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论文类型：期刊论文

发表时间：2017-03-01

发表刊物：BIOPROCESS AND BIOSYSTEMS ENGINEERING

收录刊物：SCIE、EI、PubMed

卷号：40

期号：3

页面范围：423-429

ISSN号：1615-7591

关键字：Acetoin; Sugaring-out extraction; Recovery coupled with fermentation; Solvent selection

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.