chemistry.chemical_compound chemistry Biochemistry Propionate Yeast extract Fermentation Food science Lactose Biotechnology Acrylic acid
Zdroj:	Biotechnology Progress. 6:237-242
ISSN:	1520-6033 8756-7938
Popis:	Biological production of acrylic acid from cheese whey has been demonstrated. Lactose in sweet whey fortified with yeast extract was first converted to a stoichiometric mixture of propionic and acetic acids in 70 h by a coculture of Lactobacillus bulgaricus and Pro-pionibacterium shermanii. Further conversion of propionate to acrylate was accomplished by resting cells of Clostridium propionicum in systems in which methylene blue acted as an electron acceptor. A maximum acrylate yield of 0.133 mmol/g of wet cell was achieved for periods of 6 h, after which resting cell activity declined substantially. Bio-conversion of propionate to acrylate could also be carried out by cells immobilized in calcium alginate beads with no decrease in cell productivity or initial reaction rate.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e01e0c38832d4ae993ff94336a2b6a4d https://doi.org/10.1021/bp00004a001 Zobrazit plný text záznamu Plný text