Effect of propionic acid on citric acid fermentation in an integrated citric acid–methane fermentation process

In this study, an integrated citric acid-methane fermentation process was established to solve the problem of wastewater treatment in citric acid production. Citric acid wastewater was treated through anaerobic digestion and then the anaerobic digestion effluent (ADE) was further treated and recycle...

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Bibliographic Details
Published in:Bioprocess and biosystems engineering 2016-03, Vol.39 (3), p.391-400
Main Authors: Xu, Jian, Bao, Jia-Wei, Su, Xian-Feng, Zhang, Hong-Jian, Zeng, Xin, Tang, Lei, Wang, Ke, Zhang, Jian-Hua, Chen, Xu-Sheng, Mao, Zhong-Gui
Format: Article
Language:English
Subjects:
Acid production
Acids
Anaerobic digestion
Biotechnology
Chemistry
Chemistry and Materials Science
citric acid
Citric Acid - metabolism
Digestive system
Environmental Engineering/Biotechnology
Fermentation
Food Science
glucose
Hydrogen-Ion Concentration
Industrial and Production Engineering
Industrial Chemistry/Chemical Engineering
isomaltose
Methane
Methane - metabolism
Original Paper
Propionates - metabolism
propionic acid
recycling
Resource consumption
Studies
Waste Water - microbiology
wastewater
Wastewater discharges
Wastewater treatment
Water consumption
Water Microbiology
Water resources
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Summary:In this study, an integrated citric acid-methane fermentation process was established to solve the problem of wastewater treatment in citric acid production. Citric acid wastewater was treated through anaerobic digestion and then the anaerobic digestion effluent (ADE) was further treated and recycled for the next batch citric acid fermentation. This process could eliminate wastewater discharge and reduce water resource consumption. Propionic acid was found in the ADE and its concentration continually increased in recycling. Effect of propionic acid on citric acid fermentation was investigated, and results indicated that influence of propionic acid on citric acid fermentation was contributed to the undissociated form. Citric acid fermentation was inhibited when the concentration of propionic acid was above 2, 4, and 6 mM in initial pH 4.0, 4.5 and, 5.0, respectively. However, low concentration of propionic acid could promote isomaltase activity which converted more isomaltose to available sugar, thereby increasing citric acid production. High concentration of propionic acid could influence the vitality of cell and prolong the lag phase, causing large amount of glucose still remaining in medium at the end of fermentation and decreasing citric acid production.
ISSN:1615-7591
1615-7605
DOI:10.1007/s00449-015-1522-4