Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.

Autores
Porporatto, María Celeste; Nicolau, Verónica V.
Año de publicación
2023
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The main problem to produce probiotics in adequate amounts for industrial applications is the high cost of the formulated growth media. In this sense, whey permeate is an economical “by-product” of the cheese-making process, rich in lactose. Also, the optimisation of fermentation processes and their subsequent industrial large scaling requires the development of kinetic models to understand and predict the behaviour of the specific strain. The aim of this work was to study experimentally and theoretically the fermentation of whey permeate using an isolated strain of the species Lactobacillus rhamnosus. Lactobacillus rhamnosus was isolated in our laboratory from whey samples from Córdoba (Argentina). For the formulation of the fermentation medium, a whey permeate solution with an initial lactose concentration of 53 g/L supplemented with yeast extract (20 g/L), tryptone (10 g/L) and Tween 80 (1 g/L) was prepared. Batch fermentation was performed in a 1 L bioreactor at atmospheric pressure, constant temperature (37ºC), pH (6) and agitation (200 rpm). Ammonium hydroxide was employed as neutralizing agent. The bioreactor was inoculated (12.5% v/v) with a 24h-old seed culture. The fermentation was performed for 14 h and monitored every hour for biomass, lactose and lactic acid measurements by viable cell counts, Fehling-Causse-Bonnans titration, and the spectroscopic Fe+3 lactate complex method, respectively.The measurement are showed in Figure 1. The fermentation model involves the rate equations of biomass growth (logistic equation), product formation (Luedeking–Piret) and substrate utilization (modified Luedeking–Piret) [1]. The computer program was written in Python3. The differential equations were solved with an integration routine appropriate for non-stiff systems. Kinetic parameters were adjusted to fit the measurements. Simulation results and the adjusted kinetic parameters are shown in Figure 1. Final viable cell count was 6.8x108 CFU ml−1. The model predictions appropriately reproduce the experimental data. In future works, the fermentation model will be employed for the optimization of biomass production from the isolated strain of Lactobacillus rhamnosus.
Fil: Porporatto, María C. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química. Grupo UTN GPol; Argentina.
Fil: Nicolau, Verónica V. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química. Grupo UTN GPol; Argentina.
Fuente
WCCE11 – 11th World Congress of Chemical Engineering: 336. (2023)
Materia
Experimental and theoretical growth Lactobacillus rhamnosus
Whey permeate
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-03-12T00:54:20Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/9698
Acceder
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spelling Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.Porporatto, María CelesteNicolau, Verónica V.Experimental and theoretical growth Lactobacillus rhamnosusWhey permeateThe main problem to produce probiotics in adequate amounts for industrial applications is the high cost of the formulated growth media. In this sense, whey permeate is an economical “by-product” of the cheese-making process, rich in lactose. Also, the optimisation of fermentation processes and their subsequent industrial large scaling requires the development of kinetic models to understand and predict the behaviour of the specific strain. The aim of this work was to study experimentally and theoretically the fermentation of whey permeate using an isolated strain of the species Lactobacillus rhamnosus. Lactobacillus rhamnosus was isolated in our laboratory from whey samples from Córdoba (Argentina). For the formulation of the fermentation medium, a whey permeate solution with an initial lactose concentration of 53 g/L supplemented with yeast extract (20 g/L), tryptone (10 g/L) and Tween 80 (1 g/L) was prepared. Batch fermentation was performed in a 1 L bioreactor at atmospheric pressure, constant temperature (37ºC), pH (6) and agitation (200 rpm). Ammonium hydroxide was employed as neutralizing agent. The bioreactor was inoculated (12.5% v/v) with a 24h-old seed culture. The fermentation was performed for 14 h and monitored every hour for biomass, lactose and lactic acid measurements by viable cell counts, Fehling-Causse-Bonnans titration, and the spectroscopic Fe+3 lactate complex method, respectively.The measurement are showed in Figure 1. The fermentation model involves the rate equations of biomass growth (logistic equation), product formation (Luedeking–Piret) and substrate utilization (modified Luedeking–Piret) [1]. The computer program was written in Python3. The differential equations were solved with an integration routine appropriate for non-stiff systems. Kinetic parameters were adjusted to fit the measurements. Simulation results and the adjusted kinetic parameters are shown in Figure 1. Final viable cell count was 6.8x108 CFU ml−1. The model predictions appropriately reproduce the experimental data. In future works, the fermentation model will be employed for the optimization of biomass production from the isolated strain of Lactobacillus rhamnosus.Fil: Porporatto, María C. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química. Grupo UTN GPol; Argentina.Fil: Nicolau, Verónica V. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química. Grupo UTN GPol; Argentina.2024-03-12T00:54:20Z2024-03-12T00:54:20Z2023-06info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciapdfapplication/pdfWCCE11 - 11th world congress of chemical engineeringISSN 2953-5565http://hdl.handle.net/20.500.12272/9698WCCE11 – 11th World Congress of Chemical Engineering: 336. (2023)reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica NacionalengengInternacionalinfo:eu-repo/semantics/openAccess2024-03-12T00:54:20Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internacional.2026-09-24T12:48:13Zoai:ria.utn.edu.ar:20.500.12272/9698instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:48:14.834Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
title Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
spellingShingle Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
Porporatto, María Celeste
Experimental and theoretical growth Lactobacillus rhamnosus
Whey permeate
title_short Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
title_full Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
title_fullStr Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
title_full_unstemmed Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
title_sort Experimental and theoretical growth of the probiotic bacteria Lactobacillus rhamnosus in whey permeate.
dc.creator.none.fl_str_mv Porporatto, María Celeste
Nicolau, Verónica V.
author Porporatto, María Celeste
author_facet Porporatto, María Celeste
Nicolau, Verónica V.
author_role author
author2 Nicolau, Verónica V.
author2_role author
dc.subject.none.fl_str_mv Experimental and theoretical growth Lactobacillus rhamnosus
Whey permeate
topic Experimental and theoretical growth Lactobacillus rhamnosus
Whey permeate
dc.description.none.fl_txt_mv The main problem to produce probiotics in adequate amounts for industrial applications is the high cost of the formulated growth media. In this sense, whey permeate is an economical “by-product” of the cheese-making process, rich in lactose. Also, the optimisation of fermentation processes and their subsequent industrial large scaling requires the development of kinetic models to understand and predict the behaviour of the specific strain. The aim of this work was to study experimentally and theoretically the fermentation of whey permeate using an isolated strain of the species Lactobacillus rhamnosus. Lactobacillus rhamnosus was isolated in our laboratory from whey samples from Córdoba (Argentina). For the formulation of the fermentation medium, a whey permeate solution with an initial lactose concentration of 53 g/L supplemented with yeast extract (20 g/L), tryptone (10 g/L) and Tween 80 (1 g/L) was prepared. Batch fermentation was performed in a 1 L bioreactor at atmospheric pressure, constant temperature (37ºC), pH (6) and agitation (200 rpm). Ammonium hydroxide was employed as neutralizing agent. The bioreactor was inoculated (12.5% v/v) with a 24h-old seed culture. The fermentation was performed for 14 h and monitored every hour for biomass, lactose and lactic acid measurements by viable cell counts, Fehling-Causse-Bonnans titration, and the spectroscopic Fe+3 lactate complex method, respectively.The measurement are showed in Figure 1. The fermentation model involves the rate equations of biomass growth (logistic equation), product formation (Luedeking–Piret) and substrate utilization (modified Luedeking–Piret) [1]. The computer program was written in Python3. The differential equations were solved with an integration routine appropriate for non-stiff systems. Kinetic parameters were adjusted to fit the measurements. Simulation results and the adjusted kinetic parameters are shown in Figure 1. Final viable cell count was 6.8x108 CFU ml−1. The model predictions appropriately reproduce the experimental data. In future works, the fermentation model will be employed for the optimization of biomass production from the isolated strain of Lactobacillus rhamnosus.
Fil: Porporatto, María C. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química. Grupo UTN GPol; Argentina.
Fil: Nicolau, Verónica V. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química. Grupo UTN GPol; Argentina.
description The main problem to produce probiotics in adequate amounts for industrial applications is the high cost of the formulated growth media. In this sense, whey permeate is an economical “by-product” of the cheese-making process, rich in lactose. Also, the optimisation of fermentation processes and their subsequent industrial large scaling requires the development of kinetic models to understand and predict the behaviour of the specific strain. The aim of this work was to study experimentally and theoretically the fermentation of whey permeate using an isolated strain of the species Lactobacillus rhamnosus. Lactobacillus rhamnosus was isolated in our laboratory from whey samples from Córdoba (Argentina). For the formulation of the fermentation medium, a whey permeate solution with an initial lactose concentration of 53 g/L supplemented with yeast extract (20 g/L), tryptone (10 g/L) and Tween 80 (1 g/L) was prepared. Batch fermentation was performed in a 1 L bioreactor at atmospheric pressure, constant temperature (37ºC), pH (6) and agitation (200 rpm). Ammonium hydroxide was employed as neutralizing agent. The bioreactor was inoculated (12.5% v/v) with a 24h-old seed culture. The fermentation was performed for 14 h and monitored every hour for biomass, lactose and lactic acid measurements by viable cell counts, Fehling-Causse-Bonnans titration, and the spectroscopic Fe+3 lactate complex method, respectively.The measurement are showed in Figure 1. The fermentation model involves the rate equations of biomass growth (logistic equation), product formation (Luedeking–Piret) and substrate utilization (modified Luedeking–Piret) [1]. The computer program was written in Python3. The differential equations were solved with an integration routine appropriate for non-stiff systems. Kinetic parameters were adjusted to fit the measurements. Simulation results and the adjusted kinetic parameters are shown in Figure 1. Final viable cell count was 6.8x108 CFU ml−1. The model predictions appropriately reproduce the experimental data. In future works, the fermentation model will be employed for the optimization of biomass production from the isolated strain of Lactobacillus rhamnosus.
publishDate 2023
dc.date.none.fl_str_mv 2023-06
2024-03-12T00:54:20Z
2024-03-12T00:54:20Z
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status_str publishedVersion
dc.identifier.none.fl_str_mv WCCE11 - 11th world congress of chemical engineering
ISSN 2953-5565
http://hdl.handle.net/20.500.12272/9698
identifier_str_mv WCCE11 - 11th world congress of chemical engineering
ISSN 2953-5565
url http://hdl.handle.net/20.500.12272/9698
dc.language.none.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-03-12T00:54:20Z
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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-03-12T00:54:20Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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dc.format.none.fl_str_mv pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.source.none.fl_str_mv WCCE11 – 11th World Congress of Chemical Engineering: 336. (2023)
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
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instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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