Production of L(+) lactic acid using Lactobacillus casei from whey

Detalhes bibliográficos
Autor(a) principal: Panesar,Parmjit S.
Data de Publicação: 2010
Outros Autores: Kennedy,John F., Knill,Charles J., Kosseva,Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027
Resumo: The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h.
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spelling Production of L(+) lactic acid using Lactobacillus casei from wheyWheylactic acidlactose utilizationlactic acid bacteriaL. caseiThe aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h.Instituto de Tecnologia do Paraná - Tecpar2010-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027Brazilian Archives of Biology and Technology v.53 n.1 2010reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132010000100027info:eu-repo/semantics/openAccessPanesar,Parmjit S.Kennedy,John F.Knill,Charles J.Kosseva,Mariaeng2010-02-25T00:00:00Zoai:scielo:S1516-89132010000100027Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2010-02-25T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Production of L(+) lactic acid using Lactobacillus casei from whey
title Production of L(+) lactic acid using Lactobacillus casei from whey
spellingShingle Production of L(+) lactic acid using Lactobacillus casei from whey
Panesar,Parmjit S.
Whey
lactic acid
lactose utilization
lactic acid bacteria
L. casei
title_short Production of L(+) lactic acid using Lactobacillus casei from whey
title_full Production of L(+) lactic acid using Lactobacillus casei from whey
title_fullStr Production of L(+) lactic acid using Lactobacillus casei from whey
title_full_unstemmed Production of L(+) lactic acid using Lactobacillus casei from whey
title_sort Production of L(+) lactic acid using Lactobacillus casei from whey
author Panesar,Parmjit S.
author_facet Panesar,Parmjit S.
Kennedy,John F.
Knill,Charles J.
Kosseva,Maria
author_role author
author2 Kennedy,John F.
Knill,Charles J.
Kosseva,Maria
author2_role author
author
author
dc.contributor.author.fl_str_mv Panesar,Parmjit S.
Kennedy,John F.
Knill,Charles J.
Kosseva,Maria
dc.subject.por.fl_str_mv Whey
lactic acid
lactose utilization
lactic acid bacteria
L. casei
topic Whey
lactic acid
lactose utilization
lactic acid bacteria
L. casei
description The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h.
publishDate 2010
dc.date.none.fl_str_mv 2010-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132010000100027
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.53 n.1 2010
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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