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Production of L-lactic acid from whey by selected Lactobacillus strains

100%

Zlotkowska H., Czakaj J., Krakowiak A.

Biotechnologia

2004

issue 1

274-283

From among of six strains of Lactobacillus able for production of lactic acid in whey medium, the strain of Lactobacillus delbrueckii sp. bulgaricus s/l was chosen for further experiments as most suitable one. The effect of inoculum concentration and the composition of the medium on the production of lactic acid were studied. It was found that for the inoculation of the medium, 10% (v/v) of the inoculum of propagation lasting 18 h, in the medium MRS containing lactose, should be applied. The amount of lactic acid obtained varied from 3,1 to 7,1 g/100 ml medium, depending on the composition of the medium. Produced L(+) lactic acid constituted over 95% of the sum of D and L isomers. When whey was supplemented with yeast autolisate, lactic acid production and yield process increased. The maximum yield of lactic acid production (97,3%) was obtained when L. delbrueckii sp. bulgaricus s/l was cultured for 44 h in the temperature of 43oC in medium containing whey enriched with 5% of yeast autolisate and 6% of CaCO3.

Transgenic rabbit producing human growth hormone in milk

63%

Lipinski D., Jura J., Kalak R., Plawski A., Kala M., Szalata M., Jarmuz M., Korcz A., Slomska K., Gronek P., Smorag Z., Pienkowski M., Slomski R.

Journal of Applied Genetics

2003

vol. 44

issue 2

165-174

The gene construct WAP(6xHisThr):hGH containing the entire human growth hormone gene (hGH) under the rat whey acidic protein (WAP) promoter regulating the expression in mammary glands of mammals was prepared. The 5? end of the gene was modified by the addition of a sequence encoding six histidine residues and a sequence recognized by thrombin. The gene construct was introduced by microinjection into the male pronucleus of a fertilized oocyte. The founder male rabbit was obtained with the transgene mapping to chromosome 7. The presence of the growth hormone was confirmed in samples of milk collected during the lactation of F1 generation females. The growth hormone can be easily purified by affinity chromatography and cleavage by thrombin to an active form.

Application of enzymes in selected branches of food industry

63%

Zyla K., Kujawski M.

Biotechnologia

1999

issue 2

38-49

Food industry has taken advantage of enzymes as processing aids for more than fifty years. Enzymes, however, still offer an exciting potential for improvements in food processing. This review covers current trends in industrial applications of enzymes in selected branches of food technology. Applications of pectinases and other macerating enzymes in fruit and vegetable processing and in wine technology are discussed. Examples of successful enzymes applications are given in relation to baking and brewing. Also, details of enzymatic starch conversion are provided in the production of syrups and ethanol. Finally, applications of milk coagulating proteinases, lipases and lactase in the production of cheese and in whey processing are addressed. Based on the latest literature and patent data, the review also embraces novel enzyme applications in food industry.

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2 Biotechnologia

1 Journal of Applied Genetics

1 2004

1 2003

1 1999

1 Czakaj J.

1 Gronek P.

1 Jarmuz M.

1 Jura J.

1 Kala M.

1 Kalak R.

1 Korcz A.

1 Krakowiak A.

1 Kujawski M.

1 Lipinski D.

1 Pienkowski M.

1 Plawski A.

1 Slomska K.

1 Slomski R.

1 Smorag Z.

1 Szalata M.

1 Zlotkowska H.

1 Zyla K.

Search results

Production of L-lactic acid from whey by selected Lactobacillus strains

Transgenic rabbit producing human growth hormone in milk

Application of enzymes in selected branches of food industry