Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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  • Article
    Citation - WoS: 18
    Citation - Scopus: 19
    Control of Agitation Rate and Aeration for Enhanced Polygalacturonase Production in Submerged Fermentation by Aspergillus Sojae Using Agro-Industrial Wastes
    (John Wiley and Sons Inc., 2017) Fratebianchi, Dante; Crespo, Juan Manuel; Tarı, Canan; Cavalitto, Sebastian
    BACKGROUND: The koji mold Aspergillus sojae, an industrially important microorganism, can produce high levels of pectinases utilizing agro-industrial wastes. This study introduces apricot and peach pomace, two agro-industrial wastes barely considered as raw material for the generation of value-added products, and focuses on its utilization together with orange peel for polygalacturonase production in submerged cultures using A. sojae. RESULTS: A Doehlert response surface methodology design conducted in shake flasks and applied individually with these three by-products led to 60–80 U mL−1 polygalacturonase activity. In bioreactor studies performed with a mixture of apricot pomace and orange peel, by fixing stirrer speed to 600 rpm and cascading airflow to the dissolved oxygen tension up to 1.7 vvm, oxygen limitation problems were overcome and polygalacturonase activity values of 380 U mL−1 were achieved. CONCLUSION: A simple and efficient strategy to minimize oxygen limitation with the lowest possible shear stress is provided for stirred-tank bioreactors working with highly viscous broths, so as to ultimately enhance microbial enzyme production. The polygalacturonase activity yields obtained in our study are among the highest reported in the literature.
  • Article
    Citation - WoS: 72
    Citation - Scopus: 83
    Batch Production of L(+) Lactic Acid From Whey by Lactobacillus Casei (nrrl B-441)
    (John Wiley and Sons Inc., 2004) Büyükkileci, Ali Oğuz; Harsa, Hayriye Şebnem
    The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was 1.87 g dm-3 h-1 at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm-3 h-1 was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm-3. Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO4·H2O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose-1.