Bioprocess development for kefiran production by Lactobacillus kefiranofaciens in semi industrial scale bioreactor

Dailin, Daniel Joe; Elsayed, Elsayed Ahmed; Othman, Norasikin; Malek, Roslinda Abd; Phin, Hiew Siaw; Aziz, Ramlan; Wadaan, Muhammad A.; Enshasy, Hesham Ali El

doi:10.1016/j.sjbs.2015.06.003

Cited by 35 publications

(22 citation statements)

References 29 publications

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“…These results are slightly higher than the 3.1 AE 1.3 [37] or 1.91 g/l of kefiran [24] reported recently, and higher to the values between 1.5-3.7 g/l reported previously [38,51].…”

Section: Small-scale Production Of Kefirancontrasting

confidence: 71%

“…Another question is associated to the use of solvent precipitation. Several reports referred the use of absolute (anhydrous) ethanol [24,38], with a higher price respect his counterpart, the technical ethyl alcohol at 96% (v/v). If the technical ethyl alcohol at 96% (v/v) could be employed instead the more expensive absolute (anhydrous) one during the solvent precipitation of kefiran, a significant impact over the manufacturing cost of kefiran could be obtained.…”

Section: Small-scale Production Of Kefiranmentioning

confidence: 99%

“…Kefiran was determined according to phenol-sulfuric acid method [48] which employed the glucose as a reference sugar similar as it had been determined elsewhere [24,37].…”

Section: Introductionmentioning

confidence: 99%

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Small-Scale Process for the Production of Kefiran through Culture Optimization by Use of Central Composite Design from Whey and Kefir Granules

Pais-Chanfrau¹,

Acosta²,

Cóndor³

et al. 2019

Current Topics in Biochemical Engineering

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Cheese is one of the most demanded dairy products worldwide. However, during the conversion of milk to cheese, about 10 liters of milk are employed and about 9 liters of whey are generated for each 1 kg of cheese produced. The whey has traditionally been used for animal feed and as starting material for obtaining whey proteins. Furthermore, whey has the significant values of BOD and COD, becoming the most important contaminant in the dairy industry. For this reason, further growth of cheese sector is being limited by the surplus of whey as a by-product of the production of the cheeses. One of the many possibilities offered by the whey is its use as a starting material to produce many biotech products with a higher added value. The kefiran is a degradable biopolymer and is formed by galactose and glucose units, in almost similar proportions, which have been found with numerous benefits for human health. It is produced by a consortium of acid-lactic bacteria and yeasts, which coexist within the kefir granules, which are able to grow and multiply using the lactose present in the whey. The objective of the present study is to establish a small-scale process that allows the obtaining of kefiran.

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“…These results are slightly higher than the 3.1 AE 1.3 [37] or 1.91 g/l of kefiran [24] reported recently, and higher to the values between 1.5-3.7 g/l reported previously [38,51].…”

Section: Small-scale Production Of Kefirancontrasting

confidence: 71%

Section: Small-scale Production Of Kefiranmentioning

confidence: 99%

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Small-Scale Process for the Production of Kefiran through Culture Optimization by Use of Central Composite Design from Whey and Kefir Granules

Pais-Chanfrau¹,

Acosta²,

Cóndor³

et al. 2019

Current Topics in Biochemical Engineering

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“…The aforementioned results clearly demonstrate the superiority of bioreactor cultivations over shake flask ones. This can be explained due to the improved oxygen availability and agitation conditions present in bioreactor cultivations [ 22 , 35 ]. Moreover, the production of industrially important enzymes, i.e.…”

Section: Discussionmentioning

confidence: 99%

Bioprocess optimization for pectinase production using Aspergillus niger in a submerged cultivation system

et al. 2018

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BackgroundPectinase enzymes present a high priced category of microbial enzymes with many potential applications in various food and oil industries and an estimated market share of $ 41.4 billion by 2020.ResultsThe production medium was first optimized using a statistical optimization approach to increase pectinase production. A maximal enzyme concentration of 76.35 U/mL (a 2.8-fold increase compared with the initial medium) was produced in a medium composed of (g/L): pectin, 32.22; (NH4)2SO4, 4.33; K2HPO4, 1.36; MgSO4.5H2O, 0.05; KCl, 0.05; and FeSO4.5H2O, 0.10. The cultivations were then carried out in a 16-L stirred tank bioreactor in both batch and fed-batch modes to improve enzyme production, which is an important step for bioprocess industrialization. Controlling the pH at 5.5 during cultivation yielded a pectinase production of 109.63 U/mL, which was about 10% higher than the uncontrolled pH culture. Furthermore, fed-batch cultivation using sucrose as a feeding substrate with a rate of 2 g/L/h increased the enzyme production up to 450 U/mL after 126 h.ConclusionsStatistical medium optimization improved volumetric pectinase productivity by about 2.8 folds. Scaling-up the production process in 16-L semi-industrial stirred tank bioreactor under controlled pH further enhanced pectinase production by about 4-folds. Finally, bioreactor fed-batch cultivation using constant carbon source feeding increased maximal volumetric enzyme production by about 16.5-folds from the initial starting conditions.

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“…Kefiran is the main HePs synthetized by kefir grains microorganisms. Kefir grains are a consortium of symbiotic LAB, acetic acid bacteria, bifidobacteria and yeast microorganisms embedded in a matrix of proteins, lipids, polysaccharides and water [52] . These microorganisms are able to synthetize kefiran from CW lactose even if it is deproteinized [53].…”

Section: Lactic Acid Bacteria Exopolysaccharides (Lab-eps)mentioning

confidence: 99%

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

Guevara-Alvarado¹,

Gutiérrez‐Méndez²,

Carrillo-Pérez³

et al. 2020

Lactose and Lactose Derivatives

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Cheese whey (CW) is the yellow-green liquid main by-product from cheese manufacturing. Historically, it has been recognized as a major environmental pollutant. Nowadays, it represents a source of high-quality nutrients, such as lactose. Enzymatic bioprocesses, chemical synthetic reactions and microbial bioprocesses use lactose as substrate to obtain relevant derivatives such as lactitol, lactulose, lactosucrose, sialyllactose, kefiran and galacto-oligosaccharides. These lactose derivatives stimulate the growth of indigenous bifidobacteria and lactobacilli improving the intestinal motility, enhancing immunity and promoting the synthesis of vitamins. Also, they have versatile applications in pharmaceutical, biotechnological and food industries. Therefore, this book chapter shows the state of the art focusing on recent uses of CW lactose to produce value-added functional compounds and discusses new insights associated with their human health-promoting effects and well-being.

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Bioprocess development for kefiran production by Lactobacillus kefiranofaciens in semi industrial scale bioreactor

Cited by 35 publications

References 29 publications

Small-Scale Process for the Production of Kefiran through Culture Optimization by Use of Central Composite Design from Whey and Kefir Granules

Small-Scale Process for the Production of Kefiran through Culture Optimization by Use of Central Composite Design from Whey and Kefir Granules

Bioprocess optimization for pectinase production using Aspergillus niger in a submerged cultivation system

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

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