Ingredient selection for plastic composite supports for L-(+)-lactic acid biofilm fermentation by Lactobacillus casei subsp. rhamnosus Ho, K.L. Pometto, A. Dickson, James Hinz, P. Dickson, James Demirci, A.
dc.contributor.department Food Science and Human Nutrition 2018-02-15T12:42:39.000 2020-06-30T03:59:59Z 2020-06-30T03:59:59Z Wed Jan 01 00:00:00 UTC 1997 2014-02-04 1997-07-01
dc.description.abstract <p>Plastic composite supports containing 50% agricultural products (oat hulls, soybean hulls, yeast extract, soybean flour, dried bovine erythrocytes, bovine albumin, and/or mineral salts) and 50% (wt/wt) polypropylene were produced by high-temperature twin-screw extrusion. The research employed two half sets of a five-factorial fractional design (2(5 - 1)) to evaluate the effects of different agricultural components on the properties of the plastic composite supports and to select the best plastic composite support formulation for lactic acid fermentation. The biofilm population was affected by the contact angle and relative hydrophobicity of the supports (r = 0.79 to 0.82). Lactic acid was produced by the suspended cells (r = 0.96) and the biofilm on the plastic composite support discs (r = 0.85). Incorporation of yeast extract into plastic composite supports enhanced growth of free and attached cells in minimal medium (P < 0.0001). The presence of soybean hulls, yeast extract, or mineral salts in plastic composite supports produced less hydrophobic supports (P < 0.0001) and enhanced cell attachment (P < 0.03). Under all conditions, suspended-cell and polypropylene disc controls gave negligible lactic acid production and cell density. Plastic composite supports containing soybean hulls, yeast extract, soybean flour, bovine albumin, and mineral salts gave the highest biofilm population (2.3 x 10(9) CFU/g of support), cell density (absorbance of 1.8 at 620 nm), and lactic acid concentration (7.6 g/liter) in minimal medium.</p>
dc.description.comments <p>This article is from <em>Applied and Environmental Microbiology</em> 63 (1997): 2516. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/
dc.identifier.articleid 1100
dc.identifier.contextkey 6393044
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_ag_pubs/99
dc.language.iso en
dc.source.bitstream archive/|||Sat Jan 15 02:39:06 UTC 2022
dc.subject.disciplines Biochemistry
dc.subject.disciplines Food Processing
dc.subject.disciplines Meat Science
dc.subject.keywords Animal Science
dc.title Ingredient selection for plastic composite supports for L-(+)-lactic acid biofilm fermentation by Lactobacillus casei subsp. rhamnosus
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 87a4e13f-70ef-4b6a-8f45-e9258086d64a
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
Original bundle
Now showing 1 - 1 of 1
429.71 KB
Adobe Portable Document Format