Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
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2020
Authors
Radosavljević, MilosLević, Steva
Belović, Miona
Pejin, Jelena
Djukić-Vuković, Aleksandra
Mojović, Ljiljana
Nedović, Viktor
Article (Published version)
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Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in... repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
Keywords:
Lactic acid fermentation / Polyvinyl alcohol / Sodium alginate / ImmobilizationSource:
Bioprocess and Biosystems Engineering, 2020, 43, 2, 315-322Publisher:
- Springer, New York
Funding / projects:
- Production of lactic acid and probiotics on waste products of food and agricultural industry (RS-31017)
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
DOI: 10.1007/s00449-019-02228-0
ISSN: 1615-7591
PubMed: 31605205
WoS: 000492449300002
Scopus: 2-s2.0-85073953407
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Radosavljević, Milos AU - Lević, Steva AU - Belović, Miona AU - Pejin, Jelena AU - Djukić-Vuković, Aleksandra AU - Mojović, Ljiljana AU - Nedović, Viktor PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5353 AB - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability. PB - Springer, New York T2 - Bioprocess and Biosystems Engineering T1 - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid EP - 322 IS - 2 SP - 315 VL - 43 DO - 10.1007/s00449-019-02228-0 ER -
@article{ author = "Radosavljević, Milos and Lević, Steva and Belović, Miona and Pejin, Jelena and Djukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor", year = "2020", abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.", publisher = "Springer, New York", journal = "Bioprocess and Biosystems Engineering", title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid", pages = "322-315", number = "2", volume = "43", doi = "10.1007/s00449-019-02228-0" }
Radosavljević, M., Lević, S., Belović, M., Pejin, J., Djukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering Springer, New York., 43(2), 315-322. https://doi.org/10.1007/s00449-019-02228-0
Radosavljević M, Lević S, Belović M, Pejin J, Djukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322. doi:10.1007/s00449-019-02228-0 .
Radosavljević, Milos, Lević, Steva, Belović, Miona, Pejin, Jelena, Djukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322, https://doi.org/10.1007/s00449-019-02228-0 . .