Extraction of benzaldehyde from fermentation broth by pervaporation

被引：35

作者：

Lamer, T ^{[1
]}

Spinnler, HE ^{[1
]}

Souchon, I ^{[1
]}

Voilley, A ^{[1
]}

机构：

[1] INRA, RECH AROMES LAB, F-21000 DIJON, FRANCE

来源：

PROCESS BIOCHEMISTRY | 1996年 / 31卷 / 06期

关键词：

D O I：

10.1016/0032-9592(95)00098-4

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The application of pervaporation to extract benzaldehyde produced by microorganisms is considered. A model system was used to study the influence of different parameters and attempts to understand better the mass transfer of this flavour compound. Benzaldehyde was removed from a culture medium from which it was produced by Bjerkandera adusta The performance of these processes is compared.

引用

页码：533 / 542

页数：10

共 22 条

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[2]

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[3]

Berger R. G., 1986, Flavour and Fragrance Journal, V1, P181, DOI 10.1002/ffj.2730010410

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