Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production
| العنوان: | Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production |
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| المؤلفون: | Cristina Marzo, Ana Belén Díaz, Ana Blandino, Ildefonso Caro |
| المصدر: | Journal of the Science of Food and Agriculture. 101:4108-4117 |
| بيانات النشر: | Wiley, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Lactobacillus casei, 030309 nutrition & dietetics, Hydrolysate, 03 medical and health sciences, Hydrolysis, chemistry.chemical_compound, 0404 agricultural biotechnology, Lactobacillus, Lactic Acid, Food science, Acetic Acid, Waste Products, 0303 health sciences, Nutrition and Dietetics, biology, Chemistry, Fungi, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Culture Media, Lactic acid, Kinetics, Fermentation, Beta vulgaris, Agronomy and Crop Science, Lactic acid fermentation, Lactobacillus plantarum, Food Science, Biotechnology |
| الوصف: | Background Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid-state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effect of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for lactic acid fermentation by Lactobacillus plantarum on ESBPP hydrolysates was developed. Results L. plantarum produced a LA concentration 34 % higher than Lactobacillus casei. The highest LA concentration (30 g L-1 ) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L-1 of yeast extract and the pH was controlled with CaCO3 . The concentration of acetic acid differed depending on the concentration of CaCO3 added, producing its maximum value with 27 g L-1 of CaCO3 . The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO3 added. Conclusion ESBPP can be revalorized to produce lactic acid. A pure LA stream or a mixture of lactic and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control shows a great interest depending on the destination of the effluent. This article is protected by copyright. All rights reserved. |
| تدمد: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.11046 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c24dc1e6c54104dcdf8af6f6419d1de https://doi.org/10.1002/jsfa.11046 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi.dedup.....1c24dc1e6c54104dcdf8af6f6419d1de |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10970010 00225142 |
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| DOI: | 10.1002/jsfa.11046 |