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Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process

Antonija Trontel ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology, Malting and Brewing Technology, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Vanda Baršić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology, Malting and Brewing Technology, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Anita Slavica ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology, Malting and Brewing Technology, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Božidar Šantek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology, Malting and Brewing Technology, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Srđan Novak ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology, Malting and Brewing Technology, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia

Puni tekst: engleski, pdf (231 KB) str. 352-361 preuzimanja: 2.817* citiraj
APA 6th Edition
Trontel, A., Baršić, V., Slavica, A., Šantek, B. i Novak, S. (2010). Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process. Food Technology and Biotechnology, 48 (3), 352-361. Preuzeto s https://hrcak.srce.hr/57567
MLA 8th Edition
Trontel, Antonija, et al. "Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process." Food Technology and Biotechnology, vol. 48, br. 3, 2010, str. 352-361. https://hrcak.srce.hr/57567. Citirano 26.09.2020.
Chicago 17th Edition
Trontel, Antonija, Vanda Baršić, Anita Slavica, Božidar Šantek i Srđan Novak. "Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process." Food Technology and Biotechnology 48, br. 3 (2010): 352-361. https://hrcak.srce.hr/57567
Harvard
Trontel, A., et al. (2010). 'Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process', Food Technology and Biotechnology, 48(3), str. 352-361. Preuzeto s: https://hrcak.srce.hr/57567 (Datum pristupa: 26.09.2020.)
Vancouver
Trontel A, Baršić V, Slavica A, Šantek B, Novak S. Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 26.09.2020.];48(3):352-361. Dostupno na: https://hrcak.srce.hr/57567
IEEE
A. Trontel, V. Baršić, A. Slavica, B. Šantek i S. Novak, "Modelling the Effect of Different Substrates and Temperature on the Growth and Lactic Acid Production by Lactobacillus amylovorus DSM 20531T in Batch Process", Food Technology and Biotechnology, vol.48, br. 3, str. 352-361, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/57567. [Citirano: 26.09.2020.]

Sažetak
Amylolytic lactic acid bacterium Lactobacillus amylovorus DSM 20531T utilised glucose, sucrose and starch as a sole carbon and energy source. The three substrates were completely depleted from MRS medium during batch cultivations carried out in a laboratory scale stirred tank bioreactor at constant temperature (40 °C) and pH value (5.5). Under the tested conditions, the bacterium was capable of conducting simultaneously starch hydrolysis and fermentation. A mixture of two stereoisomers, D-(–)- and L-(+)-lactic acid, was produced in all cases by highly efficient homofermentative bioprocess with 0.93 to 1 g of lactate produced per g of total (consumed) substrate. The effect of temperature on the kinetics of cell growth and lactic acid production by the amylolytic strain in the starch-containing medium was also investigated. Efficient simultaneous saccharification and fermentation (SSF) was obtained at 35, 40 and 45 °C with completely degraded complex carbohydrate in 8 to 12 h and the product yield coefficient in the range from 0.91 to 0.93 g/g. Maximum values for substrate consumption rate (0.89 h^–1), maximum specific growth rate (0.87 h^–1), product formation rate (2.01 h^–1), and productivity of lactic acid (1.45 g/(L·h)) were obtained at 45 °C, while maximum biomass concentration (4.38 g/L) was attained at 40 °C. The ratio of the two stereoisomeric forms of produced lactic acid was strongly affected by the temperature. Unstructured kinetic model was used to describe the consumption of the three substrates, bacterial biomass formation and lactic acid production by L. amylovorus DSM 20531T. The dependence of biokinetic parameters on temperature was described by cardinal temperature model. The applied models successfully predicted all experimental data.

Ključne riječi
amylolytic lactic acid bacterium; Lactobacillus amylovorus; batch process; cultivation temperature; D/L-lactic acid; unstructured kinetic and cardinal temperature model

Hrčak ID: 57567

URI
https://hrcak.srce.hr/57567

[hrvatski]

Posjeta: 3.266 *