Summary
Fermentation of cheese whey to produce butanol and butyric acid was carried out using a mixed culture ofClostridium beijerinkii andBacillus cereus. Fermentation selectivities were studied by controlling the pH of the system. Controlled pH values higher than 6.5 as well as those below 5.0 were not conducive to butanol production. Maximum product formation was obtained by controlling the pH at 5.5. When compared with the results obtained using the pure culture ofC. beijerinckii, a higher butanol concentration was obtained in the mixed culture without sacrificing the level of butyric acid formed.
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Stevens, D., Alam, S. & Bajpai, R. Fermentation of cheese whey by a mixed culture ofClostridium beijerinckii andBacillus cereus . Journal of Industrial Microbiology 3, 15–19 (1988). https://doi.org/10.1007/BF01569437
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DOI: https://doi.org/10.1007/BF01569437