KR910002858B1 - Butanol zymotechnics in the adding a lactic acid - Google Patents

Butanol zymotechnics in the adding a lactic acid Download PDF

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KR910002858B1
KR910002858B1 KR1019890003675A KR890003675A KR910002858B1 KR 910002858 B1 KR910002858 B1 KR 910002858B1 KR 1019890003675 A KR1019890003675 A KR 1019890003675A KR 890003675 A KR890003675 A KR 890003675A KR 910002858 B1 KR910002858 B1 KR 910002858B1
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김병흥
윤기흥
권기석
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한국과학기술원
이상수
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Abstract

Butanol or ethanol is prepd. by culturing clostridium acetobutylicum KFCC1037 (I) in the medium contg. residual product contg. lactic acid (corn steep liquor) or residual product from palm oil production as a nitrogen source. The production rate is increased by mixed culturing (I) and lactic acid bacteria, e.g. Lactobacillus plantarum KCTC3102 or Leuconostoc mesenteroides KCTC3100. Butanol production in the butanol ethanol fermentation is increased by adding lactic acid, corn steep liquor etc.

Description

젖산 첨가에 대한 부탄올 발효방법Butanol Fermentation Method for Lactic Acid Addition

본 발명은 부탄올 발효세균(Clostridium acetobutylicum KCTC 1037)에 의한 부탄올(Butanol)발효 및 부탄올 발효세균과 젖산 발효세균을 혼합배양하여 발효를 수행함에 있어 보다 높은 기질 이용성과 그에 따른 발효산물의 증가를 위해 젖산(Lactic acid)을 발효배지에 첨가하면 하지 않을 때 보다 높은 발효산물을 얻는 방법에 관한 것으로 그 목적하는 바는 발효에 의해 생산되는 산물 중 열량이 낮은 아세톤(Acetone)의 생산을 줄이고 높은 열량을 갖는 부탄올의 생산을 증가시키는 것이다.In the present invention, butanol fermentation with butanol fermentation bacterium (Clostridium acetobutylicum KCTC 1037) and lactic acid for higher substrate availability and the fermentation product increase in performing fermentation by mixing culture with butanol fermentation bacteria and lactic acid fermentation bacteria (Lactic acid) is a method of obtaining a higher fermentation product when not added to the fermentation medium, the aim is to reduce the production of acetone (low acetone) of the product produced by fermentation and to have a high calorie It is to increase the production of butanol.

부탄올 발효법은 1912년 와이즈만(Weizmann)에 의해 개발되어 양차 세계대전 중에 폭약 제조용 용매인 아세톤 생산에 이용되었다. 2차대전 후 자동차 도료 용매로 사용된 부탄올 생산을 위해 이 발효가 60년대까지 계속되었으나 석유화학에서 보다 저렴한 용매를 생산하는 기술이 개발되어 발효법에 의한 생산이 중단되었다. 1980년대에 재생 가능한 자원으로부터 액체연료를 생산하기 위해 부탄올 발효에 관한 연구가 활발히 진행되고 있다. 부탄올을 생산하는 균주로는 당을 발효하여 부티르산(butyric acid)을 생산하는 클로스트리디아(clostridia)중 회분(batch)발효의 마지막 단계에서 많은 양의 중성 유기용매(neutral solvents)를 생산할 수 있는 균주를 분리한 것으로 포자 형성 능력이 있는 편성 혐기성 세균이다. 부탄올 생산세균은 당을 발효하여 부탄올 외에 아세톤, 에탄올(ethanol), 초산(acetic acid), 부티르산을 생산한다. 이중 부탄올의 열량이 가장 높으며 초산과 부티르산은 발효 폐액에 남아 폐수 처리 과정에서 제거하여야 한다. 따라서 부산물의 생산을 줄이고 부탄올의 수율을 높이기 위해 발효를 제어할 필요가 있다.Butanol fermentation was developed by Weizmann in 1912 and used to produce acetone, a solvent for explosives, during World War II. The fermentation continued until the 1960s to produce butanol, which was used as a solvent for automotive paints after World War II. However, the production of cheaper solvents in petrochemicals was developed and production by fermentation was discontinued. In the 1980s, butanol fermentation is being actively conducted to produce liquid fuel from renewable resources. Butanol-producing strains include those that can produce large amounts of neutral solvents in the final stage of batch fermentation of clostridia, which ferment sugars to produce butyric acid. It is a separate anaerobic bacterium with spore-forming ability. Butanol producing bacteria ferment sugar to produce acetone, ethanol, acetic acid and butyric acid in addition to butanol. The highest calorie content of butanol is obtained, and acetic acid and butyric acid must remain in the fermentation liquor and be removed during the wastewater treatment. Therefore, it is necessary to control the fermentation to reduce the production of by-products and to increase the yield of butanol.

일산화탄소(CO)를 이용하여 수소화효소(Hydorgenase)활성을 저해하여 부탄올의 생산을 높일 수 있으며(Kim 등 1984.Appl.Environ.Microbial 48; 764-770), 인공 전자 전달 조절제인 뉴트랄 레드(Neutral Red), (Hongo, 1957.Nippon Nogeikagaku Kaishi 31; 731-735), 메틸 바이오로젠(Methyl Viologen, MV)(Rao and Mutharasan, 1986.Biotechnol.Lett, 8; 893-896), 벤질 바이오로젠(Benzyl Viologen, BV)(Rao and Mutharasan, 1988.Biotechnol.Lett.10; 313-318) 등의 첨가에 의해서도 발효산물 중 높은 부탄올의 생산을 유도할 수 있음이 발표되었다. 이와같은 발효 제어는 발효 경로의 전자 대사 경로를 변화시켜 수소 생산을 줄이고 환원된 발효 산물의 생산을 증가시키는 방법이다.Carbon monoxide (CO) can be used to inhibit hydrogenation (Hydorgenase) activity to increase butanol production (Kim et al. 1984.Appl.Environ.Microbial 48; 764-770) and neutral red (Neutral), an artificial electron transfer regulator Red), (Hongo, 1957. Nippon Nogeikagaku Kaishi 31; 731-735), Methyl Viologen (MV) (Rao and Mutharasan, 1986. Biotechnol. Lett, 8; 893-896), Benzyl Biorosen It has been reported that addition of Viologen, BV) (Rao and Mutharasan, 1988. Biotechnol. Lett. 10; 313-318) can also induce the production of high butanol in fermentation products. Such fermentation control is a method of changing the electron metabolic pathway of the fermentation pathway to reduce hydrogen production and increase the production of reduced fermentation products.

그러나 일산화탄소와 인공 전자 조절제의 발효 공정에서의 사용은 경제성이 없다.However, the use of carbon monoxide and artificial electronic regulators in the fermentation process is not economical.

본 발명의 특징은 부탄올 생산 세균(Clostridium acetobutylicum)의 발효에서 전자 흐름이 경로를 바꾸어 주는 방법의 하나로서 젖산을 발효배지에 첨가하여 아세톤의 수율을 감소시키고 에탄올과 부탄올의 생산을 증가시키는 것이다.A feature of the present invention is to change the route of electron flow in the fermentation of butanol producing bacteria (Clostridium acetobutylicum) by adding lactic acid to the fermentation medium to reduce the yield of acetone and increase the production of ethanol and butanol.

[실시예 1]Example 1

배지제조 및 모든 조작은 혐기적으로 수행하였다. 토양과 혼합된 부탄올 생산세균 클로스트리디움 아세토부티리쿰(Clostridium acetobutylicum) KCTC 1037의 포자를 복합배지(CAB)에서 1일간 배양하여 접종균으로 사용하였다.Media preparation and all manipulations were performed anaerobicly. Butanol producing bacteria Clostridium acetobutylicum mixed with soil spores of KCTC 1037 was incubated for 1 day in a mixed medium (CAB) was used as inoculation bacteria.

복합 배지의 조성은 다음과 같다. 증류수 1리터당 포도당 : 45g, Yeast Extract : 4g, Tryptone : 1g, K2HPO4·3H2O : 1.5g, MgSO4·7H2O : 0.1g, MnSO4·7H2O : 0.1g, FeSO4·7H2O : 0.015g, NaCl : 0.1g, 0.2% Resazurin 용액 : 1㎖를 각각 첨가한 후 pH를 5.4로 맞추어 사용하였다. 접종균을 젖산소다염을 0.1-1.0% 첨가하여 제조한 발효 배지에 5% 크기로 접종하여 35℃로 조정된 항온 수조에서 3일간 배양하였다.The composition of the composite medium is as follows. Glucose per liter of distilled water: 45 g, Yeast Extract: 4 g, Tryptone: 1 g, K 2 HPO 4 · 3H 2 O: 1.5 g, MgSO 4 · 7H 2 O: 0.1 g, MnSO 4 · 7H 2 O: 0.1 g, FeSO 4 7H 2 O: 0.015 g, NaCl: 0.1 g, 0.2% Resazurin solution: 1 ml were added, and the pH was adjusted to 5.4. The inoculating bacteria were inoculated at 5% in fermentation medium prepared by adding 0.1-1.0% of lactic acid sodium salt and cultured in a constant temperature water bath adjusted to 35 ° C for 3 days.

발효 후 발효산물을 가스 크로마토그라피(Gas Chromatography)법으로 부탄올, 초산, 부티르산은 크로모소브 WAW(Chromosorb WAW) 칼럼을 이용하여 그리고 에탄올과 아세톤을 포라팍 Q(Porapak Q)칼럼을 이용하여 각각의 표준액과 비교하여 정량적으로 분석하였다. 실험결과 첨가한 젖산 농도의 증가와 더불어 표 1에서 보는 바와 같이 아세톤의 감소하는 현상이 그리고 에탄올과 부탄올이 급격하게 증가하는 현상이 관찰되었다. 대조구의 부탄올/아세톤/에탄올의 생산비율이 2.3/1/0.4이었으며, 0.7%의 젖산을 첨가한 구에서는 그 비율이 약 7.2/1/1.1 그리고 1.0% 첨가구에서는 14.6/1/5.7로서 아세톤과 수율이 급격히 감소하고 알코올의 수율이 증가하였다.After fermentation, the fermentation products were gas chromatographed, butanol, acetic acid, and butyric acid were purified using a chromosorb WAW column, and ethanol and acetone were obtained using a Porapak Q column. Quantitative analysis compared to the standard solution. As a result, the decrease of acetone and the rapid increase of ethanol and butanol were observed as shown in Table 1 with the increase of the added lactic acid concentration. The production ratio of butanol / acetone / ethanol in the control was 2.3 / 1 / 0.4, and the ratio with 0.7% lactic acid was about 7.2 / 1 / 1.1 and 14.6 / 1 / 5.7 with 1.0% added acetone and Yield sharply decreased and the yield of alcohol increased.

[표 1 부탄올 발효세균(Clostridium acetobutylicum)을 이용하여 포도당 배지에서의 젖산 첨가의 효과]TABLE 1 Effect of Lactic Acid Addition on Glucose Medium Using Butanol Fermentation Bacteria (Clostridium acetobutylicum)

(괄호안 아세톤을 1로 한 비율)(Ratio of acetone in parentheses to 1)

Figure kpo00001
Figure kpo00001

[실시예 2]Example 2

복합배지의 질소원인 효모 추출물(Yeast Extract)과 트립톤(Tryptone)대신 옥수수 침지액(Corn Steep Liquor, CSL)을 대체하여 옥수수 침지액에 함유되어 있는 젖산의 영향을 조사하였다. 발효에 사용된 옥수수 침지액의 젖산 함량은 약 2.0%이었다. 실험 결과 표 2에서 보는 바와같이 대조구의 부탄올/아세톤/에탄올 생산비율이 2.4/1/0.5인데 비해 옥수수 침지액 5.0% 첨가한 구에서는 3.2/1/0.7이었으며, 10.0% 첨가한 구에서의 그 비율은 5.9/1/1.5로 나타나 옥수수 침지액의 증가와 더불어 함유된 젖산 농도의 증가로 인해 아세톤에 대한 에탄올과 부탄올의 생산비율이 상대적으로 증가하는 현상을 관찰하였다.The effect of lactic acid contained in corn steep liquor was investigated by replacing corn steep liquor (CSL) instead of yeast extract and tryptone, which are nitrogen sources of the mixed medium. The lactic acid content of the corn steep liquor used for the fermentation was about 2.0%. As shown in Table 2, the butanol / acetone / ethanol production ratio of the control was 2.4 / 1 / 0.5, compared to 3.2 / 1 / 0.7 in the corn immersion added 5.0%, and that in the 10.0% added. Was 5.9 / 1 / 1.5, indicating that the production ratio of ethanol and butanol to acetone was relatively increased due to the increase in the concentration of lactic acid.

[표 2 부탄올 발효에서의 옥수수 침지액의 영향]TABLE 2 Effect of Corn Dipping Solution in Butanol Fermentation

(괄호안 아세톤을 1로 한 비율)(Ratio of acetone in parentheses to 1)

Figure kpo00002
Figure kpo00002

[실시예 3]Example 3

발효에 이용이 가능한 당을 보완하기 위해 20g/ℓ의 전분(starch)을 첨가한 팜유제조에서 발생하는 폐수를 이용하여 질소원으로 효모 추출물과 트립톤 대신에 옥수수 침지액을 농도별로 첨가하고 K2HPO4·3H2O를 1g/ℓ, 미량 염 용액을 1㎖되게 첨가하여 발효 배지를 제조한 뒤 pH를 5.0으로 조절하여 실시예 1과 같이 발효를 수행하였다. 그리고 대조구의 포도당 배지는 pH 5.4에서 서로 비교하였다. 표 3에서 보는 바와같이 팜유제조 부산물에 옥수수 침지액을 첨가한 경우 첨가하지 않았을 때 보다 아세톤에 대한 알코올의 생산 비율이 증가하였으며, 포도당 발효와 비교하였을 때도 알코올의 생산율이 높은 것을 관찰하였다.Added by the yeast extract and corn steep liquor, instead of tryptone as nitrogen source by using the waste water generated in the palm oil manufactured by the addition of starch (starch) of 20g / ℓ concentration in order to compensate for the party available to the fermentation, and K 2 HPO Fermentation medium was prepared by adding 1 g / L of 4 · 3H 2 O and 1 ml of a micro salt solution, and then fermentation was performed as in Example 1 by adjusting the pH to 5.0. And glucose medium of the control was compared with each other at pH 5.4. As shown in Table 3, when the corn steep liquor was added to the palm oil manufacturing by-products, the production rate of alcohol to acetone was increased than when it was not added, and the production rate of alcohol was observed even when compared to glucose fermentation.

[표3 옥수수 침지액의 첨가에 의한 팜유제조 부산물의 부탄올 발효][Table 3] Butanol Fermentation of Palm Oil Production By-Products by Addition of Corn Dipping Solution

Figure kpo00003
Figure kpo00003

[실시예 4]Example 4

팜유제조 부산물에 실시예 3과 같은 조성으로 옥수수 침지액 5.0% 첨가한 배지, 여기에 젖산 1.0%를 더 첨가한 배지와 비교구로서 옥수수 침지액 대신 복합 배지의 효모 추출물과 트립톤을 첨가한 배지에서의 발효를 통해 젖산에 의한 발효산물의 생산비율을 조사하였다. 표 4에서 보는 바와같이 복합배지에 비해 옥수수 침지액을 첨가한 경우 유기용매의 생산이 전반적으로 증가 하였음을 알 수 있으며, 젖산의 첨가로 첨가하지 않은 경우에 비해 에탄올과 부탄올의 현저한 증가 현상과 함께 아세톤은 상대적으로 현저한 감소 현상이 관찰되었다. 이로써 젖산에 의한 효과는 부탄올 발효시 부탄올의 수율을 높이기 위한 중요한 요인으로 나타났다.Medium added with 5.0% of corn steep liquor with the same composition as in Example 3 in palm oil production by-product, medium with yeast extract and tryptone added with complex yeast extract instead of corn steep liquor The production rate of fermented products by lactic acid was investigated through fermentation at. As shown in Table 4, the addition of corn steep liquor increased the overall organic solvent production compared to the composite medium, and with the significant increase of ethanol and butanol compared to the case without addition of lactic acid. Acetone was observed to be relatively remarkable. Thus, the effect of lactic acid appeared to be an important factor to increase the yield of butanol during butanol fermentation.

[표 4 팜유제조 부산물에 젖산 첨가의 효과][Table 4 Effect of Lactic Acid Addition on By-Products of Palm Oil]

(괄호안 아세톤을 1로 한 비율)(Ratio of acetone in parentheses to 1)

Figure kpo00004
Figure kpo00004

주) 1. 팜유제조 부산물+부탄올 발효세균의 복합배지Note) 1. Complex medium of palm oil production by-product + butanol fermentation bacteria

2. 팜유제조 부산물+옥수수 침지액을 첨가한 배지2. Medium supplemented with palm oil production by-product + corn steep liquor

3. 팜유제조 부산물+옥수수 침지액을 첨가한 배지+젖산3. Palm oil production by-product + medium with corn steep liquor + lactic acid

[실시예 5]Example 5

팜유제조 부산물 배지를 이용하여 젖산 발효세균과 부탄올 발효세균을 혼합배양하여 발효산물을 분석하였다.Lactic acid fermentation bacteria and butanol fermentation bacteria were mixed and cultured using palm oil production by-product medium.

발효배지는 실시예 3과 같이 팜유제조 부산물에 효모 추출물과 트립톤을 실시예 1과 같은 농도로 첨가한 후 젖산 발효세균의 적정 pH인 6.5로 조절하여 발효를 수행한 후 비교하였다. 표 5에서 보는 바와같이 락토바실러스 플란타룸(Lactobacillus plantarum) KCTC 3102을 혼합배양에 사용한 경우에는 순수배양에 비해 높은 산물을 나타내었다.Fermentation medium was compared with the yeast extract and tryptone in the palm oil manufacturing by-products as in Example 3 after the fermentation was adjusted to 6.5, which is the pH of lactic acid fermentation bacteria. As shown in Table 5, when Lactobacillus plantarum KCTC 3102 was used in the mixed culture, the product was higher than the pure culture.

이러한 현상은 젖산 발효세균에 의해 생산된 젖산에 의해 인위적인 젖산 첨가의 결과와 같이 아세톤을 감소하는 반면에 에탄올과 부탄올의 생산이 증가됨을 관찰하였다. 그러나 실험에 사용한 다른 젖산 발효세균을 혼합배양에 사용한 경우에는 대조구 보다 발효산물의 생산성이 낮았다. 이러한 차이점은 락토바실러스 플란타룸은 팜유제조 부산물에 함유된 당의 일부를 발효하여 적정량의 젖산을 생산하지만 다른 젖산 발효세균은 과다한 젖산을 생산하기 때문에 부탄올 발효세균의 발효를 저해하기 때문으로 생각된다.This phenomenon was observed that the production of ethanol and butanol was increased while the acetone was reduced by the lactic acid produced by lactic acid fermentation bacteria as a result of artificial lactic acid addition. However, when the other lactic acid fermentation bacteria used in the experiment was used in the mixed culture, the productivity of the fermentation product was lower than that of the control. This difference is thought to be due to Lactobacillus plantarum fermenting some of the sugars contained in palm oil by-products to produce an appropriate amount of lactic acid, while other lactic acid fermentation bacteria produce excessive lactic acid, which inhibits the fermentation of butanol fermentation bacteria.

[표 5 젖산 발효세균과의 혼합 배양의 효과]Table 5 Effect of Mixed Culture with Lactic Acid Fermentation Bacteria

(괄호안 아세톤을 1로 한 비율)(Ratio of acetone in parentheses to 1)

Figure kpo00005
Figure kpo00005

주) 1. 클로스트리디움 아세토부티리쿰(Clostridium acetobytylicum) KCTC 10371. Clostridium acetobytylicum KCTC 1037

2. 1+락토바실러스 플란타룸(Lactobacillus plantarum) KCTC 31022. 1+ Lactobacillus plantarum KCTC 3102

3. 1+락토바실러스 델부루키(Lactobacillus delbrueckii) KCTC 10473. 1+ Lactobacillus delbrueckii KCTC 1047

4. 1+락토바실러스 레이치만니(Lactobacillus leichmanii) KCTC 15874. 1+ Lactobacillus leichmanii KCTC 1587

5. 1+락토바실러스 아시도필러스(Lactobacillus acidophilus) KCTC 21825. 1+ Lactobacillus acidophilus KCTC 2182

6. 1+락토바실러스 카제이(Lactobacilus casei) KCTC 21806. 1+ Lactobacilus casei KCTC 2180

[실시예 6]Example 6

실시예 5와 같이 팜유제조 부산물 배지를 이용하여 젖산 발효세균과 부탄올 발효세균의 혼합배양을 재 실험하여 발효산물을 분석하였다. 발효조건은 실시예 5와 같이 pH를 6.5로 조정하여 발효한 결과 표 6에서 보는 바와같이 락토바실러스 속(Lactobacillus sp.)외에 젖산 발효세균으로 알려진 루코노스톡 메센테로이드스(Leuconostoc mesenteroides) KCTC 3100과 스트렙토코코스 락티스(Streptococcus lactis) KCTC 1913을 혼합배양에 이용한 경우, 루코노스톡 메센테로이드스의 경우 높은 산물을 나타내었다. 이러한 현상은 실시예 5의 경우와 같은 현상으로 나타나 에탄올과 부탄올 생산이 증가된 반면 아세톤의 감소 현상이 나타났다. 그의 실험에 사용한 다른 젖산 발효세균을 혼합배양에 사용한 경우에는 대조구보다 발효산물의 생산성이 낮게 나타났다. 이러한 결과는 생산된 젖산의 양에 의해 나타난 실시예 5에서의 결과를 뒷받침하는 충분한 결과라 생각된다.As in Example 5, the fermentation product was analyzed by re-testing the mixed culture of lactic acid fermentation bacteria and butanol fermentation bacteria using palm oil production by-product medium. Fermentation conditions were fermented by adjusting the pH to 6.5 as in Example 5, and as shown in Table 6, in addition to Lactobacillus sp., Lactobacillus sp., Also known as Leuconostoc mesenteroides KCTC 3100 and When Streptococcus lactis KCTC 1913 was used in a mixed culture, it showed a high product in the case of Lukonostoke mesenterroids. This phenomenon was the same as in Example 5, the production of ethanol and butanol increased while the decrease of acetone appeared. When the other lactic acid fermentation bacteria used in the experiment were used in the mixed culture, the productivity of the fermentation product was lower than that of the control. These results are believed to be sufficient to support the results in Example 5 indicated by the amount of lactic acid produced.

[표 6 젖산 발효세균과의 혼합 배양의 효과]Table 6 Effect of Mixed Culture with Lactic Acid Fermentation Bacteria

(괄호안 아세톤을 1로 한 비율)(Ratio of acetone in parentheses to 1)

Figure kpo00006
Figure kpo00006

주) 1. 클로스트리디움 아세토부티리쿰(Clostridium acetobyuylicum) KCTC 10371. Clostridium acetobyuylicum KCTC 1037

2. 1+락토바실러스 플란타룸(Lactobacillus plantarum) KCTC 31022. 1+ Lactobacillus plantarum KCTC 3102

3. 1+락토바실러스 델부루키(Lactobacillus delbrueckii) KCTC 10473. 1+ Lactobacillus delbrueckii KCTC 1047

4. 1+락토바실러스 레이치만니(Lactobacillus leichmanii) KCTC 15874. 1+ Lactobacillus leichmanii KCTC 1587

5. 1+락토바실러스 아시도필러스(Lactobacillus acidophilus) KCTC 21825. 1+ Lactobacillus acidophilus KCTC 2182

6. 1+락토바실러스 카제이(Lactobacillus casei) KCTC 21806. 1+ Lactobacillus casei KCTC 2180

7. 1+루코노스톡 메센테로이드스(Leuconostoc mesenteroides) KCTC 31007. 1+ Leuconostoc mesenteroides KCTC 3100

8. 1+스트렙토코크스 락티스(Streptococcus lactis) KCTC 19138. 1+ Streptococcus lactis KCTC 1913

Claims (7)

부탄올 발효세균(Clostridium acetobutylicum)에 의한 아세톤, 부탄올, 에탄올 발효에서 젖산을 첨가하여 아세톤의 수율을 낮추고 부탄올과 에탄올의 수율을 높이는 방법.A method of reducing the yield of acetone and increasing the yield of butanol and ethanol by adding lactic acid in acetone, butanol and ethanol fermentation by Butanol fermentation bacteria (Clostridium acetobutylicum). 제1항에 있어서, 발효균주가 클로스트리디움 아세토부티리쿰(Clostridium acetobutylicum) KCTC 1037인 방법.The method of claim 1 wherein the fermentation strain is Clostridium acetobutylicum KCTC 1037. 제1항 또는 제2항에 있어서, 옥수수 침지액을 비롯한 젖산함유 부산물을 첨가한 배지에서 아세톤/부탄올/에탄올을 발효에서의 부탄올 수율을 높이는 방법.The method according to claim 1 or 2, wherein the yield of butanol in fermentation of acetone / butanol / ethanol in a medium to which lactic acid-containing by-products, including corn steep liquor is added, is increased. 팜유제조 부산물을 이용한 배지에 젖산을 첨가하여 부탄올 및 에탄올의 수율을 높이는 제1항 또는 제2항에 따른 방법.The method according to claim 1 or 2, wherein lactic acid is added to the medium using palm oil by-products to increase the yield of butanol and ethanol. 팜유제조 부산물을 이용한 배지에서 옥수수 침지액을 비롯한 젖산함유 부산물을 첨가하여 부탄올을 발효하는 방법으로 부탄올 수율을 높이는 제1항 또는 제2항에 따른 방법.The method according to claim 1 or 2, wherein the yield of butanol is increased by fermenting butanol by adding lactic acid-containing by-products including corn steep liquor in a medium using palm oil production by-products. 락토바실러스 플란타룸(Lactobacillus plantarum) KCTC 3102 또는 루코노스톡 메센테로이드스(Leuconostoc mesenteroides) KCTC 3100를 제2항의 클로스트리디움 아세토부티리쿰 KCTC 1037인 방법을 혼합배양하여 부탄올 및 에탄올 수율을 높이는 방법.A method of increasing the butanol and ethanol yield by mixing Lactobacillus plantarum KCTC 3102 or Leuconostoc mesenteroides KCTC 3100 with the Clostridium acetobutyricum KCTC 1037 of claim 2. 팜유제조 부산물중의 당을 부분적으로 발효하는 젖산 발효세균을 이용하는 제6항에 따른 방법.The method according to claim 6, which uses lactic acid fermentation bacteria that partially ferment the sugars in the palm oil manufacturing by-product.
KR1019890003675A 1989-03-23 1989-03-23 Butanol zymotechnics in the adding a lactic acid KR910002858B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009082148A2 (en) * 2007-12-20 2009-07-02 Korea Advanced Institute Of Science And Technology Enhanced ethanol and butanol producing microorganisms and method for preparing ethanol and butanol using the same
US20110296747A1 (en) * 2010-02-15 2011-12-08 Kenji Sonomoto Novel method of producing butanol

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009082148A2 (en) * 2007-12-20 2009-07-02 Korea Advanced Institute Of Science And Technology Enhanced ethanol and butanol producing microorganisms and method for preparing ethanol and butanol using the same
WO2009082148A3 (en) * 2007-12-20 2009-09-24 Korea Advanced Institute Of Science And Technology Enhanced ethanol and butanol producing microorganisms and method for preparing ethanol and butanol using the same
US20110296747A1 (en) * 2010-02-15 2011-12-08 Kenji Sonomoto Novel method of producing butanol

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