000			03281cam a2200349 a 4500
003			EG-GiCUC
005			20250223032530.0
008			200302s2020 ua dh f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aPh.D
099			_aCai01.07.06.Ph.D.2020.At.B
100	0		_aAtiat Sayed Dosuky
245	1	0	_aBioproduction of lactic acid from agro industrial wastes / _cAtiat Sayed Dosuky ; Supervised Olfat Sayed Barakat , Nasr Fawzy Nasr , Eman Tawfeek Abdelazeez Yousef
246	1	5	_aالإنتاج الحيوى لحمض اللاكتيك من المخلفات الزراعية الصناعية
260			_aCairo : _bAtiat Sayed Dosuky , _c2020
300			_a117 P. : _bcharts , facsimiles ; _c25cm
502			_aThesis (Ph.D.) - Cairo University - Faculty of Agriculture- Department of Agriculture Microbiology
520			_aBio-production of lactic acid using microorganisms is promising natural processing, particularly, lactic acid production from industrial wastes such as voluble by-products of dairy industries as well as molasses which is by-product of the sugar manufacturing process. The aim of the present work was to produce LA using different known strains of lactic acid bacteria, isolation of LAB from salted whey capable of growing on high salt concentration and enhancement production of LA by the obtained strains using immobilization technique in repeated batch fermentation process. Factors affecting lactic acid production yield were studied during fermentation process of whey permeate, salted cheese whey and their mixtures using different known strains of lactic acid bacteria (LAB). Optimum conditions for production of lactic acid were mixture of salted whey and whey permeate (1:1), contained 5% sugar, 3% salt and 0.5% calcium carbonate during static state fermentation at 37{u00B0}C to give 27-38 g/l with efficiency ranged between 60- 80%. L. casei and L .rhamnosus B-445 were the most efficient strains. Seventy four strains of LAB were isolated from salted cheese whey and examined its ability to produce lactic acid. The most efficient nine isolates were biochemically and molecular identified as Enterococcus faecalis{u2013} 30, Enterococcus faecium -57, three strains (Enterococcus faecalis{u2013}53, 54 and 58), three strains (Enterococcus faecalis {u2013}48, 51 and 65) and Enterococcus hirae-68. Production of LA decreased with increasing of sugar concentration, where better sugar concentrations was 5 followed by 10% for production of LA from molasses. Enterococcus faecalis-58, Enterococcus hirae-68, mixture of them and L. casei were immobilized by sodium alginate 2% entrapped cells. Repeated batch used for LA production by immobilized Enterococcus faecalis-58, Enterococcus hirae-68, mixture of them and L. casei cells under optimum conditions
530			_aIssued also as CD
653		4	_aLactic acid bacteria
653		4	_aSalted whey
653		4	_aWhey permeate
700	0		_aEman Tawfeek Abdelazeez Yousef , _eSupervisor
700	0		_aNasr Fawzy Nasr , _eSupervisor
700	0		_aOlfat Sayed Barakat , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aShimaa _eCataloger
942			_2ddc _cTH
999			_c76847 _d76847