電気透析培養による回分培養の高速化に関する研究

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In various fermentations there is an inhibitory effect caused by the product, such as lactic acid, acetic acid and amino acids. If the inhibiting end-product dissociates in the culture broth, it is possible to remove the inhibitor continuously by electrodialysis, thereby reducing the concentration of the product in the broth. Electrodialysis culture was applied to acetic acid and lactic acid fermentation to reduce end-product inhibition. In the case of acetic acid fermentation, the continuous supply of ethanol and concentrated nutrient solution to the electrodialyzed culture allowed the production of acetic acid to continue for 30 days compared with only 2 days without the electrodialysis system, with or without pH control. Durng electrodialysis culture, 2,221.9 g of acetic acid was produced and the maximum rate of production was 5.5 g/h, which was about 1.7 times higher than the rates obtained in cultures without the electrodialysis system. In the case of lactic acid fermentation, the addition of an electrodialyzer and microfiltration module increased the lactic acid production rate, and the fermentation was completed within 31 h compared with 85 h for the control. The dry cell weight (2.9 g/l) and the number of viable cells (4.8×10^9/ml) in the electrodialysis system were about 1.8 and 1.6 times more than those of the control culture after 31 h of cultivation. Thus, very high viability was maintained, resulting in high lactate dehydrogenase activity, a high lactic acid production rate and a short fermentation time. It was proved that the intracellular lactate concentration, as well as the lactate concentration in the broth, was reduced by electrodialysis. Thus, electrodialysis linked with microfiltration reduced end-product inhibition and stimulated the lactic acid production rate in a high-speed batch fermentation.
1992-05-25

電気透析培養による回分培養の高速化に関する研究

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