Lactic acid production from date juice usinglactobacillus casei ATCC 393in batch fermentation
نویسندگان
چکیده
منابع مشابه
Cell Entrapment of Lactobacillus casei subsp. casei ATCC 39392 for Lactic Acid Production
In this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. Barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize Lactobacillus casei subsp. casei for the purpose of L (+)-lactic acid production. Increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...
متن کاملThe use of date waste for lactic acid production by a fed-batch culture using Lactobacillus casei subsp. rhamnosus
The production of lactic acid from date juice by Lactobacillus caseisubsp. rhamnosus in batch and fed-batch cultures has been investigated. The fed-batch culture system gave better results for lactic acid production and volumetric productivity. The aim of this work is to determine the effects of the feeding rate and the concentration of the feeding medium containing date juice glucose on the ce...
متن کاملcell entrapment of lactobacillus casei subsp. casei atcc 39392 for lactic acid production
in this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize lactobacillus casei subsp. casei for the purpose of l (+)-lactic acid production. increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...
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 کاملKinetics of D-lactic acid production by Sporolactobacillus sp. strain CASD using repeated batch fermentation.
D-lactic acid was produced by Sporolactobacillus sp. strain CASD in repeated batch fermentation with one- and two-reactor systems. The strain showed relatively high energy consumption in its growth-related metabolism in comparison with other lactic acid producers. When the fermentation was repeated with 10% (v/v) of previous culture to start a new batch, D-lactic acid production shifted from be...
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ژورنال
عنوان ژورنال: MATEC Web of Conferences
سال: 2017
ISSN: 2261-236X
DOI: 10.1051/matecconf/201710102002