Goderska Kamila, Szwengiel Artur, Czarnecki Zbigniew
Faculty of Food Technology and Nutrition, Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland,
Appl Biochem Biotechnol. 2014 Aug;173(8):2189-97. doi: 10.1007/s12010-014-1024-x. Epub 2014 Jul 1.
Lactobionic acid is a relatively new product derived from lactose oxidation, with high potential applications as a bioactive compound. Conducted experiments confirmed that both the time and temperature influenced the production of lactobionic acid during bioconversion of lactose using the Pseudomonas taetrolens bacteria. The study also investigated the effect of inoculum concentration on the production of lactobionic acid as a result of oxidation of whey-derived lactose. The highest concentration of lactobionic acid during oxidation of whey-derived lactose at a temperature of 30 °C by microorganisms. P. taetrolens was obtained during 50-h oxidation of the medium, which contained 25 % addition of the inoculum, in which the count of live cells was 2.85 × 10(9) CFU/ml.
乳糖酸是一种通过乳糖氧化得到的相对较新的产品，作为一种生物活性化合物具有很高的潜在应用价值。进行的实验证实，在使用类产碱假单胞菌将乳糖进行生物转化的过程中，时间和温度都会影响乳糖酸的产生。该研究还调查了接种物浓度对乳清衍生乳糖氧化产生乳糖酸的影响。在30°C温度下，微生物类产碱假单胞菌对乳清衍生乳糖进行氧化时，乳糖酸的最高浓度是在含有25%接种物添加量的培养基进行50小时氧化过程中获得的，其中活细胞计数为2.85×10(9) CFU/ml。
