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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/53732

Title: 微管束陣列膜固定化乳酸菌批次發酵乳清生產乳酸
Batch fermentation of whey for lactic acid production using microtube array membrane-immobilized lactic acid bacteria
Authors: Wu, Wen-Shan
吳汶珊
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 乳清;嗜酸乳酸桿菌;聚乳酸微管束陣列膜固定化;批次發酵;乳酸生產
Lactobacillus acidophilus;PLLA-MTAM;Batch fermentation;Lactic acid production;Immobilized cell;Whey
Date: 2019
Issue Date: 2020-07-03T08:43:16Z
Abstract: 乳清是乳品製造業的副產物,其再利用性的議題持續被關注,利用其所富含乳糖特性作為發酵基質培養乳酸菌生產乳酸,可應用於工業上生產生物可分解性塑膠材料—高分子量聚乳酸 (Polylactic acid, PLA) 之乳酸原料來源。本研究利用 PLLA-MTAM 固定化同質發酵型乳酸菌 Lactobacillus acidophilus BCRC 10695 批次發酵乳清,探討其乳酸生成量與乳酸轉換率。以游離態實驗菌株發酵含不同濃度乳糖之 MRS 培養基 72 小時,得知利用 Lb. acidophilus BCRC 10695 發酵含 4% (w/v) 濃度乳糖之 MRS 培養基有最佳乳酸產量 37.82 ± 1.30 g/L、乳酸轉換率為 1.46 ± 0.11 g/g sugar;以相同實驗菌株發酵含 4% (w/v) 濃度乳糖之乳清,可得到 29.57 ± 0.18 g/L 乳酸產量、乳酸轉換率為 1.18 ± 0.01 g/g sugar。同時檢測以 PLLA-MTAM 固定化 109 CFU/mL 菌株得知包覆率為 70.6 ± 7.5%,以此固定化細胞方式發酵含 4% (w/v) 乳糖含量之乳清 72 小時,可得到 29.57 ± 0.18 g/L 乳酸產量、乳酸轉換率為 1.18 ± 0.01 g/g sugar。
Whey is the main by-product form the dairy manufacturing and its reuse has grab high attention frequently. Whey contents high amount of lactose, which is good for lactic acid fermentation and produce biodegradable plastic (polylactic acid, PLA). The use of a novel cell immobilization technology, poly-L-lactic acid microtube array membrane (PLLA-MTAM), in batch fermentation can effectively reduce the production costs and speed fermentation required time. This study aimed on the utilizing of reused lactose in whey and PLLA-MTAM immobilized cell, homofermentative lactic acid bacteria Lactobacillus acidophilus BCRC 10695, for the purpose of lactic acid production. Compare various concentrations of lactose in MRS broth and whey for lactic acid fermentation at 30oC for 72 hours, it was found that MRS broth contained 4% (w/v) lactose obtained the highest lactic acid concentration of 37.82 ± 1.30 g/L with lactose conversion ratio and lactic acid yield of 1.46 ± 0.11 g/g sugar. The whey contained 4% (w/v) lactose also showed the highest lactic acid production of 29.57 ± 0.18 g/L with lactose conversion ratio and lactic acid yield of 1.18 ± 0.01 g/g sugar. For tests of immobilization of microbial cells in fermentation process, the encapsulation efficiency of 109 CFU/mL of Lb. acidophilus BCRC 10695 immobilized on PLLA-MTAM was tested to be 70.6 ± 7.5%. The obtained lactic acid using this immobilization technology was 29.57 ± 0.18 g/L with lactose conversion rate and lactic acid yield of 1.18 ± 0.01 g/g sugar, started from 4% (w/v) lactose of whey.
URI: http://ethesys.lib.ntou.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dstdcdr&s=G0040642004.id
http://ntour.ntou.edu.tw:8080/ir/handle/987654321/53732
Appears in Collections:[食品科學系] 博碩士論文

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