Biotechnology for the Valorization of Dairy Industry By-Products: the Case of the Lactobionic Acid

De Giorgi, Stefania (2017) Biotechnology for the Valorization of Dairy Industry By-Products: the Case of the Lactobionic Acid, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Scienze e tecnologie agrarie, ambientali e alimentari, 29 Ciclo. DOI 10.6092/unibo/amsdottorato/8159.
Documenti full-text disponibili:
[img]
Anteprima
Documento PDF (English) - Richiede un lettore di PDF come Xpdf o Adobe Acrobat Reader
Disponibile con Licenza: Salvo eventuali più ampie autorizzazioni dell'autore, la tesi può essere liberamente consultata e può essere effettuato il salvataggio e la stampa di una copia per fini strettamente personali di studio, di ricerca e di insegnamento, con espresso divieto di qualunque utilizzo direttamente o indirettamente commerciale. Ogni altro diritto sul materiale è riservato.
Download (5MB) | Anteprima

Abstract

Biotechnology production of LactoBionic Acid (LBA) from Ricotta Cheese Whey (RCW) was investigated in order to valorize dairy industry promising by-product. Fermentations in 3L-StirredTankReactors, in batch conditions, allowed to reach production yields of 34.25 ± 2.86 g / L and 30.18 ± 0.3 g / L for LBA for two strains of Pseudomonas taetrolens (LMG2336 and DSM21104 respectively) with conversion yields around 85%, after 48 hours. Furthermore fed-batch configurations have allowed to reach values of about 60 g / L of ALB, providing interesting perspectives for the development of a continuous process. It was also evaluated the possibility to use matrices obtained following procedures of ultrafiltration and nanofiltration of the RCW, aimed at the separation of proteins and bioactive peptides, obtaining similar results, but promising in view of the setup of a concept point of integrated biorefinery for the development of the dairy industry by-products. Finally a preliminary approach to the downstream recovery and purifies LBA produced by the fermentation process, using ceramic membranes (suitable for food applications) in different pH conditions has allowed us to achieve a 32% recovery at pH 9. Even this, it is very promising in view of a continuous process of production and purification of LBA in order to cut cost

Abstract
Tipologia del documento
Tesi di dottorato
Autore
De Giorgi, Stefania
Supervisore
Co-supervisore
Dottorato di ricerca
Ciclo
29
Coordinatore
Settore disciplinare
Settore concorsuale
Parole chiave
Biorefinery, Lactobionic Acid, Ricotta cheese whey, Scale Up, StirredTankReactor, Downstream process
URN:NBN
DOI
10.6092/unibo/amsdottorato/8159
Data di discussione
12 Maggio 2017
URI

Altri metadati

Statistica sui download

Gestione del documento: Visualizza la tesi

^