Food Additive Lactic Acid Production by Immobilized Cells of Lactobacillus brevis on Delignified Cellulosic Material

• Published in: Journal of agricultural and food chemistry 2003-08, Vol.51 (18), p.5285-5289
• Main Authors: Elezi, Ornel, Kourkoutas, Yiannis, Koutinas, Athanasios A, Kanellaki, Maria, Bezirtzoglou, Eugenia, Barnett, Y. A, Nigam, Poonam
• Format: Article
• Language: English
• Subjects: Cellulose - chemistry; Fermentation; Food Additives; Lactic Acid - biosynthesis; Lactobacillus - metabolism; Lignin - analysis; Microscopy, Electron; Time Factors
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0262211

Improvements in yield and productivity in lactic acid fermentation by Lactobaccilus brevis cells immobilized on delignified cellulosic (DC) material are reported. The system proved to be more efficient in comparison with the work reported by other workers. Yields of 80 and 100% conversion using glucose were obtained at 30 °C in 1 day of fermentation time. Lactic acid fermentation using whey as substrate was obtained at 30 °C in 1−1.5 days, resulting in 70% yield, whereas the remaining lactose in whey was converted to alcohol byproduct, leading to a 90% lactose exploitation and 100% conversion. Cell immobilization of L. brevis on DC material was proved by its reuses in repeated batch fermentations and through electron microscopy. A series of 10 repeated batch fermentations without any loss in cell activity showed a tendency for high operational stability. The presence of DC material resulted in a drastic drop of the fermentation time from 48 to 13 h. Keywords: Lactic acid production; Lactobacillus brevis; delignified cellulosics; whey fermentation