of Propionic Acid from Lactose/Cheese Whey
Srivastava A K Dr.
Biochemical Engineering and Biotechnology
The kinetics of batch propionic
acid fermentation by Propionibacterium acidipropioniei was studied. This was
used to develop the mathematical model of the process. The model was
extrapolated to develop fed batch nutrient feeding strategies which were
experimentally implemented to achieve highly productive propronic acid
fermentation. The insitu cell retention device significantly improved the
propronic acid productivity further with out clogging or pressure drop
problem in a 7 litre fermenter.
cheese whey, cell retention fermentation
Type of Technology:
Insitu cell retention device - A device which retains the microbial cells in
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