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dc.creatorĐukić-Vuković, Aleksandra
dc.creatorMojović, Ljiljana
dc.creatorVukašinović-Sekulić, Maja
dc.creatorRakin, Marica
dc.creatorNikolić, Svetlana
dc.creatorPejin, Jelena
dc.creatorBulatović, Maja
dc.date.accessioned2021-03-10T11:50:31Z
dc.date.available2021-03-10T11:50:31Z
dc.date.issued2012
dc.identifier.issn0308-8146
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/2131
dc.description.abstractExpansion of lactic acid applications, predominantly for the preparation of biodegradable polymers increased the research interest for new, economically favourable production processes. Liquid stillage from bioethanol production can be an inexpensive, valuable source of nutrients for growth of lactic acid bacteria. Utilisation of residual biomass with spent fermentation media as a functional animal feed can greatly influence the process value and its ecological aspect. In this paper, the kinetics of lactic acid and biomass production on liquid stillage by Lactobacillus rhamnosus ATCC 7469 was studied. In addition, the impact of temperature, inoculum concentration, shaking and pH control by addition of CaCO3 was evaluated. Maximal lactic acid yield of 73.4%, as well as high biomass production (3 x 10(8) CFU ml(-1)) were achieved under selected conditions (41 degrees C, 5% (v/v) of inoculum, 1% (w/v) of CaCO3, initial pH of 6.5 and shaking rate of 90 rpm). These results were achieved without supplementation of the stillage with nitrogen or mineral sources.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectLactic acid fermentationen
dc.subjectLactobacillus rhamnosusen
dc.subjectLiquid distillery stillageen
dc.subjectProbiotic biomassen
dc.titleEffect of different fermentation parameters on L-lactic acid production from liquid distillery stillageen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1043
dc.citation.issue2
dc.citation.other134(2): 1038-1043
dc.citation.rankaM21
dc.citation.spage1038
dc.citation.volume134
dc.identifier.doi10.1016/j.foodchem.2012.03.011
dc.identifier.pmid23107725
dc.identifier.scopus2-s2.0-84860291010
dc.identifier.wos000304433100056
dc.type.versionpublishedVersion


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