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The production of lactic acid on liquid distillery stillage by Lactobacillus rhamnosus ATCC 7469

Proizvodnja mlečne kiseline na tečnoj destilerijskoj džibri pomoću Lactobacillus rhamnosus ATCC 7469

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Authors
Đukić-Vuković, Aleksandra
Mojović, Ljiljana
Pejin, Dušanka
Vukašinović-Sekulić, Maja
Rakin, Marica
Nikolić, Svetlana
Pejin, Jelena
Article (Published version)
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Abstract
The production of lactic acid on a liquid distillery stillage remaining after the bioethanol production on a mixture of waste bread and waste water from the production of wheat gluten was studied in this work. The lactic acid fermentation was performed with a probiotic lactic acid bacteria Lactobacillus rhamnosus ATCC 7469. During the fermentation, parameters such as the concentration of lactic acid (according to Taylor method), the concentration of reducing sugars (spectrophotometric method according to Miller), pH, and the bacterial growth (counting method on agar plates) were followed. The optimal conditions for the production of lactic acid such as: temperature, inoculum concentration, concentration of added CaCO3 for neutralization and shaking intensity were determined. Under these conditions, a yield of over 80% of the theoretical yield was achieved. The highest intensity of the lactic acid production was noticed during the first 24 hours of fermentation, while the fermentation c...ompletely ended after 72 hours. An intensive growth of the L. rhamnosus ATCC 7469 was detected under the optimal conditions, indicating a possibility of the parallel production of lactic acid and probiotic biomass. This approach could be economically more favorable. The liquid stillage used in this study was shown as a good substrate for lactic acid fermentation.

U radu je ispitivana proizvodnja mlečne kiseline na tečnoj destilerijskoj džibri nastaloj nakon proizvodnje bioetanola iz smeše otpadnog hleba i otpadne vode iz proizvodnje glutena. Mlečno-kiselinska fermentacija je vršena pomoću probiotički aktivne bakterije Lactobacillus rhamnosus ATCC 7469. U toku fermentacije praćen je sadržaj mlečne kiseline (po metodi Taylor-a), sadržaj redukujućih šećera (spektrofotometrijski metodom po Miller-u), pH, kao i rast bakterije (brojanjem ćelija Koh-ovom metodom na agarnim pločama). Utvrđeni su optimalni uslovi za proizvodnju mlečne kiseline: temperatura, koncentracija inokuluma, koncentracija dodatog CaCO3 kao sredstva za neutralizaciju i intenzitet mešanja. Pri utvrđenim optimalnim uslovima ostvareni su prinosi od preko 80% od teorijskog prinosa mlečne kiseline u mikroaerofilnoj fermentaciji sa mešanjem. Najveći intezitet fermentacije ostvaren je u toku prvih 24 časa, a fermentacija je završena nakon 72 časa. Pri optimalnim uslovima mlečnokiselinske... fermentacije uočen je intenzivan rast bakterije Lactobacillus rhamnosus ATCC 7469 što ukazuje na mogućnost paralelne proizvodnje mlečne kiseline i probiotičke biomase, čime bi se mogli postići bolji ekonomski efekti. Ispitivana džibra se pokazala kao pogodan medijum za mlečno kiselinsku fermentaciju.

Keywords:
lactic acid production / optimization / L. rhamnosus ATCC 7469 / probiotics / liquid stillage / proizvodnja mlečne kiseline / optimizacija / L. rhamnosus ATCC 7469 / probiotici / tečna džibra
Source:
Zbornik radova Tehnološkog fakulteta, Leskovac, 2011, 20, 96-104
Publisher:
  • Univerzitet u Nišu - Tehnološki fakultet, Leskovac
Funding / projects:
  • Production of lactic acid and probiotics on waste products of food and agricultural industry (RS-31017)

ISSN: 0352-6542

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_technorep_1817
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1817
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Pejin, Dušanka
AU  - Vukašinović-Sekulić, Maja
AU  - Rakin, Marica
AU  - Nikolić, Svetlana
AU  - Pejin, Jelena
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1817
AB  - The production of lactic acid on a liquid distillery stillage remaining after the bioethanol production on a mixture of waste bread and waste water from the production of wheat gluten was studied in this work. The lactic acid fermentation was performed with a probiotic lactic acid bacteria Lactobacillus rhamnosus ATCC 7469. During the fermentation, parameters such as the concentration of lactic acid (according to Taylor method), the concentration of reducing sugars (spectrophotometric method according to Miller), pH, and the bacterial growth (counting method on agar plates) were followed. The optimal conditions for the production of lactic acid such as: temperature, inoculum concentration, concentration of added CaCO3 for neutralization and shaking intensity were determined. Under these conditions, a yield of over 80% of the theoretical yield was achieved. The highest intensity of the lactic acid production was noticed during the first 24 hours of fermentation, while the fermentation completely ended after 72 hours. An intensive growth of the L. rhamnosus ATCC 7469 was detected under the optimal conditions, indicating a possibility of the parallel production of lactic acid and probiotic biomass. This approach could be economically more favorable. The liquid stillage used in this study was shown as a good substrate for lactic acid fermentation.
AB  - U radu je ispitivana proizvodnja mlečne kiseline na tečnoj destilerijskoj džibri nastaloj nakon proizvodnje bioetanola iz smeše otpadnog hleba i otpadne vode iz proizvodnje glutena. Mlečno-kiselinska fermentacija je vršena pomoću probiotički aktivne bakterije Lactobacillus rhamnosus ATCC 7469. U toku fermentacije praćen je sadržaj mlečne kiseline (po metodi Taylor-a), sadržaj redukujućih šećera (spektrofotometrijski metodom po Miller-u), pH, kao i rast bakterije (brojanjem ćelija Koh-ovom metodom na agarnim pločama). Utvrđeni su optimalni uslovi za proizvodnju mlečne kiseline: temperatura, koncentracija inokuluma, koncentracija dodatog CaCO3 kao sredstva za neutralizaciju i intenzitet mešanja. Pri utvrđenim optimalnim uslovima ostvareni su prinosi od preko 80% od teorijskog prinosa mlečne kiseline u mikroaerofilnoj fermentaciji sa mešanjem. Najveći intezitet fermentacije ostvaren je u toku prvih 24 časa, a fermentacija je završena nakon 72 časa. Pri optimalnim uslovima mlečnokiselinske fermentacije uočen je intenzivan rast bakterije Lactobacillus rhamnosus ATCC 7469 što ukazuje na mogućnost paralelne proizvodnje mlečne kiseline i probiotičke biomase, čime bi se mogli postići bolji ekonomski efekti. Ispitivana džibra se pokazala kao pogodan medijum za mlečno kiselinsku fermentaciju.
PB  - Univerzitet u Nišu - Tehnološki fakultet, Leskovac
T2  - Zbornik radova Tehnološkog fakulteta, Leskovac
T1  - The production of lactic acid on liquid distillery stillage by Lactobacillus rhamnosus ATCC 7469
T1  - Proizvodnja mlečne kiseline na tečnoj destilerijskoj džibri pomoću Lactobacillus rhamnosus ATCC 7469
EP  - 104
IS  - 20
SP  - 96
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1817
ER  - 
@article{
author = "Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Pejin, Dušanka and Vukašinović-Sekulić, Maja and Rakin, Marica and Nikolić, Svetlana and Pejin, Jelena",
year = "2011",
abstract = "The production of lactic acid on a liquid distillery stillage remaining after the bioethanol production on a mixture of waste bread and waste water from the production of wheat gluten was studied in this work. The lactic acid fermentation was performed with a probiotic lactic acid bacteria Lactobacillus rhamnosus ATCC 7469. During the fermentation, parameters such as the concentration of lactic acid (according to Taylor method), the concentration of reducing sugars (spectrophotometric method according to Miller), pH, and the bacterial growth (counting method on agar plates) were followed. The optimal conditions for the production of lactic acid such as: temperature, inoculum concentration, concentration of added CaCO3 for neutralization and shaking intensity were determined. Under these conditions, a yield of over 80% of the theoretical yield was achieved. The highest intensity of the lactic acid production was noticed during the first 24 hours of fermentation, while the fermentation completely ended after 72 hours. An intensive growth of the L. rhamnosus ATCC 7469 was detected under the optimal conditions, indicating a possibility of the parallel production of lactic acid and probiotic biomass. This approach could be economically more favorable. The liquid stillage used in this study was shown as a good substrate for lactic acid fermentation., U radu je ispitivana proizvodnja mlečne kiseline na tečnoj destilerijskoj džibri nastaloj nakon proizvodnje bioetanola iz smeše otpadnog hleba i otpadne vode iz proizvodnje glutena. Mlečno-kiselinska fermentacija je vršena pomoću probiotički aktivne bakterije Lactobacillus rhamnosus ATCC 7469. U toku fermentacije praćen je sadržaj mlečne kiseline (po metodi Taylor-a), sadržaj redukujućih šećera (spektrofotometrijski metodom po Miller-u), pH, kao i rast bakterije (brojanjem ćelija Koh-ovom metodom na agarnim pločama). Utvrđeni su optimalni uslovi za proizvodnju mlečne kiseline: temperatura, koncentracija inokuluma, koncentracija dodatog CaCO3 kao sredstva za neutralizaciju i intenzitet mešanja. Pri utvrđenim optimalnim uslovima ostvareni su prinosi od preko 80% od teorijskog prinosa mlečne kiseline u mikroaerofilnoj fermentaciji sa mešanjem. Najveći intezitet fermentacije ostvaren je u toku prvih 24 časa, a fermentacija je završena nakon 72 časa. Pri optimalnim uslovima mlečnokiselinske fermentacije uočen je intenzivan rast bakterije Lactobacillus rhamnosus ATCC 7469 što ukazuje na mogućnost paralelne proizvodnje mlečne kiseline i probiotičke biomase, čime bi se mogli postići bolji ekonomski efekti. Ispitivana džibra se pokazala kao pogodan medijum za mlečno kiselinsku fermentaciju.",
publisher = "Univerzitet u Nišu - Tehnološki fakultet, Leskovac",
journal = "Zbornik radova Tehnološkog fakulteta, Leskovac",
title = "The production of lactic acid on liquid distillery stillage by Lactobacillus rhamnosus ATCC 7469, Proizvodnja mlečne kiseline na tečnoj destilerijskoj džibri pomoću Lactobacillus rhamnosus ATCC 7469",
pages = "104-96",
number = "20",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1817"
}
Đukić-Vuković, A., Mojović, L., Pejin, D., Vukašinović-Sekulić, M., Rakin, M., Nikolić, S.,& Pejin, J.. (2011). The production of lactic acid on liquid distillery stillage by Lactobacillus rhamnosus ATCC 7469. in Zbornik radova Tehnološkog fakulteta, Leskovac
Univerzitet u Nišu - Tehnološki fakultet, Leskovac.(20), 96-104.
https://hdl.handle.net/21.15107/rcub_technorep_1817
Đukić-Vuković A, Mojović L, Pejin D, Vukašinović-Sekulić M, Rakin M, Nikolić S, Pejin J. The production of lactic acid on liquid distillery stillage by Lactobacillus rhamnosus ATCC 7469. in Zbornik radova Tehnološkog fakulteta, Leskovac. 2011;(20):96-104.
https://hdl.handle.net/21.15107/rcub_technorep_1817 .
Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Pejin, Dušanka, Vukašinović-Sekulić, Maja, Rakin, Marica, Nikolić, Svetlana, Pejin, Jelena, "The production of lactic acid on liquid distillery stillage by Lactobacillus rhamnosus ATCC 7469" in Zbornik radova Tehnološkog fakulteta, Leskovac, no. 20 (2011):96-104,
https://hdl.handle.net/21.15107/rcub_technorep_1817 .

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