title: Lactic acid fermentation by cells immobilised on various porous cellulosic materials and their alginate/poly-lactic acid composites.
abstract: Porous delignified cellulose (or tubular cellulose, abbr. TC) from Indian Mango (Mangifera indica) and Sal (Shorea robusta) wood and Rice husk, and TC/Ca-alginate/polylactic acid composites, were used as Lactobacillus bulgaricus immobilisation carriers leading to improvements in lactic acid fermentation of cheese whey and synthetic lactose media, compared to free cells. Specifically, shorter fermentation rates, higher lactic acid yields (g/g sugar utilised) and productivities (g/Ld), and higher amounts of volatile by-products were achieved, while no significant differences were observed on the performance of the different immobilised biocatalysts. The proposed biocatalysts are of food grade purity, cheap and easy to prepare, and they are attractive for bioprocess development based on immobilised cells. Such composite biocatalysts may be used for the co-immobilisation of different microorganisms or enzymes (in separate layers of the biocatalyst), to efficiently conduct different types of fermentations in the same bioreactor, avoiding inhibition problems of chemical or biological (competition) nature.
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.
authors.forename: Mrinal Nishant
authors.initials: MN
authors.lastname: Kumar
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.
authors.forename: Angelika-Ioanna
authors.initials: AI
authors.lastname: Gialleli
authors.affiliation: Clermont Université, Université Blaise Pascal, Institut Pascal UMR CNRS 6602, Polytech Clermont-Ferrand, 24 avenue des Landais, BP-20206, 63174 Aubière Cedex, France.
authors.forename: Jean Bernard
authors.initials: JB
authors.lastname: Masson
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Kandylis
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.
authors.forename: Argyro
authors.initials: A
authors.lastname: Bekatorou
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece. Electronic address: a.a.koutinas@upatras.gr.
authors.forename: Athanasios A
authors.initials: AA
authors.lastname: Koutinas
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Kanellaki
mesh_terms: D000464:Alginates / Q000494:pharmacology*; D018914:Cells, Immobilized / Q000187:drug effects / Q000378:metabolism; D002482:Cellulose / Q000378:metabolism*; D002611:Cheese; D053958:Dipterocarpaceae / Q000737:chemistry; D005285:Fermentation / Q000187:drug effects*; D020723:Glucuronic Acid / Q000494:pharmacology; D006603:Hexuronic Acids / Q000494:pharmacology; D019344:Lactic Acid / Q000378:metabolism* / Q000494:pharmacology; D007778:Lactobacillus / Q000166:cytology* / Q000187:drug effects / Q000378:metabolism; D031022:Mangifera / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry; D012275:Oryza / Q000737:chemistry; D011091:Polyesters; D011108:Polymers / Q000494:pharmacology*; D016062:Porosity; D014835:Volatilization; D000067816:Whey Proteins
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D008894:Milk Proteins; D011091:Polyesters; D011108:Polymers; D000067816:Whey Proteins; D019344:Lactic Acid; C033616:poly(lactide); D020723:Glucuronic Acid; D002482:Cellulose
keywords: Composite; Delignification; GC/MS analysis; Lactic acid fermentation; Tubular cellulose