Abstract: Lactobionic acid is a disaccharide formed from gluconic acid and galactose, and produced by oxidation of lactose. Productivity of lactobionic acid by microbial synthesis can be affected by various factors, and one of them is a presence of potassium, magnesium and manganese ions. In order to extend lactobionic acid production efficiency, it is necessary to increase the yield of lactobionic acid by optimising the fermentation conditions and available substrates for Pseudomonas taetrolens growth. The object of the research was to determinate the application of K2HPO4, MnSO4, MgSO4 Ă— 7H2O salts in different concentration for effective lactose oxidation to lactobionic acid by Pseudomonas taetrolens. Pseudomonas taetrolens NCIB 9396 (NCTC, England) and Pseudomonas taetrolens DSM 21104 (DSMZ, Germany) were used for the study. The acid whey was used as the study object. The content of lactose in whey samples was determined using MilcoScanTM Mars (Foss, Denmark) and high performance liquid chromatography (Shimadzu LC 20 Prominence, Japan). The content of lactobionic acid in whey samples was determined using the high performance liquid chromatography. The impact of studied salts differs, Mn2+ and Mg2+ ions enhanced fermentation instead of K+ ions. Results approved that Mn2+ and Mg2+ ions are necessary for Pseudomonas taetrolens growth. The study results will help to improve the effectiveness of lactobionic acid production with Pseudomonas taetrolens NCIB 9396 and DSM 21104.
Abstract: The consumption of lactose in acid cheese whey
anaerobic fermentation process under fed-batch conditions was
studied. During fermentation for 100 hours the biogas production
(CO2 and CH4) was analyzed online. Among the standard analyses
FT-IR spectroscopy was used to follow the consumption of lactose by
bacteria. The absorption bands at 990, 894 and 787 cm-1 in the 2nd
derivative spectra were shown to be characteristic for lactose and
were used to follow the lactose conversion. It was shown that acid
cheese whey lactose was converted by bacteria in first 7 hours. In the
spectra of 17, 18 and 95 hour fermentation samples lactose was not
identified and these results correlated with the HPLC data.