A method for preventing CO from inhibiting acetogenic bacteria

• Main Author: RYAN SENARATNE
• Format: Patent
• Language: Chinese; English
• Published: 25.10.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention provides a method for fermenting a gaseous substrate containing CO. By controlling CO concentration and minimizing the effects of high or low CO concentration during fermentation, the method effectively reduces the lag time and keeps the culture in a stable state. The method includes providing synthesis gas to a first fermentation region, fermenting the synthesis gas, and measuring the CO concentration in a fermentation medium in a first fermentation zone. If the CO concentration in the fermentation medium in the first fermentation zone has a calculated value of about 0.12 mm ormore, at least a part of the synthesis gas provided to the first fermentation zone is provided to one or more subsequent fermentation zones in an amount that effectively provides a calculated CO concentration of about 0.12 Mm or less in any subsequent fermentation zone. 本发明提供一种使含CO的气态底物发酵的方法。通过在发酵期间控制CO浓度和使高或低CO浓度的影响最大限度地减小，所述方法有效减少迟滞时间，并使培养物保持在稳定态。所述方法包括将合成气提供到第一发酵区域，使合成气发酵，并测定第一发酵区域内发酵培养基中的CO浓度。如果第一发酵区域内发酵培养基中的CO浓度具有约0.