Pilot Plant Production of Lactic acid by Lactobacillus casei subsp. casei

Subject Areas : Food Science and Technology

S.S Mirdamadi ¹ (Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.)

Received: 2011-07-03 Accepted : 2012-06-05 Published : 2012-02-20

Keywords: Fermentation, lactic acid, L. casei, Preservative, Stirred tank reactor,

Abstract :

The aim of present study, was to scale up the production of L (+) lactic acid from the laboratory to pilot plant using Lactobacillus casei subsp. casei PTCC 1608. Moreover, the minimum inhibitory concentration of the produced lactic acid and sodium lactate against 4 test strains including Staphylococcus aureus PTCC 1113, Microccoccus luteus PTTC 1110, Escherichia coli PTCC 1330 and Listeria monocytogenes PTCC 1304 were evaluated. According to the results, the specific growth rate of each test strain was decreased by lactic acid. The inhibitory effect of the sodium lactate was lower than lactic acid in all of the experiments. The best carbon (glucose, lactose and whey) and nitrogen (corn steep powder) sources were optimized in batch and fed batch system and also pH, temperature and aeration were improved in shake flask incubator, 20 l and 750 l stirred tank reactors (STR). Glucose (80 g/l) supplemented with (50 g/l) whey was found as the best production medium.Productivity and yield of calcium lactate production in laboratory scale were 0.51 g/lh and 0.56%, respectively. Fed batch production of calcium lactate in 20 l bioreactor increased the productivity and yield up to 2.47 and 0.83%. Production and productivity was increased up to 350 g/l and 5.4 g/lh, respectively in scaled up processes by 750 liters bioreactor (STR).

References:

• Anuradha, R., Suresh, A.K. and Venkatesh, K.V. (1999). Simultaneous saccharification and fermentation of starch to lactic acid. Process Biotechemistry, 35: 367-375.


• Bergmeyer, H.B. (1974). Method of enzymatic analysis, D-glucose determination with glucose oxidase and peroxidase, 2^nd Edition, wein heim: Ver lag chemie, 1205-1215.


• Bizzari, N.S. (2003). Lactic acid, Its Salts and Esters. The Chemical Economics Handbook-SRI International


• Bray, R. (1998). Lactic acid by fermentation, PEP (Process Economics Program) review, 96-7.


• Bruno-Barcena, J.M., Ragout, A.L., Cordoba, P.R. and Sineriz, F. (1999). Continuous production of L (+)-lactic acid by Lactobacillus casei in two-stage systems. Applied Microbiology Biotechnology, 51: 316-324.


• Fitzpatrick, J.J., Ahrens, M. and Smith, Sh. (2001). Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate. Process Biochemistry, 36: 671-675.


• Gieese, J. (1994). Antimicrobials: Assuring food safety. Food Technology, 48(6): 102-110.


• Hofvendahl, K. and Hahn-Hagerdal, B. (2000). Factors affecting the fermentative lactic acid production from renewable resources. Enzme and Microbial Technology, 26: 87-107.


• John, H.L. (1996). Microbiol Production of lactic Acid. Advanced in Applied Microbiology, 4: 45-88.
  
  
  
  • Mirdamadi, S., Sadegi, H., Sharifi, N., Fallahpour, M., Mohseni, F. and Bakhtiari, M.R. (2002). Comparison of lactic acid isomers produced by fungal and bacterial strains. Iranian Biomedical journal,6(2-3): 69-75.
  
  
  • Mejlholm, O., Gunvig, A., Borggaard, C., Blom-Hanssen, J., Mellefont, L., Ross, T., Leroi, F., Else, T., Visser, D. and Dalgaard, P. (2010). Predicting growth rates and growth boundary of Listeria monocytogenes-An international validation study with focus on processed and ready-to-eat meat and seafood, International Journal of Food Microbiology, 141(3): 137-150.
  
  
  • Mirdamadi, S., Rajabi, A., Aziz Mohseni, F., Momen, B. (2007). Lactic acid Production by lactobacillus strains. Iranian Journal of Sciences and Food Technology, 2(3): 57-65.
  
  
  • Mirdamadi, S., Rajabi, A., Akbarzadeh, A. (2005). Batch and fed batch production of L (+) lactic acid. Journal of Biotechnology, 118: 106-107.
  
  
  • Mirdamadi, S., Atashgahi, S., Rajabi, A., Mohseni, F., Roayaei, M. and Hamedi, J. (2008). Cell entrapment of Lactobacillus casei subsp. casei ATCC 39392for lactic acid production. Irainian Journal of Biotechnology, 6(1): 18-21.
  
  
  • Mirdamadi, S., Agha Ghazvini, Sh., Taffresh, H. (2009). Production and nano-formulation of nisin in liposome as a slow release preservative against important food-born pathogens in Uf cheese. New Biotechnology, 25(1): 193.
  
  
  • Shelef, L.A. (1994). Antimicrobials effects of lactates: A review, Journal of Food Protection, 57(5): 445-450.
  
  
  • Tafreshi, S.H., Mirdamadi, S., Norouzian, D., Khatami, Sh. and Sardari,S. (2010). Effect of nonnutritional factors on nisin production. (2010). African Journal of Biotechnology, 9(9): 1382-1391.
  
  
  • Tafreshi, S.H., Mirdamadi, S., Norouzian, D., Khatami, Sh. and Sardari,S. (2010). Optimization of non-nutritional factors for a cost-effective enhancement of nisin production using orthogonal array method. Journal of Probiotics and Antimicrobial Proteins, 2(4): 267-273
  
  
  
  

·    Oh, D.H. and Marshall, D.L. (1993). Antimicrobial activity of ethanol, glycerol monolaurate or lactic acid against Listeria monocytogenes. International Journal of Food Microbiology, 20(4): 239-246.

Zyed, G. and Winter, J. (1995). Batch and continuous production of lactic acid from salt whey using free and immobilized cultures of Lactobacilli. Applied Microbiology Biotechnology, 44: 362-366.