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Article: Thermodynamic analysis of product formation in mesophilic acidogenesis of lactose

TitleThermodynamic analysis of product formation in mesophilic acidogenesis of lactose
Authors
Issue Date2004
PublisherJohn Wiley & Sons, Inc. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/71002188
Citation
Biotechnology And Bioengineering, 2004, v. 87 n. 7, p. 813-822 How to Cite?
AbstractThermodynamic 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. © 2004 Wiley Periodicals, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/150458
ISSN
2015 Impact Factor: 4.243
2015 SCImago Journal Rankings: 1.633
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorYu, HQen_US
dc.contributor.authorMu, Yen_US
dc.contributor.authorFang, HHPen_US
dc.date.accessioned2012-06-26T06:04:55Z-
dc.date.available2012-06-26T06:04:55Z-
dc.date.issued2004en_US
dc.identifier.citationBiotechnology And Bioengineering, 2004, v. 87 n. 7, p. 813-822en_US
dc.identifier.issn0006-3592en_US
dc.identifier.urihttp://hdl.handle.net/10722/150458-
dc.description.abstractThermodynamic 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. © 2004 Wiley Periodicals, Inc.en_US
dc.languageengen_US
dc.publisherJohn Wiley & Sons, Inc. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/71002188en_US
dc.relation.ispartofBiotechnology and Bioengineeringen_US
dc.subject.meshAlcohols - Metabolismen_US
dc.subject.meshBacteria, Anaerobic - Metabolismen_US
dc.subject.meshBioreactors - Microbiologyen_US
dc.subject.meshEnergy Metabolism - Physiologyen_US
dc.subject.meshFatty Acids, Volatile - Metabolismen_US
dc.subject.meshHydrogen-Ion Concentrationen_US
dc.subject.meshLactose - Metabolismen_US
dc.subject.meshModels, Biologicalen_US
dc.subject.meshModels, Chemicalen_US
dc.subject.meshOxygen Consumption - Physiologyen_US
dc.subject.meshSewage - Microbiologyen_US
dc.subject.meshThermodynamicsen_US
dc.subject.meshWater Purification - Methodsen_US
dc.titleThermodynamic analysis of product formation in mesophilic acidogenesis of lactoseen_US
dc.typeArticleen_US
dc.identifier.emailFang, HHP:hrechef@hkucc.hku.hken_US
dc.identifier.authorityFang, HHP=rp00115en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/bit.20190en_US
dc.identifier.pmid15334408-
dc.identifier.scopuseid_2-s2.0-4644293669en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-4644293669&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume87en_US
dc.identifier.issue7en_US
dc.identifier.spage813en_US
dc.identifier.epage822en_US
dc.identifier.isiWOS:000223742700001-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridYu, HQ=13008678100en_US
dc.identifier.scopusauthoridMu, Y=7103374005en_US
dc.identifier.scopusauthoridFang, HHP=7402542625en_US

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