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Lactobionic Acid Production from Acid Whey under Different Fermentative Conditions

Inga Sarenkova 1, Sara Saez Orviz 2, Inga Ciprovica 1, Manuel Rendueles 2, and Mario Diaz 2
1. Faculty of Food Technology, Latvia University of Life Science and Technology, Jelgava, Latvia
2. Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, Oviedo, Spain
Abstract—In the last years the production of lactobionic acid by bio-based synthesis have reached a high impulse and it could be supposed to reach the industrial level manufacturing in the near future. The aim of this work was to study the suitability of acid whey on lactobionic acid production by using shake-flasks and bioreactors. Whey has been fermented with Pseudomonas taetrolens LMG 2336 at 30°C in non-controlled pH and also controlling the pH at 6.5 during fermentation. The concentration of Lactobionic Acid (LBA) and Lactose (LAC) in the samples was determined using the high-performance liquid chromatography. Lactobionic acid purification was carried out initially by active carbon adsorption and further lyophilization. Results showed that the higher yield of LBA was achieved in sweet whey in bioreactor and controlled pH during fermentation. Using acid whey as a substrate for lactobionic acid production, the process is less productive due to the previous acidification of the substrate. pH lower than 6.5 diminishes Pseudomonas taetrolens lactose dehydrogenase activity. Results proved that pH adjustment around of 6.5 is necessary during fermentation. The study results will help to improve the efficiency of lactobionic acid production by microbial synthesis using acid whey.
Index Terms—acid whey, lactobionic acid, lactose oxidation, milk sugar, Pseudomonas taetrolens

Cite: Inga Sarenkova, Sara Saez Orviz, Inga Ciprovica, Manuel Rendueles, and Mario Diaz, "Lactobionic Acid Production from Acid Whey under Different Fermentative Conditions," Journal of Advanced Agricultural Technologies, Vol. 8, No. 2, pp. 35-40, December 2021. Doi: 10.18178/joaat.8.2.35-40

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