Fed-Batch Production of a Fermented Beverage Containing Vitamin B۱۲
- سال انتشار: 1398
- محل انتشار: Iranian Journal of Chemistry and Chemical Engineering، دوره: 38، شماره: 2
- کد COI اختصاصی: JR_IJCCE-38-2_019
- زبان مقاله: انگلیسی
- تعداد مشاهده: 61
نویسندگان
Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, Tehran, I.R. IRAN
Department of Food Science and Technology, Faculty of Agriculture, Sari Branch, Islamic Azad University, Sari, I.R. IRAN
Department of Food Sciences and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,Tehran, I.R. IRAN
Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, I.R. IRAN
Department of Food Sciences and Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,Tehran, I.R. IRAN
چکیده
Production of fermented functional foods containing micronutrients is required for their health beneficial properties. The impact of ۱۱ process variables on vitamin B۱۲ production in a dairy beverage containing propionic acid was investigated. Propionibacterium freudenreichii ssp. shermanii was applied in a ۳-l fermentor in the fed-batch fermentation system. The most suitable conditions for vitamin B۱۲ production were achieved by ۵% v/v inoculum size containing Propionibacterium freudenreichii (without Lactobacillus acidophilus) and continuous feeding of lactose with the rate of ۰.۰۴ l/h at ۳۶°C in a medium containing ۲۵ g/L molasses, ۱۰ g/L corn steep liquor, at pH=۶.۵, after ۹۶ h fermentation. Maximum vitamin concentration (۳۰ mg/L) and productivity (۷.۵ mg/L.day) were obtained in trial ۹. Organoleptic properties of the fermented beverage were also acceptable for panelists and no significant difference was observed between samples and control during ۶ days refrigerated storage.کلیدواژه ها
Co-culture, Fed-batch fermentation, Plackett-Burman, Process variables, Propionibacterium freudenreichii, Propionic acid, Vitamin B۱۲اطلاعات بیشتر در مورد COI
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