UTILIZATION OF WHITE GRAPE POMACE FOR LACTIC ACID PRODUCTION

Year 2018, Volume: 43 Issue: 1, 129 - 138, 15.01.2018

Ali Oğuz Büyükkileci , Emrah Bayrak

Abstract

White grape pomace (WGP)
contains high amount of soluble carbohydrates (glucose and fructose), which can
potentially be used as a carbon source in the fermentative production of
bio-based chemicals. In this study, this waste was valorized by lactic acid (LA)
production by Lactobacillus casei. Adding WGP directly into the culture
medium at a solid loading of 10% yielded 33.3 g/L LA. Water extract of WGP
allowed comparably faster LA production. Increasing the solid loading in the
extraction step increased the LA titers, however, it had a significant negative
effect on the production rate.  In all
cases, fructose was consumed at a slower rate as compared to glucose. Yeast
extract powder was required at a concentration of 10 g/L to support LA
production. Alternatively, baker’s yeast was autolyzed and the lysate was
successfully used as the nitrogen source. The findings show that WGP can be
regarded as a sustainable plant-based feedstock for LA production by L.
casei, however, the probable negative effect of other pomace constituents
should be avoided. 

Keywords

grape pomace, lactic acid, autolysis, food waste valorization

BEYAZ ÜZÜM POSASININ LAKTİK ASİT ÜRETİMİNDE KULLANILMASI

Abstract

Beyaz üzüm posası (BÜP), biyo-temelli kimyasalların
fermantasyonla üretimi için kullanılma potansiyeline sahip yüksek miktarda
çözünmüş karbonhidrat (glikoz ve fruktoz) içerir. Bu çalışmada, bu atık Lactobacillus
casei ile laktik asit (LA) üretilerek değerlendirilmiştir. BÜP kültür
ortamına %10 oranında doğrudan eklendiğinde 33.3 g/L LA elde edilmiştir. BÜP’ün
sulu özütü daha hızlı bir LA üretimi sağlamıştır. Özüt çıkarma aşamasında posa
miktarının artırılması sayesinde daha fazla LA elde edilmiştir ancak, bu işlem
üretim verimini kayda değer biçimde düşürmüştür. Tüm koşullarda fruktoz glikoza
göre daha yavaş kullanılmıştır. LA üretimi için 10 g/L maya özütü tozu
gerekmiştir. Buna alternatif olarak, ekmek mayası otolize uğratılmış ve bu
lizat azot kaynağı olarak başarıyla kullanılmıştır. Bulgulara göre, BÜP’ün L.
casei ile LA üretimi için sürdürülebilir bir kaynak olduğu düşünülebilir,
ancak, posada bulunan diğer maddelerin olası olumsuz etkileri önlenmelidir. 

Keywords

üzüm posası, laktik asit, otoliz, gıda atıklarının değerlendirmesi.

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