Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1

Detalhes bibliográficos
Autor(a) principal: Ngome, Moisés Tomás
Data de Publicação: 2017
Outros Autores: Alves, José Guilherme Lembi Ferreira, Piccoli, Roberta Hilsdorf, Domingo, Elisângela de Carmo, Pinto, Sheyla Anália, Bernal, Olga Lucía Mondragón
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/31824
Resumo: The production of propionic acid using skim serum by-products of the dairy industry was investigated, and the influence of inoculum concentration of Propionibacterium freudenreichii PS-1 and its time of inoculation for the production of propionic acid was evaluated using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii. Initially, the adjustment of propionic bacteria to higher concentrations of propionic acid was tested and kinetic parameters were determined for growth. A central composite rotational design (CCRD) with 11 experiments was carried out, using different inoculum concentrations of P. freudenreichii, which were added to the cultures of lactic bacteria at different times. The maximum specific growth rate for P. freudenreichii decreased from 0.11 to 0.03 hour-1and the growth time increased from 32h to 100h when concentration of propionic acid in lactate broth increased to 0.25%. The best result for propionic acid production was 3.78 g L-1, inoculating 5.108 CFU mL-1 of propionic bacteria after 6 h. For lactose consumption, the best conditions were inoculum concentration above 5.108 CFU mL-1 and inoculation time of P. freudenreichii after 6 hours. Therefore, it was demonstrated that skimmed whey can be used as a renewable, low-cost raw material for propionic acid production by mixed culture.
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spelling Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1Concentração de inóculo e tempo de inoculação para produção de ácido propiônico usando cultura de Lactobacillus helveticus e Propionibacterium freudenreichiiSkimmed wheyLactic bacteriaPropionic fermentationOrganic acidsSoro desnatadoBactérias láticasFermentação propiônicaÁcidos orgânicosThe production of propionic acid using skim serum by-products of the dairy industry was investigated, and the influence of inoculum concentration of Propionibacterium freudenreichii PS-1 and its time of inoculation for the production of propionic acid was evaluated using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii. Initially, the adjustment of propionic bacteria to higher concentrations of propionic acid was tested and kinetic parameters were determined for growth. A central composite rotational design (CCRD) with 11 experiments was carried out, using different inoculum concentrations of P. freudenreichii, which were added to the cultures of lactic bacteria at different times. The maximum specific growth rate for P. freudenreichii decreased from 0.11 to 0.03 hour-1and the growth time increased from 32h to 100h when concentration of propionic acid in lactate broth increased to 0.25%. The best result for propionic acid production was 3.78 g L-1, inoculating 5.108 CFU mL-1 of propionic bacteria after 6 h. For lactose consumption, the best conditions were inoculum concentration above 5.108 CFU mL-1 and inoculation time of P. freudenreichii after 6 hours. Therefore, it was demonstrated that skimmed whey can be used as a renewable, low-cost raw material for propionic acid production by mixed culture.Foi avaliada a influência da concentração do inóculo de P. freudenreichii PS-1e do tempo de inoculação para produção do ácido propiônico usando cultura mista de L. helveticuse Propionibacterium freudenreichii em meio contendo soro lácteo. Inicialmente, foi testada adaptação das bactérias propiônicas a diferentes concentrações de ácido propiônico e foram determinados parâmetros cinéticos de crescimento. Em seguida, foi feito delineamento composto central rotacional (DCCR) com 11 ensaios, usando diversas concentrações de inóculo de P. freudenreichii adicionados em diferentes tempos ao meio com bactéria lática. A velocidade específica máxima de crescimento de P. freudenreichii diminuiu de 0,11 para 0,03 h-1 e o tempo de crescimento aumentou de 32 para 100h aumentando-se a concentração de ácido propiônico em caldo lactato para 0,25% m v-1. O melhor resultado de ácido propiônico foi 3,78 g L-1, usando concentração de bactérias propiônicas de 5.108 UFC mL-1, inoculadas após 4h. Para consumo de lactose, as melhores condições foram concentração de inóculo acima de 5.108 UFC mL-1 e tempo de inoculação de P. freudenreichii após 6h. Comprovou-se que o soro desnatado pode ser usado como matéria prima renovável e econômica para a produção de ácido propiônico por cultura mista.Universidade Estadual de Maringá2018-11-19T12:46:20Z2018-11-19T12:46:20Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfNGOME, M. T. et al. Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1. Acta Scientiarum.Technology, Maringá, v. 39, 2017.http://repositorio.ufla.br/jspui/handle/1/31824Acta Scientiarum.Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessNgome, Moisés TomásAlves, José Guilherme Lembi FerreiraPiccoli, Roberta HilsdorfDomingo, Elisângela de CarmoPinto, Sheyla AnáliaBernal, Olga Lucía Mondragóneng2021-10-08T14:31:59Zoai:localhost:1/31824Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-10-08T14:31:59Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
Concentração de inóculo e tempo de inoculação para produção de ácido propiônico usando cultura de Lactobacillus helveticus e Propionibacterium freudenreichii
title Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
spellingShingle Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
Ngome, Moisés Tomás
Skimmed whey
Lactic bacteria
Propionic fermentation
Organic acids
Soro desnatado
Bactérias láticas
Fermentação propiônica
Ácidos orgânicos
title_short Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
title_full Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
title_fullStr Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
title_full_unstemmed Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
title_sort Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
author Ngome, Moisés Tomás
author_facet Ngome, Moisés Tomás
Alves, José Guilherme Lembi Ferreira
Piccoli, Roberta Hilsdorf
Domingo, Elisângela de Carmo
Pinto, Sheyla Anália
Bernal, Olga Lucía Mondragón
author_role author
author2 Alves, José Guilherme Lembi Ferreira
Piccoli, Roberta Hilsdorf
Domingo, Elisângela de Carmo
Pinto, Sheyla Anália
Bernal, Olga Lucía Mondragón
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ngome, Moisés Tomás
Alves, José Guilherme Lembi Ferreira
Piccoli, Roberta Hilsdorf
Domingo, Elisângela de Carmo
Pinto, Sheyla Anália
Bernal, Olga Lucía Mondragón
dc.subject.por.fl_str_mv Skimmed whey
Lactic bacteria
Propionic fermentation
Organic acids
Soro desnatado
Bactérias láticas
Fermentação propiônica
Ácidos orgânicos
topic Skimmed whey
Lactic bacteria
Propionic fermentation
Organic acids
Soro desnatado
Bactérias láticas
Fermentação propiônica
Ácidos orgânicos
description The production of propionic acid using skim serum by-products of the dairy industry was investigated, and the influence of inoculum concentration of Propionibacterium freudenreichii PS-1 and its time of inoculation for the production of propionic acid was evaluated using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii. Initially, the adjustment of propionic bacteria to higher concentrations of propionic acid was tested and kinetic parameters were determined for growth. A central composite rotational design (CCRD) with 11 experiments was carried out, using different inoculum concentrations of P. freudenreichii, which were added to the cultures of lactic bacteria at different times. The maximum specific growth rate for P. freudenreichii decreased from 0.11 to 0.03 hour-1and the growth time increased from 32h to 100h when concentration of propionic acid in lactate broth increased to 0.25%. The best result for propionic acid production was 3.78 g L-1, inoculating 5.108 CFU mL-1 of propionic bacteria after 6 h. For lactose consumption, the best conditions were inoculum concentration above 5.108 CFU mL-1 and inoculation time of P. freudenreichii after 6 hours. Therefore, it was demonstrated that skimmed whey can be used as a renewable, low-cost raw material for propionic acid production by mixed culture.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018-11-19T12:46:20Z
2018-11-19T12:46:20Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv NGOME, M. T. et al. Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1. Acta Scientiarum.Technology, Maringá, v. 39, 2017.
http://repositorio.ufla.br/jspui/handle/1/31824
identifier_str_mv NGOME, M. T. et al. Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1. Acta Scientiarum.Technology, Maringá, v. 39, 2017.
url http://repositorio.ufla.br/jspui/handle/1/31824
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Maringá
publisher.none.fl_str_mv Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum.Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1807835215403417600

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