Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains

New Biotechnology
Stefania De GiorgiFabio Fava

Abstract

Lactobionic acid (LBA) is a fine chemical largely applied in the food, chemical, cosmetics and pharmaceutical industries. Here, its production from ricotta cheese whey (RCW), or scotta, the main by-product obtained from ricotta cheese production process and currently employed mainly for cattle feed, was evaluated. Among seven bacterial species tested, only two Pseudomonas taetrolens strains were selected after preliminary screening in shake-flasks. When autoclaved RCW was used, a lactobionic acid titer of 34.25 ± 2.86 g/l, with a conversion yield (defined as mol LBA/mol of consumed lactose%) of up to 85 ± 7.0%, was obtained after 48 h of batch fermentation in 3 L stirred tank bioreactor. This study is a preliminary investigation on the potential industrial use of scotta as a substrate for bacterial growth and lactobionic acid production that details the possible biotechnological valorization pathways and feasibility of the process.

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Citations

Jul 23, 2020·Critical Reviews in Biotechnology·Mariana Valdez CastilloAntonio Ávalos Ramirez
May 31, 2019·Frontiers in Microbiology·Tiago M M M AmaroLucilla Iacumin
Jun 11, 2020·Critical Reviews in Food Science and Nutrition·Anisio Iuri Lima Dos Santos RosarioMarion Pereira da Costa
Jun 27, 2019·Journal of Food Science·Taís CardosoMaria Lúcia Masson
Dec 14, 2021·The Science of the Total Environment·Taner SarMohammad J Taherzadeh
Dec 9, 2020·Food Research International·Janani MuthukumarRamalingam Chidambaram

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