Abstract
The aim of this research was to develop a method of its production from whey using bacteria of the species Pseudomonas taetrolens. Analyses of the lactobionic acid production method from whey showed that the following factors have a significant effect on its efficiency: the frequency of whey batch feeding, pH and the type of bacteria application, i.e. microencapsulated vs. free. Lactose and lactobionic acid were assayed using high performance liquid chromatography (HPLC) and liquid chromatography-electrospray ionization-tandem mass spectrometry (LC–ESI–MS). The highest concentration of lactobionic acid of 22.03 mg/cm3 was obtained when whey was batch fed at 72-h intervals, pH was maintained at 6.25 and bacteria were enclosed in alginate microcapsules.
Highlights
Lactobionic acid is a polyhydroxy acid (PHA) composed of a molecule of galactose (a chemically neutral sugar) and a molecule of gluconic acid
Lactobionic acid is a polyhydroxy acid (PHA) composed of a molecule of galactose and a molecule of gluconic acid
In view of the above, the following research hypothes was proposed: Application of controlled environmental conditions and immobilisation of microorganisms during culture of bacteria Pseudomonas taetrolens may intensify the production of lactobionic acid in the substrate containing whey
Summary
Lactobionic acid is a polyhydroxy acid (PHA) composed of a molecule of galactose (a chemically neutral sugar) and a molecule of gluconic acid In view of the above, the following research hypothes was proposed: Application of controlled environmental conditions and immobilisation of microorganisms during culture of bacteria Pseudomonas taetrolens may intensify the production of lactobionic acid in the substrate containing whey. Verification of individual hypotheses included: Analyses of the effect of culture methods of bacteria Pseudomonas taetrolens and such parameters as pH or microbial forms on the on the efficiency of lactobionic acid production.
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