Production of Organic Acids from Food By-Products - Fermentation Characteristics of Propionibacterium acidipropionici -

식품부산물로부터 유기산의 대량생산공정에 관한 연구 - Propionibacterium acidipropionici의 발효 특성 -

  • Jin Sun-Ja (Department of Environmental Engineering, Kwandong University) ;
  • Ju Yun-Sang (Department of Environmental Engineering, Kwandong University) ;
  • Hwang Pil-Gi (Department of Environmental Engineering, Kwandong University) ;
  • Choi Chul-Ho (Department of Environmental Engineering, Kwandong University) ;
  • Lee Eui-Sang (Department of Environmental Engineering, Sangmyung University)
  • Published : 2004.12.01

Abstract

The optimum fermentation conditions of Propionibacterium acidipropionici were determined for the maximum production of organic acids. Three strains of P. acidipropionici, ATCC 25562, 4875, 4965 were selected to test the productivity of organic acids in the batch fermentation. Nutrients and environmental conditions on cell growth were defined by series of experiments, and the optimum amounts of peptone, yeast extract were determined to be $1.5\%$ (w/v), $0.75\%$ (w/v), respectively. The yields and productivity were highest at pH 6 among the ranges of $5.0{\sim}7.5$, and ATCC 4965 was determined to be the best strain compared to the others by getting total productivity of 0.29 g total acids/L/h. Approximately $1.60{\sim}2.34$ moles of propionic acid and $0.74{\sim}1.05$ moles of acetic acid were produced from 1.5 moles of glucose.

본 연구를 통하여 유기산 생산을 위한 본 연구를 통하여 유기산 생산을 위한 Propionibacterium acidipropionici의 발효 특성을 규명하여 보았다. P. acidipropionici ATCC 25562, 4875, 및 4965 등 세 균주를 선별하여 발효 실험에 의한 최적 성장조건을 규명한 결과, peptone $1.5\%$ (w/v), yeast extract $0.75\%$ (w/v)에서 유기산 생산성이 최대로 나타났다. 또한 주어진 영양 조건에서 온도, pH 등 환경을 제어하며 회분식 발효를 실시한 결과 세 균주 모두 pH 6.0에서 유기산 수율과 생산성이 가장 높았으며, 그 중에서도 P acidipropionci ATCC 4965 균주가 유기산 생산성이 0.29 g total acids/L/h로 가장 우수한 것으로 판명 되었다. 세 균주의 화학양론적인 유기산 생산비를 비교해본 결과 1.5몰의 글루코오스로부터 $1.60{\sim}2.34$몰의 프로피온산과 $0.74{\sim}1.05$몰의 초산을 생산하는 것으로 나타났다.

Keywords

References

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