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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 1

BEYAZ ÜZÜM POSASININ LAKTİK ASİT ÜRETİMİNDE KULLANILMASI

UTILIZATION OF WHITE GRAPE POMACE FOR LACTIC ACID PRODUCTION

Ali Oğuz BÜYÜKKİLECİ
Emrah BAYRAK
Journal
Gıda
Pages
129–138
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings show that WGP can be regarded as a sustainable plant-based feedstock for LA production by L. casei, however, the probable negative effect of other pomace constituents should be avoided

📌 3 Key Takeaways

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Objective & Hypothesis:White grape pomace (WGP) contains high amount of soluble carbohydrates (glucose and fructose), which can potentially be used as a carbon source in the fermentative production of bio-based chemicals.
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Key Findings & Data:Adding WGP directly into the culture medium at a solid loading of 10% yielded 33.3 g/L LA.
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Conclusion & Impact:The findings show that WGP can be regarded as a sustainable plant-based feedstock for LA production by L. casei, however, the probable negative effect of other pomace constituents should be avoided
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

White grape pomace (WGP) contains high amount of soluble carbohydrates (glucose and fructose), which can potentially be used as a carbon source in the fermentative production of bio-based chemicals. In this study, this waste was valorized by lactic acid (LA) production by Lactobacillus casei. Adding WGP directly into the culture medium at a solid loading of 10% yielded 33.3 g/L LA. Water extract of WGP allowed comparably faster LA production. Increasing the solid loading in the extraction step increased the LA titers, however, it had a significant negative effect on the production rate. In all cases, fructose was consumed at a slower rate as compared to glucose. Yeast extract powder was required at a concentration of 10 g/L to support LA production. Alternatively, baker’s yeast was autolyzed and the lysate was successfully used as the nitrogen source. The findings show that WGP can be regarded as a sustainable plant-based feedstock for LA production by L. casei, however, the probable negative effect of other pomace constituents should be avoided

Özet

Beyaz üzüm posası (BÜP), biyo-temelli kimyasalların fermantasyonla üretimi için kullanılma potansiyeline sahip yüksek miktarda çözünmüş karbonhidrat (glikoz ve fruktoz) içerir. Bu çalışmada, bu atık Lactobacillus casei ile laktik asit (LA) üretilerek değerlendirilmiştir. BÜP kültür ortamına %10 oranında doğrudan eklendiğinde 33.3 g/L LA elde edilmiştir. BÜP'ün sulu özütü daha hızlı bir LA üretimi sağlamıştır. Özüt çıkarma aşamasında posa miktarının artırılması sayesinde daha fazla LA elde edilmiştir ancak, bu işlem üretim verimini kayda değer biçimde düşürmüştür. Tüm koşullarda fruktoz glikoza göre daha yavaş kullanılmıştır. LA üretimi için 10 g/L maya özütü tozu gerekmiştir. Buna alternatif olarak, ekmek mayası otolize uğratılmış ve bu lizat azot kaynağı olarak başarıyla kullanılmıştır. Bulgulara göre, BÜP'ün L. casei ile LA üretimi için sürdürülebilir bir kaynak olduğu düşünülebilir, ancak, posada bulunan diğer maddelerin olası olumsuz etkileri önlenmelidir

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Cite This Article

BÜYÜKKİLECİ, A. O., BAYRAK, E. (2022). BEYAZ ÜZÜM POSASININ LAKTİK ASİT ÜRETİMİNDE KULLANILMASI. Gıda, Cilt: 43 - Sayı: 1, 129–138. https://ajindex.com/articles/525246

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