{"id":2568,"date":"2020-06-27T04:56:45","date_gmt":"2020-06-27T04:56:45","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2568"},"modified":"2020-06-27T04:56:45","modified_gmt":"2020-06-27T04:56:45","slug":"production-of-lactic-acid-from-whey-using-immobilized-%e2%80%8emixed-culture-of-streptococcus-thermophilus-and-lactobacillus-%e2%80%8ebulgaricus","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2568","title":{"rendered":"Production of Lactic Acid from Whey Using Immobilized \u200eMixed Culture of Streptococcus thermophilus and Lactobacillus \u200ebulgaricus"},"content":{"rendered":"\n

Sahar Adnan Sheet(1) <\/sup>and\nWaleed Ahmed Mahmood*(1)<\/sup><\/strong><\/p>\n\n\n\n

(1). Faculty of Agriculture and Forestry, University\nof Mosul, Iraq.<\/p>\n\n\n\n

 (*Corresponding author: Dr. Waleed Ahmed Mahmood, E-Mail: waleedahmed53@yahoo.com).<\/p>\n\n\n\n

Received: 12\/01\/2020                               Accepted: 12\/04\/2020<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

This study\nwas carried out at Faculty of Agriculture and Forestry, University of Mosul\nduring 2018 and 2019 seasons. Lactic acid was produced from cheese whey of\nbuffalo’s milk by a mixed culture of Streptococcus thermophilus<\/em> and Lactobacillus\nbulgaricus<\/em> immobilized in calcium alginate gel by using batch fermentation.\nSome factors affecting immobilization efficiency and lactic acid productivity\nwere studied. Results\nindicated that the concentration of 2% sodium alginate in the cell suspension\nresulted in maximum immobilization efficiency and acid production with\nsignificant differences from the other used concentrations (1 and 2%). Maximum\nacid productivity and immobilization efficiency were obtained upon using\ncalcium chloride with concentrations of 4 and 5%, respectively. Beads diameter\nof 3 mm resulted in the highest immobilization efficiency and acid\nproductivity. 45-60 minutes of beads solidification time were found suitable to\nobtain high immobilization efficiency and lactic acid productivity. Results\nshowed that low inoculum concentration (5\u00d7107<\/sup> cell\/ml) was preferred\nfor obtaining the highest immobilization efficiency, which was significantly\ndropped upon increasing of inoculum concentration. Maximum lactic acid\nproduction was obtained by using inoculum concentration of 20\u00d7107<\/sup>\ncell\/ml with non-significant differences over the range of 10-25\u00d7107<\/sup>\ncell\/ml. Immobilized cells were reused for four runs and a significant loss in\nactivity was observed during the successive runs.<\/strong><\/p>\n\n\n\n

Key words: <\/strong>Lactic acid,Streptococcus thermophilus<\/em>, Lactobacillus bulgaricus<\/em>, <\/strong>whey, Immobilized cells.<\/p>\n\n\n\n

Full paper in Arabic: PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sahar Adnan Sheet(1) and Waleed Ahmed Mahmood*(1) (1). Faculty of Agriculture and Forestry, University of Mosul, Iraq.  (*Corresponding author: Dr. Waleed Ahmed Mahmood, E-Mail: waleedahmed53@yahoo.com). Received: 12\/01\/2020                               Accepted: 12\/04\/2020 Abstract This study was carried out at Faculty of … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311,1137],"tags":[1034,1190,1036,110],"class_list":["post-2568","post","type-post","status-publish","format-standard","hentry","category-food-technology","category-v7n3june-2020","tag-lactic-acid","tag-lactobacillus-bulgaricus","tag-streptococcus-thermophilus","tag-whey"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2568"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2568\/revisions"}],"predecessor-version":[{"id":2569,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2568\/revisions\/2569"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}