The cross-flow filtration of an unstable β-lactam antibiotic fermentation broth

A ceramic cross-flow filter has been evaluated in a recycle loop connected to a bioreactor containing a viscous Streptomyces sp. broth. Because of the instability of the antibiotics formed, it would be advantageous to extract them continuously as they are produced. The performance of the filter, under conditions of high viscosity and suspended solids, has been calculated. Resistance to filtrate flux, distribution of the antibiotic and sterilisability within the system were also examined. An initial flux at a cross-flow velocity of 4 ms^?1 gave readings of 162 litres m^?2 h^?1, which dropped to 131 litres m^?1 h^?1 on subsequent runs because of ‘bedding-in’. Fluxes were improved by an increase of cross-flow velocity and, for short periods, by applying pressure. They were reduced by anti-foam agents and the gradual build-up of particle polarisation layers. Loop sterilisation and removal of the antibiotic in the filtrate stream were excellent.     

酸处理改善1,3-丙二醇发酵液过滤效果的研究

克雷伯氏肺炎杆菌TUAC01产1,3-丙二醇生发酵液不能通过絮凝或过滤的方法得到澄清。研究采取酸处理的方法进行澄清,结果表明,酸处理后发酵液可经过滤进行澄清,同时发酵液还能自然沉降澄清。酸处理最适操作条件为:温度80—100℃、pH值为3.0、时间30—60 min。发酵液酸处理后滤纸过滤清液OD650降为0.01,降低了99.9%,黏度下降明显,其粘滞系数降为0.001 5 Pa.s;蛋白质质量浓度降低至0.05 mg/mL,降低了98%—99%。该酸处理方法经车间大规模实践,效果理想,可作为带荚膜菌种发酵所得发酵液的澄清处理方法。     

头孢菌素C发酵液膜过滤的评价指标及其控制

发酵液的过滤澄清是头孢菌素C（CPC）分离与提纯的首要环节,对CPC产品的质量、成本和生产进度等有着很大的影响。本文针对CPC发酵液的膜过滤过程,分别给出了过滤过程评价指标和滤液质量评价指标。通过对部分评价指标的分析,讨论了影响各指标水平的具体因素,并建立起了有关参量间的量化模型,从而为滤液质量的控制与生产过程的优化提供了途径和方法。     

The use of biomass and stillage recycle in conventional ethanol fermentation

Modifications of the conventional ethanol fermentation process using biomass and stillage recycle were investigated and the advantages of the technique were studied. The biomass recycle method resulted in a reduction in the use of approximately 8% raw material (molasses). The recycle of 15–70% of stillage (dealcoholised) from a previous fermentation was also tested successfully. Generally the results of these experiments revealed 13–47% less water consumption and consequently about 13–47% reduction of stillage volume, which was more economical for further treatments.     

分子蒸馏法分离发酵液中的乳酸

以预处理后乳酸发酵液为对象,用分子蒸馏法来进行乳酸的分离提纯,在pH值为2、温度为80℃、进料速率为150～180 mL/h、真空度在20～80 Pa下得到了纯度为96%、耐热15 min的乳酸,同时分析了乳酸的其它几项指标并做了乳酸产品及标准品的质谱图对比。分析的指标中,完全达到GB 2023—80对乳酸的质量规定,并且乳酸产品与标准品的质谱图吻合很好。     

头孢菌素C过滤过程中总过滤时间的优化与控制

针对头孢菌素C(CPC)发酵液在工业生产中难过滤的问题,在收率衡算模型基础上,结合浓差极化机理引入时间参数,针对连续洗滤过程(CFD)建立考虑时间的膜分离过程估算式,并以最短膜处理时间t_min为目标进行了优化求解。结果表明,在优化的膜处理过程中,CPC收率从85%增长到95%所用时间占总处理时间的30%～40%;而前浓缩比a值在0.5～0.8范围内时,总膜过滤时间差别不大。在一个相对较宽的可操作范围内,适当调整前浓缩比或/和调整目标收率,可以对生产过程的时效性及CPC收率、滤液/保留液体积等生产指标进行优化与控制。     

VB12发酵液过滤特性研究及分离优化

对VB12发酵液进行絮凝预处理,由正交实验确定影响絮凝的主要因素,结果表明,最佳絮凝条件:絮凝剂为聚合氯化铝、加入体积分数7%、pH值6、搅拌速度140 r/min、搅拌时间45 s。通过加压过滤实验,得到絮凝后滤饼的过滤特性;在此基础上,加入硅藻土助滤剂以探讨对滤饼结构和过滤速率的影响,并考察滤饼的比阻值及可压缩性。实验表明:絮凝预处理后的滤饼为高可压缩滤饼,加入硅藻土后滤饼的比阻值降低,可压缩性系数减小到0.387,过滤速率提高30%。     

发酵液絮凝过程絮凝体微尺度与分离性能

为探索发酵液絮凝分离过程规律以提高分离效率,本文在微观层面上研究发酵液絮凝过程中的剪切力、絮凝体尺度对絮凝体过滤分离效果的影响。以小诺霉素发酵液为研究对象,在絮凝过程中改变絮凝体所受的剪切力,使用激光粒度分析仪在0.02～2000 μm尺度内测定不同剪切力下絮凝体的粒度及粒度分布,并测定絮凝体的过滤速率及沉降速率。实验结果显示：絮凝体的粒度随剪切力的增大而减小,絮凝体的粒度分布宽度随剪切力的增大而增大;絮凝体的沉降分离速率随絮凝体粒度的增大而增大;在适度的剪切力下絮凝体有一适度的粒度及粒度分布宽度和较大的密实度,此时絮凝体的过滤分离速率有一最大值。实验结果表明：絮凝过程中的剪切力显著影响絮凝体的粒度、粒度分布和密实度,从而显著影响絮凝体的过滤速率及沉降速率。     

发酵液中乳酸的分离提取研究进展

乳酸是合成聚乳酸的原料,生物法制备乳酸是目前工业上生产乳酸的主要方法。但乳酸发酵液成分复杂,后续的分离提纯过程成了制约乳酸生产的技术瓶颈和难点,也决定着乳酸的品质与收率。本文对乳酸发酵液的主要的分离提取工艺进行了介绍,包括结晶分离技术、酯化水解法、萃取法、分子蒸馏法、膜分离法、吸附法及与发酵耦合的原位分离技术。并提出单一的分离技术很难有效提取乳酸,需将多种技术集成、改良提纯工艺路线。其中,将各种新型高效的集成技术与发酵过程的有机结合,实现连续或半连续的发酵过程,可提高乳酸产率和产品质量,有望形成高效率、高品质、低污染、低能耗、可工业化的乳酸提纯工艺路线。     

Pervaporative transport mechanisms in phosphonium ionic liquid-based supported liquid membrane and its stability with actual fermentation broth feed

The pervaporative transport interactions between trihexyl(tetradecyl)phosphonium bis(trifluoromethylsulfonyl)imide ionic liquid-based membrane and the components of ABE fermentation broth were elucidated in this study. Acetone has a suggested viscosity decreasing effect on the ionic liquid and exhibited coupling effect with 1-butanol. Temperature increase consistently caused increase on 1-butanol permeance. The presence of acetic and butyric acids has no observed effect on 1-butanol and water permeation. No permeation of ethanol and acetic acid was noted, while butyric acid permeation can be suppressed by pH control. The membrane was proven stable in separating 1-butanol from actual fermentation broth for long period of time.