ArticleBioresources and bioprocessing2021
L-Lactic acid production from fructose by chitosan film-coated sodium alginate-polyvinyl alcohol immobilized Lactobacillus pentosus cells and its kinetic analysis.
Article in Bioresources and bioprocessing, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 15 citations in OpenAlex.
- Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative.BMC microbiology · 2025Article
- Statistical optimization of cell-hydrogel interactions for green microbiology - a tutorial review.RSC sustainability · 2024Review
- Characterization of Lactic Acid Bacteria Isolated From Rotting Oranges and Use of Agropastoral Processing By-products as Carbon and Nitrogen Sources Alternative for Lactic Acid Production.BioMed research international · 2024Article
- Synthesis and characterization of lactide from3 Biotech · 2024Article
- Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology.Journal, genetic engineering & biotechnology · 2022Article
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Authors and funding
14 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Under the optimal conditions of immobilization and fermentation, the highest LA yield of 0.966 ± 0.006 g/g fructose and production rate of 2.426 ± 0.018 g/(L × h) with an error of -0.5% and -0.2% to the predicted results were obtained from batch fermentation by the CS film-coated SA-PVA immobilized L. pentosus cells. The LA yield and production rate of these immobilized cells were 2.7% and 10.1% higher than that of normal SA-PVA immobilized cells respectively, and they were 5.7% and 48.4% higher than that of free cells, respectively. The effect of temperature on different types of immobilized cells and free cells was significantly different, but the effect of pH on different types of cells was not much different. The kinetic models could effectively describe the different fermentation performances of three types of cells. The immobilized cells have excellent reusability to conduct 9 runs of repeated batch fermentation.
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