Organic acids from fermentation

These applications are based on water dissociation at the interface of a bipolar membrane and are coupled with the action of the monopolar membrane action. Deacidification and acid production, however, entail conventional ED. In the recovery of organic acids from fermentation broths the elimination of cations has often been a major problem, as fermentation typically performs better in pHs significantly above the pfC, of the acid produced. Bipolar membranes offer a solution to the elimination... 

Eiteman, M. A. and Chastain, M. J., Optimization of the ion-exchange analysis of organic acids from fermentation. Anal. Chim. Acta, 338, 69-75, 1997. 

Liong, M.T. and Shah, N.P. (2005) Production of organic acids from fermentation of mannitol, fruc-tooligosaccharide and inulin by a cholesterol removing Lactobacillus acidophilus strain. /. Appl Microbiol, 99, 783-793. 

Salts of Organic Acids. Calcium salts of organic acids may be prepared by reaction of the carbonate hydroxide and the organic acid (9). Calcium lactate [814-80-2] is an iatermediate ia the purification of lactic acid from fermentation of molasses. Calcium soaps, soaps of fatty acids, ate soluble ia hydrocarbons, and are useful as waterproofing agents and constituents of greases (9). 

X. Y. Mao, J. Miyake, S. Kawamura (1986) Screening photosynthetic bacteria for hydrogen production from organic acids, J. Ferment. Technol., 64 245-249... 

Here, we review two organic acid separations the first being citric acid from fermentation broth and the second separates saturated from unsaturated free fatty acids. 

Anon (n.d.e) Dionex application note number 123 The determination of inorganic anions and organic acids in fermentation broths. Available as a downloadable file from the Dionex website (http //www.Dionex.com). 

Concentration Edible table salt production from seawater Salts of organic acids from exhausted fermentation media Amino acids from protein hydrolysates... 

The incomplete comprehension of mass transfer mechanisms in ED membrane systems is in all probability responsible for the difficult design of industrial plants and for their limited diffusion. For instance, in the food biotechnology sector ED applications are still in their infancy since quite a limited number of the novel processes studied so far in laboratory- and pilot-scales and reviewed here have been converted into industrial realities yet, except for the recovery of the sodium salt of unspecified organic acid from clarified fermentation broths, as well as amino and organic acids (Gillery et al., 2002). 

Besides wastewater treatment, pervaporation systems have also been tested on a development scale for continually removing volatile organic products (e.g., ethanol, volatile acids) from fermentation broths. 

As if the low distribution coefficient does not present enough of an obstacle, extraction of acetic acid from fermentation broths is made still more unattractive by the high pH of the solutions. For the bioprocesses being evaluated, acetic acid will be produced in a solution with a pH of about 6.0. The pK of acetic acid is 4.8 and thus, at a pH of 6.0, virtually all the acetic acid produced in solution exists as an acetate ion. Current extraction/recovery schemes entail acidification (with HCl, for example) to convert the acetate ion to free acetic acid. Then the free acid can be extracted with an organic solvent. If CO2 IS used as the extractant, HCl is not required. Carbonic acid from the C02-water equilibrium will neutralize part, but not all, of the acetate ion this can be determined from a material and charge balance of species in solution. 

Many papers on continuous fermentation using electrodialysis have been reported.34 If ionic products produced in the fermentation broth amino acids, carboxylates, etc. are removed from the broth by electrodialysis, continuous fermentation becomes possible. The diffusion behavior of organic acids, such as, acetic, propionic, lactic, tartaric, oxalic, or citric acid through cation78 and anion79 exchange membranes has been studied in detail in connection with the removal of organic acids from the fermentation broth, and in applications in the food industry. 

Organic anions (COO ) can also displace HPO from Fe and Al minerals. Microorganisms produce organic acids through fermentation of carbohydrates. These organic acids solubilize phosphorus. 

The most important application of electrodialysis is the production of potable water from brackish water [82]. Avery special application is the reverse case, the production of salt. In the latter case the concentrate is the product stream whereas in the former case the diluate stream is the product. Moreover, there is an increasing number of industrial applications where ions have to be removed from.a process stream such as demineralisation of whey, deacidification of fruit juices, production of boiler feed water, removal of organic acids from a fermentation broth.lt is even possible to separate amino acids from each other as will be shown below. 

This was our first observation of a defined, obligately anaerobic culture that could degrade TNT provided as a source of carbon and nitrogen. The culture converted TNT to a mixture of volatile organic acids and a small amount of carbon dioxide via a fermentative pathway apparently differing from that of most Clostridium species by producing at least five different organic acids from the seven-carbon TNT molecule. 

Citric Acid Separation. Citric acid [77-92-9] and other organic acids can be recovered from fermentation broths usiag the UOP Sorbex technology (90—92). The conventional means of recovering citric acid is by a lime and sulfuric acid process ia which the citric acid is first precipitated as a calcium salt and then reacidulated with sulfuric acid. However, this process generates significant by-products and thus can become iaefficient. 

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