Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei
نویسندگان
چکیده
منابع مشابه
Diacetyl and acetoin production by Lactobacillus casei.
Agitation of broth cultures of Lactobacillus casei retarded cellular dry weight accumulation but enhanced production of both diacetyl and acetoin. Addition of pyruvate overcame this retardation, but addition of sulfhydryl-protecting reagents did not. Both pyruvate and citrate enhanced accumulated dry weight of L. casei incubated without agitation, but only pyruvate increased diacetyl accumulati...
متن کاملProduction of L(+) Lactic Acid using Lactobacillus casei from Whey
The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control...
متن کاملXanthan production by Xanthomonas campestris using whey permeate medium.
Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the d...
متن کاملFermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms...
متن کاملKinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production
A pH-controlled continuous lactic acid fermentation of whey permeate supplemented with yeast extract was carried out with Lactobacillus helveticus entrapped in K-carrageenan-locust bean gum gel beads at various dilution rates and pH set points. A kinetic study of the immobilized cell continuous fermentation in a 1-I stirred-tank reactor containing 33% (v/v) gel beads was carried out with an ori...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Industrial Microbiology & Biotechnology
سال: 2009
ISSN: 1367-5435,1476-5535
DOI: 10.1007/s10295-009-0617-9