Use of immobilised biocatalysts in the processing of cheese whey

Kosseva, Maria R.; Panesar, Parmjit S.; Kaur, Gurpreet; Kennedy, John F.

doi:10.1016/j.ijbiomac.2009.09.005

Cited by 105 publications

(60 citation statements)

References 72 publications

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“…Study of the immobilization of microbial cells targeting food applications has been well documented since definition of the immobilized biocatalyst was given at the first Enzyme Engineering Conference in 1971 (Chibata 1983;Groboillot et al 1994;McLoughlin and Champagne 1994;Divies et al 1994;Masschelein et al 1994;Champagne et al 2010;Kosseva et al 2009;Zuidam and Nedovic 2010). Numerous research papers describing the immobilization techniques of microbial cells applicable in food technology have been also published.…”

Section: How To Choose An Appropriate Methods For Immobilizationmentioning

confidence: 99%

Immobilization of Microbial Cells in Food Fermentation Processes

Kosseva

2010

Food Bioprocess Technol

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The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic beverages, meat processing/ preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals is also addressed. Nomenclature a Specific area of the gel particles (m −1 ) A Area of the particles (m 2 ) Bi Biot number Bi=(K L ×L)/D C Molar concentration (kmolm −3 ) D Diffusivity (m 2 s −1 ) G Mass concentration of immobilized biocatalyst (kgm −3 ) G p Dimensionless inhibition parameter, G p =gh 2 /D s k Rate constant of reaction (kmol −2 m 6 s −1 ) K L Mass-transfer coefficient (ms −1 ) K P Inhibition constant (kmol m 3 ) K S Constant in Monod equation (kmol m 3 ) l Size of gel particle (m) L Dimensionless number, L=l×a R d Ratio of product to substrate diffusivities, R d =D p /D s t Time (s) T Dimensionless time, T=D s t/l 2 V Volume of broth (m 3 ) x Spatial coordinate (m) X Biomass concentration (kgm −3 ) in stationery phaseGreek symbols β Productivity constant (h −1 ) γ Inhibition constant (h −1 ) ηDegree of substrate to product conversion, η= C p∞ (C s∞ +C p∞ ) μSpecific growth rate of bacteria (s −1 ) Ф 2 Thiele modulus, Ф 2 =kl 2 [C p∞ 0 +C s∞ 0 ] 2 /D s Subscripts P Related to the product S Related to the substrate to related to a quantity for the bulk liquid phase max Denotes the maximum specific growth rate Superscript 0 Denotes an initial value

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Section: How To Choose An Appropriate Methods For Immobilizationmentioning

confidence: 99%

Immobilization of Microbial Cells in Food Fermentation Processes

Kosseva

2010

Food Bioprocess Technol

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“…By far the most studied method to increase the RP and/or separate cell growth from product formation is based on the immobilization of the cells. These have also been reviewed [27]. Several immobilization methods have been applied including entrapment within gels such as alginate [77 , 78], modified alginate [79 , 80], or pectate [81], adsorption on granulated DEAEThe Current Status and Future Expectations in Industrial Production of Lactic Acid by Lactic Acid Bacteria 623 cellulose [82] or porous glass [83], and biofilm formation on solid supports [84 , 85].…”

Section: Novel Process Technologiesmentioning

confidence: 99%

The Current Status and Future Expectations in Industrial Production of Lactic Acid by Lactic Acid Bacteria

Taskila¹,

Ojamo²

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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“…Ethanol can be obtained by fermentation of different raw materials, such as agro-industrial residues, and using several microorganisms [7,14,21,32,53]. Whey, which is a by-product (sometimes a waste material) of dairy industries, is an abundant and inexpensive substrate, rich in nutrients, which could be used for ethanol fermentation because of its unique composition: high lactose content (45-50 g L −1 ), protein (6-8 g L −1 ), lipids (4-5 g L −1 ), and mineral salts (5-7 g L −1 ) [14,17,23,38,46]. Different technologies have been studied to improve the ethanol fermentation process.…”

Section: Introductionmentioning

confidence: 99%

The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors

Gabardo

Pereira

Rech

et al. 2015

Journal of Industrial Microbiology and Biotechnology

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We investigated the kinetics of whey bioconversion into ethanol by Kluyveromyces marxianus in continuous bioreactors using the "accelerostat technique" (A-stat). Cultivations using free and Ca-alginate immobilized cells were evaluated using two different acceleration rates (a). The kinetic profiles of these systems were modeled using four different unstructured models, differing in the expressions for the specific growth (μ) and substrate consumption rates (r s), taking into account substrate limitation and product inhibition. Experimental data showed that the dilution rate (D) directly affected cell physiology and metabolism. The specific growth rate followed the dilution rate (μ≈D) for the lowest acceleration rate (a = 0.0015 h(-2)), condition in which the highest ethanol yield (0.52 g g(-1)) was obtained. The highest acceleration rate (a = 0.00667 h(-2)) led to a lower ethanol yield (0.40 g g(-1)) in the system where free cells were used, whereas with immobilized cells ethanol yields increased by 23 % (0.49 g g(-1)). Among the evaluated models, Monod and Levenspiel combined with Ghose and Tyagi models were found to be more appropriate for describing the kinetics of whey bioconversion into ethanol. These results may be useful in scaling up the process for ethanol production from whey.

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Use of immobilised biocatalysts in the processing of cheese whey

Cited by 105 publications

References 72 publications

Immobilization of Microbial Cells in Food Fermentation Processes

Immobilization of Microbial Cells in Food Fermentation Processes

The Current Status and Future Expectations in Industrial Production of Lactic Acid by Lactic Acid Bacteria

The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors

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