Cross-Flow Microfiltration Characteristics of Streptococcus bovis in the Lactic Acid Fermentation Broth Produced by Fresh Cassava Roots

2010 ◽  
Vol 43 (12) ◽  
pp. 983-992 ◽  
Author(s):  
Fitriani ◽  
Takao Kokugan
Keyword(s):  
Lactic Acid ◽  
Fermentation Broth ◽  
Cross Flow ◽  
Lactic Acid Fermentation ◽  
Streptococcus Bovis ◽  
Acid Fermentation

Modelling the clarification of lactic acid fermentation broths by cross-flow microfiltration

2001 ◽  
Vol 186 (2) ◽  
pp. 219-230 ◽  
Author(s):  
Hélène Carrère ◽  
Frédéric Blaszkow ◽  
Hélène Roux de Balmann
Keyword(s):  
Lactic Acid ◽  
Cross Flow ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Fermentation Broths

Effect on Ultrafiltration of Lactic Acid Fermentation Broth by Using Inclined Tubes Sedimentation as Pretreatment

2012 ◽  
Vol 496 ◽  
pp. 224-229
Author(s):  
Li Juan Wang ◽  
Qun Hui Wang ◽  
Yan Li ◽  
Da Qi Cao
Keyword(s):  
Lactic Acid ◽  
Flow Velocity ◽  
Fermentation Broth ◽  
Removal Rate ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Acid Recovery ◽  
Inclined Tube

lactic acid, inclined tube sedimentation, ultrafiltration, flow velocity Abstract This study combined inclined tube sedimentation with ultrafiltration to remove the particles and protein in lactic acid fermentation broth. The influence of flow velocity on the extract property was investigated as well as the variations of flux, protein removal rate and lactic acid recovery in ultrafiltration. The result indicated that the inclined tube sedimentation was effective to remove the particles of fermentation broth. When the flow velocity was 0.031cm/s, the percentage of particles smaller than 10μm was 77%. The flow velocity 0.143cm/s in inclined tube sedimentation was more suitable in this study. SS removal rate can achieve 45.5% while protein removal rate and lactic acid recovery can be maintained above 90% in such situation

Study on Flocculants of Lactic Acid Fermentation Broth

2010 ◽  
Vol 113-116 ◽  
pp. 2012-2015
Author(s):  
Li Juan Wang ◽  
Qun Hui Wang ◽  
Zheng Yao Li ◽  
Da Qi Cao
Keyword(s):  
Lactic Acid ◽  
Fermentation Broth ◽  
Lactic Acid Fermentation ◽  
Target Product ◽  
Acid Fermentation ◽  
Cationic Polyacrylamide

Flocculation of lactic acid (LA) fermentation broth using chitosan and cationic polyacrylamide (CPAM) as flocculants individually was evaluated. Flocculation effects under different flocculants dosages as well as the loss of the target product LA were investigated. It was found that CPAM was more suitable in flocculation of LA fermentation broth while the optimized dosage of CPAM was 0.2g/L. The results showed that flocculants made little impact on the LA so that it was feasible to treat lactic acid by flocculation.

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