Production of butyric acid by batch fermentation of cheese whey withClostridium beijerinckii
- 1 January 1988
- journal article
- conference paper
- Published by Oxford University Press (OUP) in Journal of Industrial Microbiology & Biotechnology
- Vol. 2 (6) , 359-364
- https://doi.org/10.1007/bf01569574
Abstract
The effect of pH on the fermentation of butyric acid byClostridium beijerinckii using cheese whey as a substrate was studied. Maximum concentrations of the acid were produced when the pH was controlled at 5.5. Raising or lowering of pH was found to reduce the total acid formation. This particular strain ofC. beijerinckii produced insignificant amounts of butanol in all the pure culture cases investigated. A comparative study of the fermentation in a synthetic glucose medium and in cheese whey showed the whey to produce more butyric acid.This publication has 17 references indexed in Scilit:
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