dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2018-12-11T17:03:50Z | |
dc.date.available | 2018-12-11T17:03:50Z | |
dc.date.created | 2018-12-11T17:03:50Z | |
dc.date.issued | 2016-12-01 | |
dc.identifier | Annals of Microbiology, v. 66, n. 4, p. 1367-1376, 2016. | |
dc.identifier | 1869-2044 | |
dc.identifier | 1590-4261 | |
dc.identifier | http://hdl.handle.net/11449/173144 | |
dc.identifier | 10.1007/s13213-016-1224-4 | |
dc.identifier | 2-s2.0-84976502579 | |
dc.identifier | 2-s2.0-84976502579.pdf | |
dc.description.abstract | This study is the first to report the efficient production of D(−) lactic acid by a strain of Sporolactobacillus nakayamae utilizing inexpensive peanut flour as a nitrogen source and commercial sucrose as a carbon source. A D(−) lactic acid concentration of 112.93 g/L was obtained by fermentation using 110.00 g/L of commercial sucrose, 150.40 g/L of peanut flour, and 0.16 ml/L of Tween 80. The optimal medium composition was determined using experimental design such as a Plackett-Burman, fractional factorial designs, and response surface methodology. The purification and recovery of D(−) lactic acid from the fermentation medium were performed using two purification techniques (filtration with activated carbon, followed by celite and cation resin exchange). This approach showed a high efficiency in protein and sugar removal as well in D(−) lactic acid recovery from the fermentation medium. Thus, the results indicate that S. nakayamae is a promising new D(−) lactic acid producer. | |
dc.language | eng | |
dc.relation | Annals of Microbiology | |
dc.relation | 0,479 | |
dc.rights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | D(−) Lactic acid | |
dc.subject | Isomers | |
dc.subject | Purification | |
dc.subject | Sporolactobacillus nakayamae | |
dc.subject | Submerged fermentation | |
dc.title | High D(−) lactic acid levels production by Sporolactobacillus nakayamae and an efficient purification | |
dc.type | Artículos de revistas | |