Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey
ABSTRACT : Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry...
- Autores:
-
Mejía Gómez, Carlos Eduardo
Balcázar Morales, Norman
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/31127
- Acceso en línea:
- https://hdl.handle.net/10495/31127
- Palabra clave:
- Lactobacillales
Ácido Láctico
Lactic Acid
Suero Lácteo
Whey
Bioprospección
Bioprospecting
Cinética
Kinetics
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/
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| dc.title.spa.fl_str_mv |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| title |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| spellingShingle |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey Lactobacillales Ácido Láctico Lactic Acid Suero Lácteo Whey Bioprospección Bioprospecting Cinética Kinetics |
| title_short |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| title_full |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| title_fullStr |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| title_full_unstemmed |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| title_sort |
Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey |
| dc.creator.fl_str_mv |
Mejía Gómez, Carlos Eduardo Balcázar Morales, Norman |
| dc.contributor.author.none.fl_str_mv |
Mejía Gómez, Carlos Eduardo Balcázar Morales, Norman |
| dc.subject.decs.none.fl_str_mv |
Lactobacillales Ácido Láctico Lactic Acid Suero Lácteo Whey Bioprospección Bioprospecting Cinética Kinetics |
| topic |
Lactobacillales Ácido Láctico Lactic Acid Suero Lácteo Whey Bioprospección Bioprospecting Cinética Kinetics |
| description |
ABSTRACT : Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultural region of Antioquia, Colombia, and samples were cultured on Man–Rogosa–Sharpe modified medium using lactose as a source of carbon. The most promising strain isolated was characterised, and its adaptation to whey was determined. A gram-positive Lactobacillus was isolated and named as G1. This strain grows in deproteinised whey with low protein requirements, has a homofermentative metabolism and exhibits high tolerance to low pH (≤5.0). The G1 strain is a promising bacterium for use in lactic acid production from whey, which is an underutilised by-product of the dairy industry. |
| publishDate |
2020 |
| dc.date.issued.none.fl_str_mv |
2020 |
| dc.date.accessioned.none.fl_str_mv |
2022-10-07T15:58:34Z |
| dc.date.available.none.fl_str_mv |
2022-10-07T15:58:34Z |
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info:eu-repo/semantics/article |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
0101-2061 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/31127 |
| dc.identifier.doi.none.fl_str_mv |
10.1590/fst.29619 |
| dc.identifier.eissn.none.fl_str_mv |
1678-457X |
| identifier_str_mv |
0101-2061 10.1590/fst.29619 1678-457X |
| url |
https://hdl.handle.net/10495/31127 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Food Sci. Technol. |
| dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by/2.5/co/ |
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https://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by/4.0/ |
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8 |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| dc.publisher.group.spa.fl_str_mv |
Genética Molecular (GENMOL) Grupo de Biotransformación |
| dc.publisher.place.spa.fl_str_mv |
Campinas, Brasil |
| institution |
Universidad de Antioquia |
| bitstream.url.fl_str_mv |
https://bibliotecadigital.udea.edu.co/bitstream/10495/31127/1/MejiaCarlos_2020_Isolation.pdf https://bibliotecadigital.udea.edu.co/bitstream/10495/31127/2/license_rdf https://bibliotecadigital.udea.edu.co/bitstream/10495/31127/3/license.txt |
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Mejía Gómez, Carlos EduardoBalcázar Morales, Norman2022-10-07T15:58:34Z2022-10-07T15:58:34Z20200101-2061https://hdl.handle.net/10495/3112710.1590/fst.296191678-457XABSTRACT : Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultural region of Antioquia, Colombia, and samples were cultured on Man–Rogosa–Sharpe modified medium using lactose as a source of carbon. The most promising strain isolated was characterised, and its adaptation to whey was determined. A gram-positive Lactobacillus was isolated and named as G1. This strain grows in deproteinised whey with low protein requirements, has a homofermentative metabolism and exhibits high tolerance to low pH (≤5.0). The G1 strain is a promising bacterium for use in lactic acid production from whey, which is an underutilised by-product of the dairy industry.COL0006723COL00669918application/pdfengSociedade Brasileira de Ciência e Tecnologia de AlimentosGenética Molecular (GENMOL)Grupo de BiotransformaciónCampinas, Brasilinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by/4.0/Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from wheyLactobacillalesÁcido LácticoLactic AcidSuero LácteoWheyBioprospecciónBioprospectingCinéticaKineticsFood Sci. Technol.Food Science and Technology10211028404ORIGINALMejiaCarlos_2020_Isolation.pdfMejiaCarlos_2020_Isolation.pdfArtículo de investigaciónapplication/pdf1434157https://bibliotecadigital.udea.edu.co/bitstream/10495/31127/1/MejiaCarlos_2020_Isolation.pdf99fff569ae5c28cc1b08667be0edd6faMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8927https://bibliotecadigital.udea.edu.co/bitstream/10495/31127/2/license_rdf1646d1f6b96dbbbc38035efc9239ac9cMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstream/10495/31127/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/31127oai:bibliotecadigital.udea.edu.co:10495/311272022-10-07 10:58:34.925Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |