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Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid

  • Miloš RadosavljevićEmail author
  • Steva Lević
  • Miona Belović
  • Jelena Pejin
  • Aleksandra Djukić-Vuković
  • Ljiljana Mojović
  • Viktor Nedović
Research Paper
  • 19 Downloads

Abstract

Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using “freezing–thawing” technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g−1) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L−1 h−1, respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L−1 h−1. This study suggested that the “freezing–thawing” technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.

Keywords

Lactic acid fermentation Polyvinyl alcohol Sodium alginate Immobilization 

Notes

Acknowledgements

This work was funded by the Ministry of Education, Science and Technological Development of Republic of Serbia (Grants TR-31017, III-46001 and III-46010).

Compliance with ethical standards

Conflict of interest

The authors have declared no conflict of interest.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.University of Novi Sad, Faculty of Technology Novi SadNovi SadSerbia
  2. 2.University of Belgrade, Faculty of AgricultureBelgradeSerbia
  3. 3.Institute of Food Technology in Novi SadUniversity of Novi SadNovi SadSerbia
  4. 4.University of Belgrade, Faculty of Technology and MetallurgyBelgradeSerbia

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