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Food additive lactic acid production by immobilized cells of Lactobacillus brevis on delignified cellulosic material

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Elezi, O, Kourkoutas, Y, Koutinas, AA, Kanellaki, M, Bezirtzoglou, E, Barnett, YA and Singh - Nee Nigam, Poonam (2003) Food additive lactic acid production by immobilized cells of Lactobacillus brevis on delignified cellulosic material. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51 (18). pp. 5285-5289. [Journal article]

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DOI: 10.1021/jf0262211

Abstract

Improvements in yield and productivity in lactic acid fermentation by Lactobaccilus brevis cells immobilized on delignified cellulosic (DC) material are reported. The system proved to be more efficient in comparison with the work reported by other workers. Yields of 80 and 100% conversion using glucose were obtained at 30 degreesC in 1 day of fermentation time. Lactic acid fermentation using whey as substrate was obtained at 30 degreesC in 1-1.5 days, resulting in 70% yield, whereas the remaining lactose in whey was converted to alcohol byproduct, leading to a 90% lactose exploitation and 100% conversion. Cell immobilization of L. brevis on DC material was proved by its reuses in repeated batch fermentations and through electron microscopy. A series of 10 repeated batch fermentations without any loss in cell activity showed a tendency for high operational stability. The presence of DC material resulted in a drastic drop of the fermentation time from 48 to 13 h.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Infection and Immunity/Microbiology
ID Code:5473
Deposited By:Dr Poonam Singh - Nee Nigam
Deposited On:21 Dec 2009 10:18
Last Modified:04 Aug 2011 09:49

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