Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1170987
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorBARROSO, R. G. M. R.
dc.contributor.authorDAMASO, M. C. T.
dc.contributor.authorMACHADO, F.
dc.contributor.authorGONCALVES, S. B.
dc.date.accessioned2024-12-28T18:05:58Z-
dc.date.available2024-12-28T18:05:58Z-
dc.date.created2024-12-27
dc.date.issued2024
dc.identifier.citationFermentation, v. 10, n. 3, p. 149, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1170987-
dc.descriptionLactic acid bacteria are widely used because they produce lactic acid naturally, are resistant to acidic pH and a wide temperature range, and frequently produce lactic acid as a primary metabolite. In this study, Enterococcus durans isolated from buffalo milk was employed in lactic acid fermentation with the primary goal of obtaining fermentation parameters for an effective process enabling the use of lactose as an alternative carbon source. Fermentative parameters such as initial concentration of carbon source, dissolved oxygen concentration, cell recycling, and batch with pulse operation mode were studied to find the best conditions for L-(+)-lactic acid production. The association of 20 g·L −1 of lactose with 10 g·L −1 of glucose enabled the best bioconversion to lactic acid. Anaerobiosis did not contribute to increasing lactic acid production. Batch fermentation with cell recycling was the strategy that enhanced lactic acid production and lactose consumption, reaching 26.07 g·L −1 , 0.36 g·L −1 ·h −1 of productivity and yielding about 0.86 g·g −1 . It is fundamental to evaluate the parameters of lactic acid fermentation and provide efficient and sustainable production methods.
dc.language.isoeng
dc.rightsopenAccess
dc.titleLactic acid production by enterococcus durans is improved by cell recycling and pH control.
dc.typeArtigo de periódico
dc.subject.nalthesaurusLactic acid
dc.subject.nalthesaurusEnterococcus durans
dc.subject.nalthesaurusLactic fermentation
dc.subject.nalthesaurusFermentation
riaa.ainfo.id1170987
riaa.ainfo.lastupdate2024-12-27
dc.identifier.doihttps://doi.org/10.3390/ fermentation10030149
dc.contributor.institutionRAISSA GABRIELA MARTINS REIS BARROSO, UNIVERSITY OF BRASÍLIA; MONICA CARAMEZ TRICHES DAMASO, CNPAE; FABRICIO MACHADO, UNIVERSITY OF BRASÍLIA; SILVIA BELEM GONCALVES, CNPAE.
Aparece en las colecciones:Artigo em periódico indexado (CNPAE)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Lactic-acid.pdf5.15 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace