scholarly journals Bioreactor Scale-Up and Kinetic Modeling of Lactic Acid and Biomass Production by Enterococcus faecalis SLT13 during Batch Culture on Hydrolyzed Cheese Whey

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Manel Ziadi ◽  
Sana M’Hir ◽  
Abdelkarim Aydi ◽  
Moktar Hamdi
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Batch Culture ◽  
Kinetic Modeling ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Sugar Consumption ◽  
Sugar Utilization ◽  
Substrate Limitation

Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese Whey (HCW) in 2 L and 20 L bioreactors. The specific growth rate μmax was higher in 20 L bioreactor (1.09 h−1); however, the maximum specific lactic acid production rate qpmax and maximum specific sugar utilization rate qsmax were higher in 2 L bioreactor. Biomass and sugar utilization were affected by lactic acid inhibition in HCW. No effects of substrate inhibition have been observed. Substrate limitation of biomass has been observed on HCW in 20 L bioreactor; the substrate limitation constant for biomass Ksx was 4.229 g/L. Substrate limitation of sugar consumption has been observed on M17 in 2 L bioreactor; the substrate limitation constant for sugar consumption Kss was 2.73 g/L. Compared to experimental data, the model provided good predictions for biomass, sugar consumption, and lactic acid production.

Lactic Acid Production from Cheese Whey by Immobilized Bacteria

2005 ◽  
Vol 122 (1-3) ◽  
pp. 0529-0540 ◽  
Author(s):  
Abolghasem Shahbazi ◽  
Michele R. Mims ◽  
Yebo Li ◽  
Vestal Shirley ◽  
Salam A. Ibrahim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Immobilized Bacteria

Inhibitory Activity of Cheese Whey Fermented with Kefir Grains

2011 ◽  
Vol 74 (1) ◽  
pp. 94-100 ◽  
Author(s):  
A. LONDERO ◽  
R. QUINTA ◽  
A. G. ABRAHAM ◽  
R. SERENO ◽  
G. DE ANTONI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Reaction Products ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Fermentation Products ◽  
E Coli ◽  
Kefir Grains

We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 107 to 1.17 × 107 CFU/ml and the level of yeasts from 2.05 × 106 to 4.23 × 106 CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms.

LACTIC ACID PRODUCTION FROM CHEESE WHEY BY BIFIDOBACTERIUM LONGUM

2006 ◽  
Vol 49 (4) ◽  
pp. 1263-1267 ◽  
Author(s):  
Y. Li ◽  
A. Shahbazi ◽  
S. Coulibaly
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Bifidobacterium Longum

scholarly journals Production of lactic acid by Enterococcus faecalis on waste glycerol from biodiesel production

2020 ◽  
Vol 26 (2) ◽  
pp. 151-156
Author(s):  
Jovan Ciric ◽  
Natasa Jokovic ◽  
Slavica Ilic ◽  
Sandra Konstantinovic ◽  
Dragisa Savic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Enterococcus Faecalis ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Raw Material ◽  
Biodiesel Production ◽  
Waste Glycerol ◽  
Pure Glycerol ◽  
Microbial Utilization

Waste glycerol from biodiesel production is a valuable raw material that has been used to produce valuable microbial metabolites. In this work, the possibility of microbial utilization of waste glycerol obtained as a by-product in biodiesel production from sunflower and rapeseed oil by the lactic acid bacterium Enterococcus faecalis MK3-10A on a laboratory level was studied. For comparison, pure glycerol and glucose were used as carbon sources. The kinetics of the microbial biomass growth, the carbon source utilization, and the lactic acid production were monitored. The bacterium E. faecalis MK3-10A better grew in the media with glucose or pure glycerol as a carbon source, but the lactic acid production rate was the highest (14.6 mg/(ml/day)) in the medium with waste glycerol from the sunflower oil-based biodiesel production. Therefore, this waste glycerol might be a promising carbon source for lactic acidbacteria cultivation and lactic acid production.

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