Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/1950
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dc.contributor.authorGöksungur, Mehmet Yekta-
dc.contributor.authorGündüz, Meltem-
dc.contributor.authorHarsa, Hayriye Şebnem-
dc.date.accessioned2016-07-21T10:38:48Z
dc.date.available2016-07-21T10:38:48Z
dc.date.issued2005-11-11
dc.identifier.citationGöksungur, M.Y., Gündüz, M., and Harsa, H. Ş. (2005). Optimization of lactic acid production from whey by L casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beads. Journal of Chemical Technology and Biotechnology, 80(11), 1282-1290. doi:10.1002/jctb.1326en_US
dc.identifier.issn0268-2575
dc.identifier.issn0268-2575-
dc.identifier.issn1097-4660-
dc.identifier.urihttp://doi.org/10.1002/jctb.1326
dc.identifier.urihttp://hdl.handle.net/11147/1950
dc.description.abstractThe production of lactic acid from whey by Lactobacillus casei NRRL B-441 immobilized in chitosan-stabilized Ca-alginate beads was investigated. Higher lactic acid production and lower cell leakage were observed with alginate-chitosan beads compared with Ca-alginate beads. The highest lactic acid concentration (131.2 g dm-3) was obtained with cells entrapped in 1.3-1.7 mm alginate-chitosan beads prepared from 2% (w/v) Na-alginate. The gel beads produced lactic acid for five consecutive batch fermentations without marked activity loss and deformation. Response surface methodology was used to investigate the effects of three fermentation parameters (initial sugar, yeast extract and calcium carbonate concentrations) on the concentration of lactic acid. Results of the statistical analysis showed that the fit of the model was good in all cases. Initial sugar, yeast extract and calcium carbonate concentrations had a strong linear effect on lactic acid production. The maximum lactic acid concentration of 136.3 g dm-3 was obtained at the optimum concentrations of process variables (initial sugar 147.35 g dm-3, yeast extract 28.81 g dm-3, CaCO3 97.55 g dm-3). These values were obtained by fitting of the experimental data to the model equation. The response surface methodology was found to be useful in optimizing and determining the interactions among process variables in lactic acid production using alginate-chitosan-immobilized cells.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of Chemical Technology and Biotechnologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCalcuim alginateen_US
dc.subjectChitosanen_US
dc.subjectImmobilized L caseien_US
dc.subjectLactic aciden_US
dc.subjectResponse surface methodologyen_US
dc.subjectWheyen_US
dc.titleOptimization of lactic acid production from whey by L casei NRRL B-441 immobilized in chitosan stabilized Ca-alginate beadsen_US
dc.typeArticleen_US
dc.authoridTR9626en_US
dc.institutionauthorGündüz, Meltem-
dc.institutionauthorHarsa, Hayriye Şebnem-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume80en_US
dc.identifier.issue11en_US
dc.identifier.startpage1282en_US
dc.identifier.endpage1290en_US
dc.identifier.wosWOS:000233090600010en_US
dc.identifier.scopus2-s2.0-27744477916en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1002/jctb.1326-
dc.relation.doi10.1002/jctb.1326en_US
dc.coverage.doi10.1002/jctb.1326en_US
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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