Lactic acid fermantation from refectory waste

Tercüme edilen katkı başlığı: Yemekhane atıklar ından fermantasyonla laktik asit üretimi

Didem Omay*, Yüksel Güvenyilir

*Bu çalışma için yazışmadan sorumlu yazar

Araştırma sonucu: ???type-name???Makalebilirkişi

1 Atıf (Scopus)

Özet

In parallel with the development of biotechnology, the production of organic and biochemical substances by fermentation process is one of the most current issue of our age's technology. Many chemical substances widely used in various industrial fields, such as organic solvents, antibiotics and enzymes that are produced by microorganisms in fermentation processes. Many common organic acids such as citric acid, lactic acid, fumaric acid, malic acid and salicylic acid used in food, pharmaceutical, chemical, textile, plastics, cosmetics and paper industries can be produced by fermentation. In the present study, L(+) lactic acid was produced from refectory wastes through fermentation process and fermentation process was optimized for the maximum lactic acid yield. Process variables for batch system were optimized for the production of lactic acid from pretreated macaroni-milk and rice-green pea-salad broths by L. casei culture. For the fermentation of the macaroni-milk and rice-green pea-salad broths with L. casei culture, 42.16 g/L and 41.56 g/L lactic acid were obtained with 80% and 83% conversion efficiency when medium pH was set to 6.0, temperature was held at 45°C, agitated at 160 rpm.

Tercüme edilen katkı başlığıYemekhane atıklar ından fermantasyonla laktik asit üretimi
Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)42-50
Sayfa sayısı9
DergiEkoloji
Basın numarası80
DOI'lar
Yayın durumuYayınlandı - 2011
Harici olarak yayınlandıEvet

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