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
收藏
页码：451 / 454
页数：4
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