Intrinsic fermentation kinetics of lactose in acidogenic biofilms

The intrinsic fermentation kinetics of lactose in acidogenic biofilms were investigated in situ in a continuous flow fermentor at 35 degrees C and pH 4.6. The external and internal mass transfer resistances to lactose molecules from bulk solution to inside the biofilms were experimentally minimized...

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Bibliographic Details
Published in:Biotechnology and bioengineering 1993-02, Vol.41 (4), p.479-488
Main Authors: Yu, J. (University of British Columbia, Vancouver, British Columbia, Canada), Pinder, K.L
Format: Article
Language:English
Subjects:
ACIDE ACETIQUE
ACIDE BUTYRIQUE
ACIDE LACTIQUE
ACIDE PROPIONIQUE
ACIDO ACETICO
ACIDO BUTIRICO
ACIDO LACTICO
ACIDO PROPIONICO
acidogenesis kinetics
ANAEROBIOSE
ANAEROBIOSIS
biofilm
Biological and medical sciences
BIOSINTESIS
BIOSYNTHESE
Biotechnology
DIFFUSION
DIFUSION
FERMENTACION
FERMENTATION
Fundamental and applied biological sciences. Psychology
LACTOSA
LACTOSE
LACTOSERUM
mass transfer resistance
METABOLISME DES GLUCIDES
METABOLISMO DE CARBOHIDRATOS
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
MICROORGANISME
MICROORGANISMOS
SUERO DE LA LECHE
TRANSFERENCIA DE MASA
TRANSFERT DE MASSE
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Summary:The intrinsic fermentation kinetics of lactose in acidogenic biofilms were investigated in situ in a continuous flow fermentor at 35 degrees C and pH 4.6. The external and internal mass transfer resistances to lactose molecules from bulk solution to inside the biofilms were experimentally minimized or eliminated in a thin biofilm and recycled medium. In a chemically defined culture medium, the immobilized acidogens converted lactose mainly to acetate and butyrate; the minor products included ethanol, propionate, lactate, and hydrogen. The utilization rate of lactose, as a function of lactose concentration in the fermentor, can be described by a Michaelis-Menten equation, as can the formation rates of acetate, butyrate, and ethanol. The production rates of propionate and lactate had a linear relationship with lactose concentration under the experimental conditions. The low pH (4.6) of culture medium could depress the formation of propionate, an intermediate which is most difficultly digested by acetogenic bacteria located in the second fermentor in a two-phase process. Production rate of acetate quickly reached a constant, and additional utilization of lactose produced more butyrate and other minor products
ISSN:0006-3592
1097-0290
DOI:10.1002/bit.260410412