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Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation
Bioprocess and Biosystems Engineering, 2016Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The
Jian-Ying, Dai +4 more
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Secondary Metabolites by Extractive Fermentation
1990Product yield infermentation processes is often limited by product inhibition or degradation. This may be avoided by extracting the product from the broth during fermentation. Solvents to be used in these extractive fermentations must be selective for the product and non-toxic for the microorganism.
Dirk Hollmann +3 more
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Extraction of Proteins from Fermented Food
The metaproteomic approach allows a deep microbiome characterization in different complex systems. Based on metaproteome data, microbial communities' composition, succession, and functional role in different environmental conditions can be established.The main challenge in metaproteomic studies is protein extraction, and although many protocols have ...Jocelin, Rizo +3 more
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Three-phase extractive fermentation
Trends in Biotechnology, 1988Abstract Fermentation with simultaneous extraction of a product inside the fermentor is an attractive alternative where substrates and/or products otherwise inhibit processes. Although a large number of systems are being tested, the selection of solvent and the technology and design of the process have nevertheless to be improved.
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Reactive Extraction and Extractive Fermentation
2019Carlos Ariel Cardona Alzate +2 more
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Membrane‐Assisted Extractive Butanol Fermentation
Annals of the New York Academy of Sciences, 1987Y J, Jeon, Y Y, Lee
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Extractive lactic acid fermentation using ion-exchange resin
Biotechnology and Bioengineering, 1992Aradhana Srivastava
exaly