Residual yoghurt whey for lactic acid production
The operation in global yoghurt market provokes frequently the reject and withdrawn of yoghurt derivates out of shelf life. Yoghurts that have past their ‘best before’ date constitute a waste that has to be environmentally treated. Its use as a source for lactic acid production by Lactobacillus case...
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| Veröffentlicht in: | Biomass & bioenergy 2010-07, Vol.34 (7), p.931-938 |
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| container_title | Biomass & bioenergy |
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| creator | Alonso, Saúl Herrero, Mónica Rendueles, Manuel Díaz, Mario |
| description | The operation in global yoghurt market provokes frequently the reject and withdrawn of yoghurt derivates out of shelf life. Yoghurts that have past their ‘best before’ date constitute a waste that has to be environmentally treated. Its use as a source for lactic acid production by
Lactobacillus casei is studied in this work, being also a proposal that can reduce the end-of-cycle impact of the residue. Production of yoghurt generates a residue highly supplemented with sugar and fruits syrups that can be metabolized to lactic acid, but no data are available in the literature about this potential transformation into a commercial valuable lactic acid. Bioconversion of total sugars around 44% was achieved in pH controlled batch fermentation after 34
h. Control of pH and yeast extract supplementation in the preculture stage have shown a remarkable enhancement of fermentation performance due to the reduction in the toxicity and the increase in nitrogen content. Successive bioconversions of lactose, glucose and sucrose have been shown, with a sugar consumption profile giving a hierarchical mode consumption in the order glucose
>
sucrose
>
lactose. |
| doi_str_mv | 10.1016/j.biombioe.2010.01.041 |
| format | Article |
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Lactobacillus casei is studied in this work, being also a proposal that can reduce the end-of-cycle impact of the residue. Production of yoghurt generates a residue highly supplemented with sugar and fruits syrups that can be metabolized to lactic acid, but no data are available in the literature about this potential transformation into a commercial valuable lactic acid. Bioconversion of total sugars around 44% was achieved in pH controlled batch fermentation after 34
h. Control of pH and yeast extract supplementation in the preculture stage have shown a remarkable enhancement of fermentation performance due to the reduction in the toxicity and the increase in nitrogen content. Successive bioconversions of lactose, glucose and sucrose have been shown, with a sugar consumption profile giving a hierarchical mode consumption in the order glucose
>
sucrose
>
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Lactobacillus casei is studied in this work, being also a proposal that can reduce the end-of-cycle impact of the residue. Production of yoghurt generates a residue highly supplemented with sugar and fruits syrups that can be metabolized to lactic acid, but no data are available in the literature about this potential transformation into a commercial valuable lactic acid. Bioconversion of total sugars around 44% was achieved in pH controlled batch fermentation after 34
h. Control of pH and yeast extract supplementation in the preculture stage have shown a remarkable enhancement of fermentation performance due to the reduction in the toxicity and the increase in nitrogen content. Successive bioconversions of lactose, glucose and sucrose have been shown, with a sugar consumption profile giving a hierarchical mode consumption in the order glucose
>
sucrose
>
lactose.</description><subject>batch fermentation</subject><subject>Biological and medical sciences</subject><subject>Biomass</subject><subject>biopolymers</subject><subject>Biotechnology</subject><subject>biotransformation</subject><subject>food additives</subject><subject>food wastes</subject><subject>fruit syrups</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>Lactic acid</subject><subject>lactic fermentation</subject><subject>Lactobacillus casei</subject><subject>lactose</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. 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Yoghurts that have past their ‘best before’ date constitute a waste that has to be environmentally treated. Its use as a source for lactic acid production by
Lactobacillus casei is studied in this work, being also a proposal that can reduce the end-of-cycle impact of the residue. Production of yoghurt generates a residue highly supplemented with sugar and fruits syrups that can be metabolized to lactic acid, but no data are available in the literature about this potential transformation into a commercial valuable lactic acid. Bioconversion of total sugars around 44% was achieved in pH controlled batch fermentation after 34
h. Control of pH and yeast extract supplementation in the preculture stage have shown a remarkable enhancement of fermentation performance due to the reduction in the toxicity and the increase in nitrogen content. Successive bioconversions of lactose, glucose and sucrose have been shown, with a sugar consumption profile giving a hierarchical mode consumption in the order glucose
>
sucrose
>
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| fulltext | fulltext |
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| ispartof | Biomass & bioenergy, 2010-07, Vol.34 (7), p.931-938 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | batch fermentation Biological and medical sciences Biomass biopolymers Biotechnology biotransformation food additives food wastes fruit syrups Fundamental and applied biological sciences. Psychology glucose Lactic acid lactic fermentation Lactobacillus casei lactose Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology nitrogen content sucrose sugar content Sugars technical chemicals value added waste utilization Yeast extract Yoghurt residue Yoghurt whey yogurt |
| title | Residual yoghurt whey for lactic acid production |
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