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Author: search.filters.author.Choojun, SukjaiSubject: search.filters.subject.Whey

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    Production of propionic acid for antifungal activity by calcium alginate immobilization of Propionibacterium acidipropionici TISTR 442 using whey as substrate
    (2011-07-01)
    Choojun, Sukjai
    ;
    Yoonprayong, Pornwisa
    The improvement of propionic acid production, as fermenting by calcium alginate immobilized cells of Propionibacterium acidipropionici TISTR 442 and using whey as substrate was investigated. The highest amount of propionic acid was produced by adjusting the distance between the tip of the tube and the surface of CaCl<inf>2</inf> solution to be 4 - 6 cm and the flow rate of the gel solution to be 7 ml/min. Fermentation by immobilized cells in 2-l fermentors using1% CaCO<inf>3</inf> and 5 N KOH to control the pH at 6.5 gave the highest amount of propionic acid 29.24 g/l and consistent potential to recycle 2 rounds of fermentation by producing the total amount of 15.85±0.25 g/l and 13.39±0.25 g/l propionic acid from Batch 1 and Batch 2 fermentation, respectively. Which one amount of propionic acid was higher than that from free cells in 2-l fermentors at 216 h of the fermentation time. The fermented propionic acid as well as the commercial propionic acid from chemical processes were able to inhibit the growth of the fungal tested.
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    Lactic acid production by coimmobilized cells of Lactococcus lactis TISTR 1401 and Lactobacillus casei TISTR 1341 using whey as substrate
    (2010-07-01)
    Choojun, Sukjai
    ;
    Suttisuwan, Rutairat
    Lactic acid production from whey by batch fermentation of coimmobilized cells of Lactococcus lactis TISTR 1401 and Lactobacillus casei TISTR 1341 was investigated in order to decrease the manufacturing cost of lactic acid. The fermentation was conducted in a two liters fermentor at 37°C and pH 6.5 with an agitation rate of 100 rpm. The maximum lactic acid concentration was obtained with a value of 29.89 g.l<sup>-1</sup> and the coimmobilized cells had consistent potential to recycle two rounds of fermentation by producing 17.38 and 12.51 g.l<sup>-1</sup> lactic acid in 24 h, for each batch of the first and the second cycle, respectively, while lactic acid produced by free cells in mixed cultures of the two species of the bacteria was 16.63 g.l<sup>-1</sup> in 48 h. These results suggested that coimmobilized cell cultures were more effective than free cell mixed cultures in improving lactic acid production.