Effect of temperature on lactic acid production from cheese whey using Lactobacillus helveticus under batch conditions

Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese Whey (HCW) in 2 L and 20 L bioreactors. The specific growth rate μmax was higher in 20 L bioreactor (1.09 h−1); however, the maximum specific lactic acid production rate qpmax and maximum specific sugar utilization rate qsmax were higher in 2 L bioreactor. Biomass and sugar utilization were affected by lactic acid inhibition in HCW. No effects of substrate inhibition have been observed. Substrate limitation of biomass has been observed on HCW in 20 L bioreactor; the substrate limitation constant for biomass Ksx was 4.229 g/L. Substrate limitation of sugar consumption has been observed on M17 in 2 L bioreactor; the substrate limitation constant for sugar consumption Kss was 2.73 g/L. Compared to experimental data, the model provided good predictions for biomass, sugar consumption, and lactic acid production.

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Inhibitory Activity of Cheese Whey Fermented with Kefir Grains

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-121 ◽

2011 ◽

Vol 74 (1) ◽

pp. 94-100 ◽

Cited By ~ 20

Author(s):

A. LONDERO ◽

R. QUINTA ◽

A. G. ABRAHAM ◽

R. SERENO ◽

G. DE ANTONI ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Acid Production ◽

Cheese Whey ◽

Lactic Acid Production ◽

Reaction Products ◽

Salmonella Enterica Serovar Enteritidis ◽

Fermentation Products ◽

E Coli ◽

Kefir Grains

We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 107 to 1.17 × 107 CFU/ml and the level of yeasts from 2.05 × 106 to 4.23 × 106 CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms.

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Seed culture and its effect on the growth and lactic acid production of Lactobacillus helveticus.

The Journal of General and Applied Microbiology ◽

10.2323/jgam.49.21 ◽

2003 ◽

Vol 49 (1) ◽

pp. 21-27 ◽

Cited By ~ 5

Author(s):

Abdeltif Amrane

Keyword(s):

Lactic Acid ◽

Acid Production ◽

Lactic Acid Production ◽

Lactobacillus Helveticus ◽

Seed Culture

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LACTIC ACID PRODUCTION FROM CHEESE WHEY BY BIFIDOBACTERIUM LONGUM

Transactions of the ASABE ◽

10.13031/2013.21710 ◽

2006 ◽

Vol 49 (4) ◽

pp. 1263-1267 ◽

Cited By ~ 4

Author(s):

Y. Li ◽

A. Shahbazi ◽

S. Coulibaly

Keyword(s):

Lactic Acid ◽

Acid Production ◽

Cheese Whey ◽

Lactic Acid Production ◽

Bifidobacterium Longum

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Metabolic Engineering of Lactobacillus helveticus CNRZ32 for Production of Purel-(+)-Lactic Acid

Applied and Environmental Microbiology ◽

10.1128/aem.66.9.3835-3841.2000 ◽

2000 ◽

Vol 66 (9) ◽

pp. 3835-3841 ◽

Cited By ~ 75

Author(s):

Kari KylÃ¯Â¿Â½-NikkilÃ¯Â¿Â½ ◽

Mervi Hujanen ◽

Matti Leisola ◽

Airi Palva

Keyword(s):

Lactic Acid ◽

Structural Gene ◽

Acid Production ◽

Wild Type Strain ◽

Lactic Acid Production ◽

Gene Replacement ◽

Lactobacillus Helveticus ◽

Statistical Experimental Design ◽

Wild Type ◽

In The Wild

ABSTRACT Expression of d-(−)-lactate dehydrogenase (d-LDH) and l-(+)-LDH genes (ldhDand ldhL, respectively) and production ofd-(−)- and l-(+)-lactic acid were studied inLactobacillus helveticus CNRZ32. In order to develop a host for production of pure l-(+)-isomer of lactic acid, twoldhD-negative L. helveticus CNRZ32 strains were constructed using gene replacement. One of the strains was constructed by deleting the promoter region of the ldhD gene, and the other was constructed by replacing the structural gene ofldhD with an additional copy of the structural gene (ldhL) of l-LDH of the same species. The resulting strains were designated GRL86 and GRL89, respectively. In strain GRL89, the second copy of the ldhL structural gene was expressed under the ldhD promoter. The twod-LDH-negative strains produced onlyl-(+)-lactic acid in an amount equal to the total lactate produced by the wild type. The maximum l-LDH activity was found to be 53 and 93% higher in GRL86 and GRL89, respectively, than in the wild-type strain. Furthermore, process variables forl-(+)-lactic acid production by GRL89 were optimized using statistical experimental design and response surface methodology. The temperature and pH optima were 41Ã¯Â¿Â½C and pH 5.9. At low pH, when the growth and lactic acid production are uncoupled, strain GRL89 produced approximately 20% more lactic acid than GRL86.

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