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

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• 作者：Jian Xu ; Jia-Wei Bao ; Xian-Feng Su…
• 关键词：Citric acid ; Anaerobic digestion ; Propionic acid ; Isomaltose
• 刊名：Bioprocess and Biosystems Engineering
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：39
• 期：3
• 页码：391-400
• 全文大小：1,381 KB
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• 作者单位：Jian Xu (1)
  Jia-Wei Bao (1)
  Xian-Feng Su (1)
  Hong-Jian Zhang (1)
  Xin Zeng (1)
  Lei Tang (1)
  Ke Wang (1)
  Jian-Hua Zhang (1)
  Xu-Sheng Chen (1)
  Zhong-Gui Mao (1)
  
  1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Biotechnology
  Industrial Chemistry and Chemical Engineering
  Industrial and Production Engineering
  Waste Management and Waste Technology
  Waste Water Technology, Water Pollution Control, Water Management and Aquatic Pollution
  Food Science
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1615-7605

文摘

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.