Food additive lactic acid production by immobilized cells of Lactobacillus brevis on delignified cellulosic material.
Improvements in yield and productivity in lactic acid fermentation by Lactobaccilus brevis cells immobilized on delignified cellulosic (DC) material are reported. The system proved to be more efficient in comparison with the work reported by other workers. Yields of 80 and 100% conversion using glucose were obtained at 30 degrees C in 1 day of fermentation time. Lactic acid fermentation using whey as substrate was obtained at 30 degrees C in 1-1.5 days, resulting in 70% yield, whereas the remaining lactose in whey was converted to alcohol byproduct, leading to a 90% lactose exploitation and 100% conversion. Cell immobilization of L. brevis on DC material was proved by its reuses in repeated batch fermentations and through electron microscopy. A series of 10 repeated batch fermentations without any loss in cell activity showed a tendency for high operational stability. The presence of DC material resulted in a drastic drop of the fermentation time from 48 to 13 h.
Elezi
Ornel
O
Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
Kourkoutas
Yiannis
Y
Koutinas
Athanasios A
AA
Kanellaki
Maria
M
Bezirtzoglou
Eugenia
E
Barnett
Y A
YA
Nigam
Poonam
P
D002482:Cellulose / Q000737:chemistry; D005285:Fermentation; D005503:Food Additives; D019344:Lactic Acid / Q000096:biosynthesis*; D007778:Lactobacillus / Q000378:metabolism*; D008031:Lignin / Q000032:analysis; D008854:Microscopy, Electron; D013997:Time Factors
D005503:Food Additives; D019344:Lactic Acid; D002482:Cellulose; D008031:Lignin