Brewery wastewater was utilized as fermentation medium to evaluate its potential for FA
production. BW was procured from a local brewery industry (La Barberie, Quebec, Canada).
To avoid microbial decay, BW was stored at 4±1 °C for a maximum of 2 weeks before
fermentation. For compositional data of BW, the work of Dhillon et al. was cited [16]. To
prepare for the fermentation, 135 mL of BWwas dispensed in a 500-mL Erlenmeyer flask and
heat-sterilized (20 min, 15 lb, 121±1 °C). Sterilized BS was inoculated with 15 mL (10 %, v/v)
of precultured fungus (pellets+mycelium) giving a final volume of 150 mL. Flasks were
incubated at 30 °C and 200 rpm in a shaker incubator for 3 days
Brewery wastewater was utilized as fermentation medium to evaluate its potential for FAproduction. BW was procured from a local brewery industry (La Barberie, Quebec, Canada).To avoid microbial decay, BW was stored at 4±1 °C for a maximum of 2 weeks beforefermentation. For compositional data of BW, the work of Dhillon et al. was cited [16]. Toprepare for the fermentation, 135 mL of BWwas dispensed in a 500-mL Erlenmeyer flask andheat-sterilized (20 min, 15 lb, 121±1 °C). Sterilized BS was inoculated with 15 mL (10 %, v/v)of precultured fungus (pellets+mycelium) giving a final volume of 150 mL. Flasks wereincubated at 30 °C and 200 rpm in a shaker incubator for 3 days
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