Production of highly concentrated vinegar in fed-batch culture

被引：26

作者：

Berraud, C ^{[1
]}

机构：

[1] Chansard Fermentat Co, F-69009 Lyon, France

来源：

BIOTECHNOLOGY LETTERS | 2000年 / 22卷 / 06期

关键词：

acetic acid bacteria; alcohol; fed-batch; vinegar;

D O I：

10.1023/A:1005639030971

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Vinegars of 170 g acetic acid l(-1) were obtained by fed-batch fermentation. Acetobacter grew up to a limit of 120 g acetic acid l(-1). Beyond this value, the total number of cells, approx. 10(8) m(-1), decreased systematically irrespective of fermentation parameters.

引用

页码：451 / 454

页数：4