To see the other types of publications on this topic, follow the link: Fermentation of lactic acid.
Dissertations / Theses on the topic 'Fermentation of lactic acid'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Fermentation of lactic acid.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
De, Silva L. L. S. S. K. "Lactic acid fermentation of shrimp waste." Thesis, Loughborough University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314517.
Full text
2
Pradhan, Nirakar. "Hydrogen and lactic acid synthesis through capnophilic lactic fermentation by Thermotoga neapolitana." Thesis, Paris Est, 2016. http://www.theses.fr/2016PESC1145/document.
Full textAbstract:
Les énergies non-renouvelables ont été d’un apport capital dans l’industrialisation et l’urbanisation dans les derniers centenaires. L’exploitation excessive des réserves d’hydrocarbures et son impact environnemental ont contribué au developpement de plusieurs technologies durables à caractère néo-carbone neutre. A cet effet, les processus biologiques comme la fermentation pourraient être exploités pour convertir biologiquement le hydrates de carbone en énergies comme l’hydrogène (H2) ou des acides organiques commercialement rentables. Ce travail a étudié les techniques d’ingénierie pour améliorer la synthèse simultanée d’H2 et d’acide lactique à travers des conditions de fermentation capnophile lactique (CLF) par une souche de labo de Thermotoga neapolitana.En un premier temps, une comparaison génotypique entre la souche de labo et celle sauvage a révélé une ressemblance de 88,1 (±2,4) %. En plus, les analyses du génotypage par RiboPrint® et par spectroscopie de masse matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF MS) ont montré une différentiation génétique au-delà du niveau sous-espèce ; et par conséquent la souche de labo a été proposée comme sous-espèce, T. neapolitana subsp. lactica. Basé sur la caractérisation phénotypique, la souche de labo produisait 10-90% plus d’acide lactique que celle sauvage sous les mêmes conditions sans pour autant affecté le taux de production d’H2.La souche de labo a donc été étudiée pour aussi bien optimiser les conditions de croissance que pour estimer les paramètres cinétiques de croissance. Un nouveau modèle cinétique basé sur les principes de fermentation à l’obscurité (DF) et les expressions mathématiques Monod ont été développés pour permettre la simulation de la croissance en biomasse, la consommation de substrat, et la formation de produit. Le modèle n’a cependant pas pu faire une estimation des acides acétique et lactique avec précision du fait que le modèle DF n’a pas considéré la carboxylation de l’acide acétique en acide lactique par l’enzyme pyruvate ferrédoxine oxydoréductase (PFOR) sous les conditions CLF.Le model a été associé avec le mécanisme CLF et les paramètres cinétiques ont été recalibrés. Les paramètres cinétiques que sont le taux d’absorption spécifique maximum (k), la constante semi-saturation (ks), le coefficient en rendement biomasse (Y), et le taux de décomposition interne (kd) étaient de 1,30 l/h, 1,42 g/L, 0,12 et 0,02 l/h. Fait intéressant, le nouveau modèle CLF s’est parfaitement adapté avec les résultats expérimentaux et a estimé que près de 40-80% de la production d’acide lactique est attribué au recyclage de l’acide acétique et le CO2.En plus, l’adsorption de l’acide lactique par le carbone actif et les résines polymères anioniques a été appliquée avec succès comme technique de transformation en aval dans la récupération et la purification de l’acide lactique à partir du modèle de fermentation type T. neapolitana. Pour ce faire, ce travail de recherche constitue une étape majeure dans le domaine de la fermentation bactérienne utilisable pour de vastes applications scientifiques prenant en compte le développement d’énergies renouvelables et la production industrielle d’acide lactiqueThe environmental impact of excessive exploitation of fossil fuel reserves has inspired the innovation of several sustainable neo-carbon-neutral technologies. To that end, the biological processes like fermentation may be leveraged to bioconvert carbohydrate-rich feedstocks to fuels like hydrogen (H2) or commercially valuable organic acids like lactic acid. This research work investigated the engineering techniques for improving simultaneous synthesis of H2 and lactic acid under capnophilic (CO2-dependent) lactic fermentation (CLF) conditions by a lab strain of Thermotoga neapolitana.Primarily, the genotypic comparison between the lab strain and the wild-type revealed DNA homology of 88.1 (± 2.4)%. Genotyping by RiboPrint® and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analyses showed a genetic differentiation beyond subspecies level, hence the lab strain was proposed as a new subspecies, T. neapolitana subsp. lactica. The lab strain produced 10-90% more lactic acid, based on the phenotypic characterization, than the wild-type strain under similar operating conditions without impairing the H2 yield.The lab strain was then studied to optimize the growth conditions as well as to estimate the growth kinetic parameters. A new mathematical model based on the dark fermentation (DF) principles and Monod-like kinetic expressions was developed to enable the simulation of biomass growth, substrate consumption and product formation. The model failed to estimate acetic and lactic acid accurately, as the DF model did not consider the carboxylation of acetic acid to lactic acid by the pyruvate:ferredoxin oxidoreductase (PFOR) enzyme under CLF conditions. The model was then incorporated with the CLF mechanism and the kinetic parameters were recalibrated.The calibrated kinetic parameters, i.e. maximum specific uptake rate (k), semi-saturation constant (kS), biomass yield coefficient (Y) and endogenous decay rate (kd) were 1.30 1/h, 1.42 g/L, 0.12 and 0.02 1/h, respectively, under CLF conditions. The new CLF-based model fitted very well with the experimental results and estimated that about 40-80% of the lactic acid production is attributed to the recycling of acetic acid and CO2.In addition, the adsorption of lactic acid by activated carbon and anionic polymeric resins was successfully applied as a downstream processing technique for the recovery of lactic acid from a model T. neapolitana fermentation broth. This research work serves as a practical milestone in the field of microbial fermentation with a scope for wider scientific applications, including the development of bio-based renewable energy and industrial lactic acid production
3
Kanagachandran, Kanagasooriyam. "The physiology of lactic acid production by Lactococcus lactis IO-1." Thesis, University of Hertfordshire, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267963.
Full text
4
Oliveira, Juliana de. "Poly(Lactic acid) production by conventional and microwave polymerization of lactic acid produced in submerged fermentation." reponame:Repositório Institucional da UFPR, 2016. http://hdl.handle.net/1884/46421.
Full textAbstract:
Orientador : PhD. Luciana Porto de Souza VandenbergheCoorientadores : PhD. Carlos Ricardo Soccol e PhD. Sônia Faria Zawadzki
Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia. Defesa: Curitiba, 09/06/2016
Inclui referências : f. 115-128
Área de concentração: Agroindústria e biocombustíveis
Resumo: Poli(ácido lático), poliéster, é um polímero biodegravável aplicado em produtos como embalagens, têxteis, médicos e farmacêuticos. Pode ser obtido a partir do monômero ácido lático (AL) por meio da reação de policondensação direta e pela polimerização por abertura de anel do lactídeo. O AL é um ácido orgânico que apresenta diversas aplicações principalmente na indústria alimentícia, assim como na indústria farmacêutica, química e de polímeros. A produção do AL por fermentação oferece vantagens tais como a produção do isômero opticamente puro. As necessidades nutricionais da bactéria aumentam o custo de produção do AL, portanto substratos alternativos tem sido estudados por apresentarem uma alternativa econômica para este processo. O objetivo deste trabalho foi a produção de ácido lático por Lactobacillus pentosus em fermentação submersa utilizando subproduto do processamento da batata e caldo de cana como substratos para a obtenção de poli(ácido lático). Estes sub-produtos porque possuem alta concentração de fonte de carbono e volumes significativos são gerados anualmente, o que justifica sua a re-utilização e valorização. O sub-produto do processamento da batata foi submetido a hidrólise ácida com o objetivo de converter o amido em glucose. A produção de AL foi otimizada utilizando etapas de planejamento experimental estatístico envolvendo a seleção de bactérias do gênero Lactobacillus, definição da composição do meio de cultivo e estudos de cinética em frascos de Erlenmeyer e biorreator do tipo tanque agitado. A produção de AL chegou a 150 g/L utilizando sub-produto do processamento da batata e 225 g/L utilizando caldo de cana em 96 horas de fermentação. O uso da célula inteira de levedura de panificação como fonte de nitrogênio e a condição de fermentação não estéril demostraram ser boas alternativas para um processo industrial de produção de AL. O processo de separação e recuperação do AL do caldo fermentado foi desenvolvido para obtenção da molécula purificada e estudos de polimerização com o monômero obtido. O processo desenvolvido consistiu no aquecimento do caldo fermentado seguido pela etapa de centrifugação. A etapa de clarificação foi realizada utilizando carvão ativado em pó seguida pela precipitação a baixa temperatura e acidificação do lactato de cálcio para conversão em ácido lático. O processo foi efetivo para remoção de contaminantes que estavam presentes no caldo fermentado. A concentração final de AL em solução aquosa foi de 416 g/L com um rendimento de 51%. Os estudos de polimerização foram desenvolvidos utilizando a técnica de policondensação direta do AL, por meio de dois diferentes sistemas de aquecimento, convencional e micro-ondas. Um polímero com massa molar de 6330 g/mol e 61% de rendimento foi obtido a partir de um AL comercial e utilizando o AL obtido por fermentação resultou em um polímero com massa molar de 2370 g/mol. O processo de aquecimento por micro-ondas proporcionou um maior rendimento, 79% e 76% para o AL comercial e obtido por fermentação, respectivamente. Porém, foi obtida menor massa molar que o processo convencional, 2070 para o AL comercial e 1450 para o AL obtido por fermentação. As propriedades físico-químicas do poli(ácido lático) demonstraram aplicação em encapsulamento de compostos bioativos e engenharia de tecido. As perspectivas de sequência de estudos são a aplicação em encapsulamento de moléculas, modificações do polímeros e desenvolvimento de compósitos. PALAVRAS CHAVE: Poli(ácido lático), sub-produto do processamento da batata, caldo de cana, policondensação
Abstract: Poly (lactic acid) (PLA) is a polyester, which has a predominant role as biodegradable plastic, that is applied in packaging, textile, medical and pharmaceutical products. It can be obtained from lactic acid by direct polycondensation and by ring-opening polymerization (ROP) of lactide. Lactic acid (LA) is an organic acid that presents diverse applications mostly in food industry, as well as in pharmaceutical, chemical industries and polymers. The production of LA by fermentation offers the advantage of producing optically high pure LA. Nutritional requirements of bacteria increase the cost of LA production so alternatives substrates have been studied to bring an economical alternative for this process. The aim of this work was the production of LA by Lactobacillus pentosus in submerged fermentation using potato processing waste and sugarcane juice as substrate in order to obtain poly(lactic acid). The fermentation process was developed using potato processing waste and sugarcane juice because of their high carbon source concentration. Important volumes of both sub-products were generated, which is another reason for their re-use and valorization. Potato processing waste was submitted to hydrolysis in order to convert starch to glucose. LA production by fermentation was optimized using, statistical experimental design approach steps of optimization involved the screening of bacteria of the genus Lactobacillus and definition of medium composition kinetics studies in Erlenmeyer flask and stirred tank reactor were also carried out. LA production reached 150 g/l using potato processing waste, it was and 225 g/l with sugar cane juice after 96 hours of fermentation. The use of baker's yeast as a source of nitrogen and nonsterile conditions demonstrated good alternatives for an industrial production process of LA. The separation and recovery process of LA from fermented broth was developed to obtain a purified molecule for further polymerization studies. The developed process consisted in heating the fermented broth, then a centrifugation step was conducted for removal of the cells and suspended solids. A clarification step was included with powered activated carbon with further precipitation at low temperature and acidification of calcium lactate to convert to LA. The process was effective for removal of contaminants that were present in the fermentation medium. Final concentration of LA in aqueous solution reached 416 g/l and a yield of 51%. Polymerization studies were then carried out using direct polycondensation of LA, that were carried out with two different heating systems, conventional and microwave heating. A polymer with 6330 g/mol of molecular weight and 61% of yield was obtained from commercial LA and using fermented LA resulted in 2370 g/mol. Microwave heating process provided a higher yield, 79% and 76% for commercial and fermented LA, respectively. Nevertheless, the molecular weight was lower than conventional process, 2070 for commercial LA and 1450 for fermented LA. Physicochemical properties of PLA demonstrated application in encapsulation of bioactive compounds and tissue engineering. Perspectives of sequence of the studies: application on encapsulation of molecules, modifications of polymer and development of composites. KEYWORDS: Poly(lactic acid); potato processing waste; sugarcane juice; polycondensation
5
Planes, Jordi. "Lactic acid production extractive fermentation in acqueous two-phase systems /." Lund : Dept. of Applied Microbiology, Lund University, 1998. http://catalog.hathitrust.org/api/volumes/oclc/40264909.html.
Full text
6
Yusof, Rokiah Binti Mohd. "Improved safety of infant weaning foods through lactic acid fermentation." Thesis, University of Surrey, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359907.
Full text
7
Altıok, Duygu Tokatlı Figen. "Kinetic modelling of lactic acid production from whey/." [s.l.]: [s.n.], 2004. http://library.iyte.edu.tr/tezler/master/gidamuh/T000471.pdf.
Full text
8
Elvin, Mark. "Production and structure of exopolysaccharides from thermophilic lactic acid bacteria." Thesis, University of Huddersfield, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368301.
Full text
9
Prévot, Flavie. "Valorization of vegetables wastes for the poly(lactic acid) bioproduction." Thesis, Strasbourg, 2015. http://www.theses.fr/2015STRAE008/document.
Full textAbstract:
Cette thèse s’articule autour de la valorisation de la biomasse lignocellulosique pour la production d’un polymère biosourcé, le poly(acide lactique) PLA. Lors d’une première étude, deux prétraitements de la biomasse lignocellulosique ont été réalisés pour libérer les sucres fermentescibles. Puis plusieurs stratégies de fermentations ont été mises en place et un criblage microorganisme / biomasse a été réalisé en vue de sélectionner la meilleure stratégie de fermentation et le meilleur couple biomasse / microorganisme pour la production d’acide lactique. Les bactéries lactiques, Lactobacillus casei et Lactobacillus delbrueckii et le son de blé ont été retenus pour produire l’acide lactique lors d’une fermentation en milieu liquide sur l’hydrolysat produit par une hydrolyse à l’acide dilué du son de blé. Lors d’une seconde étude, la stratégie choisie a été optimisée et a subi un « scale-up » afin d’augmenter la concentration en acide lactique. Les fermentations en milieu liquide ont été effectuées au sein d’un bioréacteur afin de contrôler les paramètres de croissance bactérienne et de production d’acide lactique (pH, pO2, agitation, production d’acide lactique). Puis une purification de l’acide lactique a été menée par chromatographie échangeuse d’ions. Cette technique a été réalisée en deux étapes clés utilisant successivement une colonne cationique forte et une colonne anionique faible. L’acide lactique purifié a été polymérisé par ouverture de cycle (ROP). Durant toutes ces recherches, la chimie verte a été mise au premier plan d’une part par le sujet de l’étude (valorisation de la biomasse végétale) mais aussi d’autre part par le choix des méthodes employées (pas de solvants, peu de produits chimiques, méthodes propres, économiques et renouvelables)This thesis is articulated around the lignocellulosic biomass valorization to develop a fully sustainable, green and cheap route of PLA production. During a first study, two pretreatments have been realized on the lignocellulosic biomass in order to release the fermentable sugars. Several fermentations strategies have been considered and a screening of the couples microorganisms / biomasses has been performed in order to select the best strategy and the best couple microorganism / biomass for lactic acid production. The lactic acid bacteria, Lactobacillus casei and Lactobacillus delbrueckii and wheat bran have been selected to produce lactic acid via a liquid state fermentation on the acid hydrolysate obtained thanks to a diluted acid pretreatment on the wheat bran. During a second study, the chosen strategy has been optimized and scaled-up in order to increase the lactic acid concentration. Liquid state fermentations have been made in a bioreactor in order to control parameter needed for the optimal growth and consequently the optimal lactic acid production (pH, pO2, agitation, acid lactic production). Then, the lactic acid purification has been performed by ion exchange chromatography. This technic was made in two key steps using a strong cationic column and a weak anionic column successively. Finally, the purified lactic acid was then polymerized by ring opening polymerization (ROP). During all the researches, the green chemistry has been placed in the first plan in one hand by the choice of the topic of the study (biomass valorization) and in a second hand by the choice of each employed method (no solvent; few chemical products; sustainable, cheap and green methods)
10
Acan, Basak. "Equilibrium Studies On The Reactive Extraction Of Lactic Acid From Fermentation Broth." Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/1120781/index.pdf.
Full textAbstract:
Lactic acid recovery from dilute fermentation broths is a growing
requirement due to the increasing demand for pure lactic acid. Reactive
extraction is proposed as an alternative to conventional methods of recovery,
since the selectivity of separation is remarkably enhanced in reactive extraction.
The aim of this study is to perform the equilibrium studies for the recovery
of lactic acid from its synthetic aqueous solutions (not from real fermentation
broths) by reactive extraction and investigate the effects of various parameters
such as initial lactic acid concentration in the aqueous phase (0.25 - 1.3 M),
initial pH of the aqueous phase (2 &ndash6), organic phase extractant concentration (0.1 &ndash
0.5 M), type of the extractant (chloride, hydrogensulphate and hydroxide salts of tri-n-octylmethylammonium) and the type of diluent (oleyl alcohol or octanol). The results of the experiments showed that the degrees of extraction decreased with increasing use of diluent with the extractant and increasing initial lactic acid concentration of the aqueous phase. Highest degrees of extraction were achieved for undiluted extractants. The performance of the diluents were investigated by performing extraction experiments with solutions of TOMAC in oleyl alcohol or octanol at different pH values and it was observed that octanol had a higher solvating power than oleyl alcohol especially at lower aqueous phase pH values. Higher extraction efficiencies were obtained for TOMAC dissolved in octanol rather than oleyl alcohol. Initial aqueous pH of 6 was identified as the optimum pH for the extraction, also due to its being equal the average fermentation pH for the extractions with Lactobacillus species. Among the different salts of tri-n-octylmethylammonium, hydroxide salt exhibited the highest degrees of extraction (83% with undiluted TOMA(OH) and 78% with 0.5 M TOMA(OH) in octanol for the extraction of 0.316 M lactic acid solutions). The present work is the first step in the design of an industrial reactive extraction process that is going to attempt forward and backward extraction of lactic acid simultaneously in a hollow fiber membrane module that is going to be attached to the lactic acid fermentor to achieve continuous product recovery. The equilibrium data obtained from this study can be combined with the kinetic studies as the next step of designing a separation module.
11
Gündüz, Meltem Harsa Şebnem. "Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads/." [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/gidamuh/T000427.pdf.
Full text
12
Feng, Xin-Mei. "Microbial dynamics during barley tempeh fermentation /." Uppsala : Swedish University of Agricultural Sciences, 2006. http://diss-epsilon.slu.se/archive/00001186/01/xmffin0-online.pdf.
Full text
13
Zhan, Xiaobei. "Improving sorghum bioconversion rate for ethanol and lactic acid production /." Search for this dissertation online, 2004. http://wwwlib.umi.com/cr/ksu/main.
Full text
14
Minchul, Gim. "Isolation and Identification of Lactic Acid Bacteria from Swedish Foods." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45774.
Full textAbstract:
Food fermentation is a method widely used in the past to extend the storage life of food. Numerous studies on fermented food have revealed that they not only have biopreservative properties but also health benefits. Lactic acid bacteria are the major group of microorganisms involved in food fermentation and the properties that influence food are primarily due to the compounds released from microorganisms such as organic acids and bacteriocins. Their health benefits are exerted through several mechanisms including inhibiting the growth of pathogenic bacteria and modifying the host immune response. A number of strains that have been investigated show different properties even between the same species thus emphasizing the importance of strain identification. To determine if some traditional fermented Swedish foods contain lactic acid bacteria, bacteria from four fermented Swedish foods (two surströmming and two sausages) were isolated using MRS broth. Bacterial isolates were examined for their colony and cell morphology and Gram staining and were found to be predominantly Gram-positive cocci or rods. 16S rRNA PCR amplifications of selected isolates was performed using universal prokaryotic primers and sequenced. The sequencing results showed that the bacterial isolates from Oskars surströmming Filéer and Gognacs medvurst were Lactobacillus sakei and the isolate from Mannerströms surströmming was Enterococcus sp. This study showed that the traditional Swedish fermented food evaluated did contain lactic acid bacteria.
15
Üstok, Fatma Işık Tarı Canan. "Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters/." s.l.]: [s.n.], 2007. http://library.iyte.edu.tr/tezlerengelli/master/biyoteknoloji/T000654.pdf.
Full text
16
Abreu, Miguel Cortês de. "O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8307.
Full textAbstract:
Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaCheese whey fermentation with lactic acid bacteria (LAB) results in the production of lactic acid, but can also induce the proteolysis of the major whey proteins, therefore originating polypeptides with antibacterial activities. This work set out to determine if by using different types of whey (ovine, caprine and bovine), inoculated with three different LAB strains, could enhance proteolysis degradation of major whey proteins and improve antibacterial activity. Lactic acid production was monitored throughout time by using chromatographic techniques and protein variations were evaluated by electrophoretic techniques. Low Molecular Weight (LMW) polypeptides were isolated by ultra filtration and tested for their bioactivities against the model bacteria Listeria monocytogenes. Overall, results showed that consumption of whey proteins α-lactalbumin and β-lactoglobulin as well as antibacterial activities induced by fermentation were highly dependent on the bacterial strain, the type of whey used and the length of fermentation. Despite being little known by its proteolytic activity towards caseins and whey proteins, Lactobacillus casei proved to be a strain with high fermentative potential and the capacity to produce antibacterial polypeptides
17
Yousuf, Zarina. "Development and potential of two novel reporter systems for use in lactic acid bacteria." Thesis, Queen's University Belfast, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.326434.
Full text
18
Feng, Xinmei. "Microbial dynamics during barley tempeh fermentation /." Uppsala : Dept. of Microbiology, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/200659.pdf.
Full text
19
Mansour, Nahla Mokhtar. "The use of recombinant DNA technology for the production of modified lactic acid starters." Thesis, University of East Anglia, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368361.
Full text
20
Canas, Ana. "Acetoin production from pyruvate in Leuconostoc mesenteroides NCDO 518." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319244.
Full text
21
Scheinemann, Hendrik A., Katja Dittmar, Frank S. Stöckel, Hermann Müller, and Monika E. Krüger. "Hygienisation and nutrient conservation of sewage sludge or cattle manure by lactic acid fermentation." Universitätsbibliothek Leipzig, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-167343.
Full textAbstract:
Manure from animal farms and sewage sludge contain pathogens and opportunistic organisms in various concentrations depending on the health of the herds and human sources. Other than for the presence of pathogens, these waste substances are excellent nutrient sources and constitute a preferred organic fertilizer. However, because of the pathogens, the risks of infection of animals or humans increase with the indiscriminate use of manure, especially liquid manure or sludge, for agriculture. This potential problem can increase with the global connectedness of animal herds fed imported feed grown on fields fertilized with local manures. This paper describes a simple, easy-to-use, low-tech hygienization method which conserves nutrients and does not require large investments in infrastructure. The proposed
method uses the microbiotic shift during mesophilic fermentation of cow manure or sewage sludge during which gram-negative bacteria, enterococci and yeasts were inactivated below the detection limit of 3 log10 cfu/g while lactobacilli increased up to a thousand fold. Pathogens like Salmonella, Listeria monocytogenes, Staphylococcus aureus, E. coli EHEC O:157 and vegetative Clostridium perfringens were inactivated within 3 days of fermentation. In addition, ECBO-viruses and eggs of Ascaris suum were inactivated within 7 and 56 days, respectively. Compared to the mass lost through composting (15–57%), the loss of mass during fermentation (< 2.45%) is very low and provides strong economic and ecological benefits for this process. This method might be an acceptable hygienization method for developed as well as undeveloped countries, and could play a key role in public and animal health while safely closing the nutrient cycle by reducing the necessity of using energy-inefficient inorganic fertilizer for crop production.
22
Lee, Suk Hean. "Investigation of alcoholic and malolactic fermentation using high performance liquid chromatography." Thesis, Anglia Ruskin University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327472.
Full text
23
Mtshali, Phillip Senzo. "Molecular screening of lactic acid bacteria enzymes and their regulation under oenological conditions." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6496.
Full textAbstract:
Thesis (PhD)--University of Stellenbosch, 2011.ENGLISH ABSTRACT: During winemaking, a number of biochemical changes occur as a result of the metabolic activity of wine lactic acid bacteria (LAB) associated with malolactic fermentation (MLF). The latter process, which occurs mostly after alcoholic fermentation by wine yeasts, involves the conversion of L-malate to L-lactate and CO2, thus resulting to wine acidity reduction, microbiological stabilization and alterations of wine organoleptic quality. Although Oenococcus oeni is predominantly the most preferred species suitable for carrying out MLF in wine owing to its desirable oenological properties, Lactobacillus plantarum has also been considered as a potential candidate for MLF induction. Other species in the genera of Lactobacillus and Pediococcus are often associated with wine spoilage. These microorganisms induce wine spoilage by producing off-flavours derived from their metabolic activity. It is therefore of paramount importance to understand the mechanism by which wine microbiota cause spoilage. The purpose of this study was to investigate the presence of genes encoding enzymes of oenological relevance in wine-associated LAB strains. In order to achieve this, different sets of specific primers were designed and employed for a wide-scale genetic screening of wine LAB isolates for the presence of genes encoding enzymes involved in various metabolic pathways, such as citrate metabolism, amino acid metabolism, hydrolysis of glycosides, degradation of phenolic acids as well as proteolysis and peptidolysis. PCR detection results showed that the majority of the tested strains possessed most of the genes tested for. It was also noted that, among the O. oeni strains tested for the presence of the pad gene encoding a phenolic acid decarboxylase, only two strains possessed this gene. None of the O. oeni strains has previously been shown to possess the pad gene, and this study was the first to report on the presence of this gene in O. oeni strains. In an attempt to genetically characterize this putative gene, DNA fragments from the two positive O. oeni strains were sequenced. The newly determined sequences were compared to other closely related species. Surprisingly, no match was found when these sequences were compared to the published genomes of three O. oeni strains (PSU-1, ATCC BAA-1163 and AWRI B429). This reinforced a speculation that the pad gene in these two strains might have been acquired via the horizontal gene transfer. In addition, it remains to be further determined if the presence of this gene translates to volatile phenol production in wine. In this study, a novel strain isolated from South African grape and wine samples was also identified and characterized. The identification of this strain was performed through the 16S rDNA sequence analysis, which indicated that this strain belongs to Lactobacillus florum (99.9% sequence identity). A novel PCR assay using a species-specific primer for the rapid detection and identification of Lb. florum strains was also established. For further characterization, this strain was also investigated for the presence of genes encoding enzymes of oenological relevance. PCR detection results indicated that the Lb. florum strain also possess some of the genes tested for. In addition to genetic screening of wine LAB isolates for the presence of different genes, this study was also aimed at evaluating the regulation of the mleA gene encoding malate decarboxylase in three oenological strains of O. oeni. The regulation of this gene was tested in a synthetic wine medium under various conditions of pH and ethanol. From the expression analysis, it was observed that the mleA gene expression was negatively affected by high ethanol content in the medium. On the other hand, low pH of the medium seemed to favour the expression of this gene as the mleA gene expression was more pronounced at pH 3.2 than at pH 3.8. The findings from this study have shed more light on the distribution of a wide array of enzyme-encoding genes in LAB strains associated with winemaking. However, it remains unknown if the enzymes encoded by these genes are functional under oenological conditions, given that wine is such a hostile environment encompassing a multitude of unfavourable conditions for the enzymes to work on. Evaluating the expression of these genes will also help give more insights on the regulation of the genes under winemaking conditions.
AFRIKAANSE OPSOMMING: Gedurende wynmaak, sal 'n aantal biochemiese veranderinge plaasvind as gevolg van die metaboliese aktiwiteit van wyn melksuurbakterieë (MSB) wat betrokke is by appelmelksuurgisting (AMG). Die laasgenoemde proses, wat meestal na alkoholiese fermentasie deur wyngiste plaasvind, behels die omskepping van L-malaat na L-laktaat en CO2, om sodoende die wyn se suur te verminder, mikrobiologiese stabiliteit en verandering van wyn organoleptiese kwaliteit. Alhoewel Oenococcus oeni hoofsaaklik die mees gewenste spesies is wat geskik is vir die uitvoering van AMG in wyn weens sy geskikte wynkundige eienskappe, Lactobacillus plantarum word ook beskou as 'n potensiële kandidaat vir AMG induksie. Ander spesies in die genera Lactobacillus en Pediococcus word dikwels geassosieer met wynbederf. Hierdie mikro-organismes veroorsaak wynbederf deur die produksie van wangeure as gevolg van hul metaboliese aktiwiteite. Dit is dus van kardinale belang dat die meganisme van die wynbederf verstaan word. Die doel van hierdie studie was om die teenwoordigheid van koderend ensieme gene van wynkundige belang in wynverwante MSB stamme te ondersoek. Ten einde dit te bereik, was verskillende stelle van spesifieke peilers ontwerp en toegepas vir 'n groot skaal se genetiese toetsing van wyn MSB isolate vir die teenwoordigheid van ensiemkoderende gene betrokke by verskeie metaboliese paaie, soos sitraat metabolisme, aminosuur metabolisme, hidrolise van glikosiede, agteruitgang van fenoliese sure sowel as proteolise en peptidolise. PKR opsporings resultate het getoon dat die meerderheid van die stamme getoets, die meeste van die gene getoets voor besit. Dit is ook opgemerk dat, onder die O. oeni stamme getoets vir die teenwoordigheid van die pad geen, slegs twee stamme hierdie geen besit. Geen O. oeni stamme het voorheen gewys dat hul die pad geen besit, en hierdie studie was die eerste bewys oor die teenwoordigheid van hierdie geen in O. oeni stamme. In 'n poging om die geen geneties te karakteriseer, is DNA-fragmente van die twee positiewe O. oeni stamme se sekwens volgorde bepaal. Die DNA volgorde is vergelyk met ander nouverwante spesies. Verrassend, was geen passende DNA volgorde gevind met die gepubliseerde genome van drie O. oeni stamme (PSU-1, ATCC BAA-1163 en AWRI B429) nie. Dit versterk die spekulasie dat die pad geen in hierdie twee stamme via die horisontale geen-oordrag verkry is. Verder moet dit nog bepaal word of die teenwoordigheid van hierdie geen lei na vlugtige fenol produksie in wyn. In hierdie studie, is ongeïdentifiseerde stam geïsoleerd van Suid-Afrikaanse druiwe en wyn monsters ook geïdentifiseer en karakteriseer. Die identifisering van hierdie stam is uitgevoer deur middel van die 16S rDNA volgorde analise, wat aangedui het dat hierdie stam behoort aan Lactobacillus florum (99.9% volgorde identiteit). PKR toetse met behulp van die spesie-spesifieke peiler vir die vinnige opsporing en identifikasie van Lb. florum stamme is ook ontwikkel. Vir verdere karakterisering, was hierdie stam ook ondersoek vir die teenwoordigheid van koderende ensiem gene van wynkundige belang. PKR opsporings resultate het aangedui dat die Lb. florum stam ook oor 'n paar van die gene getoets voor besit. Bykomend tot genetiese toetsing van wyn MSB isolate vir die teenwoordigheid van verskillende gene, het die studie ook die evaluering van die regulering van die mleA geen, kodering malaatdekarboksilase in drie wyn stamme van O. oeni. Die regulering van hierdie geen was getoets in die sintetiese wynmedium onder verskillende pH en etanol kondisies. Van die uitdrukkingsresultate, is daar waargeneem dat die mleA geenuitdrukking is negatief geraak deur hoë etanol-inhoud in die medium. Aan die ander kant, in die lae pH medium was die uitdrukking van hierdie geen bevoordeel by pH 3.2 as by pH 3.8. Die bevindinge van hierdie studie het meer lig gewerp op die verspreiding van die wye verskeidenheid van ensiem-koderende gene in MSB stamme wat verband hou met wynmaak. Dit bly egter steeds onbekend of die ensieme gekodeer deur hierdie gene funksioneel is onder wynkondisies, gegewe dat wyn so 'n vyandige omgewing is menigte ongunstige toestande vir die werking van ensieme. Evaluering van die uitdrukking van hierdie gene sal ook help om meer insigte gee oor die regulering van die gene onder wynmaak toestande.
24
Bermudez, Jaimes John Hervin 1981. "Produção de ácido acrílico de fonte renovável a partir do ácido lático por fermentação do melaço de cana-de-açúcar." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266603.
Full textAbstract:
Orientador: Maria Regina Wolf MacielDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
Made available in DSpace on 2018-08-23T17:27:22Z (GMT). No. of bitstreams: 1 BermudezJaimes_JohnHervin_M.pdf: 3572961 bytes, checksum: 92daf8d40cc8f811247948545b00f432 (MD5) Previous issue date: 2013
Resumo: Na presente dissertação, descreve-se a síntese do ácido acrílico por método semi-sintético. Na primeira etapa, produz-se ácido láctico por fermentação de melaço de cana-de-açúcar, em biorreator BioFlo 415, usando as bactérias Lactobacillus delbrueckii, Lactobacillus plantarum e Leuconostoc mesenteroides, com estudo prévio, em Shaker, da temperatura, concentração de sacarose e concentração de extrato de levedura usadas com cada bactéria. Na fermentação com Lactobacillus delbrueckii, obteve-se o ácido láctico de concentração de 50,21 g/L e produtividade final de 1,26 g/L.h. Com Leuconostoc mesenteroides se produz uma concentração máxima de ácido láctico de 14,57 g/L com produtividade final de 0,41 g/L.h; e usando Lactobacillus plantarum se obteve uma concentração de ácido láctico de 50,59 g/L com produtividade final de 1.09 g/L.h. Na segunda etapa, sintetizou-se ácido acrílico por desidratação catalítica do ácido láctico comercial e do ácido láctico obtido da fermentação com Lactobacillus plantarum em reator tubular, a 300 °C e fluxo contínuo de CO2. Para isso, foram preparados, caraterizados e testados catalisadores suportados em zeólita básica do tipo NaY (KBr/NaY, KI/NaY e Ca3(Po4)2/NaY). Como resultado, quando o ácido láctico comercial foi usado, a maior seletividade obtida foi de 25,66 % com uso de KBr/NaY; já com o ácido láctico obtido por fermentação, a maior seletividade obtida foi de 16,65 % com uso de KI/NaY. Durante o presente projeto, os produtos tanto das fermentações como das desidratações foram caraterizados por cromatografia líquida de alta eficiência (HPLC)
Abstract: The present work deals whit the synthesis of acrylic acid by semi-synthetic method. In the first step, lactic acid was produced by fermentation of sugarcane molasses, in bioreactor BioFlo 415, using the bacteria Lactobacillus delbrueckii, Lactobacillus plantarum and Leuconostoc mesenteroides with a previous study, in Shaker, of the temperature, sucrose and yeast extract concentration used to each bacterium. In the fermentation with Lactobacillus delbrueckii, it was produced lactic acid with concentration of 50.21 g/L and final productivity of 1.26 g/L.h; with the Leuconostoc mesenteroides, it was produced lactic acid with concentration of 14.57 g/L and final productivity of 0.41 g/L.h; and using Lactobacillus plantarum, it was obtained a concentration of lactic acid of 50.59 g/L with final productivity of 1.09 g/L.h. In the second stage, acrylic acid was synthesized by catalytic dehydration of commercial and fermented lactic acid in a tubular reactor at 300 °C and continuous flow of CO2. For this, the catalyst support on NaY Zeolite basic (KBr/NaY, KI/NaY and Ca3(PO4)2/NaY) were prepared, characterized and tested. As results, when the commercial lactic acid was used, the largest selectivity was of 25.66% with use of KBr/NaY; whereas with lactic acid obtained by fermentation, the largest selectivity was of 16.65% using KI/NaY. In this design, all products were characterized by high performance liquid chromatography (HPLC)
Mestrado
Desenvolvimento de Processos Químicos
Mestre em Engenharia Química
25
Silva, Bruna Torres da 1987. "Produção de ácido propiônico usando ácido láctico fermentado dos açúcares da cana-de-açúcar." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266592.
Full textAbstract:
Orientador: Maria Regina Wolf MacielDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
Made available in DSpace on 2018-08-24T00:04:45Z (GMT). No. of bitstreams: 1 Silva_BrunaTorresda_M.pdf: 1645900 bytes, checksum: cb35ae2b39e57ae64320dc4a3efe7b0b (MD5) Previous issue date: 2013
Resumo: O presente trabalho descreve o estudo realizado para avaliar a viabilidade da produção de dois ácidos por uma metodologia nova e livre de sínteses químicas. Para a produção do ácido láctico, analisou-se o comportamento de três cepas bacterianas diferentes na fermentação do melaço de cana-de-açúcar: Lactobacillus delbrueckii, Leuconostoc mesenteroides e Lactobacillus plantarum. Foram realizados estudos em shaker, para simular o comportamento desses microrganismos frente a diferentes condições de temperatura (de acordo com cada bactéria), de concentrações de sacarose (15 g/L, 25 g/L e 35 g/L, aproximadamente) e de extrato de levedura (2 g/L, 4g/L e 6 g/L). Posteriormente, as melhores condições obtidas para cada bactéria foram reproduzidas em fermentador de grande volume, com controle de pH para avaliar a viabilidade do processo. A segunda etapa consistiu na aplicação do ácido láctico, obtido via fermentação, como substrato para a produção do ácido propiônico pela bactéria Propionibacterium acidipropionici. A manutenção da cepa e a preparação do pré-inóculo foram constituídos de lactato de sódio, em concentrações progressivas, até que a mesma estivesse pronta para ser inserida no meio de fermentação. Por ser um microrganismo anaeróbio, foi utilizada a alimentação de N2 ao reator, previamente ao início do processo, para manutenção da vida da cepa durante o processo, que contou com controle de pH, agitação e, consequentemente, taxa de formação de O2 durante o processo. Todas as amostras retiradas durante os processos foram quantificadas com relação aos açúcares e aos ácidos em cromatografia líquida de alta eficiência (HPLC).
Abstract: This paper describes the study conducted to evaluate the feasibility of production of two acids by a new methodology free of chemical syntheses. For the production of lactic acid, the behavior of three different bacterial strains in the fermentation of sugar cane molasses were analyzed: Lactobacillus delbrueckii, Lactobacillus plantarum and Leuconostoc mesenteroides. Shaker studies were performed to simulate the behavior of these micro-organisms to different temperature conditions (in accordance with each bacterium), and concentrations of sucrose (15 g/L 25 g/L and 35 g/L, approximately), and yeast extract (2 g/L, 4g/L and 6 g/L). Subsequently, the best conditions obtained for each bacterium were reproduced in large volume fermenter with pH control to assess the viability of the process. The second step consisted of the application of lactic acid obtained through fermentation, as a substrate for the production of propionic acid by the bacterium Propionibacterium acidipropionici. The maintenance of strains and the preparation of the pre-inoculum consisted of sodium lactate at progressive concentrations until it was ready to be inserted into the fermentation medium. Being an anaerobic microorganism, it was used to feed the reactor N2, prior to the start of the process, to maintain the life of the strain during the process, which had control of pH, agitation and the consequent rate of formation of O2 during the process. All samples taken during the process were quantified with respect to sugars and acids in high performance liquid chromatography (HPLC).
Mestrado
Desenvolvimento de Processos Químicos
Mestra em Engenharia Química
26
Lorn, Da. "Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables." Thesis, Bourgogne Franche-Comté, 2020. http://www.theses.fr/2020UBFCK053.
Full textAbstract:
Les bactéries lactiques (LAB) ont de bonnes capacités de croissance sur différentes matrices alimentaires et produisent des activités enzymatiques très diverses qui sont notamment capables de modifier positivement les propriétés organoleptiques des aliments fermentés. Par conséquent, la sélection des ferments (starters) LAB possédant de bonnes capacités métaboliques et des activités enzymatiques intéressantes envers la matrice végétale pourrait améliorer les profils aromatiques des aliments fermentés. Le principal objectif de cette étude était d'améliorer les profils aromatiques des tomates fermentées en utilisant la voie biotechnologique. Pour y parvenir, premièrement, 200 LAB isolés à partir d'aliments fermentés cambodgiens et vietnamiens ont été criblées pour leur activité β-glucosidase et les isolats en double identifiés par analyse RAPD-PCR ont été rejetés. Ainsi, 40 souches étaient positives pour la β-glucosidase en utilisant le p-nitrophényl-β-D-glucopyranoside comme substrat. Parmi eux, 14 présentaient une activité supérieure à 10 nmol/min/mg de poids sec. Treize ont été identifiés comme Lactobacillus (Lactiplantibacillus) plantarum et un comme Lactobacillus (Lactiplantibacillus) pentosus. Quatre souches de phénotypes différents pour l'activité β-glucosidase ont été testées pour l'activité ADH. La capacité de réduction la plus élevée pour l'hexanal et le (E)-2-hexénal a été obtenue pour Lactobacillus (Limosilactobacillus) fermentum V013-1A pour laquelle aucune activité β-glucosidase n'était détectable. Les trois autres souches (L. plantarum C022-2B, C022-3B et V0023-4B2) présentaient une capacité de réduction plus faible et uniquement pour l'hexanal. Deuxièmement, les purées de tomates ont été fermentées avec ces quatre souches individuellement pour évaluer leur capacité à libérer des composés volatils à partir des précurseurs d’arômes de tomate. Cinquante-huit composés volatils ont été identifiés et quantifiés par HS-SPME/GC-MS. Les tomates non traitées étaient riches en aldéhydes. Les tomates fermentées avec les souches de L. plantarum étaient riches en cétones tandis que celles avec L. fermentum étaient riches en alcools. Cependant, pour la génération de terpénoïdes apportant des notes fruitées et florales, notre criblage de l'activité β-glucosidase n'a pas pu expliquer les différences entre les souches. Pour l'activité ADH, L. fermentum a montré une activité élevée dans la fermentation car la plupart des aldéhydes et cétones cibles ont disparu et ont été remplacés par leurs alcools correspondants. Les souches de L. plantarum ont montré une activité plus faible mais avec une importante diversité de sélectivité du substrat. Une meilleure connaissance de la fonctionnalité de chaque souche LAB dans la matrice alimentaire permettra de prédire et de façonner les profils aromatiques des aliments fermentésLactic acid bacteria (LAB) have good growth capacities on various food matrices and produce very diverse enzymatic activities which are notably capable of positively modifying the organoleptic properties of fermented foods. Therefore, the selection of the LAB starters possessing good metabolic abilities and interesting enzymatic activities towards the plant matrix could improve the aroma profiles of fermented foods. The main objective of this study was to enhance the aroma profiles of fermented tomatoes by using the biotechnological pathway. To achieve this, firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate isolates identified through RAPD-PCR analysis were discarded. Thereby, 40 strains were found positive for β-glucosidase using p-nitrophenyl-β-D-glucopyranoside as substrate. Among them, 14 displayed an activity greater than 10 nmol/min/mg dry cell. Thirteen were identified as Lactobacillus (Lactiplantibacillus) plantarum and one as Lactobacillus (Lactiplantibacillus) pentosus. Four strains of different phenotypes for β-glucosidase activity were tested for ADH activity. The highest reduction ability for hexanal and (E)-2-hexenal was obtained for Lactobacillus (Limosilactobacillus) fermentum V013-1A for which no β-glucosidase activity was detectable. The three other strains (L. plantarum C022-2B, C022-3B and V0023-4B2) exhibited a lower reduction ability and only for hexanal. Secondly, mashed tomatoes were fermented with these four strains individually to evaluate their ability to release volatile compounds from the tomato aroma precursors. Fifty-eight volatile compounds were identified and quantified by HS-SPME/GC-MS. Untreated tomatoes were rich in aldehydes. The tomatoes fermented with L. plantarum strains were rich in ketones whereas those with L. fermentum were rich in alcohols. However, for the generation of terpenoids that provide fruity and floral notes, our screening of β-glucosidase activity was not able to explain the differences among the strains. For ADH activity, L. fermentum exhibited high activity in fermentation as most of the target aldehydes and ketones disappeared and were replaced by their corresponding alcohols. The L. plantarum strains exhibited a lower activity, but with an important substrate-selectivity diversity. A better knowledge of the functionality of each LAB strain in the food matrix will permit to predict and shape the aroma profiles of fermented food
27
Zhu, Yongming. "Bioconversion of corn stover into value-added chemicals dilute sulfuric acid pretreatment, xylo-oligosaccharides production, and lactic acid fermentation /." Auburn, Ala, 2005. http://repo.lib.auburn.edu/2005%20Fall/Dissertation/ZHU_YONGMING_0.pdf.
Full text
28
Moreira, Liliana de Pinho Pinhal Ferraz. "Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6343.
Full textAbstract:
Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaWith the aim to contribute for the development of potential probiotic naturally fermented table olives (Galega vulgar cv.) the study of in vitro probiotic properties of 3 Lactobacillus spp. strains (Lactobacillus pentosus B96, Lactobacillus plantarum 614 e Lactobacillus paraplantarum A1) isolated from naturally fermented olives was made. After verifying that these strains has potential probiotic ability, they were introduced into the brines at the onset of table olive fermentation (pilot scale), acting as adjunct cultures, and the results showed good technological properties too. Molecular techniques were used to detect the survival rate of the potential probiotic strains in the final fermented product and the strain Lactobacillus pentosus B96 showed the best results. The sensory analysis revealed that the addition of the strains L. pentosus B96 and L. paraplantarum A1 did not altered the organoleptic characteristics of the product. The fruits fermented with the potential probiotic strains were packaged under different packaging systems (vaccum and brine) and storage conditions (4 ºC and 22 ºC) and microbiological, physicochemical and organoleptic parameters were studied. After 90 days of storage the results showed that the lactic acid bacteria were present in satisfactory amounts required by FAO/WHO for probiotic food (106 cfu/g) at 22 ºC at both vaccum and brine pouches. Based on the mentioned results it is possible to conclude that the naturally fermented table olives, might be an efficient vehicle for the administration of probiotics when packed in brine and in a non-refrigerated storage conditions
29
Zakaria, Zainoha. "Lactic acid purification of chitin from prawn waste using a horizontal rotating bioreactor." Thesis, Loughborough University, 1997. https://dspace.lboro.ac.uk/2134/22085.
Full textAbstract:
Shellfish waste obtained from seafood processing plants contains chitin, protein and calcium carbonate. Chitin is a versatile biopolymer with many applications. Conventionally, chitin is separated from calcium carbonate and protein by acid and alkali respectively. In this project, a biotechnological approach was applied to recover chitin from scampi (Nephrops norvegicus) waste using lactic acid bacteria (LAB) to produce lactic acid from glucose which lowers the pH of the mixture, thus preserving the waste from spoilage. The acid also dissolves the calcium carbonate and under these conditions native enzymes breakdown the protein (autolysis), thus affording a substantial amount of purification of chitin. LAB were isolated and identified from various shellfish waste fermentations. Studies on their acid-producing ability revealed a few potentially good strains, identified as Lactobacillus paracasei, Lactobacillus plantarum and Pediococcus sp. The strain of Lactobacillus paracasei was used as a starter culture in the fermentation of shellfish waste in a horizontal rotating bioreactor in order to evaluate the feasibility of the process. The design of the bioreactor was such that it enabled separation of solid and liquid end products during fermentation. Several important fermentation parameters were studied including mode of rotation, concentration of glucose, temperature, rotation rates, loading capacity, type and particle size of waste. Partial purification of the scampi waste was achieved using both batch and fed batch operation, but in the latter, improved purification was achieved at the cost of increased glucose consumption and extended fermentation times. Whilst higher temperatures increased the rates of fermentation, higher rotation rates seemed to have the reverse effect. Mincing the waste helped to increase breakdown of protein whilst larger particles tended to undergo rapid spoilage. Analysis of the chitin product enabled this method to be compared with the conventional method. The results obtained showed that this method is capable of saving large volumes of chemicals and besides producing chitin, the protein liquor by-product could also be used as an ingredient in an animal feed which is not possible by the conventional method.
30
Buyondo, John Paul. "Kinetic studies of lactic acid production from wood extract hydrolysate via batch and continuous fermentation processes." Thesis, State University of New York Col. of Environmental Science & Forestry, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3614766.
Full textAbstract:
The research work presented in this dissertation describes kinetic studies of batch and continuous fermentation of hemicelluloses to lactic acid. Sugar maple wood chips were subjected to hot water to extract hemicelluloses, predominantly as oligomers. Hemicelluloses oligomers were hydrolyzed to fermentable monomeric sugars by dilute acid hydrolysis and concentrated by nanofiltration process. The concentrated wood extract hydrolysate contained 138.7 g/L xylose, 22.2 g/L mannose, 18.7 g/L glucose, 10.7 g/L galactose, 4.6 g/L arabinose, and 5.2 g/L rhamnose. The effect of initial sugar loading was investigated by diluting the concentrated wood extract hydrolysate to obtain desired total sugar concentrations. In the batch fermentation process lower total sugar concentration led to the highest lactic acid yield of 0.83 g/g using Lactobacillus pentosus ATCC 8404 cells. Acetic acid was produced as the byproduct. Adaptation of Lactobacillus pentosus strain to concentrated wood extract hydrolysate led to 10 h reduction in batch fermentation time and 15.5% increase in lactic acid production.
Adapted Lactobacilus pentosus cells were used to study the kinetics of lactic acid production via batch and continuous fermentation processes. The continuous fermentation process led to higher lactic acid productivity and lower acetic acid to lactic acid ratios ranging between 0.27 and 0.60 as compared to the batch fermentation process which had 0.62 acetic acid to lactic acid ratio. For both batch and continuous fermentation processes all wood hemicellulosic sugars were utilized with glucose being the preferred sugar whereas the rest of sugars were simultaneously utilized.
A kinetic model for batch lactic acid fermentation from hemicellulosic sugars was developed. Kinetic parameters were determined by ODEXLIMS routine to solve a set of ordinary differential equations for biomass growth rate, product formation rate and substrate utilization rate while minimizing the variance between experimental and predicted values using Microsoft Excel ® solver. The model performed satisfactorily for predicting the transient responses of biomass growth, product formation and substrate utilization with squared Pearson correlation coefficient (R2) ranging between 0.97 and 0.99 for the initial substrate (total hemicellulosic sugar) concentrations of 40.0 g/L and 55.0 g/L.
31
Ahn, Jae-Eun. "Production and characterization of angiotensin I-convertine enzyme inhibitory peptides from whey fermentation with lactic acid bacteria." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32746.
Full textAbstract:
Whey media, containing 2% (w/v) whey powder, 1% (w/v) glucose, and 0.5% (w/v) yeast extract, were fermented with nine Lactobacillus strains to produce angiotensin I-converting enzyme (ACE) inhibitory peptides. Lb. brevis, Lb. helveticus, and Lb. paracasei were most effective in producing whey hydrolysates that contained potent ACE inhibitors, with the inhibition rate ranging from 93.3 +/- 0.3 to 100%. The hydrolysates of three Lactobacillus strains were partially purified by dialysis (6,000--8,000 Da cut-off) to remove larger molecules, and subsequently subjected to RP-HPLC, equipped with a Delta Pak C18 column. Each chromatogram displayed at least three distinct peaks at the hydrophobic region of the elution profile. Altogether fourteen peaks were purified and assayed for ACE inhibitory activity. All peaks except one exhibited ACE inhibitory activities, with IC50 ranging from 5.3 +/- 0.1 to 2637.8 +/- 366.9mug/ml. Three of these peaks contained pentapeptides, which consisted of mostly hydrophobic or aromatic amino acids at the C-terminal.
32
Victorelli, Rodrigo [UNESP]. "Produção de L-ácido lático a partir de células bacterianas imobilizadas." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/94979.
Full textAbstract:
Made available in DSpace on 2014-06-11T19:27:24Z (GMT). No. of bitstreams: 0
Previous issue date: 2011-04-15Bitstream added on 2014-06-13T18:07:11Z : No. of bitstreams: 1
victorelli_r_me_rcla.pdf: 875908 bytes, checksum: 79a124b35ca31717ebdde103eb1d9d9d (MD5)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
O presente trabalho apresenta um estudo de produção de ácido lático a partir de Lactobacillus rhamnosus imobilizado por aprisionamento em alginato de cálcio, com a utilização de soro de queijo como fonte de carbono alternativa à glicose encontrada tradicionalmente no meio MRS para bactérias láticas. A imobilização foi efetiva com 2 % de alginato, tendo eficiência de 99,99 %, e taxa de saída de células de 0,25 %, utilizando MRS como meio de cultivo. Estudou-se também o uso de fontes alternativas de nitrogênio como água de maceração de milho, Pro-Floo®, autolisado de levedura e sulfato de amônio. Os melhores resultados de produção e rendimento foram obtidos a partir da utilização de soro de queijo com as fontes de nitrogênio do MRS (extrato de levedura, peptona e extrato de carne), chegando a um rendimento (Yp/s) de 0,83, com produtividade de 0,90 g.L-1.h-1, seguido do cultivo com água de maceração de milho (AMM) e Pro-Floo®, com Yp/s de 0,72 e 0,57 respectivamente. No cultivo com água de maceração de milho a produção de ácido lático atingiu 119,04 g/L em 48 h. Com células livres, o melhor resultado de rendimento foi 0,73 quando de utilizou água de maceração de milho, com produtividade de 2,25 g.L-1.h-1 e produção de ácido lático de 107,89 g/L. Foram realizados dois ensaios utilizando uma modificação no alginato com ácido palmítico, para melhoria na viabilidade das células imobilizadas. Houve melhora no Yp/s quando se utilizou a alginato modificado com ácido palmítico passando de 0,72 para 0,79 no cultivo com AMM e de 0,57 para 0,67 quando se utilizou Pro-Floo®. Outro cultivo foi conduzido em reator de leito empacotado com imobilização em alginato recoberto de polietilenoimina, utilizando meio MRS. No reator pode-se observar a produção contínua de ácido lático até 72 horas com rendimento de 0,88 em 4 horas de cultivo atingindo uma concentração de 11,79 g/L de ácido lático.
This work presents a study of lactic acid production by Lactobacillus rhamnosus immobilized by entrapment technique in calcium alginate, using whey as alternative carbon source, avoiding glucose use in the traditional MRS medium for lactic acid bacteria. Cell immobilization was effective using 2% of alginate, with efficiency of 99.99% and rate of cell release of 0.25 %. Alternative nitrogen sources like corn steep liquor (CSL), Pro-Floo®, autolyzed yeast and ammonium sulfate was also studied. The higher values of production and yield (Yp/s) were obtained in the cultivation with whey and the MRS nitrogen sources (yeast extract, peptone and meat extract), reaching an Yp/s of 0.83, and productivity of 0.90 g.L-1.h-1, followed by the cultivation with corn steep liquor and Pro-Floo®, with Yp/s of 0.72 and 0.57 respectively. With corn steep liquor, the lactic acid production reached 119.04 g/L in 48 h. In the culture with free cells the yield was 0.73 with corn steep liquor in 48 h, the productivity was 2.25 g.L-1.h-1 and production 107.89 g/L. Two experiments were done with a palmitolation of alginate to improve of immobilized cell viability. Increase in yield was obtained when palmitolation was employed; the yield increased from 0.72 to 0.79 in the cultivation using corn steep liquor, and from 0.57 to 0.67 when Pro-Floo® was used an alternative nitrogen source. Another experiment was realized in a packed-bed continuous reactor, with polyethyleneimine coated alginate beads, using MRS as culture medium. It was observed continuous lactic acid production until 72 h, with a yield of 0.88 in 4 hours reaching a lactic acid concentration of 11.79 g/L.
33
AtikaNandini and 南蒂愷. "Lactic Acid Fermentation with Renewable Feedstock." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3gm2ch.
Full textAbstract:
碩士國立成功大學
化學工程學系
106
Lactic acid (LA), a natural organic acid and a valuable industrial chemical, is most commonly used in food and pharmaceutical industry. LA is also used for the production of biodegradable plastics (PLA), which is a promising biocompatible and eco-friendly alternative for the fossil fuel derived plastics. The use of renewable feedstock (such as microalgae, macroalgae, lignocellulosic materials and wastewater) can be adapted to reduce the high production cost associated with raw material acquirement in the fermentative production of LA. The advantages of using renewable feedstock are easy and inexpensive acquirement of feedstock, high polysaccharide content, as well as sustainable nature of feedstock. In this study, polyvinyl alcohol (PVA) immobilized Lactobacillus plantarum 23 was used to produce LA. To obtain high LA productivity and yield from renewable feedstock, the optimal fermentation conditions were determined in both batch and continuous mode. The different feedstocks used for LA fermentation were sugarcane bagasse, microalgal biomass (Chlorella vulgaris ESP-31), macroalgal biomass (Ulva sp.) and whey water. The optimal conditions for LA fermentation with PVA-immobilized L. plantarum 23 are: pH 5.5, temperature 30°C, PVA particle loading 12.5%, cell loading concentration 5.25 g cell/L, hydraulic retention time (HRT) 2-4 hrs and reducing sugar concentration 40 g/L. The feedstocks were pretreated and hydrolyzed appropriately and the hydrolysate (rich in reducing sugars) obtained were used as the substrate for LA fermentation. With microalgal hydrolysate as the fermentation substrate in continuous fermentation, the maximum LA productivity of 12.59 g/L/h was obtained, compared to glucose, 7.39 g/L/h; sugarcane bagasse, 10.31 g/L/h; whey water, 11.29 g/L/h; macroalgal biomass, 12.25 g/L/h. The highest yield achieved in this study (1.03 g/g) was obtained when using sugarcane bagasse as the feedstock, compared to glucose, 0.98 g/g; microalgal biomass, 0.91 g/g; whey water, 0.88 g/g; macroalgal biomass, 0.91 g/g. Considering high productivity as the most important performance index, microalgal biomass seems to be the best feedstock for LA production in continuous fermentation, giving a high productivity and yield of 12.59 g/L/h and 0.91 g/g, respectively. The microalgal feedstock used (C. vulgaris ESP-31) simultaneously providing carbon source, nitrogen source and other essential nutrients for the fastidious lactic acid bacterium used. This leads to a marked enhancement in LA production when the microalgal hydrolysate was used as the substrate.
34
Tsen, Jen-Horng, and 曾政鴻. "Fermentation of Banana by Immobilized Lactic Acid Bacteria." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/75582036933921967436.
Full textAbstract:
博士國立中興大學
食品科學系
91
Banana was used as the raw material for the preparation of fermentation media of Lactobacillus acidophilus, and cell immobilization was applied to improve the fermentation efficiency of L. acidophilus in banana media. Cell immobilization was performed using calcium alginate and κ-carrageenan as the entrapping matrix, and gel beads of diameters around 2.6 mm for the former and 3.0 mm for the latter were obtained. Both green and ripe bananas were used for the preparation of banana media, and both free and immobilized cells were used to conduct the fermentation for 80 hours. The viable cell number in ripe banana media was found to be higher than that in green ones during both free cell and immobilized cell fermentation. During the fermentation of immobilized cell, cells would leak out from the gel beads and grew in the medium solution. In immobilized cell fermentation, the final viable cell number could reach 105 CFU/ml in medium suspension and that in gel beads could become over 108 CFU/ml gel. In free cell fermentation, the final viable cell number was around 106 CFU/ml. Immobilized cell could overcome the unfavorable conditions in green banana media and improved results could be obtained. During the fermentation, the variation of pH and titratable acidity showed obvious relationships with the growth of cells. Variation of fructooligosaccharides contents in ripe banana media was not remarkable in immobilized cell fermentation compared to free cell. Immobilized L. acidophilus fermented banana medium was able to be used as a synbiotic product by combining the probiotic effect of L. acidophilus and the prebiotic effect of banana. The effect of Ca-alginate immobilization was better than κ-carrageenan. Based on the overall results of cost analysis, Ca-alginate immobilization was a better choice compared toκ-carrageenan immobilization. On the other hand, L. acidophilus was immobilized using Ca-alginate andκ-carrageenan, and protection effects of cell immobilization on the viability of the bacteria after freezing and freeze-drying were studied, and its influence on the storage stability of the freeze-dried cells at 5℃, 25℃, 45℃, 60℃, 70℃ was also investigated. Initial concentration of both free and immobilized cells used for experiments all reached the level of 1010 cells/ml. Results indicated that the immobilization in Ca-alginate gel beads andκ-carrageenan gel beads could provide effective protection to reduce the damage of bacteria under operations. High correlations were obtained between Log D values and storage temperatures for both free and immobilized cells under those various storage temperatures used. the z value which derived from the linear regression equation of Log D and storage temperature for free and immobilized cells were significantly different (p < 0.05). Cell immobilization could enhance temperature tolerance of the freeze-dried bacteria during storage and diminish the influence of temperature variation on the storage stability of freeze-dried cells.
35
Wu, Wen-Shan, and 吳汶珊. "Batch fermentation of whey for lactic acid production using microtube array membrane-immobilized lactic acid bacteria." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/yw42rz.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
107
Whey is the main by-product form the dairy manufacturing and its reuse has grab high attention frequently. Whey contents high amount of lactose, which is good for lactic acid fermentation and produce biodegradable plastic (polylactic acid, PLA). The use of a novel cell immobilization technology, poly-L-lactic acid microtube array membrane (PLLA-MTAM), in batch fermentation can effectively reduce the production costs and speed fermentation required time. This study aimed on the utilizing of reused lactose in whey and PLLA-MTAM immobilized cell, homofermentative lactic acid bacteria Lactobacillus acidophilus BCRC 10695, for the purpose of lactic acid production. Compare various concentrations of lactose in MRS broth and whey for lactic acid fermentation at 30oC for 72 hours, it was found that MRS broth contained 4% (w/v) lactose obtained the highest lactic acid concentration of 37.82 ± 1.30 g/L with lactose conversion ratio and lactic acid yield of 1.46 ± 0.11 g/g sugar. The whey contained 4% (w/v) lactose also showed the highest lactic acid production of 29.57 ± 0.18 g/L with lactose conversion ratio and lactic acid yield of 1.18 ± 0.01 g/g sugar. For tests of immobilization of microbial cells in fermentation process, the encapsulation efficiency of 109 CFU/mL of Lb. acidophilus BCRC 10695 immobilized on PLLA-MTAM was tested to be 70.6 ± 7.5%. The obtained lactic acid using this immobilization technology was 29.57 ± 0.18 g/L with lactose conversion rate and lactic acid yield of 1.18 ± 0.01 g/g sugar, started from 4% (w/v) lactose of whey.
36
Kao, Te-Yu, and 高德育. "Study on the Production of Lactic Acid from Algal Polysaccharide Hydrolysates via Lactic Acid Bacteria Fermentation." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/79570892658077330424.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
102
The aim of this study is to produce lactic acid from three kinds of algal polysaccharide hydrolysates (Gracilaria sp., Sargassum siliquosum, and Ulva lactuca), which sequentially hydrolysis by hot acid, commercial enzymes, and crude enzymes from Pseudomonas vesicularis MA103 (MA103) and Aeromonas salmonicida MAEF108 (MAEF108) and fermented by lactic acid bacteria (LAB). Reducing sugar content per kWh electricity usage of 10% (w/v) Gracilaria sp., S. siliquosum, and U. lactuca powder hydrolyzed by 0.4 N HCl at 121oC for 30 min were 19.76, 11.07, and 15.99 mg/mL, respectively. MA103 incubated in artificial sea water medium added with hot water extracted Gracilaria sp. polysaccharide and HCl-extracted Gracilaria sp. polysaccharide (AM-Gra-AP) enriched with defatted soybean flour for 2 d, amylase activity was 6.76 U. While MAEF108 incubated in AM-Gra-AP that enriched with yeast extract for 3 d, agarase activity was 2.76 U. MA 103 and MAEF108 incubated in artificial sea water medium added with hot water extracted S. siliquosum polysaccharide (AM-Sar-P) that enriched with defatted soybean flour for 2 d, alginate lyase activity were 0.61 and 0.37 U, respectively. In artificial sea water medium added with hot water extracted U. lactuca polysaccharide and HCl-extracted U. lactuca polysaccharide (AM-Ulv-AP) that enriched with defatted soybean flour for 2 day, MA103 showed 5.30 U amylase activity and MAEF108 showed 0.26 U agarase activity. LAB selection showed that strains BCRC 10695, 12327, and isolate KP5 fermented in Gracilaria sp. polysaccharide hydrolysate resulted in lactic acid concentration of 6.96, 6.31, and 4.54 g/L, respectively. Strains BCRC 10695, 12327, and 14068 fermented in S. siliquosum polysaccharide hydrolysate resulted in lactic acid concentration of 5.38, 5.54, and 5.17 g/L, respectively. While strains BCRC 10695, 12327, and 14068 fermented in U. lactuca polysaccharide hydrolysate resulted in lactic acid concentration of 7.49, 8.37, and 7.96, respectively. Gracilaria sp. polysaccharide hydrolysate prepared by procedure A, 10% (w/v) seaweed power hydrolyzed by 0.4N HCl at 121oC for 30 min, 7,600 U cellulase, crude enzymes from MA 103 and MAEF 108 incubated in MMB-Gra and fermented by combination of 3% (v/v) Lb. acidophilus BCRC 10695 and 3% (v/v) Lb. plantarum BCRC 12327 with 0.5% (w/v) yeast extract as nitrogen sources resulted in 19.32 g/100 g lactic acid yield. Procedure B, conditions were the same as procedure A, except MMB-GraMA103 and MMB-GraMAEF108 were replaced by AM-Gra-APMA103 and AM-Gra-APMAEF108. In this hydrolysate, fermented by combination of 3% (v/v) Lb. acidophilus BCRC 10695 and 3% (v/v) Lb. plantarum BCRC 12327 with 0.5% (w/v) yeast extract as nitrogen sources resulted in 20.58 g/100 g lactic acid yield. Procedure C, with 5% (w/v) biomass loading extracted by 0.4N HCl at 121oC for 20 min and higher level of commercial enzyme compare to procedure A and used MMB as crude enzymes inducing medium, fermented by combination of 3% (v/v) Lb. acidophilus BCRC 10695 and 3% (v/v) Lb. plantarum BCRC 12327 with 0.5% (w/v) yeast extract as nitrogen sources resulted in 49.10 g/100 g lactic acid yield. Procedure A, B, and C of S. siliquosum polysaccharide hydrolysate were added 0.5% (w/v) okara as nitrogen sources fermented by combination of 3% (v/v) Lb. acidophilus BCRC 10695 and 3% (v/v) Lb. plantarum BCRC 12327 at 30oC, the lactic acid yield were 14.51, 14.58, 59.16 g per 100 g dried S. siliquosum, respectively. Procedure A, B, and C of U. lactuca polysaccharide hydrolysate were added with 5% (w/v) yeast extract as nitrogen sources fermented by LAB strain 6% (v/v) Lb. plantarum BCRC 12327 at 30oC, the lactic acid concentration were 12.19, 12.89, 50.22 g per 100 g dried U. lactuca, respectively.
37
Oliveira, Joana Filipa Azevedo. "Implementation of the fermentation strategies for lactic acid bacteria." Master's thesis, 2014. http://hdl.handle.net/1822/35425.
Full textAbstract:
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologias Química e Alimentar)Lactococcus lactis is a Gram-positive bacterium with a generally regarded as safe (GRAS) status and a long standing history in industrial fermentations. It is often used as a starter culture in dairy products and contributes to the organoleptic characteristics of these same products. L. lactis is the most studied lactic acid bacteria and is nutritionally exigent. The present work aims to implement fermentation processes to optimize lactic acid bacteria growth, focusing in the identification of the best set of culture medium and environmental conditions. The strain used in this study was the L. lactis IL 1403, a organism derived from a dairy starter strain. Biomass optimization was firstly examined by testing two carbon sources. In these experiments, the growth was evaluated using a bioreactor with control of temperature, pH and dissolved oxygen. The maximum biomass concentration (0.752 g.L-1) was obtained in complex medium supplemented with 5 g.L-1 lactose (CML). On the other side, growth in complex medium with 5 g.L-1 of glucose showed a growth rate approximately 32 % lower in comparison with CML. As opposed to what was observed in the complex medium, cells were not able to grow in a minimal defined medium supplemented with lactose. Additionally, the impact of pH control in IL 1403 growth was investigated in bioreactor versus non-pH control. As expected, the highest biomass concentration was obtained with pH control, corresponding to 0.696 g.L-1. A 38 % decrease in the biomass formation was observed for the non-controlled pH cultivation. Afterwards, this work aimed at designing a minimal defined medium for L. lactis growth. For that purpose, the growth of L. lactis in the defined media SA, MS 10 and a modified SD3 was characterized. In the modified SD 3 medium, IL 1403 was able to grow until an optical density of 1, contrary to the other media where growth was not observed. Nevertheless, the modified SD3 medium does not satisfy the initial goal, since it is a complete medium. Therefore, other compositions were evaluated using as a base the modified SD3 medium. Under this scope, four main groups of nutrients were tested: mineral base, vitamins, nitrogen bases and amino acids compositions, which then were explored individually. From these experiments it was possible to conclude that an increase in K2HPO4 concentration from the mineral base favours growth; Vitamins tuning had no positive effect on IL 403 growth; and although not being essential to guarantee growth, nitrogen bases had a stimulatory effect. Furthermore, the set of essential amino acids for this strain were concluded to be methionine, valine, leucine, proline, serine, histidine, glutamine, asparagine, cysteine and threonine. This achievement was of great importance due to the lack of consensus in the literature regarding the essential amino acids requirements for this strain.
Lactococcus lactis é uma bactéria Gram-positiva com estatuto GRAS e com um longo historial em processos fermentativos. Trata-se da bactéria do ácido láctico (BAL) mais estudada e é nutricionalmente exigente. É frequentemente usada como uma cultura de arranque em produtos lácteos e contribui para as características organoléticas dos mesmos. O presente trabalho visava a implementação de estratégias de fermentação com o objetivo de otimizar o crescimento desta BAL, focando-se na identificação do melhor meio de cultura, assim como das melhores condições ambientais. A estirpe usada neste trabalho foi a L. lactis IL 1403 que não possui plasmídeo e deriva de culturas de arranque de produtos lácteos. Primeiramente foram avaliadas duas fontes de carbono na otimização da produção de biomassa. Nestes ensaios, o crescimento bacteriano foi avaliado num bioreator com controlo da temperatura, do pH e do oxigénio dissolvido. A concentração máxima de biomassa, 0,752 g.L-1, foi obtida em meio complexo suplementado com 5 g.L-1 de lactose (MCL). Por sua vez, no meio complexo com 5 g.L-1 de glucose, a taxa de crescimento obtida foi 32 % inferior à registada no MCL. Adicionalmente foi avaliado, em bioreator, o impacto do controlo do pH no crescimento da IL 1403 comparando-o com a ausência de controlo do mesmo. Como esperado, a maior concentração de biomassa, 0,696 g.L-1, foi obtida no ensaio com controlo de pH, tendo-se obtido menos 38 % no ensaio sem controlo. Ao contrário do que se observou em meio complexo, L. lactis IL 1403 não foi capaz de crescer em meio mínimo definido com lactose. O crescimento da L. lactis em diferentes meios definidos (SA, MS10 e meio SD 3 modificado) foi, também, caracterizado. Em meio SD 3 modificado, a estirpe IL 1403 cresceu até uma densidade ótica máxima de 1, enquanto nos restantes meios não foi observado crescimento. No entanto, o meio SD 3 modificado não satisfaz um dos objetivos estabelecidos, por ser um meio definido completo. Desta forma, este meio foi usado como base para definir um meio mínimo para a L. lactis IL1403. Neste âmbito, a composição dos 4 principais grupos de nutrientes (base mineral, vitaminas, bases azotadas e aminoácidos), foi testada individualmente. Destes ensaios pode-se concluir que o aumento da concentração do K2HPO4 influencia fortemente o crescimento; a redução das vitaminas não afeta o crescimento da IL 1403 e as bases azotadas estimulam o crescimento, não sendo por isso consideradas essenciais. Por fim, os aminoácidos essenciais determinados para esta estirpe são a metionina, valina, leucina, prolina, serina, histidina, glutamina, asparagina, cisteína e treonina. Esta última informação foi de maior importância devido à falta de consenso na literatura sobre os requisitos mínimos para a IL1403 em relação aos aminoácidos. Em suma, neste trabalho foi otimizada a produção de biomassa e determinado o meio mínimo para a L. lactis IL 1403.
38
HUANG, CHUNG-TSUEN, and 黃忠村. "Fermentation characteristics of lactic acid bacteria in mustard juice." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/92799382856517603750.
Full text
39
Chi, Da-Jiun, and 齊大鈞. "Fermentation of plant debris for lactic acid production by xylanase and cellulase genes transformed lactic acid bacteria." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/90778248527681134389.
Full textAbstract:
碩士國立屏東科技大學
生物科技研究所
97
Lactic acid is one of widely used organic acids. The worldwide demand for lactic acid was estimated to be 130,000 to 150,000 tones per year. For the development of bioresource, it would be an important way to produce lactic acid by using recyclable bioresources as material. In this study, the lignocellulosic materials including xylan and cellulose were used in lactic acid fermentation of xylanase and cellulase gene transformed lactic acid bacteria, respectively. The xylanase gene and cellulase gene were respectively introduced to lactic acid bacteria and obtained their transformants, Lactococcus lactis R8, Lactobacillus brevis R8 and Lb. plantarum CD. The xylanolytic or cellulolytic activity of transformants were confirmed by Congo red staining.L. lactis R8 and Lb. brevis R8 were able to grow in the medium using oat spelts xylan as sole carbon source, the xylose and the activities of xylanase and β-xylosidase would be detected in the broth, and the cell density were also much higher than wild type under the same condition. The above indicate that xylanase gene would be helpful for lactic acid bacteria to the utilize of xylan. Lb. brevis R8 could utilized xylose to produce 0.71 g/L lactic acid, but L. lactis R8 could not able to utilize xylose to produce lactic acid. The cell density of Lb. brevis R8 was similar to wild type strains in the condition when they were grown in the broth with corn cobs as sole carbon source, and the above indicate that Lb. brevis R8 could not use corn cob to produce lactic acid because the xylanase is not effective. Lb. plantarum CD was grown in the medium with glucose or cellobiose, and the ability of the transformants for metabolizing glucose or cellobiose to produce lactic acid was lower than wild type strains. Moreover, Lb. plantarum CD was able to grow in the medium containing carboxymethylcellulose and sugarcane bagasse. The transformant could secrete cellulase (CelD) with low activity degrading carboxymethylcellulose and sugarcane bagasse to reducing sugar. However, the biomass of transformants was higher, but could not produce lactic acid by using cellooligosaccharides as their carbon source.
40
Huang, Pei-Chun, and 黃培鈞. "The Studies for the Selection of Lactic Acid Bacteria and the Production of Lactic Acid from Whey Fermentation." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/52225193655210642625.
Full textAbstract:
碩士東海大學
畜產學系
92
This study aimed at selecting homofermentative lactic acid strains for lactic acid production from whey fermentation. According to this study results, Lb. rhamnosus THSH-1 performed the better results than other strains in lactic acid productivity and lactose utilization（P＜0.05）. Optimisation of temperature for lactic acid production by Lb. rhamnosus THSH-1 was 42℃. pH adjustment and agitation culture provided beneficial effects on lactic acid production during the fermentation process（P＜0.05）. Inoculum of 10﹪Lb. rhamnosus THSH-1 was the superior to 1﹪inoculum on production of lactic acid（P＜0.05）. The addition of nutrients presented a positive effect on the lactic acid production. Among the different nitrogen sources supplemented to whey, yeast extract performed the best lactic acid productivity（P＜0.05）. At 3﹪w/v yeast extract supplementation, the lactic acid productivity was the best（P＜0.05）. The addition of pantothenic acid in whey permeate supplemented with soymilk presented a significant beneficial affect with lactic acid production（P＜0.05）.
41
莊俊庭. "Enhancemene of Lactic Acid Production by Electrodialysis Fermentation Integration process." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/88878808676882895324.
Full textAbstract:
碩士明新科技大學
化學工程研究所
96
Abstract — The bioproduct has a serious inhibition effect on the specific growth rate of the species in a lactate fermentation. The creeping-flow microfiltration system was employed in parallel in this investigation to remove the lactate from the broth, and accompanied with a three-compartment four-pair of electrodialysis stack with bipolar membrane (EDBM) in series to regenerate and concentrate the lactic acid simultaneously. The objective of this study is to enhance the lactic acid production. The corn starch was hydrolyzed enzymatically for glucose production at first. The raw material,525g of corn starch and 0.06g of sodium chloride, were added into a four-neck flask at pH 6.5, through pasteurization, saccharification, and liquefaction, 280.39 g L-1 of glucose yield was obtained. The glucose was used as the carbon source of the pure species, Lactobacillus fermentum in a bench-scale of chemostat for lactate fermentation, operated under the optimal condition, obtained by the kinetic study, as follows: 200rpm, 30℃, pH 6.8, DO 50%. The normal phase chromatography (NPC) column was used for the measurement of the glucose concentration, and the reverse phase chromatography (RPC) column for the measurement of sodium lactate, lactic acid, sodium acetate, and acetic acid concentrations. The dry cell weight of the microorganism concentration was measured by drying-out of a sample at 60 °C in the oven for 12 hrs. A batch yield of 263g L-1 of lactate was obtained in the fermentation. The lactate was removed away from the broth by a creeping-flow microfiltration system simultaneously, and concentrated and regenerated by a batch operation in an EDBM. The species and the unreacted medium were recycled back to the fermentor. The current efficiencies in both of the base (based on sodium hydroxide) and acid (based on lactic acid) compartments are 87.65% and 62.8%, respectively. Generally speaking, the lactate fermentation accompanied with the membrane microfiltration will enhance 32.7% of the yield..
42
Jen, Chiou-Ya, and 鄭秋雅. "Studies on the lactic acid fermentation of lotus rhizome juice." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/01218235665845952224.
Full textAbstract:
碩士國立嘉義大學
食品科學系研究所
94
Abstract The objective of the present study was lotus rhizome as materials , then materials were blanched at 90 ± 2℃ , and water extracts for 1 min at 100℃, added different allocate carbon source. For fermentation, the most suitable fermented lactic acid bacteria combination were Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696、Lactobacillus helveticus BCRC 12296、Lactobacillus delbrueckii subsp. lactis BCRC 14078 . three of single bacteria strain mixing the fermented modelling as well among them with Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696 + Lactobacillus delbrueckii subsp. lactis BCRC 14078 fermented liquid made up is relatively accepted by quilt, the best fermented substances condition for Water extract (1:3) fresh lotus rhizome juice added 8 % glucose and 1 % lotus rhizome starch, substances condition after sterilization for 15 minutes under 121℃. Used the Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696、Lactobacillus helveticus BCRC 12296、Lactobacillus delbrueckii subsp. lactis BCRC 14078 three of single bacteria strain mixed the fermented modeling, measure of the variation change quantity include the physicochemical, lactic acid bacteria count, antioxidant ability and antioxidant composition in lotus rhizome juice during lactic acid fermentation. in order to on the future expectation of the development of function beverage products used on the lotus rhizome material. The result shows , all were lactic acid bacteria strains products fermented for 24 hr at 37℃, lactic acid bacteria population reached to above 106 cfu/mL, pH value for 4.5 - 4.7, titrable acidity reached to above 0.4 %, alcohol for 2 %, B1 content to support is a trend of the reduction on the during fermented, and terminal point fermented partly to keep B1 content partly, color (L、a、b) increase but improve luminance, red and yellow with fermented time. Antioxidant ability and antioxidant composition have trend of reduction as fermented time increases, keep on 73.4 -75.8 % DPPH free radical ability; 94-96 % total antioxidant ability , total phenol content 1.23 – 1.25 mg/ 100mL, flavonoids content 0.02- 0.05 mg/100 mL, the main phenolic compounds of on the lotus rhizome juice lactic acid fermentation substances are gallic acid, p-hydroxybenzoic acid, chlorogenic acid, rutin and quercetin, but reduce as fermented time increases; fermented still keep SOD-like activity. Comprehensive above results , regarding the making of lotus rhizome as the fermented host of lactic acid really has its feasibility, and the best lactic acid bacterial strain association is Lactobacillus delbrueckii subsp. bulgaricus BCRC 10696 + Lactobacillus delbrueckii lactics BCRC 14078, the fermented condition for 24 hr at 37 ℃. The trial-production of the lotus rhizome juice lactic acid beverage products and setting-up which process the procedure are had, allocate the condition fresh lotus rhizome juice then added as 50 % of above fermented lotus rhizome juice, added sucrose adjusted for 12°Brix, consumer accepted titrable acidity in about 0.2 % at this moment is also best. The juice was filled in glass bottles and pasteurized for 5 min at 72℃.After pasteurization, the juice was stored at 4℃ for 21 days. The anaysis for storage products physicochemical, antioxidant ability and antioxidant composition. Although preserve time to increase and change slightly at the same time, but relatively produces and preserves the quality looks of the products with the room temperature. The ones that can maintain quality of the products are quite stable. In sensory evaluation, two products its color , aroma , sweet , sour and overall acceptability were 4.00 - 5.30 in 7-point scale. The comprehensive result showing two products, is it relatively , find with room temperature products quality of products maintain steady state during storage at 4℃ for 21 days. Key word: Lotus Rhizome Juice、Lactic Acid Bacteria、Fermentation、Antioxidation Compound、Antioxidation Capacity
43
Li, You-Jie, and 李宥潔. "The fermentation products of lactic acid bacteria applied in cosmetics." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/18042717743130182211.
Full textAbstract:
碩士嘉南藥理科技大學
化妝品科技研究所
98
The objective of this study is to investigate the effects of the products of soymilk fermented with lactic acid bacteria on the cultured mouse 3T3 fibroblasts, and the assays, including cell viability, the level of collagen accumulation, and the activities of matrix metalloproteinases (MMPs) secreted from 3T3 fibroblasts, were performed. The anti-oxidative effect of soymilk-fermented products (SFP) was also evaluated. Besides, the efficacy of lotion containing SFP was further assayed in vivo. The date presented here showed that 48 h-treatment of 3T3 fibroblasts in the culture medium with 0.78~3.13 mg/ml of SFP could bring about at least a 30% increase in cell proliferation. In addition, SFP (3.13 mg/ml) could not directly inhibit the activities of MMP-2 and MMP-9 in the presence of culture medium. However, it also found that 48 h-treatment of 3T3 fibroblasts with 3.13 mg/ml of SFP could increase the lever of collagen accumulation by 15.11%. Furthermore, within 8h, SFP could effectively give rise to an accumulation of the content of collagen. In antioxidation, 20 mg/ml of SFP showed the scavenging effects on DPPH free radicals over 40%. On the other hand, in the in-vivo efficacious evaluation, the lotion containing 3.44 mg/ml of SFP dramatically decreased pore counts, wrinkles, textures, UV spots, and melanin by 29.36%, 14.59%, 20.36%, 1.57%, and 9.99%, respectively, in 4 weeks. Based on the fore-mentioned data, we suggest that SFP can be used as a functional cosmetic ingredient.
44
Schaack, Michelle M. "Behavior of Listeria Monocytogenes during fermentation by lactic acid bacteria." 1988. http://catalog.hathitrust.org/api/volumes/oclc/18182350.html.
Full text
45
Li, Jin-Yi, and 黎晉易. "Effects of lactic acid bacteria fermentation on whey protein properties." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/kpe8x7.
Full text
46
Pei-Yin, Lee. "Bioactivities of Black Soybean by Lactic Acid Bacteria Solid-State Fermentation." 2005. http://www.cetd.com.tw/ec/thesisdetail.aspx?etdun=U0001-2701200514371400.
Full text
47
Liao, Chen-Ju, and 廖貞如. "Improving the Characteristics of Mackerel Muscle Using Lactic Acid Bacterial Fermentation." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/87370565988296954452.
Full textAbstract:
碩士國立海洋大學
食品科學系
88
In order to increase the utilijation of fish muscle and to improve the texture, color, flavors and storage life, minced mackerel was fermented with Lactobacillus plantarum CCRC10069, Lactococcus lactis subsp. lactis CCRC 12315, Lactobacillus helveticus CCRC 14092, or combinations of these starters at 37oC and RH 85%. The pH, viable aerobic and lactic acid bacteria plate counts, proximate composition, volatile base nitrogen (VBN), color and proteolysis of muscle proteins were determined after 0, 12, 24, 36, 54, and 72 hr of fermentation. Due to the fast growth of lactic starter and the subsequest decline in pH, the growth of other microorganisms was substantially inhibited. No putrefactive odor was detected even after 72 hr fermentation at 37oC. VBN of mackerel minces fermented with a mixture of L. plantarum and L. helveticus was still lower than the safety limit of food regulation (< 50 mg/100 g) after 72 hr fermentation. The results of sensory evaluation of lactic acid fermented mackerel meat paste products display its color, flavor, taste, texture and overall acceptance have no significant difference. The results of SDS-PAGE of lactic fermented mackerel minces suggested that most of water- and salt-soluble muscle proteins were rapidly degraded after 12 hr fermentation. Increases in amounts of functional peptides and free amino acids by lactic fermentation might improve the taste. From the results of animal test, the fermented fish minces could redue blood pressure , glucose, and total cholesterol.
48
Lee, Pei-Yin, and 李佩穎. "Bioactivities of Black Soybean by Lactic Acid Bacteria Solid-State Fermentation." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/33396734832504731702.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
93
Black soybean is a kind of soybean with dark seed coat. In ancient books and records of Chinese herbs, black soybean frequently played an important role. Black soybean contains many biofunctional compounds and possesses antitumer activity. Since past researches has indicated that the bioactivity of substrates could enhanced after lactic acid bacteria fermentation, the purposes of this project were to investigate the feasibility of using solid-state fermentation of lactic acid bacteria using black soybean as substrate, and to evaluate the bioactivities of the fermented products. The growth condition of lactic acid bacteria were envaluated by observing the changes of pH and cell during fermentation. The result displayed that lactic acid bacteria grew well in the enzymatic hydrolyzed black soybean, but not in the un-treated substrates. In the antioxidant activity, three assay methods were used for determining the antioxidant activities of the fermented black soybean product by different lactic acid bacteria (Lactobacillus plantarum BCRC 12250, Lactobacillus acidophilus BCRC 10695, Bifidobacterium longum BCRC 14602, Bifidobacterium breve BCRC 11846) for various time periods (3, 5, 7 days), and in different types of media (non-enzymatic hydrolyzed medium (N), 0.4% Viscozyme hydrolyzed medium (V), 0.4% Flavozyme: Alcalase=3:2 hydrolyzed medium (P), 0.2% Viscozyme + 0.2% Flavozyme+Alcalase=3:2 hydrolyzed medium (V+P)). Our result indicated that L. acidophilus 3- day-fermentation showed the highest antioxidant ability and was chosen for subsequent studies on anticancer and anti-inflammatory activity. In the anticancer tests, eight kinds of cancer line have been tested, and the gastric cancer cell line, AGS, had the highest sensitivity to the fermented samples. Our results also showed that the fraction extracted by Hexane of L. acidophilus 3-day-fermented product was most effective in inhibiting the proliferation of AGS cell line. In the anti-inflammatory test, crude water extract and WA phase could increase production of TNF-λrom unstimulated RAW 264.7, and the Hex fraction and BtOH fraction had the strongest ability to inhibite of the production of NO from LPS/IFN-γactivated RAW 264.7.
49
Cullen, Andra Jane. "The role of soluble carbohydrates in lactic acid production." 1985. http://hdl.handle.net/2097/27426.
Full text
50
Lan, Chuan-Chi, and 籃涓齊. "Microtube array membrane-immobilized lactic acid bacteria in the repeated-batch fermentation of red alga Gracilaria sp. for lactic acid production." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/gs724p.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
106
Lactic acid is not only the main raw material of polylactic acid, but also widely used in industry such as pharmaceutical, food, and plastics industries. Red alga Gracilaria sp., which contains high amount of polysaccharides can be used as a good carbon source for lactic acid fermentation. The use of a novel cell immobilization technology for production of poly-L-lactic acid microtube array membrane (PLLA-MTAM) in repeated batch fermentation can effectively reduce production costs and improve the speed of fermentation. Therefore, this study intends to use poly-L-lactic acid microtube array immobilized lactic acid bacteria for repeated-batch fermentation of red alga Gracilaria for lactic acid production. The encapsulation efficiency of immobilized Lactobacillus acidophilus was 85.2 ± 8.8% by using porius PLLA-MTAM and Lb. acidophilus with a cell density of 109 CFU/mL. The addition of 0.2 M sodium acetate could increase sugar usage to 100% and lactic acid production to 34.90 ± 0.23 g/L, as a result of better pH buffering. In the batch fermentation of MRS medium containing 0.2 M sodium acetate, inoculation of a piece of PLLA-MTAM immobilized Lb. acidophilus had the highest lactic acid concentration of 38.48 ± 0.17 g/L, with a lactic acid yield of 0.97 ± 0.00 g/g. In the eight cycles of repeated batch fermentation of MRS medium, PLLA-MTAM immobilized Lb. acidophilus exhibited a maximum lactic acid concentration of 37.9 ± 0.22 g/L at the second batch, which along with the subsequent batches were higher than the ones of the free cell fermentation. A piece of PLLA-MTAM immobilized Lb. acidophilus was used to repeated batch fermentation of Gracilaria sp. acid hydrolysate containing the optimal buffer agent. The seventh batch had the highest lactic acid concentration of 27.76 ± 0.10 g/L and lactic acid production rate of 0.58 ± 0.01 g/L∙h. These results indicated that PLLA-MTAM immobilized Lb. acidophilus could be reused for multiple times and increased the yields of lactic acid production.