Production of protein and fatty acids in the anaerobic fermentation of molasses byE. ruminantium |
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Authors: | Ketan I Mehta C D Callihan |
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Affiliation: | (1) Anderson Clayton Foods, 3333 North Central Expressway, 75080 Richardson, TX;(2) Department of Chemical Engineering, Louisiana State University, 70802 Baton Rouge, LA |
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Abstract: | Production of protein and volatile fatty acids by anaerobic digestion of blackstrap molasses was investigated. This protein
may have potential as a feed for animals (and, we hope, for humans) in the near future. Volatile fatty acids can be further
fermented to produce methane. Fermentation of molasses byEubacterium ruminantium was studied in a chemostat at a constant temperature of 37 C. This study focused on kinetics of growth of the pure culture.
The maximum rate of protein production of about 0.326 g/l/hr was obtained when the pH and retention times were 6.2 and between
5 and 7 hrs, respectively. Average cell yield was 12.6% and carbohydrate conversion was 82 to 99%. Volatile fatty acids also
were produced, with acetic acid and n-butyric acid being the predominant products. Two different kinetic models were used
to fit the experimental data. The kinetic parameters obtained for the Monod model were: μmax=0.207 (1/hr); ks=0.165 g/l. |
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