醗酵生産物の分離に関する研究 : (第3報)鉛塩法による醗酵液よりイタコン酸の分離

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For the purpose of concentrating and purifying itaconic acid produced by the fermentation of black strap molasses with Asp. tereus K26,a recovery process consisting of both precipitation and digestion stages in series was investigated.The reaction taking place in the former stage involves neutral or basic lead carbonate and itaconic acid to form double salt of lead itaconate with lead carbonate and carbon dioxide according to the following equations : (PbCO_3)_2Pb(OH)_2+2C_5H_6O_4→(PbC_5H_4O_4)_2PbCO_32H_2O+CO_2+H_2O or 3PbCO_3+2C_5H_6O_4→(PbC_5H_4O_4)_2PbCO_32H_2O+2CO_2 Other reaction involving the double salt and sodium bicarbonate is as follows : (PbC_5H_4O_4)_2PbCO_32H_2O+4NAHCO_3→3PbCO_3+2Na_2C_5H_4O_4+2CO_2+4H_2O In order to recover itaconic acid at the rate of 95 per cent or higher from fermentation liquor of cane molasses, reagents of lead carbonate and sodium bicarbonate ware required at concentrations in excess of their stoichiometric proportions by 30 per cent respectively. From the results obtained, the acid was concentrated from 3.2 to 7.6 per cent (10.2 per cent as its sodium salt).It was also found that the lead carbonate resulting from the digestion stage was utilizable repeatedly for the precipitation of itaconic acid without any decrease in its activity.Sodium itaconate would be successfully dealkalized through the cation exchanger as presented in a previous issue of this journal.
社団法人日本生物工学会の論文
1971-01-25

醗酵生産物の分離に関する研究 : (第3報)鉛塩法による醗酵液よりイタコン酸の分離

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