Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/14047
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dc.contributor.authorMeruvu, Haritha-
dc.date.accessioned2023-11-11T08:56:20Z-
dc.date.available2023-11-11T08:56:20Z-
dc.date.issued2023-
dc.identifier.issn2190-6815-
dc.identifier.issn2190-6823-
dc.identifier.urihttps://doi.org/10.1007/s13399-023-04895-2-
dc.descriptionMERUVU, HARITHA/0000-0002-4494-5511en_US
dc.description.abstractThis research pivots around screening of idoneous lactic acid bacteria (LAB) from cow milk and subjecting them to adaptive evolution experiments to aid superior growth/robustness necessary for 3-phenyllactic acid (3-PLA) production. Conventional and statistical fermentation studies were conducted at batch scale using a non-axenic coculture of three novel LAB strains: Lactiplantibacillus plantarum str. nov. plantharim, Lactobacillus delbrueckki str. nov. delharim, and Pediococcus pentasaceous str. nov. pentharim. Statistically optimized fermentation using Box Behnken technique resulted in 1225 mg/L 3-PLA production using the growth medium: cheese whey-MRS medium mixture (5:2 ratio), phenylalanine (2.69% w/v), and glucose (9.6% w/v). Statistical optimization of fermentation parameters resulted in a substantial increase (17 times higher) compared to the non-optimized fermentation conditions (72 mg/L). Monad growth kinetics of the cow milk whey (CMW) coculture were calculated and estimated as: mu max = 0.336 h-1, Ks = 11.64 mg/mL, Yx/s = 0.835 mg/g, YP/S = 1.66 mg/g, YX/P = 0.112 mg/mg. The purified 3-PLA (1.93 mg/mL) showed antimicrobial activity with pathogenic bacteria like Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus, with a minimum inhibitory concentration of 12 mg/mL.en_US
dc.description.sponsorshipThis article is part of project work supported by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 801509 and TÜBİTAK—2236 Co-Funded Brain Circulation Scheme 2: Project number 121C360, Dr. Haritha Meruvu (grant recipient) profoundly expresses her gratitude for the same.en_US
dc.description.sponsorshipEuropean Union [801509]; TUBITAK-2236 Co-Funded Brain Circulation Schem [121C360]en_US
dc.description.sponsorshipThis article is part of project work supported by the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 801509 and TUBITAK-2236 Co-Funded Brain Circulation Scheme 2: Project number 121C360, Dr. Haritha Meruvu (grant recipient) profoundly expresses her gratitude for the same.en_US
dc.description.sponsorshipEuropean Union [801509]; TUBITAK-2236 Co-Funded Brain Circulation Schem [121C360]en_US
dc.description.sponsorshipThis article is part of project work supported by the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 801509 and TUBITAK-2236 Co-Funded Brain Circulation Scheme 2: Project number 121C360, Dr. Haritha Meruvu (grant recipient) profoundly expresses her gratitude for the same.en_US
dc.language.isoenen_US
dc.publisherSpringer Heidelbergen_US
dc.relation.ispartofBiomass Conversion and Biorefineryen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheese wheyen_US
dc.subjectPhenyllactic aciden_US
dc.subjectLactic acid bacteriaen_US
dc.subjectFermentationen_US
dc.subjectCocultureen_US
dc.subjectAntimicrobial activityen_US
dc.titleEnhanced production of 3-phenyllactic acid from novel non-axenic coculture: adaptive evolution and statistical fermentation studiesen_US
dc.typeArticleen_US
dc.authoridMERUVU, HARITHA/0000-0002-4494-5511-
dc.institutionauthorMeruvu, Haritha-
dc.departmentIzmir Institute of Technologyen_US
dc.identifier.wosWOS:001163772100007-
dc.identifier.scopus2-s2.0-85172786727en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s13399-023-04895-2-
dc.authorscopusid43361577700-
dc.authorwosidMERUVU, HARITHA/V-3222-2017-
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ2-
dc.description.woscitationindexScience Citation Index Expanded-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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