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

2011
Authors
Djukić-Vuković, Aleksandra
Mojović, Ljiljana

Pejin, Dušanka
Vukašinović-Sekulić, Maja

Rakin, Marica

Nikolić, Svetlana
Pejin, Jelena
Article (Published version)

Metadata
Show full item recordAbstract
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 džibraSource:
Zbornik radova Tehnološkog fakulteta, Leskovac, 2011, 20, 96-104Publisher:
- Univerzitet u Nišu - Tehnološki fakultet, Leskovac
Funding / projects:
- Production of lactic acid and probiotics on waste products of food and agricultural industry (RS-31017)
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Djukić-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 = "Djukić-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" }
Djukić-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
Djukić-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 .
Djukić-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 .