Production of gluconic acid from whey by free and immobilized Aspergillus niger

被引：36
|
作者：
Mukhopadhyay, R
Chatterjee, S
Chatterjee, BP
Banerjee, PC
Guha, AK [1 ]
机构：
[1] Indian Assoc Cultivat Sci, Dept Biol Chem, Kolkata 700032, W Bengal, India
[2] Indian Inst Chem Biol, Kolkata 700032, W Bengal, India
来源：
INTERNATIONAL DAIRY JOURNAL | 2005年 / 15卷 / 03期
关键词：
gluconic acid; whey; Aspergillus niger; fermentation; immobilization;
D O I：
10.1016/j.idairyj.2004.07.010
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Deproteinized whey has been used as a fermentation medium for the production of gluconic acid by Aspergillus niger immobilized in polyurethane foam or free cells. Addition of a small amount of glucose (0.5%, w/v) in the whey medium enhanced the production of gluconic acid by 140% over the unsupplemented medium. Immobilized mycelia produced 92 g of gluconic acid from 1 L of whey medium containing 9.5% lactose and 0.5% glucose against 69 g by free mycelia. Immobilized mycelia can be reused. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：299 / 303
页数：5
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