Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais

Detalhes bibliográficos
Autor(a) principal: Oliveira, Paola Monteiro de [UNESP]
Data de Publicação: 2014
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/110408
Resumo: The lactic acid is a organic acid widely used in various industry sectors but currenty has received great interest since it can be used in the production of renewable and biodegradable plastics made from polylactic (PLA). Moreover, it can be bioresorbable, PLA biopolymers can be used in medicine, tissue regeneration, sutures, fixation of fractures, bone replacement, repair cartilage, ligament fixation and implants. In this paper three carbon sources (sucrose PA, sugarcane juice and cheese whey) and four nitrogen sources (corn steep liquor – CSL, yeast autolyzade, yeast extract and cottonseed meal -Pro-floo®) were analyzed for the L(+)- lactic acid production by Lactobacillus casei Ke11. A completely randomized design was used in 3x4 factorial with four replications. The results were then subjected to analysis of variance by F test and the means were compared by Tukey test at 5% probability. When the sucrose and yeast extract were used great results of L(+)-lactic acid production and yield were obtained (87,09 g/L and 88%, respectively). The Plackett-Burman planning was performed with the variables sucrose, yeast extract, percentage of inoculum, potassium phosphate, magnesium sulfate, manganese sulfate, sodium acetate, citrate and Tween 80. Tha variables that increase the L(+)-lactic acid production were the yeast extract, percentage of inoculum and Tween 80. A rotational central composite experimental design (DCCR) was made by using these three significant variables and sucrose, then is possible to conclude by observing the response surfaces that to obtain a greater amount of L(+)-lactic acid production and a smaller amount of residual sucrose the parameters of sucrose, yeast extract and percentage of inoculum should be 120 g/L, 40 g/L and 10%, respectively. The validation of the optimized medium was carried out in a shaker fermentation and the values obtained were: 112, g/L of L(+)-lactic acid production, 4,76 g/L/h of productivity and...
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spelling Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriaisFermentationFermentaçãoAcido laticoLactobaciloSacaroseThe lactic acid is a organic acid widely used in various industry sectors but currenty has received great interest since it can be used in the production of renewable and biodegradable plastics made from polylactic (PLA). Moreover, it can be bioresorbable, PLA biopolymers can be used in medicine, tissue regeneration, sutures, fixation of fractures, bone replacement, repair cartilage, ligament fixation and implants. In this paper three carbon sources (sucrose PA, sugarcane juice and cheese whey) and four nitrogen sources (corn steep liquor – CSL, yeast autolyzade, yeast extract and cottonseed meal -Pro-floo®) were analyzed for the L(+)- lactic acid production by Lactobacillus casei Ke11. A completely randomized design was used in 3x4 factorial with four replications. The results were then subjected to analysis of variance by F test and the means were compared by Tukey test at 5% probability. When the sucrose and yeast extract were used great results of L(+)-lactic acid production and yield were obtained (87,09 g/L and 88%, respectively). The Plackett-Burman planning was performed with the variables sucrose, yeast extract, percentage of inoculum, potassium phosphate, magnesium sulfate, manganese sulfate, sodium acetate, citrate and Tween 80. Tha variables that increase the L(+)-lactic acid production were the yeast extract, percentage of inoculum and Tween 80. A rotational central composite experimental design (DCCR) was made by using these three significant variables and sucrose, then is possible to conclude by observing the response surfaces that to obtain a greater amount of L(+)-lactic acid production and a smaller amount of residual sucrose the parameters of sucrose, yeast extract and percentage of inoculum should be 120 g/L, 40 g/L and 10%, respectively. The validation of the optimized medium was carried out in a shaker fermentation and the values obtained were: 112, g/L of L(+)-lactic acid production, 4,76 g/L/h of productivity and...O ácido lático é um ácido orgânico amplamente utilizado em vários setores da indústria mas atualmente tem recebido grande atração uma vez que pode ser usado na produção de plásticos renováveis e biodegradáveis a partir do ácido polilático (PLA). Além disso, por serem biorreabsorvíveis, os biopolímeros de PLA podem ser empregados na medicina, na regeneração de tecidos, suturas, fixações de fraturas, reposição óssea, reparo de cartilagem, fixação de ligamentos e implantes. Neste trabalho foram analisadas três fontes de carbono (sacarose PA, caldo de cana e soro de queijo) e quatro fontes de nitrogênio (água de maceração de milho – AMM, autolisado de levedura, extrato de levedura e farinha de algodão – Pro-floo®) para a produção de L(+)-ácido lático utilizando-se o micro-organismo Lactobacillus casei Ke11. Para isto foi utilizado delineamento inteiramente casualizado, em esquema fatorial 3x4, com quatro repetições. Os dados obtidos foram então submetidos à análise de variância pelo teste F e as médias foram comparadas pelo teste de Tukey a 5% de probabilidade. Quando a sacarose foi suplementada com extrato de levedura foram obtidos ótimos valores para produção de L(+)-ácido lático e rendimento (87,09 g/L e 88%, respectivamente). O Planejamento de Plackett-Burman foi realizado com as variáveis sacarose, extrato de levedura, porcentagem de inóculo, fosfato de potássio, sulfato de magnésio, sulfato de manganês, acetato de sódio, citrato e Tween 80. As variáveis que tiveram efeito significativo na produção de L(+)-ácido lático foram o extrato de levedura, a porcentagem de inoculo e o Tween 80. Um delineamento composto central rotacional (DCCR) foi realizado, utilizando essas três variáveis significativas e a sacarose, com a qual foi possível concluir, pelas análises das superfícies de resposta, que para a obtenção de maior concentração de L(+)-ácido lático e menor concentração...Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP: 11/16575-7Universidade Estadual Paulista (Unesp)Contiero, Jonas [UNESP]Coelho, Luciana Fontes [UNESP]Universidade Estadual Paulista (Unesp)Oliveira, Paola Monteiro de [UNESP]2014-11-10T11:09:43Z2014-11-10T11:09:43Z2014-04-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis94 f. : il., tabs.application/pdfOLIVEIRA, Paola Monteiro de. Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais. 2014. 94 f. Dissertação - (mestrado) - Universidade Estadual Paulista, Instituto de Biociências de Rio Claro, 2014.http://hdl.handle.net/11449/110408000789730000789730.pdf33004137041P29859154979447005Alephreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporinfo:eu-repo/semantics/openAccess2023-10-24T06:09:10Zoai:repositorio.unesp.br:11449/110408Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:49:42.770768Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
title Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
spellingShingle Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
Oliveira, Paola Monteiro de [UNESP]
Fermentation
Fermentação
Acido latico
Lactobacilo
Sacarose
title_short Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
title_full Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
title_fullStr Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
title_full_unstemmed Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
title_sort Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais
author Oliveira, Paola Monteiro de [UNESP]
author_facet Oliveira, Paola Monteiro de [UNESP]
author_role author
dc.contributor.none.fl_str_mv Contiero, Jonas [UNESP]
Coelho, Luciana Fontes [UNESP]
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Oliveira, Paola Monteiro de [UNESP]
dc.subject.por.fl_str_mv Fermentation
Fermentação
Acido latico
Lactobacilo
Sacarose
topic Fermentation
Fermentação
Acido latico
Lactobacilo
Sacarose
description The lactic acid is a organic acid widely used in various industry sectors but currenty has received great interest since it can be used in the production of renewable and biodegradable plastics made from polylactic (PLA). Moreover, it can be bioresorbable, PLA biopolymers can be used in medicine, tissue regeneration, sutures, fixation of fractures, bone replacement, repair cartilage, ligament fixation and implants. In this paper three carbon sources (sucrose PA, sugarcane juice and cheese whey) and four nitrogen sources (corn steep liquor – CSL, yeast autolyzade, yeast extract and cottonseed meal -Pro-floo®) were analyzed for the L(+)- lactic acid production by Lactobacillus casei Ke11. A completely randomized design was used in 3x4 factorial with four replications. The results were then subjected to analysis of variance by F test and the means were compared by Tukey test at 5% probability. When the sucrose and yeast extract were used great results of L(+)-lactic acid production and yield were obtained (87,09 g/L and 88%, respectively). The Plackett-Burman planning was performed with the variables sucrose, yeast extract, percentage of inoculum, potassium phosphate, magnesium sulfate, manganese sulfate, sodium acetate, citrate and Tween 80. Tha variables that increase the L(+)-lactic acid production were the yeast extract, percentage of inoculum and Tween 80. A rotational central composite experimental design (DCCR) was made by using these three significant variables and sucrose, then is possible to conclude by observing the response surfaces that to obtain a greater amount of L(+)-lactic acid production and a smaller amount of residual sucrose the parameters of sucrose, yeast extract and percentage of inoculum should be 120 g/L, 40 g/L and 10%, respectively. The validation of the optimized medium was carried out in a shaker fermentation and the values obtained were: 112, g/L of L(+)-lactic acid production, 4,76 g/L/h of productivity and...
publishDate 2014
dc.date.none.fl_str_mv 2014-11-10T11:09:43Z
2014-11-10T11:09:43Z
2014-04-10
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv OLIVEIRA, Paola Monteiro de. Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais. 2014. 94 f. Dissertação - (mestrado) - Universidade Estadual Paulista, Instituto de Biociências de Rio Claro, 2014.
http://hdl.handle.net/11449/110408
000789730
000789730.pdf
33004137041P2
9859154979447005
identifier_str_mv OLIVEIRA, Paola Monteiro de. Produção de L (+)-ácido lático por Lactobacillus casei Ke11 utilizando insumos agroindustriais. 2014. 94 f. Dissertação - (mestrado) - Universidade Estadual Paulista, Instituto de Biociências de Rio Claro, 2014.
000789730
000789730.pdf
33004137041P2
9859154979447005
url http://hdl.handle.net/11449/110408
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 94 f. : il., tabs.
application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual Paulista (Unesp)
publisher.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.source.none.fl_str_mv Aleph
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
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institution UNESP
reponame_str Repositório Institucional da UNESP
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