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Production of Propionic Acid from Lactose/Cheese Whey

 

Developed by
Srivastava A K  Dr.
ashokks@dbeb.iitd.ac.in
Department/Centre
Biochemical Engineering and Biotechnology

Description:
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.

Prospective users
Pharmaceutical Industry

Keywords:
Propionic acid, cheese whey, cell retention fermentation

Type of Technology:
Model, Product

Glossary:
Insitu cell retention device - A device which retains the microbial cells in the bioreactor


For further informatiom, Please contact directly the faculty member/inventor under intimation to Managing Director, FITT, sengupta@fitt.iitd.ernet.in.
 

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