Integration of a liquid membrane in Taylor flow regime with a fermentation by Lactobacillus casei ATCC 393 for in-situ lactic acid removal
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Authors
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Publication date
06/2019
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01A - Journal article
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Parent work
Chemical Engineering and Processing: Process Intensification
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Series
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Volume
140
Issue / Number
Pages / Duration
85-90
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Publisher / Publishing institution
Elsevier
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Abstract
A new type of liquid membranes called liquid membrane in Taylor flow was integrated to a lactic acid fermentation, using Lactobacillus casei ATCC 393, for lactic acid removal during fermentation. The performance in terms of lactic acid production of the hybrid batch system is compared to a conventional batch fermentation. Lactic acid removal rate increases proportionally with the LA concentration within the fermenter. The lactic acid, the biomass production and the LA productivity in the hybrid system increased by 41.8, 12 and 26.6%, respectively, as compared to the conventional batch fermentation. However, toxicity effects reduce LA to glucose yield in 15.9% as compared to conventional fermentation. Liquid membranes in Taylor flow results promising for enhancing batch and continuous fermentation processes by a hybrid system.
Keywords
Process intensification, Hybrid system, Lactic acid fermentation, Liquid membranes, Lactic acid removal, Taylor flow
Subject (DDC)
540 - Chemie
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ISBN
ISSN
0255-2701
1873-3204
1873-3204
Language
English
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No
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Publication status
Published
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Closed
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Citation
PÉREZ, Alan, Sneyder RODRÍGUEZ-BARONA und Javier FONTALVO, 2019. Integration of a liquid membrane in Taylor flow regime with a fermentation by Lactobacillus casei ATCC 393 for in-situ lactic acid removal. Chemical Engineering and Processing: Process Intensification. Juni 2019. Bd. 140, S. 85–90. DOI 10.1016/j.cep.2019.05.002. Verfügbar unter: https://irf.fhnw.ch/handle/11654/43565