Microbial production of 2,3-butylene glycol from cheese whey.

Abstract:

:Six microorganisms that produced acetoin or diacetyl or both from glucose were tested for the production of 2,3-butylene glycol from lactose. Bacillus polymyxa and Streptococcus faecalis gave positive results and were tested in unmodified wheys. Cottage cheese whey was unsatisfactory, but B. polymyxa produced large amounts of the glycol in sweet whey, about 60 mmol of glycol per 100 mmol of lactose utilized. Aeration and an increased ratio of surface area to volume of whey enhanced the production of glycol. 2,3-Butylene was separated from the spent whey and from acetoin and diacetyl with a Sephadex G-10 column.

journal_name

Appl Environ Microbiol

authors

Speckman RA,Collins EB

doi

10.1128/AEM.43.5.1216-1218.1982

keywords:

subject

Has Abstract

pub_date

1982-05-01 00:00:00

pages

1216-8

issue

5

eissn

0099-2240

issn

1098-5336

journal_volume

43

pub_type

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