The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus
Identifieur interne : 000498 ( Istex/Corpus ); précédent : 000497; suivant : 000499The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus
Auteurs : Nabil Nancib ; Aicha Nancib ; Amel Boudjelal ; Chouki Benslimane ; Fabrice Blanchard ; J. BoudrantSource :
- Bioresource Technology [ 0960-8524 ] ; 2001.
English descriptors
- KwdEn :
- Ammonium sulfate, Biomass, Bioresource technology, Casei, Casei subsp, Cell biomass, Date juice, Enzyme microb, Fermentation medium, Glucose, Glucose content, Lactic, Lactic acid, Lactic acid production, Lactobacillus, Nancib, Nitrogen source, Nitrogen sources, Residual glucose, Rhamnosus, Salt solution, Subsp, Supplementation, Technol, Triplicate experiments, Various nitrogen sources, Yeast.
- Teeft :
- Ammonium sulfate, Biomass, Bioresource technology, Casei, Casei subsp, Cell biomass, Date juice, Enzyme microb, Fermentation medium, Glucose, Glucose content, Lactic, Lactic acid, Lactic acid production, Lactobacillus, Nancib, Nitrogen source, Nitrogen sources, Residual glucose, Rhamnosus, Salt solution, Subsp, Supplementation, Technol, Triplicate experiments, Various nitrogen sources, Yeast.
Abstract
Abstract: Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l−1. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations as high as that obtained with yeast extract. As yeast extract supplementation was not economically attractive, different proportions of (NH4)2SO4 and yeast extract were used. When the elemental nitrogen ratio of (NH4)2SO4 to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l−1 yeast extract (0:5).
Url:
DOI: 10.1016/S0960-8524(01)00009-8
Links to Exploration step
ISTEX:84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAALe document en format XML
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Boudrant</name><affiliation><mods:affiliation>E-mail: joseph.boudrant@ensaia.inpl-nancy.fr</mods:affiliation></affiliation><affiliation><mods:affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA</idno><date when="2001" year="2001">2001</date><idno type="doi">10.1016/S0960-8524(01)00009-8</idno><idno type="url">https://api.istex.fr/document/84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000498</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000498</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a">The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus</title><author><name sortKey="Nancib, Nabil" sort="Nancib, Nabil" uniqKey="Nancib N" first="Nabil" last="Nancib">Nabil Nancib</name><affiliation><mods:affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</mods:affiliation></affiliation></author><author><name sortKey="Nancib, Aicha" sort="Nancib, Aicha" uniqKey="Nancib A" first="Aicha" last="Nancib">Aicha Nancib</name><affiliation><mods:affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</mods:affiliation></affiliation></author><author><name sortKey="Boudjelal, Amel" sort="Boudjelal, Amel" uniqKey="Boudjelal A" first="Amel" last="Boudjelal">Amel Boudjelal</name><affiliation><mods:affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</mods:affiliation></affiliation></author><author><name sortKey="Benslimane, Chouki" sort="Benslimane, Chouki" uniqKey="Benslimane C" first="Chouki" last="Benslimane">Chouki Benslimane</name><affiliation><mods:affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</mods:affiliation></affiliation></author><author><name sortKey="Blanchard, Fabrice" sort="Blanchard, Fabrice" uniqKey="Blanchard F" first="Fabrice" last="Blanchard">Fabrice Blanchard</name><affiliation><mods:affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</mods:affiliation></affiliation></author><author><name sortKey="Boudrant, J" sort="Boudrant, J" uniqKey="Boudrant J" first="J" last="Boudrant">J. Boudrant</name><affiliation><mods:affiliation>E-mail: joseph.boudrant@ensaia.inpl-nancy.fr</mods:affiliation></affiliation><affiliation><mods:affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Bioresource Technology</title><title level="j" type="abbrev">BITE</title><idno type="ISSN">0960-8524</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2001">2001</date><biblScope unit="volume">78</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="149">149</biblScope><biblScope unit="page" to="153">153</biblScope></imprint><idno type="ISSN">0960-8524</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0960-8524</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Ammonium sulfate</term><term>Biomass</term><term>Bioresource technology</term><term>Casei</term><term>Casei subsp</term><term>Cell biomass</term><term>Date juice</term><term>Enzyme microb</term><term>Fermentation medium</term><term>Glucose</term><term>Glucose content</term><term>Lactic</term><term>Lactic acid</term><term>Lactic acid production</term><term>Lactobacillus</term><term>Nancib</term><term>Nitrogen source</term><term>Nitrogen sources</term><term>Residual glucose</term><term>Rhamnosus</term><term>Salt solution</term><term>Subsp</term><term>Supplementation</term><term>Technol</term><term>Triplicate experiments</term><term>Various nitrogen sources</term><term>Yeast</term></keywords><keywords scheme="Teeft" xml:lang="en"><term>Ammonium sulfate</term><term>Biomass</term><term>Bioresource technology</term><term>Casei</term><term>Casei subsp</term><term>Cell biomass</term><term>Date juice</term><term>Enzyme microb</term><term>Fermentation medium</term><term>Glucose</term><term>Glucose content</term><term>Lactic</term><term>Lactic acid</term><term>Lactic acid production</term><term>Lactobacillus</term><term>Nancib</term><term>Nitrogen source</term><term>Nitrogen sources</term><term>Residual glucose</term><term>Rhamnosus</term><term>Salt solution</term><term>Subsp</term><term>Supplementation</term><term>Technol</term><term>Triplicate experiments</term><term>Various nitrogen sources</term><term>Yeast</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Abstract: Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l−1. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations as high as that obtained with yeast extract. As yeast extract supplementation was not economically attractive, different proportions of (NH4)2SO4 and yeast extract were used. When the elemental nitrogen ratio of (NH4)2SO4 to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l−1 yeast extract (0:5).</div></front></TEI><istex><corpusName>elsevier</corpusName><keywords><teeft><json:string>lactic</json:string><json:string>date juice</json:string><json:string>glucose</json:string><json:string>lactic acid</json:string><json:string>lactic acid production</json:string><json:string>nitrogen sources</json:string><json:string>casei</json:string><json:string>nancib</json:string><json:string>subsp</json:string><json:string>supplementation</json:string><json:string>lactobacillus</json:string><json:string>biomass</json:string><json:string>rhamnosus</json:string><json:string>casei subsp</json:string><json:string>technol</json:string><json:string>yeast</json:string><json:string>nitrogen source</json:string><json:string>bioresource technology</json:string><json:string>triplicate experiments</json:string><json:string>ammonium sulfate</json:string><json:string>salt solution</json:string><json:string>enzyme microb</json:string><json:string>fermentation medium</json:string><json:string>cell biomass</json:string><json:string>residual glucose</json:string><json:string>glucose content</json:string><json:string>various nitrogen sources</json:string></teeft></keywords><author><json:item><name>Nabil Nancib</name><affiliations><json:string>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</json:string></affiliations></json:item><json:item><name>Aicha Nancib</name><affiliations><json:string>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</json:string></affiliations></json:item><json:item><name>Amel Boudjelal</name><affiliations><json:string>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</json:string></affiliations></json:item><json:item><name>Chouki Benslimane</name><affiliations><json:string>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</json:string></affiliations></json:item><json:item><name>Fabrice Blanchard</name><affiliations><json:string>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</json:string></affiliations></json:item><json:item><name>J Boudrant</name><affiliations><json:string>E-mail: joseph.boudrant@ensaia.inpl-nancy.fr</json:string><json:string>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Lactic acid</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Dates</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Lactobacillus casei</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Fermentation</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Nitrogen sources</value></json:item></subject><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l−1. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations as high as that obtained with yeast extract. As yeast extract supplementation was not economically attractive, different proportions of (NH4)2SO4 and yeast extract were used. When the elemental nitrogen ratio of (NH4)2SO4 to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l−1 yeast extract (0:5).</abstract><qualityIndicators><score>4.353</score><pdfVersion>1.2</pdfVersion><pdfPageSize>595 x 794 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>5</keywordCount><abstractCharCount>792</abstractCharCount><pdfWordCount>2901</pdfWordCount><pdfCharCount>17432</pdfCharCount><pdfPageCount>5</pdfPageCount><abstractWordCount>121</abstractWordCount></qualityIndicators><title>The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus</title><pii><json:string>S0960-8524(01)00009-8</json:string></pii><genre><json:string>research-article</json:string></genre><host><title>Bioresource Technology</title><language><json:string>unknown</json:string></language><publicationDate>2001</publicationDate><issn><json:string>0960-8524</json:string></issn><pii><json:string>S0960-8524(00)X0075-2</json:string></pii><volume>78</volume><issue>2</issue><pages><first>149</first><last>153</last></pages><genre><json:string>journal</json:string></genre></host><categories><wos><json:string>science</json:string><json:string>energy & fuels</json:string><json:string>biotechnology & applied microbiology</json:string><json:string>agricultural engineering</json:string></wos><scienceMetrix><json:string>applied sciences</json:string><json:string>enabling & strategic technologies</json:string><json:string>biotechnology</json:string></scienceMetrix><inist><json:string>sciences appliquees, technologies et medecines</json:string><json:string>sciences biologiques et medicales</json:string><json:string>sciences biologiques fondamentales et appliquees. psychologie</json:string></inist></categories><publicationDate>2001</publicationDate><copyrightDate>2001</copyrightDate><doi><json:string>10.1016/S0960-8524(01)00009-8</json:string></doi><id>84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA</id><score>1</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a">The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>©2001 Elsevier Science Ltd</p></availability><date>2001</date></publicationStmt><notesStmt><note type="content">Table 1: Effect of date juice glucose concentration on lactic acid production by L. casei subsp. rhamnosusa</note><note type="content">Table 2: Effect of supplementing date juice with different concentrations of yeast extract on lactic acid production, biomass, and residual glucose by L. casei subsp. rhamnosusa</note><note type="content">Table 3: Effect of supplementing date juice with different nitrogen sources on maximum specific growth rate, substrate utilization and global productivity of lactic acid by L. casei subsp. rhamnosus</note><note type="content">Table 4: The effect of supplementing date juice with different proportions of inorganic (NH4)2SO4 and organic (yeast extract) nitrogen sources on the performances of L. casei subsp. rhamnosus</note><note type="content">Table 5: Comparison of the performance of the lactic acid fermentation between date juice containing ammonium sulfate/yeast extract and yeast extract alonea</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a">The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus</title><author xml:id="author-0000"><persName><forename type="first">Nabil</forename><surname>Nancib</surname></persName><affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</affiliation></author><author xml:id="author-0001"><persName><forename type="first">Aicha</forename><surname>Nancib</surname></persName><affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</affiliation></author><author xml:id="author-0002"><persName><forename type="first">Amel</forename><surname>Boudjelal</surname></persName><affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</affiliation></author><author xml:id="author-0003"><persName><forename type="first">Chouki</forename><surname>Benslimane</surname></persName><affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</affiliation></author><author xml:id="author-0004"><persName><forename type="first">Fabrice</forename><surname>Blanchard</surname></persName><affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</affiliation></author><author xml:id="author-0005"><persName><forename type="first">J</forename><surname>Boudrant</surname></persName><email>joseph.boudrant@ensaia.inpl-nancy.fr</email><note type="correspondence"><p>Corresponding author. Tel.: +33-3-83-59-58-60; fax: +33-3-83-59-57-76</p></note><affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</affiliation></author><idno type="istex">84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA</idno><idno type="DOI">10.1016/S0960-8524(01)00009-8</idno><idno type="PII">S0960-8524(01)00009-8</idno></analytic><monogr><title level="j">Bioresource Technology</title><title level="j" type="abbrev">BITE</title><idno type="pISSN">0960-8524</idno><idno type="PII">S0960-8524(00)X0075-2</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2001"></date><biblScope unit="volume">78</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="149">149</biblScope><biblScope unit="page" to="153">153</biblScope></imprint></monogr></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2001</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l−1. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations as high as that obtained with yeast extract. As yeast extract supplementation was not economically attractive, different proportions of (NH4)2SO4 and yeast extract were used. When the elemental nitrogen ratio of (NH4)2SO4 to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l−1 yeast extract (0:5).</p></abstract><textClass><keywords scheme="keyword"><list><head>Keywords</head><item><term>Lactic acid</term></item><item><term>Dates</term></item><item><term>Lactobacillus casei</term></item><item><term>Fermentation</term></item><item><term>Nitrogen sources</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2000-12-03">Modified</change><change when="2001">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: ce:floats; body; tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>BITE</jid><aid>1660</aid><ce:pii>S0960-8524(01)00009-8</ce:pii><ce:doi>10.1016/S0960-8524(01)00009-8</ce:doi><ce:copyright type="full-transfer" year="2001">Elsevier Science Ltd</ce:copyright></item-info><head><ce:title>The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by <ce:italic>Lactobacillus casei</ce:italic> subsp. <ce:italic>rhamnosus</ce:italic></ce:title><ce:author-group><ce:author><ce:given-name>Nabil</ce:given-name><ce:surname>Nancib</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Aicha</ce:given-name><ce:surname>Nancib</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Amel</ce:given-name><ce:surname>Boudjelal</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Chouki</ce:given-name><ce:surname>Benslimane</ce:surname><ce:cross-ref refid="AFF2"><ce:sup>b</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Fabrice</ce:given-name><ce:surname>Blanchard</ce:surname><ce:cross-ref refid="AFF2"><ce:sup>b</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>J</ce:given-name><ce:surname>Boudrant</ce:surname><ce:cross-ref refid="AFF2"><ce:sup>b</ce:sup></ce:cross-ref><ce:cross-ref refid="CORR1">*</ce:cross-ref><ce:e-address>joseph.boudrant@ensaia.inpl-nancy.fr</ce:e-address></ce:author><ce:affiliation id="AFF1"><ce:label>a</ce:label><ce:textfn>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</ce:textfn></ce:affiliation><ce:affiliation id="AFF2"><ce:label>b</ce:label><ce:textfn>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</ce:textfn></ce:affiliation><ce:correspondence id="CORR1"><ce:label>*</ce:label><ce:text>Corresponding author. Tel.: +33-3-83-59-58-60; fax: +33-3-83-59-57-76</ce:text></ce:correspondence></ce:author-group><ce:date-received day="5" month="7" year="2000"></ce:date-received><ce:date-revised day="3" month="12" year="2000"></ce:date-revised><ce:date-accepted day="13" month="12" year="2000"></ce:date-accepted><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>Production of lactic acid from date juice by fermentation has been studied using <ce:italic>Lactobacillus casei</ce:italic> subsp. <ce:italic>rhamnosus</ce:italic> as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l<ce:sup>−1</ce:sup>. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations as high as that obtained with yeast extract. As yeast extract supplementation was not economically attractive, different proportions of (NH<ce:inf>4</ce:inf>)<ce:inf>2</ce:inf>SO<ce:inf>4</ce:inf> and yeast extract were used. When the elemental nitrogen ratio of (NH<ce:inf>4</ce:inf>)<ce:inf>2</ce:inf>SO<ce:inf>4</ce:inf> to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l<ce:sup>−1</ce:sup> yeast extract (0:5).</ce:simple-para></ce:abstract-sec></ce:abstract><ce:keywords class="keyword"><ce:section-title>Keywords</ce:section-title><ce:keyword><ce:text>Lactic acid</ce:text></ce:keyword><ce:keyword><ce:text>Dates</ce:text></ce:keyword><ce:keyword><ce:text><ce:italic>Lactobacillus casei</ce:italic></ce:text></ce:keyword><ce:keyword><ce:text>Fermentation</ce:text></ce:keyword><ce:keyword><ce:text>Nitrogen sources</ce:text></ce:keyword></ce:keywords></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo><title>The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus</title></titleInfo><titleInfo type="alternative" contentType="CDATA"><title>The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by</title></titleInfo><name type="personal"><namePart type="given">Nabil</namePart><namePart type="family">Nancib</namePart><affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Aicha</namePart><namePart type="family">Nancib</namePart><affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Amel</namePart><namePart type="family">Boudjelal</namePart><affiliation>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas, Setif, Algeria</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Chouki</namePart><namePart type="family">Benslimane</namePart><affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Fabrice</namePart><namePart type="family">Blanchard</namePart><affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">J</namePart><namePart type="family">Boudrant</namePart><affiliation>E-mail: joseph.boudrant@ensaia.inpl-nancy.fr</affiliation><affiliation>LSGC-CNRS-ENSAIA, BP, Avenue de la Forêt de Haye, 54505 Vandoeuvre-les-Nancy, France</affiliation><description>Corresponding author. Tel.: +33-3-83-59-58-60; fax: +33-3-83-59-57-76</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-1JC4F85T-7">research-article</genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">2001</dateIssued><dateModified encoding="w3cdtf">2000-12-03</dateModified><copyrightDate encoding="w3cdtf">2001</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><abstract lang="en">Abstract: Production of lactic acid from date juice by fermentation has been studied using Lactobacillus casei subsp. rhamnosus as the producer organism. The optimum substrate concentration, expressed in its glucose content, was 60 g l−1. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. None of these nitrogen sources gave lactic acid concentrations as high as that obtained with yeast extract. As yeast extract supplementation was not economically attractive, different proportions of (NH4)2SO4 and yeast extract were used. When the elemental nitrogen ratio of (NH4)2SO4 to yeast extract was 4:1, the substrate use and efficiency of lactic acid production were the same as in date juice supplemented with 20 g l−1 yeast extract (0:5).</abstract><note type="content">Table 1: Effect of date juice glucose concentration on lactic acid production by L. casei subsp. rhamnosusa</note><note type="content">Table 2: Effect of supplementing date juice with different concentrations of yeast extract on lactic acid production, biomass, and residual glucose by L. casei subsp. rhamnosusa</note><note type="content">Table 3: Effect of supplementing date juice with different nitrogen sources on maximum specific growth rate, substrate utilization and global productivity of lactic acid by L. casei subsp. rhamnosus</note><note type="content">Table 4: The effect of supplementing date juice with different proportions of inorganic (NH4)2SO4 and organic (yeast extract) nitrogen sources on the performances of L. casei subsp. rhamnosus</note><note type="content">Table 5: Comparison of the performance of the lactic acid fermentation between date juice containing ammonium sulfate/yeast extract and yeast extract alonea</note><subject><genre>Keywords</genre><topic>Lactic acid</topic><topic>Dates</topic><topic>Lactobacillus casei</topic><topic>Fermentation</topic><topic>Nitrogen sources</topic></subject><relatedItem type="host"><titleInfo><title>Bioresource Technology</title></titleInfo><titleInfo type="abbreviated"><title>BITE</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">200106</dateIssued></originInfo><identifier type="ISSN">0960-8524</identifier><identifier type="PII">S0960-8524(00)X0075-2</identifier><part><date>200106</date><detail type="volume"><number>78</number><caption>vol.</caption></detail><detail type="issue"><number>2</number><caption>no.</caption></detail><extent unit="issue-pages"><start>115</start><end>220</end></extent><extent unit="pages"><start>149</start><end>153</end></extent></part></relatedItem><identifier type="istex">84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA</identifier><identifier type="ark">ark:/67375/6H6-LXZPB3FX-Z</identifier><identifier type="DOI">10.1016/S0960-8524(01)00009-8</identifier><identifier type="PII">S0960-8524(01)00009-8</identifier><accessCondition type="use and reproduction" contentType="copyright">©2001 Elsevier Science Ltd</accessCondition><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-HKKZVM7B-M">elsevier</recordContentSource><recordOrigin>Elsevier Science Ltd, ©2001</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/84F68C7E0E1EEBA4842D5694F0A24D37F0FD9BAA/metadata/json</uri></json:item></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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