L(+) Lactic acid production by new Lactobacillus rhamnosus B 103
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.4172/1948-5948.1000025 http://hdl.handle.net/11449/71674 |
Resumo: | L(+) Lactic acid fermentation was studied by Lactobacillus rhamnosus sp. under the effects of pH control and a lowcost nutritional medium (sugarcane juice and corn steep liquor-CSL). Central composite design (CCD) was employed to determine maximum lactic acid production at optimum values for process variables and a satisfactory fit model was realized. Statistical analysis of the results showed that the linear and quadratic terms of two variables (sugarcane juice and pH) had significant effects. The interactions between the three variables were found to contribute to the response at a significant level. A second-order polynomial regression model estimated that the maximum lactic acid production of 86.36 g/L was obtained when the optimum values of sucrose, CSL and pH were 112.65 g/L, 29.88 g/L and 6.2, respectively. Verification of the optimization showed that L(+) lactic acid production was of 85.06 g/L. Under these conditions, Y P/S and Q P values of 0.85 g/g and 1.77 g/Lh, respectively, were obtained after 48 h fermentation, with a maximal productivity of 2.2 g/L h at 30 h of process. © 2010 de Lima CJB, et al. |
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L(+) Lactic acid production by new Lactobacillus rhamnosus B 103Corn steep liquorL(+) Lactic acidLactobacillus rhamnosusResponse surface methodologySugarcanelactic acidsucroseacidificationagricultural wastebatch fermentationbiotechnological productioncarbon sourcecentral composite designconcentration responsecontrolled studycorn steep liquorfermentation optimizationgrowth inhibitionmathematical analysisnonhumanpHresponse surface methodZea maysL(+) Lactic acid fermentation was studied by Lactobacillus rhamnosus sp. under the effects of pH control and a lowcost nutritional medium (sugarcane juice and corn steep liquor-CSL). Central composite design (CCD) was employed to determine maximum lactic acid production at optimum values for process variables and a satisfactory fit model was realized. Statistical analysis of the results showed that the linear and quadratic terms of two variables (sugarcane juice and pH) had significant effects. The interactions between the three variables were found to contribute to the response at a significant level. A second-order polynomial regression model estimated that the maximum lactic acid production of 86.36 g/L was obtained when the optimum values of sucrose, CSL and pH were 112.65 g/L, 29.88 g/L and 6.2, respectively. Verification of the optimization showed that L(+) lactic acid production was of 85.06 g/L. Under these conditions, Y P/S and Q P values of 0.85 g/g and 1.77 g/Lh, respectively, were obtained after 48 h fermentation, with a maximal productivity of 2.2 g/L h at 30 h of process. © 2010 de Lima CJB, et al.Biological Sciences Institute, Unesp - University Estadual Paulista Campus de Rio Claro Department of Biochemistry and Microbiology Lab. of Industrial Microbiology, Av. 24-A, 1515 Bela Vista, 13506-900, Rio Claro, SPInstituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA), Vía Blanca 804, C.P. 11 000, Apdo, 4026, La HabanaBiological Sciences Institute, Unesp - University Estadual Paulista Campus de Rio Claro Department of Biochemistry and Microbiology Lab. of Industrial Microbiology, Av. 24-A, 1515 Bela Vista, 13506-900, Rio Claro, SPUniversidade Estadual Paulista (Unesp)Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA)de Lima, Cristian J. B. [UNESP]Coelho, Luciana F. [UNESP]Da Silva, Gervásio P. [UNESP]Alvarez, Georgina L. M.Contiero, Jonas [UNESP]2014-05-27T11:24:41Z2014-05-27T11:24:41Z2010-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article64-69http://dx.doi.org/10.4172/1948-5948.1000025Journal of Microbial and Biochemical Technology, v. 2, n. 3, p. 64-69, 2010.1948-5948http://hdl.handle.net/11449/7167410.4172/1948-5948.10000252-s2.0-799525772809859154979447005Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Microbial and Biochemical Technology0,260info:eu-repo/semantics/openAccess2021-10-22T18:57:05Zoai:repositorio.unesp.br:11449/71674Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-22T18:57:05Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
title |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
spellingShingle |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 de Lima, Cristian J. B. [UNESP] Corn steep liquor L(+) Lactic acid Lactobacillus rhamnosus Response surface methodology Sugarcane lactic acid sucrose acidification agricultural waste batch fermentation biotechnological production carbon source central composite design concentration response controlled study corn steep liquor fermentation optimization growth inhibition mathematical analysis nonhuman pH response surface method Zea mays |
title_short |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
title_full |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
title_fullStr |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
title_full_unstemmed |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
title_sort |
L(+) Lactic acid production by new Lactobacillus rhamnosus B 103 |
author |
de Lima, Cristian J. B. [UNESP] |
author_facet |
de Lima, Cristian J. B. [UNESP] Coelho, Luciana F. [UNESP] Da Silva, Gervásio P. [UNESP] Alvarez, Georgina L. M. Contiero, Jonas [UNESP] |
author_role |
author |
author2 |
Coelho, Luciana F. [UNESP] Da Silva, Gervásio P. [UNESP] Alvarez, Georgina L. M. Contiero, Jonas [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA) |
dc.contributor.author.fl_str_mv |
de Lima, Cristian J. B. [UNESP] Coelho, Luciana F. [UNESP] Da Silva, Gervásio P. [UNESP] Alvarez, Georgina L. M. Contiero, Jonas [UNESP] |
dc.subject.por.fl_str_mv |
Corn steep liquor L(+) Lactic acid Lactobacillus rhamnosus Response surface methodology Sugarcane lactic acid sucrose acidification agricultural waste batch fermentation biotechnological production carbon source central composite design concentration response controlled study corn steep liquor fermentation optimization growth inhibition mathematical analysis nonhuman pH response surface method Zea mays |
topic |
Corn steep liquor L(+) Lactic acid Lactobacillus rhamnosus Response surface methodology Sugarcane lactic acid sucrose acidification agricultural waste batch fermentation biotechnological production carbon source central composite design concentration response controlled study corn steep liquor fermentation optimization growth inhibition mathematical analysis nonhuman pH response surface method Zea mays |
description |
L(+) Lactic acid fermentation was studied by Lactobacillus rhamnosus sp. under the effects of pH control and a lowcost nutritional medium (sugarcane juice and corn steep liquor-CSL). Central composite design (CCD) was employed to determine maximum lactic acid production at optimum values for process variables and a satisfactory fit model was realized. Statistical analysis of the results showed that the linear and quadratic terms of two variables (sugarcane juice and pH) had significant effects. The interactions between the three variables were found to contribute to the response at a significant level. A second-order polynomial regression model estimated that the maximum lactic acid production of 86.36 g/L was obtained when the optimum values of sucrose, CSL and pH were 112.65 g/L, 29.88 g/L and 6.2, respectively. Verification of the optimization showed that L(+) lactic acid production was of 85.06 g/L. Under these conditions, Y P/S and Q P values of 0.85 g/g and 1.77 g/Lh, respectively, were obtained after 48 h fermentation, with a maximal productivity of 2.2 g/L h at 30 h of process. © 2010 de Lima CJB, et al. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-05-01 2014-05-27T11:24:41Z 2014-05-27T11:24:41Z |
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 |
http://dx.doi.org/10.4172/1948-5948.1000025 Journal of Microbial and Biochemical Technology, v. 2, n. 3, p. 64-69, 2010. 1948-5948 http://hdl.handle.net/11449/71674 10.4172/1948-5948.1000025 2-s2.0-79952577280 9859154979447005 |
url |
http://dx.doi.org/10.4172/1948-5948.1000025 http://hdl.handle.net/11449/71674 |
identifier_str_mv |
Journal of Microbial and Biochemical Technology, v. 2, n. 3, p. 64-69, 2010. 1948-5948 10.4172/1948-5948.1000025 2-s2.0-79952577280 9859154979447005 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Microbial and Biochemical Technology 0,260 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
64-69 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1803047237399347200 |