論文 - 詳細
| RRC ID | 19094 |
|---|---|
| 著者 | Mimitsuka T, Na K, Morita K, Sawai H, Minegishi S, Henmi M, Yamada K, Shimizu S, Yonehara T. |
| タイトル | A membrane-integrated fermentation reactor system: its effects in reducing the amount of sub-raw materials for D-lactic acid continuous fermentation by Sporolactobacillus laevolacticus. |
| ジャーナル | Biosci Biotechnol Biochem |
| Abstract |
Continuous fermentation by retaining cells with a membrane-integrated fermentation reactor (MFR) system was found to reduce the amount of supplied sub-raw material. If the amount of sub-raw material can be reduced, continuous fermentation with the MFR system should become a more attractive process for industrialization, due to decreased material costs and loads during the refinement process. Our findings indicate that the production rate decreased when the amount of the sub-raw material was reduced in batch fermentation, but did not decrease during continuous fermentation with Sporolactobacillus laevolacticus. Moreover, continuous fermentation with a reduced amount of sub-raw material resulted in a productivity of 11.2 g/L/h over 800 h. In addition, the index of industrial process applicability used in the MFR system increased by 6.3-fold as compared with the conventional membrane-based fermentation reactor previously reported, suggesting a potential for the industrialization of this D-lactic acid continuous fermentation process. |
| 巻・号 | 76(1) |
| ページ | 67-72 |
| 公開日 | 2012-1-1 |
| DOI | 10.1271/bbb.110499 |
| PII | JST.JSTAGE/bbb/110499 |
| PMID | 22277286 |
| MeSH | Bacillales / metabolism* Bioreactors / microbiology* Fermentation* Lactic Acid / biosynthesis* Membranes, Artificial* Time Factors Yeasts / chemistry |
| IF | 1.516 |
| 引用数 | 8 |
| WOS 分野 | FOOD SCIENCE & TECHNOLOGY BIOTECHNOLOGY & APPLIED MICROBIOLOGY CHEMISTRY, APPLIED BIOCHEMISTRY & MOLECULAR BIOLOGY |
| オルトメトリクス指標 |
オルトメトリクス指標項目
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| 最多言及媒体 | X(Twitter) |
| 各媒体での言及数の合計 | 1 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM 2513 |