Summary
The aim of this study was to find the conditions necessary for the continuous butanol production from whey permeate with Clostridium beyerinckii LMD 27.6, immobilized in calcium alginate beads. The influence of three parameters on the butanol production was investigated: the fermentation temperature, the dilution rate (during start-up and at steady state) and the concentration of calcium ions in the fermentation broth. It was found that both a fermentation temperature of 30° C and a dilution rate of 0.1 h-1 or less during the start-up phase are required to achieve continuous butanol production from whey permeate. Butanol can be produced continuously from whey permeate in reactor productivities sixteen times higher than those found in batch cultures with free C. beyerinckii cells on whey media.
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Schoutens, G.H., Nieuwenhuizen, M.C.H. & Kossen, N.W.F. Continuous butanol production from whey permeate with immobilized Clostridium beyerinckii LMD 27.6. Appl Microbiol Biotechnol 21, 282–286 (1985). https://doi.org/10.1007/BF00252705
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DOI: https://doi.org/10.1007/BF00252705