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Table 4 Effect of using CSL and BE as substrates on production of 1,3-propanediol in fed-batch fermentation of L. reuteri CH53

From: Enhancement of 1,3-propanediol production from industrial by-product by Lactobacillus reuteri CH53

Time (h)Nitrogen sourceBiomass (OD600)1,3-PDO (g/L)Acetic acid (g/L)Lactic acid (g/L)Q1,3-PDO (g/L/h)
24BE16.28 ± 0.9040.39 ± 0.5915.35 ± 0.9226.54 ± 1.061.68 ± 0.02
CSL17.96 ± 0.7350.63 ± 0.7717.65 ± 0.4631.84 ± 0.882.11 ± 0.03
54BE15.36 ± 0.7655.24 ± 1.0221.23 ± 0.3234.38 ± 0.780.99 ± 0.02
CSL15.36 ± 0.5068.32 ± 0.8422.92 ± 0.3141.27 ± 0.781.27 ± 0.02
  1. BE beef extract, CSL corn steep liquor