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首页> 外文期刊>BioTechnology: An Indian Journal >Utilization of whey as a substrate for lactic acid producion by lactobacillus cells using immobilization technique
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Utilization of whey as a substrate for lactic acid producion by lactobacillus cells using immobilization technique

机译：使用乳清作为固定化技术通过乳杆菌细胞生产乳酸的底物

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Whey is the liquid remaining after the separation ofmilk fat and casein from whole milk, its disposal, is a major problem for the dairy industry, which demands simple and economical solutions. The bioconversion of lactose present in whey to valuable products has been actively explored. Production of lactic acid through lactic acid bacteria could be a processing route for whey lactose and various attempts have been made in this direction. Immobilized cell technology has also been applied to whey fermentation processes, to improve the economics of the process. A fermentative means of lactic acid production has advantages over chemical synthesis, as desirable optically pure lactic acid could be produced, and the demand for optically pure lactic acid has increased considerably because of its use in the production of poly(lactic acid), a biodegradable polymer, and other industrial applications. In our experiment lactic acid production by immobilized Lactobacillus cells has been studied for that the cells were immobilized in alginate beads and the effect of variations in different parameters on product formation and productivity was investigated. Repeated batch fermentations were performed with lactobacillus cells (L. acidophilus) cells immobilized in 2.4-2.9 mm alginate beads to investigate the possibility of reusing the gel beads. The fermentation was carried out for 48 hours in four batches in normal mediumas well as whey medium.At the end of each run, the beads were washed with sterile physiological saline and transferred to freshmedium.Alginate immobilized cells were reused successfully for 3 continuous runs without marked activity loss. The highest lactic acid (31.605 g/l) was obtained using whey as substrate in the third run.
机译：乳清是将牛奶中的脂肪和酪蛋白从全脂牛奶中分离出来后剩余的液体，乳清是奶业的一个主要问题，需要简单而经济的解决方案。乳清中存在的乳糖向有价值产品的生物转化已得到积极探索。通过乳酸菌生产乳酸可能是乳清乳糖的加工途径，并且已经朝这个方向进行了各种尝试。固定化细胞技术也已应用于乳清发酵过程，以提高该过程的经济性。生产乳酸的发酵方法优于化学合成，因为可以生产所需的旋光纯乳酸，并且由于其用于生产可生物降解的聚乳酸，对旋光纯乳酸的需求已大大增加。聚合物等工业应用。在我们的实验中，已经研究了固定化乳杆菌细胞生产乳酸的过程，因为这些细胞被固定在藻酸盐珠中，并且研究了不同参数的变化对产物形成和生产率的影响。用固定在2.4-2.9毫米藻酸盐珠中的乳酸杆菌细胞（嗜酸乳杆菌）细胞进行重复批发酵，以研究重用凝胶珠的可能性。在普通培养基和乳清培养基中分四批进行发酵48小时，每次运行结束时，将珠子用无菌生理盐水洗涤并转移到新鲜培养基中，固定藻酸盐的细胞成功地重复使用了3次，无需活动明显减少。在第三轮中使用乳清作为底物获得了最高的乳酸（31.605 g / l）。

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