Immobilized Lactobacillus acidophilus produced from whey and alginate
An analysis was made of the use of whey fermentation by Lactobacillus acidophilus LA-5 for encapsulated probiotic bacteria cell production. Fermentation was done in a 2-liter Biostat B Fermentor at 28±1 ºC without air supply and agitation maintained at 200 rpm. Different processing conditions were studied using Center Composite Design applied to Surface Response Methodology. Maximum cell yield (2.7 x10(10) NMP/mL for 36 hours) was achieved with 30.85 g/L of lactose, a pH value of 6.45 and 1.04 g/L of inoculum. Cell growth was evaluated using reconstituted and fresh whey after 144 hours of fermentation in pre-optimized conditions. Cell concentration after fermentation was 10(10) MPN/mL in all the assays. The Verhulst model proved to be satisfactory to fit the experimental results, providing a stationary cell concentration of 6.0 g/L and a specific growth rate of 0.09 h-1. Cells were collected by centrifugation at 15000g for 5 minutes at 4 ºC, immobilized in 2% alginate, and dried to a constant weight at 50 ºC. Immobilized probiotic cells presented 10(11) MPN/g, a time required to kill 90% of the organisms (D value) of 18 h (70 ºC), an activation energy of 76.04 kJ/mol for thermal inactivation, and an in vitro resistance to low pH (D value of 62.5 min at 37 ºC, pH 2.5).
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Brazilian Society of Chemical Engineering
2013
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oai:scielo:S0104-663220130002000052013-05-08Immobilized Lactobacillus acidophilus produced from whey and alginateRosa,P. R.Sá,E. M.Coutinho Filho,U.Cardoso,V. L. Lactobacillus acidophilus Immobilized cells Probiotics Whey An analysis was made of the use of whey fermentation by Lactobacillus acidophilus LA-5 for encapsulated probiotic bacteria cell production. Fermentation was done in a 2-liter Biostat B Fermentor at 28±1 ºC without air supply and agitation maintained at 200 rpm. Different processing conditions were studied using Center Composite Design applied to Surface Response Methodology. Maximum cell yield (2.7 x10(10) NMP/mL for 36 hours) was achieved with 30.85 g/L of lactose, a pH value of 6.45 and 1.04 g/L of inoculum. Cell growth was evaluated using reconstituted and fresh whey after 144 hours of fermentation in pre-optimized conditions. Cell concentration after fermentation was 10(10) MPN/mL in all the assays. The Verhulst model proved to be satisfactory to fit the experimental results, providing a stationary cell concentration of 6.0 g/L and a specific growth rate of 0.09 h-1. Cells were collected by centrifugation at 15000g for 5 minutes at 4 ºC, immobilized in 2% alginate, and dried to a constant weight at 50 ºC. Immobilized probiotic cells presented 10(11) MPN/g, a time required to kill 90% of the organisms (D value) of 18 h (70 ºC), an activation energy of 76.04 kJ/mol for thermal inactivation, and an in vitro resistance to low pH (D value of 62.5 min at 37 ºC, pH 2.5).info:eu-repo/semantics/openAccessBrazilian Society of Chemical EngineeringBrazilian Journal of Chemical Engineering v.30 n.2 20132013-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322013000200005en10.1590/S0104-66322013000200005 |
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Rosa,P. R. Sá,E. M. Coutinho Filho,U. Cardoso,V. L. |
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Rosa,P. R. Sá,E. M. Coutinho Filho,U. Cardoso,V. L. Immobilized Lactobacillus acidophilus produced from whey and alginate |
author_facet |
Rosa,P. R. Sá,E. M. Coutinho Filho,U. Cardoso,V. L. |
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Rosa,P. R. |
title |
Immobilized Lactobacillus acidophilus produced from whey and alginate |
title_short |
Immobilized Lactobacillus acidophilus produced from whey and alginate |
title_full |
Immobilized Lactobacillus acidophilus produced from whey and alginate |
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Immobilized Lactobacillus acidophilus produced from whey and alginate |
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Immobilized Lactobacillus acidophilus produced from whey and alginate |
title_sort |
immobilized lactobacillus acidophilus produced from whey and alginate |
description |
An analysis was made of the use of whey fermentation by Lactobacillus acidophilus LA-5 for encapsulated probiotic bacteria cell production. Fermentation was done in a 2-liter Biostat B Fermentor at 28±1 ºC without air supply and agitation maintained at 200 rpm. Different processing conditions were studied using Center Composite Design applied to Surface Response Methodology. Maximum cell yield (2.7 x10(10) NMP/mL for 36 hours) was achieved with 30.85 g/L of lactose, a pH value of 6.45 and 1.04 g/L of inoculum. Cell growth was evaluated using reconstituted and fresh whey after 144 hours of fermentation in pre-optimized conditions. Cell concentration after fermentation was 10(10) MPN/mL in all the assays. The Verhulst model proved to be satisfactory to fit the experimental results, providing a stationary cell concentration of 6.0 g/L and a specific growth rate of 0.09 h-1. Cells were collected by centrifugation at 15000g for 5 minutes at 4 ºC, immobilized in 2% alginate, and dried to a constant weight at 50 ºC. Immobilized probiotic cells presented 10(11) MPN/g, a time required to kill 90% of the organisms (D value) of 18 h (70 ºC), an activation energy of 76.04 kJ/mol for thermal inactivation, and an in vitro resistance to low pH (D value of 62.5 min at 37 ºC, pH 2.5). |
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Brazilian Society of Chemical Engineering |
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2013 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322013000200005 |
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