optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in smf
Authors
abstract
in the present study lactic acid production was enhanced by optimizing the three process variables viz; inoculum size, temperature and ph using three factor five level ccrd (central composite rotatable design) by lactobacillus delbruckii under smf (submerged fermentation process). paneer (dairy by-product) whey was used as sole substrate for lactic acid production. design expert 8.0.2.0 software depicted that an optimum concentration of 8% (v/v) size of inoculum, 5.50 ph and 36.53c temperature gave lactic acid and biomass yield of 5.61 g/l and 4.27 g/l, respectively. lactic acid production was scale up in 7.5 l bioreactor under optimized conditions and it gave lactic acid and biomass yield of 39.2±1.4 and 47.6±0.8 g/l, respectively. μg, yp/s, yp/x and productivity were found to be 0.14 h-1, 0.66 g/g, 0.7 g/g and 1.98 g/l. h, respectively. leudking piret equation deduced that lactic acid production was growth associated which varies from earlier reports. lactic acid was characterized by ftir (fourier transform infrared spectroscopy) and hplc (high performance liquid chromatography).
similar resources
Evaluation of Cell Growth and Substrate Consumption Kinetic of Five Different Lactobacilli in a Submerged Batch Whey Culture for Lactic Acid Production
Cell growth and lactose consumption profile of five Lactobacillus Strains: bulgaricus, casei, lactis, delbrueckii and fermentum has been investigated. Experiments of cell growth and substrate utilization were conducted in batch submerged culture of whey with added lactose and some other growth factors. Fitness assessment of experimental data on the cell growth and lactose consumption by Monod k...
full textOptimization of Cultural Conditions for Lactic Acid Production by Lactobacillus Bulgaricus Attc 11842 Grown on Whey
The effects on the lactic acid (LA) production by thermophile Lactobacillus bulgaricus ATTC 11842 on whey as a basal medium of seven factors namely, temperature °C, pH, Lactose g/l, Yeast extract g/l, corn steep liquor (CSL) g/l, K2HPO4 g/l, and salts g/l (MnSO4, MgSO4 and FeSO4) were investigated, through the statistical analysis of the results by Plackett and Burmann experimental design. pH w...
full textEnhanced Conversion of Lactose to Glycerol by Kluyveromyces fragilis Utilizing Whey Permeate as a Substrate.
Kluyveromyces fragilis (CBS 397) is a nonhalophilic yeast which is capable of lactose utilization from whey permeate and high glycerol production under anaerobic growth conditions. However, the optimum yields of glycerol (11.6 mg/ml of whey permeate medium) obtained in this study occurred only in the presence of 1% Na(2)SO(3) as a steering agent. The use of other concentrations of Na(2)SO(3), a...
full textProduction 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...
full textL(+) lactic acid production and separation from dairy wastes(whey):in situe separation of lactic acid using lon-exchange resins in automatic control of PH.
Whey with a large amount of BOD(50000 PPM) is a dangerous environmental pollutant.this important source of lavtose(4-5%) is A USEFULL SUBSTRATE FOR A RANGE of fermentation processes.lacitic acid with swvwral applications in industries is one of these products.Specially L(+) isomer of this acid worthing 10 times as much as the mixture of L&D,is used in medical purposes such as absorbable surgica...
full textResponse of surface optimization for the enhanced production of alkaline protease isolated from Bacillus sp. with bean husk as a new substrate
Optimization of the fermentation medium for maximum alkaline protease production was carried out. Fifteen positive isolates were examined for their extent of alkaline protease production. The most potent producer was identified as Bacillus sp. The solid substrate screening showed that the combination of wheat straw and bean husk was the best one. The initial screening by using Plackett–Burman’s...
full textMy Resources
Save resource for easier access later
Journal title:
applied food biotechnologyجلد ۲، شماره ۲، صفحات ۴۶-۵۵
Hosted on Doprax cloud platform doprax.com
copyright © 2015-2023