Improvement of Caproic Acid Production in the Mixed Culture of Clostridium kluyveri and Saccharomyces cerevisiae

doi:10.3969/j.issn.1673-1689.2017.09.005

Home > Archive>Volume 36, Issue 9, 2017 >922-926. DOI:10.3969/j.issn.1673-1689.2017.09.005

Improvement of Caproic Acid Production in the Mixed Culture of Clostridium kluyveri and Saccharomyces cerevisiae
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                        10.3969/j.issn.1673-1689.2017.09.005
                    
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In order to enhance the caproicacid productionof Clostridium kluyveri and shorten thefermentation period，this strain was co-colturedwith Saccharomyces cerevisiae and themechanism of enhancing caproic acid production in the mixed culture system was furtherly analyzed. Studies have revealed that：caproicacid yieldin the fermentation tank with pure colture of Clostridium kluyveri reached 6.35 g/L. However，caproic acid production with co-cultured system reached 7.09 g/L，which was 12.5% higher than that of the pure culture system and thetime reaching peak of caproic acid production was shortenedfor approximately 48 h. Relative data indicated that when co-culture wit Saccharomyces cerevisiae，thecaproic acid production of Clostridium kluyveriwas improved byincreasing the conversion rate of acetic acid to butyric acid. Analysis of dissolved oxygen values and microbial growth parameters indicated that the main reason for this change was that the growth of Saccharomyces cerevisiae improved the anaerobiclevel of co-culture system，which promoted the formation and transformation of butyric acid，hence the caproic acid production was enhanced.

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JI Xiang, XU Yan, MU Xiaoqing, GE Xiangyang. Improvement of Caproic Acid Production in the Mixed Culture of Clostridium kluyveri and Saccharomyces cerevisiae[J]. Journal of Food Science and Biotechnology,2017,36(9):922-926.

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Online: October 30,2017
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