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Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose
Thermodynamic analysis on the acidogenesis of lactose was performed to evaluate the different acidogenic patterns and mechanisms by using Gibbs free energy calculation. Batch acidogenesis of lactose was investigated by using an enriched culture at 37°C, pH 5.5 and varied substrate levels. In additio...
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Published in: | Biotechnology and bioengineering 2004-09, Vol.87 (7), p.813-822 |
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creator | Yu, Han-Qing Mu, Yang Fang, Herbert H. P. |
description | Thermodynamic analysis on the acidogenesis of lactose was performed to evaluate the different acidogenic patterns and mechanisms by using Gibbs free energy calculation. Batch acidogenesis of lactose was investigated by using an enriched culture at 37°C, pH 5.5 and varied substrate levels. In addition to usual acidogenic products, i‐butyrate, valerate, i‐valerate, caproate, and propanol were also produced at a significant level. Thermodynamic analysis shows that valerate might be formed through the reaction requiring hydrogen as electron donor and consuming of propionate and carbon dioxide. Caproate was most likely produced directly from butyrate, hydrogen, and carbon dioxide. The minimum amount of Gibbs free energies needed to sustain isomerization of butyrate and valerate were approximately 5.7–5.8 and 4.5–4.6 kJ/mol, respectively. Propanol was produced from acetate, hydrogen, and carbon dioxide with a minimum amount of Gibbs free energy of 41.8–42.0 kJ/mol. Formation of butanol was controlled more by substrate level or population dynamics than by thermodynamics. © 2004 Wiley Periodicals, Inc. |
doi_str_mv | 10.1002/bit.20190 |
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P.</creator><creatorcontrib>Yu, Han-Qing ; Mu, Yang ; Fang, Herbert H. P.</creatorcontrib><description>Thermodynamic analysis on the acidogenesis of lactose was performed to evaluate the different acidogenic patterns and mechanisms by using Gibbs free energy calculation. Batch acidogenesis of lactose was investigated by using an enriched culture at 37°C, pH 5.5 and varied substrate levels. In addition to usual acidogenic products, i‐butyrate, valerate, i‐valerate, caproate, and propanol were also produced at a significant level. Thermodynamic analysis shows that valerate might be formed through the reaction requiring hydrogen as electron donor and consuming of propionate and carbon dioxide. Caproate was most likely produced directly from butyrate, hydrogen, and carbon dioxide. The minimum amount of Gibbs free energies needed to sustain isomerization of butyrate and valerate were approximately 5.7–5.8 and 4.5–4.6 kJ/mol, respectively. Propanol was produced from acetate, hydrogen, and carbon dioxide with a minimum amount of Gibbs free energy of 41.8–42.0 kJ/mol. Formation of butanol was controlled more by substrate level or population dynamics than by thermodynamics. © 2004 Wiley Periodicals, Inc.</description><identifier>ISSN: 0006-3592</identifier><identifier>EISSN: 1097-0290</identifier><identifier>DOI: 10.1002/bit.20190</identifier><identifier>PMID: 15334408</identifier><identifier>CODEN: BIBIAU</identifier><language>eng</language><publisher>Hoboken: Wiley Subscription Services, Inc., A Wiley Company</publisher><subject>acidogenesis ; alcohols ; Alcohols - metabolism ; Bacteria, Anaerobic - metabolism ; Biological and medical sciences ; Bioreactors - microbiology ; Biotechnology ; Energy Metabolism - physiology ; Fatty Acids, Volatile - metabolism ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; lactose ; Lactose - metabolism ; Methods. Procedures. 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P.</creatorcontrib><title>Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose</title><title>Biotechnology and bioengineering</title><addtitle>Biotechnol. Bioeng</addtitle><description>Thermodynamic analysis on the acidogenesis of lactose was performed to evaluate the different acidogenic patterns and mechanisms by using Gibbs free energy calculation. Batch acidogenesis of lactose was investigated by using an enriched culture at 37°C, pH 5.5 and varied substrate levels. In addition to usual acidogenic products, i‐butyrate, valerate, i‐valerate, caproate, and propanol were also produced at a significant level. Thermodynamic analysis shows that valerate might be formed through the reaction requiring hydrogen as electron donor and consuming of propionate and carbon dioxide. Caproate was most likely produced directly from butyrate, hydrogen, and carbon dioxide. The minimum amount of Gibbs free energies needed to sustain isomerization of butyrate and valerate were approximately 5.7–5.8 and 4.5–4.6 kJ/mol, respectively. Propanol was produced from acetate, hydrogen, and carbon dioxide with a minimum amount of Gibbs free energy of 41.8–42.0 kJ/mol. Formation of butanol was controlled more by substrate level or population dynamics than by thermodynamics. © 2004 Wiley Periodicals, Inc.</description><subject>acidogenesis</subject><subject>alcohols</subject><subject>Alcohols - metabolism</subject><subject>Bacteria, Anaerobic - metabolism</subject><subject>Biological and medical sciences</subject><subject>Bioreactors - microbiology</subject><subject>Biotechnology</subject><subject>Energy Metabolism - physiology</subject><subject>Fatty Acids, Volatile - metabolism</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>lactose</subject><subject>Lactose - metabolism</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. Fermentation and microbial culture technology</subject><subject>Models, Biological</subject><subject>Models, Chemical</subject><subject>Oxygen Consumption - physiology</subject><subject>Sewage - microbiology</subject><subject>thermodynamic</subject><subject>Thermodynamics</subject><subject>volatile fatty acids (VFA)</subject><subject>Water Purification - methods</subject><issn>0006-3592</issn><issn>1097-0290</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNp10E1v1DAQBmCrArVL2wN_AOVCJQ5px3FiO0eoSltpRcV2odysWWdMDUm82FnB_nvSbmhPnEYjPfOhl7HXHE45QHG28sNpAbyGPTbjUKscihpesBkAyFxUdXHAXqX0Y2yVlnKfHfBKiLIEPWOfl_cUu9Bse-y8zbDHdpt8yoLL1jE0GztkLsQOBx_6zPdZRyms7337YK1vwnfqafIt2iEkOmIvHbaJjqd6yL58vFieX-Xzm8vr8_fz3FaFgNw5TZw7tXIgKtSouV6VvJRCNbVT46sOJZIGqUnLoim1sIoaiQ2WCooKxSE72e0d__y1oTSYzidLbYs9hU0yvK4FB65H-G4HbQwpRXJmHX2HcWs4mIf8zJifecxvtG-mpZtVR82znAIbwdsJYLLYuoi99enZSVCy0mp0Zzv327e0_f9F8-F6-e90vpvwaaA_TxMYfxqphKrM3adLUy8W88W36tZ8FX8BLE-WjQ</recordid><startdate>20040930</startdate><enddate>20040930</enddate><creator>Yu, Han-Qing</creator><creator>Mu, Yang</creator><creator>Fang, Herbert H. P.</creator><general>Wiley Subscription Services, Inc., A Wiley Company</general><general>Wiley</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20040930</creationdate><title>Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose</title><author>Yu, Han-Qing ; Mu, Yang ; Fang, Herbert H. P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5230-ff8e11f7bf035a8a818b414637d9f7000fa6ae8068e862d483c7ed6ada47025a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>acidogenesis</topic><topic>alcohols</topic><topic>Alcohols - metabolism</topic><topic>Bacteria, Anaerobic - metabolism</topic><topic>Biological and medical sciences</topic><topic>Bioreactors - microbiology</topic><topic>Biotechnology</topic><topic>Energy Metabolism - physiology</topic><topic>Fatty Acids, Volatile - metabolism</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>lactose</topic><topic>Lactose - metabolism</topic><topic>Methods. Procedures. Technologies</topic><topic>Microbial engineering. Fermentation and microbial culture technology</topic><topic>Models, Biological</topic><topic>Models, Chemical</topic><topic>Oxygen Consumption - physiology</topic><topic>Sewage - microbiology</topic><topic>thermodynamic</topic><topic>Thermodynamics</topic><topic>volatile fatty acids (VFA)</topic><topic>Water Purification - methods</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yu, Han-Qing</creatorcontrib><creatorcontrib>Mu, Yang</creatorcontrib><creatorcontrib>Fang, Herbert H. P.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Biotechnology and bioengineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yu, Han-Qing</au><au>Mu, Yang</au><au>Fang, Herbert H. P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose</atitle><jtitle>Biotechnology and bioengineering</jtitle><addtitle>Biotechnol. Bioeng</addtitle><date>2004-09-30</date><risdate>2004</risdate><volume>87</volume><issue>7</issue><spage>813</spage><epage>822</epage><pages>813-822</pages><issn>0006-3592</issn><eissn>1097-0290</eissn><coden>BIBIAU</coden><abstract>Thermodynamic analysis on the acidogenesis of lactose was performed to evaluate the different acidogenic patterns and mechanisms by using Gibbs free energy calculation. Batch acidogenesis of lactose was investigated by using an enriched culture at 37°C, pH 5.5 and varied substrate levels. In addition to usual acidogenic products, i‐butyrate, valerate, i‐valerate, caproate, and propanol were also produced at a significant level. Thermodynamic analysis shows that valerate might be formed through the reaction requiring hydrogen as electron donor and consuming of propionate and carbon dioxide. Caproate was most likely produced directly from butyrate, hydrogen, and carbon dioxide. The minimum amount of Gibbs free energies needed to sustain isomerization of butyrate and valerate were approximately 5.7–5.8 and 4.5–4.6 kJ/mol, respectively. Propanol was produced from acetate, hydrogen, and carbon dioxide with a minimum amount of Gibbs free energy of 41.8–42.0 kJ/mol. Formation of butanol was controlled more by substrate level or population dynamics than by thermodynamics. © 2004 Wiley Periodicals, Inc.</abstract><cop>Hoboken</cop><pub>Wiley Subscription Services, Inc., A Wiley Company</pub><pmid>15334408</pmid><doi>10.1002/bit.20190</doi><tpages>10</tpages></addata></record> |
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subjects | acidogenesis alcohols Alcohols - metabolism Bacteria, Anaerobic - metabolism Biological and medical sciences Bioreactors - microbiology Biotechnology Energy Metabolism - physiology Fatty Acids, Volatile - metabolism Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration lactose Lactose - metabolism Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Models, Biological Models, Chemical Oxygen Consumption - physiology Sewage - microbiology thermodynamic Thermodynamics volatile fatty acids (VFA) Water Purification - methods |
title | Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose |
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