Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose

Publisher Website
Google Scholar
Abstract
Thermodynamic analysis on the acidogenesis of lactose was performed to evaluate the different acidogenic patterns and mechanisms by using Gibbs free energy calculation. Batch acidogenesis of lactose was investigated by using an enriched culture at 37°C, pH 5.5 and varied substrate levels. In addition to usual acidogenic products, i‐butyrate, valerate, i‐valerate, caproate, and propanol were also produced at a significant level. Thermodynamic analysis shows that valerate might be formed through the reaction requiring hydrogen as electron donor and consuming of propionate and carbon dioxide. Caproate was most likely produced directly from butyrate, hydrogen, and carbon dioxide. The minimum amount of Gibbs free energies needed to sustain isomerization of butyrate and valerate were approximately 5.7–5.8 and 4.5–4.6 kJ/mol, respectively. Propanol was produced from acetate, hydrogen, and carbon dioxide with a minimum amount of Gibbs free energy of 41.8–42.0 kJ/mol. Formation of butanol was controlled more by substrate level or population dynamics than by thermodynamics.