The effect of concentrated whey solids on Lactobionic acid production by Pseudomonas taetrolens
2019
Sarenkova, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Ciprovica, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Cinkmanis, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
Nowadays lactobionic acid production via microbial synthesis gains a high awareness. Lactobionic acid production by microbial pathway can be affected by various factors among them total solids in concentrated whey. The aim was to study the effect of acid whey permeate concentration on lactobionic acid production. The acid whey permeate was used as the study object. The total solids in acid whey were concentrated by the pilot scale FT22 Rising Film Evaporator (Armfield, UK). Pseudomonas taetrolens NCIB 9396 (NCTC, England) and Pseudomonas taetrolens DSM 21104 (DSMZ, Germany) were used for the study. The content of lactobionic acid (LBA) in the concentrated whey and control samples was determined using the high-performance liquid chromatography (Shimadzu LC 20 Prominence, Japan). The content of lactose in the acid whey and concentrated whey samples was determined using MilcoScanTM Mars (Foss, Denmark) and the high-performance liquid chromatography. The results showed that the highest yield of LBA was achieved at 20% of total solids content in the substrate. An increase of the total solids in the substrate more than 20% slows down the process due to the influence of minor whey compounds (as minerals and their salts) and higher lactose concentration reduces Pseudomonas taetrolens lactose dehydrogenase activity. The study results will help to improve an effective production of lactobionic acid by microbial pathway using acid whey.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies