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Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.

Antonija Trontel ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Ana Batušić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Ivana Gusić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Anita Slavica   ORCID icon orcid.org/0000-0003-3891-787X ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Božidar Šantek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia
Srđan Novak ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Pierottijeva 6/IV, HR-10000 Zagreb, Croatia

Puni tekst: engleski, pdf (475 KB) str. 75-82 preuzimanja: 2.729* citiraj
APA 6th Edition
Trontel, A., Batušić, A., Gusić, I., Slavica, A., Šantek, B. i Novak, S. (2011). Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.. Food Technology and Biotechnology, 49 (1), 75-82. Preuzeto s https://hrcak.srce.hr/65623
MLA 8th Edition
Trontel, Antonija, et al. "Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.." Food Technology and Biotechnology, vol. 49, br. 1, 2011, str. 75-82. https://hrcak.srce.hr/65623. Citirano 05.07.2020.
Chicago 17th Edition
Trontel, Antonija, Ana Batušić, Ivana Gusić, Anita Slavica, Božidar Šantek i Srđan Novak. "Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.." Food Technology and Biotechnology 49, br. 1 (2011): 75-82. https://hrcak.srce.hr/65623
Harvard
Trontel, A., et al. (2011). 'Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.', Food Technology and Biotechnology, 49(1), str. 75-82. Preuzeto s: https://hrcak.srce.hr/65623 (Datum pristupa: 05.07.2020.)
Vancouver
Trontel A, Batušić A, Gusić I, Slavica A, Šantek B, Novak S. Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.. Food Technology and Biotechnology [Internet]. 2011 [pristupljeno 05.07.2020.];49(1):75-82. Dostupno na: https://hrcak.srce.hr/65623
IEEE
A. Trontel, A. Batušić, I. Gusić, A. Slavica, B. Šantek i S. Novak, "Production of D- and L-Lactic Acid by Mono- and Mixed Cultures of Lactobacillus sp.", Food Technology and Biotechnology, vol.49, br. 1, str. 75-82, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65623. [Citirano: 05.07.2020.]

Sažetak
Batch cultivation of monoculture of Lactobacillus sp. and two–strain mixed culture of Lactobacillus sp. and Lactobacillus amylovorus DSM 20531T was carried out with the aim of producing L-(+)- and D-(–)/L-(+)-lactic acid to be implemented in poly(lactic acid) polymer production. Metabolic capacity of two Lactobacillus strains to ferment different carbon sources (glucose, sucrose or soluble starch) during cultivation in MRS medium at 40 °C, in a laboratory-scale stirred tank bioreactor was defined. Lactobacillus sp. showed similar affinity towards mono- and disaccharide substrates, which were homofermentatively converted mostly to L-(+)-lactic acid. L. amylovorus DSM 20531T has been characterized as a D/L-lactate producer and it is capable of conducting simultaneous saccharification and fermentation. Due to the interaction of Lactobacillus sp. with L. amylovorus DSM 20531T, starch was hydrolysed and fermented to the mixture of L-(+)- and D-(–)-lactic acid. Modified Luedeking-Piret kinetics used for the description of substrate utilization, growth of mono- and mixed cultures and production of lactic acid stereoisomers showed good agreement with experimental data.

Ključne riječi
monoculture; mixed culture; Lactobacillus sp.; batch fermentation; L-(+)- and/or D-(–)-lactic acid; mathematical model

Hrčak ID: 65623

URI
https://hrcak.srce.hr/65623

[hrvatski]

Posjeta: 3.152 *