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

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

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.

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.

scholarly journals Efficient Production of l-Lactic Acid by Metabolically Engineered Saccharomyces cerevisiae with a Genome-Integrated l-Lactate Dehydrogenase Gene

2005 ◽  
Vol 71 (4) ◽  
pp. 1964-1970 ◽  
Author(s):  
Nobuhiro Ishida ◽  
Satoshi Saitoh ◽  
Kenro Tokuhiro ◽  
Eiji Nagamori ◽  
Takashi Matsuyama ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Bifidobacterium Longum ◽  
Yeast Cells ◽  
Efficient Production ◽  
Coding Region ◽  
A Genome ◽  
Dehydrogenase Gene

ABSTRACT We developed a metabolically engineered yeast which produces lactic acid efficiently. In this recombinant strain, the coding region for pyruvate decarboxylase 1 (PDC1) on chromosome XII is substituted for that of the l-lactate dehydrogenase gene (LDH) through homologous recombination. The expression of mRNA for the genome-integrated LDH is regulated under the control of the native PDC1 promoter, while PDC1 is completely disrupted. Using this method, we constructed a diploid yeast transformant, with each haploid genome having a single insertion of bovine LDH. Yeast cells expressing LDH were observed to convert glucose to both lactate (55.6 g/liter) and ethanol (16.9 g/liter), with up to 62.2% of the glucose being transformed into lactic acid under neutralizing conditions. This transgenic strain, which expresses bovine LDH under the control of the PDC1 promoter, also showed high lactic acid production (50.2 g/liter) under nonneutralizing conditions. The differences in lactic acid production were compared among four different recombinants expressing a heterologous LDH gene (i.e., either the bovine LDH gene or the Bifidobacterium longum LDH gene): two transgenic strains with 2μm plasmid-based vectors and two genome-integrated strains.

Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 399-406 ◽  
Author(s):  
Grazina Juodeikiene ◽  
Daiva Zadeike ◽  
Elena Bartkiene ◽  
Dovile Klupsaite
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Acid Tolerant

Lactic Acid Production from Cheese Whey by Immobilized Bacteria

2009 ◽  
pp. 529-540
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

scholarly journals Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization

2021 ◽  
Author(s):  
Maneesh Kumar Mediboyina ◽  
Nicholas M. Holden ◽  
Simon O’Neill ◽  
Kai Routledge ◽  
Bill Morrissey ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Energy Consumption ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Scale Up ◽  
Specific Energy Consumption ◽  
Accurate Estimation ◽  
Whey Permeate ◽  
Cheese Whey Permeate

AbstractThis study focusses on the design and scale-up of industrial lactic acid production by fermentation of dairy cheese whey permeate based on standard methodological parameters. The aim was to address the shortcomings of standard scale-up methodologies and provide a framework for fermenter scale-up that enables the accurate estimation of energy consumption by suitable selection of turbine and speed for industrial deployment. Moreover, life cycle assessment (LCA) was carried out to identify the potential impacts and possibilities to reduce the operation associated emissions at an early stage. The findings showed that a 3000 times scale-up strategy assuming constant geometric dimensions and specific energy consumption (P/Vw) resulted in lower impeller speed and energy demand. The Rushton turbine blade (RTB) and LightninA315 four-blade hydrofoil (LA315) were found to have the highest and lowest torque output, respectively, at a similar P/Vw of 2.8 kWm−3, with agitation speeds of 1.33 and 2.5 s−1, respectively. RTB demonstrating lower shear damage towards cells (up to 1.33 s−1) was selected because it permits high torque, low-power and acceptable turbulence. The LCA results showed a strong relation between the number of impellers installed and associated emissions suggesting a trade-off between mixing performance and environmental impacts.

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