Effect of sodium alginate concentration, bead diameter, initial pH and temperature on lactic acid production from pineapple waste using immobilized Lactobacillus delbrueckii
Effect of sodium alginate concentration, bead diameter, initial pH and temperature on lactic acid production from pineapple waste using immobilized Lactobacillus delbrueckii
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DOI：
10.1016/j.procbio.2005.12.002
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发表时间：
2006-05-01
影响因子：
4.4
通讯作者：
Suzana, W
中科院分区：
文献类型：
--
作者：
Idris, A;Suzana, W
采用固定化的德尔氏乳杆菌对菠萝废液分批发酵制乳酸进行了研究。以海藻酸钙为固定化基质，考察海藻酸钠浓度、微球直径、初始pH和温度对Delbnteckii ATCC 9646细胞生长、葡萄糖消耗和乳酸产量的影响。结果表明，当海藻酸钠浓度为2.0%时，发酵56 h乳酸产量最大。在初始pH为6.5、温度为37℃条件下，微球直径为1.0 mm时产乳酸量最大。同时，测定了不同温度和pH条件下海藻酸盐微球中delbrueckii的生长参数，以描述细胞生长和产乳酸率。(c) 2005 Elsevier Ltd版权所有。
Batch fermentation of liquid pineapple waste to lactic acid was performed using immobilized Lactobacillus delbnteckii subsp. Delbnteckii ATCC 9646 under anaerobic condition for 72 h. Calcium alginate was used as the immobilization matrix and the effects of sodium alginate concentration, bead diameter, initial pH and temperature on cell growth, glucose consumption and lactic acid production were investigated. The results indicate that maximum concentrations of lactic acid were produced after 56 h of fermentation when 2.0% sodium alginate concentration was used. Maximum lactic acid production was also obtained with a 1.0 mm bead diameter at initial pH of 6.5 and temperature of 37 degrees C. Simultaneously, the growth parameters for L. delbrueckii in Ca-alginate beads at the various temperature and pH were determined so as to describe the cell growth and lactic acid production rates. (c) 2005 Elsevier Ltd. All rights reserved.