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首页> 外文期刊>Bioprocess and Biosystems Engineering >Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation
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Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation

机译：发酵结合糖从发酵液中糖化提取

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摘要

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.
机译：乙酰丙酮是一种天然香料，也是一种重要的生物基化学品，可以通过溶剂萃取，盐析萃取或以衍生物形式回收，从发酵液中分离出来。在这项工作中，在枯草芽孢杆菌DL01的丙酮生产中尝试了一种名为糖化提取与发酵相结合的新方法。探讨了六种溶剂对细菌生长的影响以及不同溶剂-葡萄糖体系中乙醛和葡萄糖的分布。确定操作参数，如静置时间，葡萄糖浓度和乙酸乙酯与发酵液的体积比。在由发酵液，葡萄糖（100％，m / v）和两倍体积的乙酸乙酯组成的系统中，将近100％的葡萄糖分配到底部相中，将61.2％的乙酰丁香精分配到顶部相中，而没有色素和有机酸。上层相通过真空蒸馏处理以除去溶剂并纯化丙酮酸，而下层相被用作碳源，以在下一批发酵中生产丙酮酸。

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