LrgpV1, PascalFrancis, Corpus, bibRecord, 000999

The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus

Identifieur interne : 000999 ( PascalFrancis/Corpus ); précédent : 000998; suivant : 000A00

The 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. Boudrant

Source :

Bioresource technology [ 0960-8524 ] ; 2001.

RBID : Pascal:01-0266530

Descripteurs français

Pascal (Inist)
- Fermentation, Production, Milieu culture, Substrat, Supplémentation, Azote composé, Extrait levure, Proportion, Lactobacillus casei, Culture microorganisme, Lactique acide, Datte, Fruit sous produit, Ammonium sulfate.

English descriptors

KwdEn :
- Ammonium sulfate, Culture medium, Date(fruit), Fermentation, Fruit by product, Lactic acid, Lactobacillus casei, Microorganism culture, Nitrogen compounds, Production, Proportion, Substrate, Supplementation, Yeast extract.

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).

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0960-8524`
A03		`1`		`@0 Bioresour. technol.`
A05				`@2 78`
A06				`@2 2`
A08	`01`	`1`	`ENG`	`@1 The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus`
A11	`01`	`1`		`@1 NANCIB (Nabil)`
A11	`02`	`1`		`@1 NANCIB (Aicha)`
A11	`03`	`1`		`@1 BOUDJELAL (Amel)`
A11	`04`	`1`		`@1 BENSLIMANE (Chouki)`
A11	`05`	`1`		`@1 BLANCHARD (Fabrice)`
A11	`06`	`1`		`@1 BOUDRANT (J.)`
A14	`01`			`@1 Department of Microbiology, Faculty of Sciences, University Ferhat Abbas @2 Setif @3 DZA @Z 1 aut. @Z 2 aut. @Z 3 aut.`
A14	`02`			`@1 LSGC-CNRS-ENSAIA, BP. Avenue de la Forêt de Haye @2 54505 Vandoeuvre-les-Nancy @3 FRA @Z 4 aut. @Z 5 aut. @Z 6 aut.`
A20				`@1 149-153`
A21				`@1 2001`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 18769 @5 354000095126670060`
A44				`@0 0000 @1 © 2001 INIST-CNRS. All rights reserved.`
A45				`@0 20 ref.`
A47	`01`	`1`		`@0 01-0266530`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Bioresource technology`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 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).
C02	`01`	`X`		`@0 002A35F`
C03	`01`	`X`	`FRE`	`@0 Fermentation @5 01`
C03	`01`	`X`	`ENG`	`@0 Fermentation @5 01`
C03	`01`	`X`	`SPA`	`@0 Fermentación @5 01`
C03	`02`	`X`	`FRE`	`@0 Production @5 02`
C03	`02`	`X`	`ENG`	`@0 Production @5 02`
C03	`02`	`X`	`SPA`	`@0 Producción @5 02`
C03	`03`	`X`	`FRE`	`@0 Milieu culture @5 03`
C03	`03`	`X`	`ENG`	`@0 Culture medium @5 03`
C03	`03`	`X`	`SPA`	`@0 Medio cultivo @5 03`
C03	`04`	`X`	`FRE`	`@0 Substrat @5 04`
C03	`04`	`X`	`ENG`	`@0 Substrate @5 04`
C03	`04`	`X`	`SPA`	`@0 Substrato @5 04`
C03	`05`	`X`	`FRE`	`@0 Supplémentation @5 05`
C03	`05`	`X`	`ENG`	`@0 Supplementation @5 05`
C03	`05`	`X`	`SPA`	`@0 Suplementación @5 05`
C03	`06`	`X`	`FRE`	`@0 Azote composé @5 06`
C03	`06`	`X`	`ENG`	`@0 Nitrogen compounds @5 06`
C03	`06`	`X`	`SPA`	`@0 Compuesto nitrogenado @5 06`
C03	`07`	`X`	`FRE`	`@0 Extrait levure @5 07`
C03	`07`	`X`	`ENG`	`@0 Yeast extract @5 07`
C03	`07`	`X`	`SPA`	`@0 Extracto levadura @5 07`
C03	`08`	`X`	`FRE`	`@0 Proportion @5 08`
C03	`08`	`X`	`ENG`	`@0 Proportion @5 08`
C03	`08`	`X`	`SPA`	`@0 Proporción @5 08`
C03	`09`	`X`	`FRE`	`@0 Lactobacillus casei @2 NS @5 10`
C03	`09`	`X`	`ENG`	`@0 Lactobacillus casei @2 NS @5 10`
C03	`09`	`X`	`SPA`	`@0 Lactobacillus casei @2 NS @5 10`
C03	`10`	`X`	`FRE`	`@0 Culture microorganisme @5 11`
C03	`10`	`X`	`ENG`	`@0 Microorganism culture @5 11`
C03	`10`	`X`	`SPA`	`@0 Cultivo microorganismo @5 11`
C03	`11`	`X`	`FRE`	`@0 Lactique acide @2 NK @5 15`
C03	`11`	`X`	`ENG`	`@0 Lactic acid @2 NK @5 15`
C03	`11`	`X`	`SPA`	`@0 Láctico ácido @2 NK @5 15`
C03	`12`	`X`	`FRE`	`@0 Datte @5 16`
C03	`12`	`X`	`ENG`	`@0 Date(fruit) @5 16`
C03	`12`	`X`	`SPA`	`@0 Dátil @5 16`
C03	`13`	`X`	`FRE`	`@0 Fruit sous produit @5 17`
C03	`13`	`X`	`ENG`	`@0 Fruit by product @5 17`
C03	`13`	`X`	`SPA`	`@0 Fruta subproducto @5 17`
C03	`14`	`X`	`FRE`	`@0 Ammonium sulfate @5 18`
C03	`14`	`X`	`ENG`	`@0 Ammonium sulfate @5 18`
C03	`14`	`X`	`SPA`	`@0 Amonio sulfato @5 18`
C07	`01`	`X`	`FRE`	`@0 Lactobacillaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Lactobacillaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Lactobacillaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Bactérie`
C07	`02`	`X`	`ENG`	`@0 Bacteria`
C07	`02`	`X`	`SPA`	`@0 Bacteria`
N21				`@1 183`

Format Inist (serveur)

NO :	PASCAL 01-0266530 INIST
ET :	The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus
AU :	NANCIB (Nabil); NANCIB (Aicha); BOUDJELAL (Amel); BENSLIMANE (Chouki); BLANCHARD (Fabrice); BOUDRANT (J.)
AF :	Department of Microbiology, Faculty of Sciences, University Ferhat Abbas/Setif/Algérie (1 aut., 2 aut., 3 aut.); LSGC-CNRS-ENSAIA, BP. Avenue de la Forêt de Haye/54505 Vandoeuvre-les-Nancy/France (4 aut., 5 aut., 6 aut.)
DT :	Publication en série; Niveau analytique
SO :	Bioresource technology; ISSN 0960-8524; Royaume-Uni; Da. 2001; Vol. 78; No. 2; Pp. 149-153; Bibl. 20 ref.
LA :	Anglais
EA :	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).
CC :	002A35F
FD :	Fermentation; Production; Milieu culture; Substrat; Supplémentation; Azote composé; Extrait levure; Proportion; Lactobacillus casei; Culture microorganisme; Lactique acide; Datte; Fruit sous produit; Ammonium sulfate
FG :	Lactobacillaceae; Bactérie
ED :	Fermentation; Production; Culture medium; Substrate; Supplementation; Nitrogen compounds; Yeast extract; Proportion; Lactobacillus casei; Microorganism culture; Lactic acid; Date(fruit); Fruit by product; Ammonium sulfate
EG :	Lactobacillaceae; Bacteria
SD :	Fermentación; Producción; Medio cultivo; Substrato; Suplementación; Compuesto nitrogenado; Extracto levadura; Proporción; Lactobacillus casei; Cultivo microorganismo; Láctico ácido; Dátil; Fruta subproducto; Amonio sulfato
LO :	INIST-18769.354000095126670060
ID :	01-0266530

Links to Exploration step

Pascal:01-0266530

Le document en format XML

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<front><div type="abstract" xml:lang="en">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<sup>-1</sup>
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<fC01 i1="01" l="ENG"><s0>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<sup>-1</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<sub>4</sub>
)<sub>2</sub>
SO<sub>4</sub>
 and yeast extract were used. When the elemental nitrogen ratio of (NH<sub>4</sub>
)<sub>2</sub>
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<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Producción</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Milieu culture</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Culture medium</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Medio cultivo</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Substrat</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Substrate</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Substrato</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Supplémentation</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Supplementation</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Suplementación</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Azote composé</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Nitrogen compounds</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Compuesto nitrogenado</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Extrait levure</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Yeast extract</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Extracto levadura</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Proportion</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Proportion</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Proporción</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Lactobacillus casei</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Lactobacillus casei</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Lactobacillus casei</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Culture microorganisme</s0>
<s5>11</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Microorganism culture</s0>
<s5>11</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Cultivo microorganismo</s0>
<s5>11</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Lactique acide</s0>
<s2>NK</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Lactic acid</s0>
<s2>NK</s2>
<s5>15</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Láctico ácido</s0>
<s2>NK</s2>
<s5>15</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Datte</s0>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Date(fruit)</s0>
<s5>16</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Dátil</s0>
<s5>16</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>Fruit sous produit</s0>
<s5>17</s5>
</fC03>
<fC03 i1="13" i2="X" l="ENG"><s0>Fruit by product</s0>
<s5>17</s5>
</fC03>
<fC03 i1="13" i2="X" l="SPA"><s0>Fruta subproducto</s0>
<s5>17</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>Ammonium sulfate</s0>
<s5>18</s5>
</fC03>
<fC03 i1="14" i2="X" l="ENG"><s0>Ammonium sulfate</s0>
<s5>18</s5>
</fC03>
<fC03 i1="14" i2="X" l="SPA"><s0>Amonio sulfato</s0>
<s5>18</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Lactobacillaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Lactobacillaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Lactobacillaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Bactérie</s0>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Bacteria</s0>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Bacteria</s0>
</fC07>
<fN21><s1>183</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 01-0266530 INIST</NO>
<ET>The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus</ET>
<AU>NANCIB (Nabil); NANCIB (Aicha); BOUDJELAL (Amel); BENSLIMANE (Chouki); BLANCHARD (Fabrice); BOUDRANT (J.)</AU>
<AF>Department of Microbiology, Faculty of Sciences, University Ferhat Abbas/Setif/Algérie (1 aut., 2 aut., 3 aut.); LSGC-CNRS-ENSAIA, BP. Avenue de la Forêt de Haye/54505 Vandoeuvre-les-Nancy/France (4 aut., 5 aut., 6 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Bioresource technology; ISSN 0960-8524; Royaume-Uni; Da. 2001; Vol. 78; No. 2; Pp. 149-153; Bibl. 20 ref.</SO>
<LA>Anglais</LA>
<EA>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<sup>-1</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<sub>4</sub>
)<sub>2</sub>
SO<sub>4</sub>
 and yeast extract were used. When the elemental nitrogen ratio of (NH<sub>4</sub>
)<sub>2</sub>
SO<sub>4</sub>
 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<sup>-1</sup>
 yeast extract (0:5).</EA>
<CC>002A35F</CC>
<FD>Fermentation; Production; Milieu culture; Substrat; Supplémentation; Azote composé; Extrait levure; Proportion; Lactobacillus casei; Culture microorganisme; Lactique acide; Datte; Fruit sous produit; Ammonium sulfate</FD>
<FG>Lactobacillaceae; Bactérie</FG>
<ED>Fermentation; Production; Culture medium; Substrate; Supplementation; Nitrogen compounds; Yeast extract; Proportion; Lactobacillus casei; Microorganism culture; Lactic acid; Date(fruit); Fruit by product; Ammonium sulfate</ED>
<EG>Lactobacillaceae; Bacteria</EG>
<SD>Fermentación; Producción; Medio cultivo; Substrato; Suplementación; Compuesto nitrogenado; Extracto levadura; Proporción; Lactobacillus casei; Cultivo microorganismo; Láctico ácido; Dátil; Fruta subproducto; Amonio sulfato</SD>
<LO>INIST-18769.354000095126670060</LO>
<ID>01-0266530</ID>
</server>
</inist>
</record>

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The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus

The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus

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