Fermentation potential of different types of whey for the production of biodegradable hydrogels

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000076" target="_blank" >RIV/26722861:_____/23:N0000076 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Fermentation potential of different types of whey for the production of biodegradable hydrogels

Popis výsledku v původním jazyce

Four types of whey were inoculated by strains of lactic acid bacteria. The number of microorganisms and acidity was determined at the end of fermentation. All tested whey samples represented a good cultivation substrate for the selected microorganisms, viable counts of microorganisms after fermentation reached ≥ 107 CFU/ml. The highest titration acidity was found in acid whey fermented by the strain Lactobacillus helveticus CCDM 121. The most suitable of the tested strains with a high ability to form lactic acid in whey for subsequent polycondensation and production of hydrogels is the genus Lactobacillus, specifically Lactobacillus helveticus CCDM 121 and CCDM 98. Citation: Peroutková J., Šalaková A., Borková M., Drbohlav J., Bár L.: Fermentation potential of different types of whey for the production of biodegradable hydrogels. Others – Poster, abstract in proceedings. Conference: Reconnect at the 10th Congress of European Microbiologists FEMS 2023, 09.–13. July 2023, Hamburg, Germany. In: Abstract Book FEMS 2023, 10th Congress of European Microbiologists, pp 781

Název v anglickém jazyce

Fermentation potential of different types of whey for the production of biodegradable hydrogels

Popis výsledku anglicky

Four types of whey were inoculated by strains of lactic acid bacteria. The number of microorganisms and acidity was determined at the end of fermentation. All tested whey samples represented a good cultivation substrate for the selected microorganisms, viable counts of microorganisms after fermentation reached ≥ 107 CFU/ml. The highest titration acidity was found in acid whey fermented by the strain Lactobacillus helveticus CCDM 121. The most suitable of the tested strains with a high ability to form lactic acid in whey for subsequent polycondensation and production of hydrogels is the genus Lactobacillus, specifically Lactobacillus helveticus CCDM 121 and CCDM 98. Citation: Peroutková J., Šalaková A., Borková M., Drbohlav J., Bár L.: Fermentation potential of different types of whey for the production of biodegradable hydrogels. Others – Poster, abstract in proceedings. Conference: Reconnect at the 10th Congress of European Microbiologists FEMS 2023, 09.–13. July 2023, Hamburg, Germany. In: Abstract Book FEMS 2023, 10th Congress of European Microbiologists, pp 781

Druh

O - Ostatní výsledky

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK1910392" target="_blank" >QK1910392: Ekologicky šetrné materiály pro intenzifikaci rostlinné výroby s půdoochrannými vlastnostmi na bázi obnovitelných zdrojů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů