2. Academic Validation
  3. Efficient magnesium lactate production with in situ product removal by crystallization

Efficient magnesium lactate production with in situ product removal by crystallization

  • Bioresour Technol. 2015 Dec:198:658-63. doi: 10.1016/j.biortech.2015.09.058.
Yong Wang 1,  Di Cai 1,  Changjing Chen 1,  Zheng Wang 1,  Peiyong Qin 1,  Tianwei Tan 2
Affiliations

Affiliations

  • 1 National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China.
  • 2 National Energy R&D Center for Biorefinery, Beijing University of Chemical Technology, Beijing 100029, PR China. Electronic address: [email protected].
PMID: 26433791 DOI: 10.1016/j.biortech.2015.09.058
Abstract

In this paper, attempts were made to develop an in situ product removal process for magnesium lactate production based on crystallization. The crystallization was conducted at 42°C without seed crystal addition. The product concentration, productivity and yield of fermentation coupled with in situ product removal (ISPR) reached 143 g L(-1), 2.41 g L(-1)h(-1) and 94.3%. In four cycles of crystallization, the average reuse rate of fermentation medium and removal rate of product reached 64.0% and 77.7%. At the same time, ISPR fermentation saved 40% water, 41% inorganic salts and 43% yeast extract (YE) as compared to fed-batch fermentation. The process introduces an effective way to reduce the amount of waste water and the raw material cost in magnesium lactate fermentation.

Keywords

Crystallization; Lactic acid fermentation; Lactobacillus rhamnosus; Magnesium lactate.

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