Extraction Of Propionic And Acetic Acid From VB₁₂ Waste Liquid And Study On Keeping Fruit And Vegetable Fresh

The VB12 waste liquid fermented by bacterium contained propionicacid, acetic acid, ammonium salt, protein and others. If it is drained offwithout being disposed, it will not only pollute environment but also causeslarge amount of precious resources loss. Propionic acid and its derivativesare widely used and imported every year in China. In this thesis a new technology of distilling mixture of propionic acidand acetic acid from VB12 waste liquid was introduced, which is effective,economical and applicable. The recovery of propionic acid is more than80%. The mixture obtained in the experiment possessed the characteristicsas follows: ① The mixture of propionic acid and acetic acid frombacterium by this technology are innocuous to human, livestock and crop;②The product is of high quality and the total content of propionic acid andits salts in mixture of solution or powder is above 95%;③The cost is farlower than those from petroleum product. The product preventing strawberry, mushroom from diseasing duringtheir growth period and keeping them fresh were studied. The experimental 1results indicated that with a concentration of 3‰ of the composition ofpropionate, the strawberry sprayed three times could be kept fresh for 15days at 1℃. The bailing mushroom could be kept fresh for 25 days after5‰ (wt%) composite aseptic was sprayed twice with carboxymethylcellulose sodium film. This technology provided an effective, innocuous and friendlyenvironmental method to keep farm products fresh,it will open up a newapplication and broad market for the products of bacterium fermentation.