Lactic acid production by new Lactobacillus plantarum LMISM6 grown in molasses: optimization of medium composition

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dc.contributor.authorCoelho, L. F. [UNESP]
dc.contributor.authorLima, C. J. B. de [UNESP]
dc.contributor.authorRodovalho, C. M. [UNESP]
dc.contributor.authorBernardo, M. P. [UNESP]
dc.contributor.authorContiero, Jonas [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2013-09-30T20:03:03Z
dc.date.accessioned2014-05-20T13:56:15Z
dc.date.available2013-09-30T20:03:03Z
dc.date.available2014-05-20T13:56:15Z
dc.date.issued2011-03-01
dc.description.abstractA Plackett-Burman experimental design was used to evaluate seven medium components added to molasses (corn steep liquor, sodium acetate, magnesium sulfate, manganese sulfate, ammonium citrate, potassium phosphate and Tween 80). Corn steep liquor (CSL), K2HPO4 and Tween 80 increased lactic acid production. The concentrations of these three components as well as the molasses were further optimized using the response surface method. A maximal lactic acid production of 94.8 g L-1 was obtained when the concentrations of molasses, CSL, K2HPO4 and Tween 80 were 193.50 g L-1, 37.50 mL L-1, 2.65 g L-1 and 0.83 mL L-1, respectively. However, in both shaker and bioreactor, approximately one fourth of the sugar added initially was not utilized after 48 hours of fermentation. Future studies that consider high conversion of sugar into final product as well as high volumetric productivity are necessary to improve the fermentation process and to reduce the downstream costs.en
dc.description.affiliationUniversidade Estadual Paulista Institute of Biological Sciences Department of Biochemistry and Microbiology
dc.description.affiliationUniversidade Estadual Paulista Institute of Biological Sciences Department of Biology
dc.description.affiliationUnespUniversidade Estadual Paulista Institute of Biological Sciences Department of Biochemistry and Microbiology
dc.description.affiliationUnespUniversidade Estadual Paulista Institute of Biological Sciences Department of Biology
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent27-36
dc.identifierhttp://dx.doi.org/10.1590/S0104-66322011000100004
dc.identifier.citationBrazilian Journal of Chemical Engineering. Brazilian Society of Chemical Engineering, v. 28, n. 1, p. 27-36, 2011.
dc.identifier.doi10.1590/S0104-66322011000100004
dc.identifier.fileS0104-66322011000100004.pdf
dc.identifier.issn0104-6632
dc.identifier.lattes9859154979447005
dc.identifier.scieloS0104-66322011000100004
dc.identifier.urihttp://hdl.handle.net/11449/20108
dc.identifier.wosWOS:000288301800004
dc.language.isoeng
dc.publisherBrazilian Society of Chemical Engineering
dc.relation.ispartofBrazilian Journal of Chemical Engineering
dc.relation.ispartofjcr0.925
dc.relation.ispartofsjr0,395
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectPlackett-Burmanen
dc.subjectCorn steep liquoren
dc.subjectResponse surface methodologyen
dc.subjectMedium optimizationen
dc.subjectPotassium phosphateen
dc.subjectTweenen
dc.titleLactic acid production by new Lactobacillus plantarum LMISM6 grown in molasses: optimization of medium compositionen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/bjce/paboutj.htm#03
dcterms.rightsHolderBrazilian Soc Chemical Eng
unesp.author.lattes9859154979447005
unesp.author.orcid0000-0003-1215-6400[5]
unesp.author.orcid0000-0002-4927-0672[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Rio Claropt

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Artigos - Bioquímica e Microbiologia - IBRC