Lactobionic Acid Production from Acid Whey under Different Fermentative Conditions

Inga Sarenkova, Sara Saez Orviz, I. Ciproviča, M. Rendueles, M. Díaz
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引用次数: 2

Abstract

In the last years the production of lactobionic acid by bio-based synthesis have reached a high impulse and it could be supposed to reach the industrial level manufacturing in the near future. The aim of this work was to study the suitability of acid whey on lactobionic acid production by using shake-flasks and bioreactors. Whey has been fermented with Pseudomonas taetrolens LMG 2336 at 30°C in non-controlled pH and also controlling the pH at 6.5 during fermentation. The concentration of Lactobionic Acid (LBA) and Lactose (LAC) in the samples was determined using the high-performance liquid chromatography. Lactobionic acid purification was carried out initially by active carbon adsorption and further lyophilization. Results showed that the higher yield of LBA was achieved in sweet whey in bioreactor and controlled pH during fermentation. Using acid whey as a substrate for lactobionic acid production, the process is less productive due to the previous acidification of the substrate. pH lower than 6.5 diminishes Pseudomonas taetrolens lactose dehydrogenase activity. Results proved that pH adjustment around of 6.5 is necessary during fermentation. The study results will help to improve the efficiency of lactobionic acid production by microbial synthesis using acid whey.
不同发酵条件下酸性乳清产乳酸的研究
近年来,生物基合成乳酸的生产达到了较高的速度,有望在不久的将来达到工业生产水平。本研究的目的是研究酸乳清在摇瓶和生物反应器生产乳酸酸的适宜性。乳清用taetrolens假单胞菌LMG 2336在30°C不控制pH的条件下发酵,发酵时也将pH控制在6.5。采用高效液相色谱法测定样品中乳酸(LBA)和乳糖(LAC)的浓度。首先通过活性炭吸附和进一步的冻干提纯乳酸。结果表明,在生物反应器中,甜乳清的LBA产量较高,发酵过程中pH得到控制。使用酸性乳清作为乳酸菌酸生产的底物,由于底物先前的酸化,该过程的生产率较低。pH值低于6.5会降低taetrolens假单胞菌乳糖脱氢酶活性。结果表明,发酵过程中pH值调整在6.5左右是必要的。研究结果将有助于提高酸乳清微生物合成乳酸的效率。
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