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https://hdl.handle.net/11147/14047
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DC Field | Value | Language |
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dc.contributor.author | Meruvu, Haritha | - |
dc.date.accessioned | 2023-11-11T08:56:20Z | - |
dc.date.available | 2023-11-11T08:56:20Z | - |
dc.date.issued | 2023 | - |
dc.identifier.issn | 2190-6815 | - |
dc.identifier.uri | https://doi.org/10.1007/s13399-023-04895-2 | - |
dc.identifier.uri | https://hdl.handle.net/11147/14047 | - |
dc.description.abstract | This research pivots around screening of idoneous lactic acid bacteria (LAB) from cow milk and subjecting them to adaptive evolution experiments to aid superior growth/robustness necessary for 3-phenyllactic acid (3-PLA) production. Conventional and statistical fermentation studies were conducted at batch scale using a non-axenic coculture of three novel LAB strains: Lactiplantibacillus plantarum str. nov. plantharim, Lactobacillus delbrueckki str. nov. delharim, and Pediococcus pentasaceous str. nov. pentharim. Statistically optimized fermentation using Box Behnken technique resulted in 1225 mg/L 3-PLA production using the growth medium: cheese whey—MRS medium mixture (5:2 ratio), phenylalanine (2.69% w/v), and glucose (9.6% w/v). Statistical optimization of fermentation parameters resulted in a substantial increase (17 times higher) compared to the non-optimized fermentation conditions (72 mg/L). Monad growth kinetics of the cow milk whey (CMW) coculture were calculated and estimated as: μmax = 0.336 h−1, K s = 11.64 mg/mL, Yx/s = 0.835 mg/g, Y P/S = 1.66 mg/g, Y X/P = 0.112 mg/mg. The purified 3-PLA (1.93 mg/mL) showed antimicrobial activity with pathogenic bacteria like Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus, with a minimum inhibitory concentration of 12 mg/mL. © 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature. | en_US |
dc.description.sponsorship | This article is part of project work supported by the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 801509 and TÜBİTAK—2236 Co-Funded Brain Circulation Scheme 2: Project number 121C360, Dr. Haritha Meruvu (grant recipient) profoundly expresses her gratitude for the same. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Springer | en_US |
dc.relation.ispartof | Biomass Conversion and Biorefinery | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Antimicrobial activity | en_US |
dc.subject | Cheese whey | en_US |
dc.subject | Coculture | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Lactic acid bacteria | en_US |
dc.subject | Phenyllactic acid | en_US |
dc.title | Enhanced production of 3-phenyllactic acid from novel non-axenic coculture: adaptive evolution and statistical fermentation studies | en_US |
dc.type | Article | en_US |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.scopus | 2-s2.0-85172786727 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | tr |
dc.identifier.doi | 10.1007/s13399-023-04895-2 | - |
dc.authorscopusid | 43361577700 | - |
dc.identifier.scopusquality | Q3 | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairetype | Article | - |
item.languageiso639-1 | en | - |
Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection |
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File | Size | Format | |
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Enhanced-production.pdf | 3.6 MB | Adobe PDF | View/Open |
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