EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE

In this work the technique of in situ extractive fermentation is applied for the production and separation of lactic acid, using whey as substrate and Lactobacillus delbrueckii spp. bulgaricus. The technique consists on the use of an organic phase in contact with a culture medium that allows the dir...

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Autores principales:	Nedher SÁNCHEZ R., Diana M. RAMÍREZ L., Arley D. ZAPATA Z.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Lactic acid extractive fermentation toxicity Lactobacillus delbrueckii spp. bulgaricus. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/89677fda1aca439793e3898a673b6a72
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spelling	oai:doaj.org-article:89677fda1aca439793e3898a673b6a722021-11-19T04:21:07ZEVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE0121-40042145-2660https://doaj.org/article/89677fda1aca439793e3898a673b6a722009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/605https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660In this work the technique of in situ extractive fermentation is applied for the production and separation of lactic acid, using whey as substrate and Lactobacillus delbrueckii spp. bulgaricus. The technique consists on the use of an organic phase in contact with a culture medium that allows the direct extraction of a compound as it is produced during the fermentation. The organic phase used is composed by a non polar solvent (hexane, heptane and iso-octane) and tributyl phosphate, TBP as extracting agent. Toxicity of the organic phase onto the microorganism and its extracting capacity of lactic acid are tested, and finding that the best results were obtained with hexane-TBP. Later on, the extractive fermentation was carried out with a central composite design using pH, % (v/v) of TBP in the organic phase and % (v/v) the water phase as factors. The response variable analyzed were the concentration of lactic acid in the culture medium (ALFA) and the partition coefficient Kd, displaying the mathematical models that describe their behavior. It finding that pH is the more significant factor during the process. Nedher SÁNCHEZ R.Diana M. RAMÍREZ L.Arley D. ZAPATA Z.Universidad de AntioquiaarticleLactic acidextractive fermentationtoxicityLactobacillus delbrueckii spp. bulgaricus.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 14, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactic acid extractive fermentation toxicity Lactobacillus delbrueckii spp. bulgaricus. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Lactic acid extractive fermentation toxicity Lactobacillus delbrueckii spp. bulgaricus. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Nedher SÁNCHEZ R. Diana M. RAMÍREZ L. Arley D. ZAPATA Z. EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE
description	In this work the technique of in situ extractive fermentation is applied for the production and separation of lactic acid, using whey as substrate and Lactobacillus delbrueckii spp. bulgaricus. The technique consists on the use of an organic phase in contact with a culture medium that allows the direct extraction of a compound as it is produced during the fermentation. The organic phase used is composed by a non polar solvent (hexane, heptane and iso-octane) and tributyl phosphate, TBP as extracting agent. Toxicity of the organic phase onto the microorganism and its extracting capacity of lactic acid are tested, and finding that the best results were obtained with hexane-TBP. Later on, the extractive fermentation was carried out with a central composite design using pH, % (v/v) of TBP in the organic phase and % (v/v) the water phase as factors. The response variable analyzed were the concentration of lactic acid in the culture medium (ALFA) and the partition coefficient Kd, displaying the mathematical models that describe their behavior. It finding that pH is the more significant factor during the process.
format	article
author	Nedher SÁNCHEZ R. Diana M. RAMÍREZ L. Arley D. ZAPATA Z.
author_facet	Nedher SÁNCHEZ R. Diana M. RAMÍREZ L. Arley D. ZAPATA Z.
author_sort	Nedher SÁNCHEZ R.
title	EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE
title_short	EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE
title_full	EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE
title_fullStr	EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE
title_full_unstemmed	EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE
title_sort	evaluation of an extractive fermentation system for the production of lactic acid using whey as substrate
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/89677fda1aca439793e3898a673b6a72
work_keys_str_mv	AT nedhersanchezr evaluationofanextractivefermentationsystemfortheproductionoflacticacidusingwheyassubstrate AT dianamramirezl evaluationofanextractivefermentationsystemfortheproductionoflacticacidusingwheyassubstrate AT arleydzapataz evaluationofanextractivefermentationsystemfortheproductionoflacticacidusingwheyassubstrate
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EVALUATION OF AN EXTRACTIVE FERMENTATION SYSTEM FOR THE PRODUCTION OF LACTIC ACID USING WHEY AS SUBSTRATE

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