Investigation of the efficiency of different biocatalytic systems for the bioconversion of lactose and dairy by-products into lactobionic acid

Chidar, Elham; Liu, Lan; Karboune, Salwa

doi:10.1016/j.lwt.2022.113781

Cited by 2 publications

(8 citation statements)

References 74 publications

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“…Industrially, LBA is generally produced by chemical synthesis; however, recent research has focused on bioconversion methods due to their higher selectivity, specificity, and use of milder conditions (Chidar, 2022). This is evident in the number of studies examining the bioconversion of LBA from different whey streams published in 2022 alone (Chidar et al, 2022;Narala et al, 2022;Sarenkova et al, 2022;Wu et al, 2022). Chidar (2022) recently examined factors affecting the bioconversion of lactose and WP into LBA using combinations of different enzymes, as well as the assistance of novel methods such as ultrasonication, microwave, and mechano-milling activation.…”

Section: 12mentioning

confidence: 99%

“…This is evident in the number of studies examining the bioconversion of LBA from different whey streams published in 2022 alone (Chidar et al, 2022;Narala et al, 2022;Sarenkova et al, 2022;Wu et al, 2022). Chidar (2022) recently examined factors affecting the bioconversion of lactose and WP into LBA using combinations of different enzymes, as well as the assistance of novel methods such as ultrasonication, microwave, and mechano-milling activation. The use of ultrasonication gave no improvement to LBA production, but microwave assistance significantly reduced reaction times (Chidar et al, 2022).…”

Section: 12mentioning

confidence: 99%

“…The use of ultrasonication gave no improvement to LBA production, but microwave assistance significantly reduced reaction times (Chidar et al, 2022). A disadvantage of the enzymatic oxidation of lactose is that it produces hydrogen peroxide as a side product and therefore catalases must also be added to break the hydrogen peroxide down into water and oxygen (Chidar, 2022). In a study by Hua et al (2007), the authors investigated the enzymatic production of LBA using lactose oxidase and also examined the stability and scalability of LBA production in both lactose and WP solutions in a 600-L pilot-scale batch reactor fitted with a rotary jet head system.…”

Section: 12mentioning

confidence: 99%

“…LBA can be produced from lactose using a variety of methods such as electrochemical oxidation, catalytic hydrogenation and oxidation, or biocatalytic production using enzymes or microorganisms (Cardoso et al., 2019). Industrially, LBA is generally produced by chemical synthesis; however, recent research has focused on bioconversion methods due to their higher selectivity, specificity, and use of milder conditions (Chidar, 2022). This is evident in the number of studies examining the bioconversion of LBA from different whey streams published in 2022 alone (Chidar et al., 2022; Narala et al., 2022; Sarenkova et al., 2022; Wu et al., 2022).…”

Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning

confidence: 99%

Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning

confidence: 99%

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Nondairy food applications of whey and milk permeates: Direct and indirect uses

O'Donoghue

Murphy

2023

Comp Rev Food Sci Food Safe

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Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value‐added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In‐direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food‐based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).

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Section: 12mentioning

confidence: 99%

Section: 12mentioning

confidence: 99%

Section: 12mentioning

confidence: 99%

Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning

confidence: 99%

Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning

confidence: 99%

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Nondairy food applications of whey and milk permeates: Direct and indirect uses

O'Donoghue

Murphy

2023

Comp Rev Food Sci Food Safe

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Inline monitoring of lactobionic acid production from cheese whey by Pseudomonas taetrolens in a stirred bioreactor using electrical conductivity

Romano,

Alberini,

Raddadi

et al. 2024

Can J Chem Eng

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In this study, we introduce a novel experimental approach and present a simplified mathematical model for a quick monitoring of a biotec process producing lactobionic acid (LBA). It relies on monitoring the electrical conductivity of the fermentation broth and it is designed to predict the concentration of LBA throughout the microbial cheese whey valorization via LBA production. Following a systematic series of experiments conducted to refine the mathematical model, we performed conductivity monitoring during LBA production from “caciotta” and “squacquerone” wheys by Pseudomonas taetrolens in a 3 L stirred tank bioreactor. Throughout the bioproduction process, the conductivity values exhibited an upward trend corresponding to the increase in LBA concentration. Our findings underscore the feasibility and advantages of employing inline conductivity monitoring during LBA production from various cheese wheys. The results emphasize that conductivity measurements can effectively estimate product concentration in a fermentation process, particularly when there is a shift in ionic concentration. Furthermore, these conductivity measurements offer valuable insights for monitoring and optimizing the working conditions in a fermentation process.

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Investigation of the efficiency of different biocatalytic systems for the bioconversion of lactose and dairy by-products into lactobionic acid

Cited by 2 publications

References 74 publications

Nondairy food applications of whey and milk permeates: Direct and indirect uses

Nondairy food applications of whey and milk permeates: Direct and indirect uses

Inline monitoring of lactobionic acid production from cheese whey by Pseudomonas taetrolens in a stirred bioreactor using electrical conductivity

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