scholarly journals Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production byLactobacillus helveticusATCC 15009

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Marcelo Teixeira Leite ◽  
Marcos Antonio de Souza Barrozo ◽  
Eloizio Júlio Ribeiro
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Batch Process ◽  
Lactobacillus Helveticus ◽  
Canonical Analysis ◽  
Optimal Conditions ◽  
Analysis Technique ◽  
Adjusted Model

The response surface methodology and canonical analysis were employed to find the most suitable conditions forLactobacillus helveticusto produce lactic acid from cheese whey in batch fermentation. The analyzed variables were temperature, pH, and the concentrations of lactose and yeast extract. The experiments were carried out according to a central composite design with three center points. An empiric equation that correlated the concentration of lactic acid with the independent variables was proposed. The optimal conditions determined by the canonical analysis of the fitted model were 40°C, pH 6.8, 82 g/L of lactose, and 23.36 g/L of yeast extract. At this point, the lactic acid concentration reached 59.38 g/L. A subsequent fermentation, carried out under optimal conditions, confirmed the product concentration predicted by the adjusted model. This concentration of lactic acid is the highest ever reported forLactobacillus helveticusATCC 15009 in batch process using cheese whey as substrate.

scholarly journals Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽  
2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Abdullah Abdullah ◽  
H. B. Mat
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Fermentation Liquid ◽  
Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

scholarly journals Use of wheat straw and chicken feather hydrolysates as a complete medium for lactic acid production

2018 ◽  
Vol 36 (No. 2) ◽  
pp. 146-153 ◽  
Author(s):  
Gharwalová Lucia ◽  
Paulová Leona ◽  
Patáková Petra ◽  
Branská Barbora ◽  
Melzoch Karel
Keyword(s):  
Lactic Acid ◽  
Wheat Straw ◽  
Acid Production ◽  
Low Cost ◽  
Lactic Acid Production ◽  
Nitrogen Sources ◽  
Batch Process ◽  
Complete Medium ◽  
Biotechnological Production ◽  
Acid Yield

Biotechnological production of lactic acid has experienced a boom that is hindered only by the lack of low-cost, abundant material that might be used as a substrate for lactic acid bacteria. Such material should contain not only carbon but also complex nitrogen sources, amino acids and vitamins necessary for the balanced growth of the bacteria. Here, for the first time, a combination of hydrolysates of wheat straw and chicken feathers was used as a complete waste cultivation medium for lactic acid production. It was shown to be a promising substrate for lactic acid production, reducing the medium price by 73% compared with MRS broth, providing more than 98% lactic acid yield and high productivity (2.28 ± 0.68 g/l/h) in a fed-batch process using Lactobacillus reuterii LHR14.

Lactic Acid Production from Cheese Whey by Immobilized Bacteria

2005 ◽  
Vol 122 (1-3) ◽  
pp. 0529-0540 ◽  
Author(s):  
Abolghasem Shahbazi ◽  
Michele R. Mims ◽  
Yebo Li ◽  
Vestal Shirley ◽  
Salam A. Ibrahim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Immobilized Bacteria

scholarly journals Bioreactor Scale-Up and Kinetic Modeling of Lactic Acid and Biomass Production by Enterococcus faecalis SLT13 during Batch Culture on Hydrolyzed Cheese Whey

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Manel Ziadi ◽  
Sana M’Hir ◽  
Abdelkarim Aydi ◽  
Moktar Hamdi
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Batch Culture ◽  
Kinetic Modeling ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Sugar Consumption ◽  
Sugar Utilization ◽  
Substrate Limitation

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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