| Autor: |
Ayadi, Khadidja, Meziane, Malika, Bounedjar, Khadidja, Douma, Djamila Tahraoui, Bensouna, Souhila, Fellah, Mohammed, El-Miloudi, Khaled |
| Zdroj: |
Desalination & Water Treatment; April 2022, Vol. 255 Issue: 1 p83-93, 11p |
| Abstrakt: |
The aim was to investigate the production of lactic acid by Lactobacillussp. isolated from olive mill wastewater (OMW). The bacterial strains were immobilized on bovine bone and pozzolan supports. The best acidifying activity was detected in the strain Lb16(Lb. rhamnosus) with an acidity equal to 45°D. All fermentations exhibited a biphasic growth (diauxie). The best lactic acid production was noted in MRS (de Man, Rogosa and Sharpe) broth with the strain immobilized in continuous culture on pozzolan (17 g L–1) and bovine bone (11 g L–1), in non-supplemented OMW medium with bovine bone support in batch mode (6.2 g L–1), 4.5 g L–1on the pozzolan support and 3.8 g L–1on the bovine bone support at continuous mode. For OMW medium supplemented with 25% whey, the best lactic acid production by Lb. rhamnosuswas seen in a discontinuous batch with 8.1 g L–1on bovine bone support, followed by 7.4 and 6.4 g L–1respectively on the pozzolan and bovine bone in continuous mode. The study has demonstrated that it is possible for an agri-food effluent (i.e., olive mill wastewater) to produce a valuable biochemical product (i.e., lactic acid). Further work is needed to optimize process parameters such as the optimal OMW/whey ratio and nutrient supplementation. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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