Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation

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• 作者：Jian-Ying Dai ; Lin-Hui Ma ; Zhuang-Fei Wang…
• 关键词：Acetoin ; Sugaring ; out extraction ; Recovery coupled with fermentation ; Solvent selection
• 刊名：Bioprocess and Biosystems Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：40
• 期：3
• 页码：423-429
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Biotechnology; Industrial and Production Engineering; Environmental Engineering/Biotechnology; Industrial Chemistry/Chemical Engineering; Food Science;
• 出版者：Springer Berlin Heidelberg
• ISSN：1615-7605
• 卷排序：40

文摘

Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The effects of six solvents on bacterial growth and the distribution of acetoin and glucose in different solvent-glucose systems were explored. The operation parameters such as standing time, glucose concentration, and volume ratio of ethyl acetate to fermentation broth were determined. In a system composed of fermentation broth, glucose (100%, m/v) and two-fold volume of ethyl acetate, nearly 100% glucose was distributed into bottom phase, and 61.2% acetoin into top phase without coloring matters and organic acids. The top phase was treated by vacuum distillation to remove solvent and purify acetoin, while the bottom phase was used as carbon source to produce acetoin in the next batch of fermentation.