Lactic acid production from salt whey using free and agar immobilized cells

Zayed, G.; Zahran, A. S.

doi:10.1111/j.1472-765x.1991.tb00549.x

Cited by 26 publications

(8 citation statements)

References 3 publications

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“…Methods used to increase cell density and rate of lactic acid production include hollow-fiber reactors (Roy et al 1982), cell-recycle reactors (Ohleyer et al 1986), and immobilized-cell reactors (Zayed and Zahran 1991). In immobilized-cell reactors, entrapment is commonly achieved with calcium alginate or K-carrageen.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of biofilm reactor solid support for mixed-culture lactic acid production

Demirci

Pometto

Johnson

1993

Appl Microbiol Biotechnol

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A combination of lactobacilli and biofilmforming bacteria were evaluated in continuous fermentations for lactic acid production using various supports. Twelve different bacteria, including species of Bacillus, Pseudomonas, Streptomyces, Thermoactinomyces, and Thermomonospora were tested for biofilmforming capabilities. Solid supports that were evaluated in either batch or continuous fermentations were pea gravels, 3M-macrolite ceramic spheres, and polypropylene mixed with 25% of various agricultural materials (e.g. corn starch, oat hulls) and extruded to form chips (pp-composite). Biofilm formation was evaluated by the extent of clumping of solid supports, weight gain and (in some instances) Gram stains of the supports after drying overnight at 70 ° C. The supports consistently producing the best biofilm were pp-composite chips followed by 3M-Macrolite spheres then by pea gravels. The best biofilm formation was observed with P. fragi (ATCC 4973), S. viridosporus T7A (ATCC 39115), and Thermoactinomyces vulgaris (NRRL B-5790), grown optimally at 25, 37, and 45 ° C, respectively, on various ppcomposite chips. Lactic acid bacteria used in the fermentations were Lactobacillus amylophilus , L. casei (ATCC 11443), and L. delbrueckii mutant DP3; these grow optimally at 25, 37, and 45 ° C, respectively. Lactic acid and biofilm bacteria with compatible temperature optima were inoculated into 50-ml reactors (void volume 25 ml) containing sterile pp-composite supports. Lactic acid production and glucose consumption were determined by HPLC at various flow rates from 0.06 to 1.92 ml/min. Generally, mixed-culture biofilm reactors produced higher levels of lactic acid than lactic acid bacteria alone. S. viridosporus T7A and L. casei on pp-composite chips were the best combination of those tested, and produced 13.0 g/1 lactic acid in the reactors without pH control. L. casei produced 10.3 g/1 lactic acid under similar conditions.

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Section: Introductionmentioning

confidence: 99%

Evaluation of biofilm reactor solid support for mixed-culture lactic acid production

Demirci

Pometto

Johnson

1993

Appl Microbiol Biotechnol

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“…A concentração de ácido lático obtida no meio composto por melaço de cana-de-açúcar 6% (m/v); porém enriquecido com extrato de levedura 2% (m/v) e peptona 4% (m/v), tratamento de n o. 12, foi de 18,7g/L, ou seja, valor maior que o dobro quando comparado ao ácido lático obtido no meio constituído somente de melaço de cana-de-açúcar, o que está de acordo com pesquisas realizadas utilizando-se outras espécies de Lactobacillus ( MARTÍNEZ-GONZÁLEZ et al, 1988 ;HO et al, 1997;ZAHRAN, 1991;HUJANEN;LINKO, 1996;MONTELONGO;CHASSY;McCORD, 1993;SELMER-OLSEN;SORHAUG, 1998;DEMIRCI et al, 1998). O extrato de levedura é uma excelente fonte de vitaminas do complexo B e é freqüentemente usado para fornecer esses fatores em meios de cultura bacteriológicos, sendo considerado indispensável para se obter rápidas taxas de crescimento e produção de ácido lático por bactérias láticas (SELMER-OLSEN;SORHAUG, 1998 A Tabela 3 mostra os coeficientes de regressão para as respostas polinomiais ajustadas para a produção de ácido lático pelo L. curvatus.…”

Section: Resultsunclassified

Produção de ácido lático por Lactobacillus curvatus em melaço de cana-de-açúcar

Hauly

Oliveira

2003

Sem. Ci. Agr.

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ResumoA maior parte da produção mundial de ácido lático é utilizada pela indústria de alimentos e o restante em indústrias farmacêutica, têxtil, de couro, cosmética e química. A Metodologia da Superfície de Resposta, planejamento fatorial incompleto 3 3 , foi utilizada para estabelecer as melhores condições, relativas às concentrações, do meio de cultivo contendo melaço de cana-de-açúcar, extrato de levedura e peptona para desenvolvimento da fermentação descontínua por Lactobacillus curvatus. A fermentação se desenvolveu durante 48 horas sob temperatura de 37 ºC. O modelo matemático fornecido pela Metodologia da Superfície de Resposta apontou os valores máximos de concentração testados para melaço de canade-açúcar, 10% (m/v); extrato de levedura, 2% (m/v) e peptona, 4% (m/v) como a melhor composição do meio para produção de ácido lático. Na prática, estas condições forneceram uma produção de 30,5g/L de ácido láctico, sendo este resultado comparável ao obtido em meio sintético de Man-Rogosa-Sharpe, o qual produziu 32,0g/L de ácido lático. Considerando-se o baixo custo e alta disponibilidade do melaço, pode-se afirmar que este representa um bom meio de cultivo para a fermentação lática. Fermentação descontínua em escala maior, fermentador de 3L, utilizando-se melaço de cana-de-açúcar 10% (m/v) suplementado com 2% (m/v) de extrato de levedura e 4% (m/v) de peptona produziu 37,5 g/L de ácido lático. Palavras-chave: Lactobacillus curvatus, fermentação descontínua, melaço de cana-de-açúcar, suplementação, ácido lático. AbstractLactic acid is important due to its various applications. The bulk of world lactic acid production is used by the food industry and the rest is used in pharmaceutical, textile, leather, cosmetic and chemical industries. In this work, a 3 3 incomplete factorial design of the response-surface methodology was used to determine the best concentration of sugarcane molasses, yeast extract and peptone in the culture medium for the development of batch lactic fermentation by Lactobacillus curvatus. The fermentation was carried out at 37 ºC for 48 hours without agitation. The mathematical model given by the responsesurface methodology indicated a concentration of 10% (w/v) of sugarcane molasses, 2% (w/v) of yeast extract and 4% (w/v) of peptone as the best conditions for the composition of culture medium for the lactic acid production by L. curvatus. Under these conditions, lactic acid production was 30,5 g/L, comparable with the result obtained in MRS medium, which produced 32,0g/L of lactic acid. Considering the low cost and high availability of the sugarcane molasses, it was concluded that it represented a good culture medium for lactic fermentation. Sugarcane molasses at 10% (w/v) supplemented with yeast extract at 2% (w/v) and peptone at 4% (w/v) was used in the 3L batch lactic fermentation producing 37,5g/L of lactic acid.

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“…The production of ethanol by immobilized microbial cells in different matrices such as porous brickets, PVC-flake, metal hydroxides, glass, vermiculite, y-alumina, ion exchange resins, polyacrylamide, Ca-alginate, k-carrageenan, agar, agarose, ceramic matrix and celite R-633 microcarriers has been reported (Ghose and Bandyopadhyay 1980, Kana et al 1989a, Roukas et al 1991, Zayed and Hunter 1991, Gil et al 1991and Nguyen and Shieh 1992. Kissiris (also known as elaphropetra or thiraiki gi) is a volcanic rock comprised of volcanic glasses and with a petrification similar to that of granite.…”

Section: Introductionmentioning

confidence: 96%

Ethanol production from carob pod extract by immobilizedsaccharomyces cerevisiaecells on the mineral kissiris

Roukas

1995

Food Biotechnology

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The production of ethanol from carob pod extract by immobilized S. cerevisiae cells on the mineral kissiris was investigated. The optimum conditions for carob pod extract fermentations were pH 3.5 -6.5, temperature 30°C and initial sugar concentration of 250g/l. A maximum ethanol concentration (64.5g/l), ethanol yield (28.3%) and sugar utilization (94%) was achieved at an initial sugar concentration of 250, 200 and 250g/l, respectively. In repeated batch fermentations, the immobilized S. cerevisiae cells on kissiris retained their ability to produce ethanol for 30 days.

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Lactic acid production from salt whey using free and agar immobilized cells

Cited by 26 publications

References 3 publications

Evaluation of biofilm reactor solid support for mixed-culture lactic acid production

Evaluation of biofilm reactor solid support for mixed-culture lactic acid production

Produção de ácido lático por Lactobacillus curvatus em melaço de cana-de-açúcar

Ethanol production from carob pod extract by immobilizedsaccharomyces cerevisiaecells on the mineral kissiris

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