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Title: Optimization of lactic acid production from whey by L casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beads
Authors: Göksungur, Mehmet Yekta
Gündüz, Meltem
Harsa, Hayriye Şebnem
Keywords: Calcuim alginate
Immobilized L casei
Lactic acid
Response surface methodology
Publisher: John Wiley and Sons Inc.
Source: Göksungur, M.Y., Gündüz, M., and Harsa, H. Ş. (2005). Optimization of lactic acid production from whey by L casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beads. Journal of Chemical Technology and Biotechnology, 80(11), 1282-1290. doi:10.1002/jctb.1326
Abstract: The production of lactic acid from whey by Lactobacillus casei NRRL B-441 immobilized in chitosan-stabilized Ca-alginate beads was investigated. Higher lactic acid production and lower cell leakage were observed with alginate-chitosan beads compared with Ca-alginate beads. The highest lactic acid concentration (131.2 g dm-3) was obtained with cells entrapped in 1.3-1.7 mm alginate-chitosan beads prepared from 2% (w/v) Na-alginate. The gel beads produced lactic acid for five consecutive batch fermentations without marked activity loss and deformation. Response surface methodology was used to investigate the effects of three fermentation parameters (initial sugar, yeast extract and calcium carbonate concentrations) on the concentration of lactic acid. Results of the statistical analysis showed that the fit of the model was good in all cases. Initial sugar, yeast extract and calcium carbonate concentrations had a strong linear effect on lactic acid production. The maximum lactic acid concentration of 136.3 g dm-3 was obtained at the optimum concentrations of process variables (initial sugar 147.35 g dm-3, yeast extract 28.81 g dm-3, CaCO3 97.55 g dm-3). These values were obtained by fitting of the experimental data to the model equation. The response surface methodology was found to be useful in optimizing and determining the interactions among process variables in lactic acid production using alginate-chitosan-immobilized cells.
ISSN: 0268-2575
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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