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2003 | 06 | 2 |
Tytuł artykułu

The rapid degradation of sauerkraut brine by free and immobilized yeast cells

Autorzy
Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Industrialization of sauerkraut production in Poland will need to solve the problem associated with disposing of highly acidic waste effluents. Late sauerkraut brine present the greatest problem with respect to treatment because of their high BOD and low pH. Degradation rate of sauerkraut brine by Kluyveromyces marxianus yeast - depends on concentration of the brine in the medium. The removal of lactic acid in shake flask experiments varied from 98.95 to 56.75 % after 48 h at 30°C. The immobilization of yeast in sodium alginate improved the lactic acid degradation rate and allow to treat the very acid brine directly. Lactic acid was fully used in diluted brine in 24 h and the content in undiluted brine was reduced by 90.17 to 81.2 to % in the following runs after 48 h.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
06
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue2/food/art-13.html
Twórcy
autor
  • The August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland
autor
Bibliografia
  • Choi M. H., Park Y. H., 1999. Growth of Pichia guilliermondii A9, an osmotolerant yeast, in waste brine generated from kimchi production. Biores. Technol. 70, 231-236.
  • Elmaleh S., Defrance M. B., Ghomidh C., 1999. Organic acids oxidation by Candida utilis: application to industrial waste water treatment. Proc. Biochem. 35, 441-449.
  • Hang Y. D., 1977. Waste control in sauerkraut manufacturing. Proc. Biochem. 12, 27-28.
  • Hang Y. D., 2003. Sauerkraut. In: Handbook of vegetable preservation and processing. Y. H. Hui, S. Ghazalaa, D. M. Graham, K. D. Murell W. K. Nip. [Eds.] Marcel Dekker Inc, New York.
  • Hang Y. D., Downing D. L., Stamer J. R., Splitistoesser D. F., 1972. Wastes generated in the manufacture of sauerkraut. J. Milk Food Technol. 35, 432-435.
  • Hang Y. D., Woodams E. E., 1981. Rapid removal of lactic acid from wastewater by a flocculent yeast. J. Food Sci. 46(5), 1498-1499 & 1513.
  • Hang Y. D., Woodams E. E., 2001. Enzymatic enhancement of citric acid production by Aspergillus niger from corn cobs. Food Sci. Technol. 34, 484-486.
  • Hang Y. D., Woodams E. E., Hang L. E., 2003. Utilization of corn silage juice by Kluyveromyces marxianus, Biores. Technol. 86, 305-307.
  • Schwarz J. G., Hang Y. D., 1994. Kluyveromyces marxianus: a potential source of diacetyl reductase. World J. Microbiol. Biotechnol. 10, 385-387.
  • Stamer J. R., Dickson M. H., 1975. High solids cabbage for sauerkraut production: Its effects upon brine reduction and yield of product. J. Milk Food Technol. 38, 688.
  • Stamer J. R., Dickson M. H., Bourke J. B., Stoyla B. O., 1969. Fermentation patterns of poorly fermenting cabbage hybrids. Appl. Microbiol. 18, 323.
Typ dokumentu
Bibliografia
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bwmeta1.element.agro-article-d161f09c-e33c-47b5-a288-9886ca648e8f
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