Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens

Alonso, Saúl; Rendueles, Manuel; Dı́az, Mario

doi:10.1016/j.biortech.2015.07.092

Cited by 35 publications

(16 citation statements)

References 29 publications

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“…This by‐product of cheese processing was tested by Alonso et al. (), who attained a 100% yield in LBA conversion, with a further confirmation in a more recent study (Alonso, Rendueles, & Díaz, ).…”

Section: Methods Of Productionsupporting

confidence: 59%

“…One of the most interesting and recent advances in LBA production includes the use of whey to obtain and isolate the LBA (Goderska, Juzwa, Szwengiel, & Czarnecki, 2015). This byproduct of cheese processing was tested by Alonso et al (2011), who attained a 100% yield in LBA conversion, with a further confirmation in a more recent study (Alonso, Rendueles, & Díaz, 2015).…”

Section: Biotechnological Mechanismmentioning

confidence: 93%

“…Dairy Ingredient Comp. (United States) (Affertsholt, ; Alonso et al., ). However, according to the 2017 report on the LBA market (Dhananjay, ), the countries in the trade are the United States, Germany, China, Japan, and India.…”

Section: Global Productionmentioning

confidence: 99%

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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Cardoso

Marques

Dagostin

et al. 2019

Journal of Food Science

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Lactobionic acid (LBA) is a bionic acid naturally found in the “Caspian Sea yogurt” and chemically constituted of a gluconic acid bonded to a galactose. The compound is known for its numerous proven attributes as an antioxidant, chelator, and moisturizer agent. There is a growing interest of the academic community and industry research sectors in the application of LBA as a food ingredient. Thus, this review describes the current methods of LBA production, patents related, general applications and regulations, research statistics, future prospects, and an overview of the challenges faced by the food industry to incorporate the acid in their products. Studies associated to food application and human intake are scarce in the literature. To date, they account for only a small amount of all available research papers and patents on the subject, which is due to LBA prohibitions despite the approval of its salt (calcium lactobionate) and the lack of regulation in most countries. Further studies on the safety of consumption should be carried out in coming years in order to elucidate its toxicological aspects and to extend the technological possibilities of the food processing industry.

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Section: Methods Of Productionsupporting

confidence: 59%

Section: Biotechnological Mechanismmentioning

confidence: 93%

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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Cardoso

Marques

Dagostin

et al. 2019

Journal of Food Science

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“…Since the product obtained is not in its pure form, these processes require a series of product recovery methods to obtain lactobionic acid in its pure form, making the process expensive and labor intensive . Biotechnological production of lactobionic acid from cheese whey not only reduces the production cost but also plays a significant role in bioremediation of waste …”

Section: Introductionmentioning

confidence: 99%

“…16 Biotechnological production of lactobionic acid from cheese whey not only reduces the production cost but also plays a significant role in bioremediation of waste. 17 Whey with high lactose content is an important byproduct in dairy production. 177 million tons of whey is produced annually of which approximately 70% is utilized.…”

Section: Introductionmentioning

confidence: 99%

Effects of light intensity and wavelength on the production of lactobionic acid from whey by Pseudomonas taetrolens in batch cultures

Shu

Tseng

Jaiswal

2018

J of Chemical Tech & Biotech

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BACKGROUND Lactobionic acid production from dairy waste using Psedomonas taetrolens has gained rapid momentum as it is an economically feasible and environmentally friendly approach. Although photoreceptors have been identified in P. taetrolens, the effect of light on the production of lactobionic acid has not been investigated. This research successfully demonstrates the influence of light on lactobionic acid production by P. taetrolens from cheese whey. RESULTS Experimental results indicated that while red light promoted both cell growth and lactobionic acid production, blue light could only promote cell growth. Xmax and Pmax increased from 12.78 to 15.83 g L−1 and 17.4 to 24.5 g L−1, respectively, under red LED light at 500 lux. On the other hand, Xmax increased from 12.78 to 15.18 g L−1, but Pmax decreased from 17.4 to 15.4 g L−1 under blue LED light at 100 lux. A novel two‐stage LED photo‐bioreactor process was successful in reducing fermentation time by 24 h compared with that of the photo‐bioreactor under red LED light at 500 lux. CONCLUSION It is proposed that light of varying wavelengths and intensities can be used as modulator to enhance lactobionic production by P. taetrolens using cheese way. © 2017 Society of Chemical Industry

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Cellular versus Biochemical Control over Microbial Products

Osorio‐González

Hegde

Brar

2018

Microbial Sensing in Fermentation

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Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens

Cited by 35 publications

References 29 publications

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Effects of light intensity and wavelength on the production of lactobionic acid from whey by Pseudomonas taetrolens in batch cultures

Cellular versus Biochemical Control over Microbial Products

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