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A novel fermentation process for calcium magnesium acetate (CMA) production from cheese whey

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Abstract

A novel, anaerobic fermentation process is developed to produce calcium magnesium acetate (CMA) from cheese whey. CMA can be used as a noncorrosive road deicer. It poses no environmental threats and has many advantages over road salt. A coculture consisting of homolactic and homoacetic bacteria was used to convert whey lactose to lactate and then to acetate in a continuous, immobilized cell bioreactor. The acetate yield from lactose was ~95% (wt/wt) in this homofermentative process. The acetic acid produced from fermentation was recovered in a concentrated CMA solution by using an energyefficient extraction process. The development of a novel, extractive fermentation process to reduce product inhibition and to further increase reactor productivity is also discussed.

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Yang, ST., Tang, IC. & Zhu, H. A novel fermentation process for calcium magnesium acetate (CMA) production from cheese whey. Appl Biochem Biotechnol 34, 569–583 (1992). https://doi.org/10.1007/BF02920579

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