Food Additive Lactic Acid Production by Immobilized Cells of Lactobacillus brevis on Delignified Cellulosic Material

Abstract

Improvements in yield and productivity in lactic acid fermentation by Lactobaccilus brevis cells immobilized on delignified cellulosic (DC) material are reported. The system proved to be more efficient in comparison with the work reported by other workers. Yields of 80 and 100% conversion using glucose were obtained at 30 degrees C in 1 day of fermentation time. Lactic acid fermentation using whey as substrate was obtained at 30 degrees C in 1-1.5 days, resulting in 70% yield, whereas the remaining lactose in whey was converted to alcohol byproduct, leading to a 90% lactose exploitation and 100% conversion. Cell immobilization of L. brevis on DC material was proved by its reuses in repeated batch fermentations and through electron microscopy. A series of 10 repeated batch fermentations without any loss in cell activity showed a tendency for high operational stability. The presence of DC material resulted in a drastic drop of the fermentation time from 48 to 13 h.

Use of immobilised biocatalysts in the processing of cheese whey

“…Lactobacillus brevis cells immobilised by adsorption on delignified cellulosic (DC) material resulted in 70% yield, whereas the remaining lactose in whey was converted to alcohol by-product, leading to 90% lactose exploitation [62]. The system showed high operational stability without any loss in cell activity with 10 repeated batch fermentations.…”

Apple pieces as immobilization support of various microorganisms

“…Many reports have proposed various immobilization supports for production of a variety of products such as alginates (Corton, Piuri, Battaglini, & Ruzal, 2000;Dong, Kaul, & Mattiasson, 1991;Fumi, Trioli, & Colagrande, 1987;Yoo, Seong, Chang, & Park, 1996), ceramic beads or porous glass (Goncalves, Barreto, Xavier, Carrondo, & Klein, 1992), poraver beads (Senthuran, Senthuran, HattiKaul, & Mattiasson, 1999), kissiris (Bakoyianis, Kanellaki, Kaliafas, & Koutinas, 1992), delignified cellulosic materials (Bardi & Koutinas, 1994;Elezi et al, 2003;Kourkoutas, Koutinas, Kanellaki, Banat, & Marchant, 2002) and gluten pellets (Bardi, Bakoyianis, Koutinas, & Kanellaki, 1996;Chronopoulos et al, 2002). However, inorganic supports are considered inconvenient for food production, while the use of the majority of organic supports, such as alginates, hardly offered a good alternative and was eventually abandoned.…”

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

“…Several methods have been proposed for whey valorization as major byproduct of the dairy industry [11][12][13][14][15]. In this respect, lactose-converting micro-organisms have been evaluated for the production of potable and fuel-grade alcohol [16][17][18][19], kefir-like whey drinks [20], and lactic acid [21,22]. Furthermore, micro-organisms production such as baking starter [23], probiotic starter cultures for fermented milk products [22,24,25], and cheese ripening [26,27] were investigated.…”