Ứng dụng vi khuẩn lactic trong sản xuất thử nghiệm nước tẩy rửa sinh học từ nước chua tàu hủ

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Tác giả: Hoàng Đăng Long Bùi, Xuân Phong Huỳnh, Quốc Việt Lê, Minh Châu Lưu, Thị Thùy Duyên Lý, Ngọc Thạnh Nguyễn, Thị Thảo Nguyên Trần, Thị Xuân Nghi Trần

Ngôn ngữ: vie

Ký hiệu phân loại: 543.9 Analytical chemistry

Thông tin xuất bản: Khoa học và Công nghệ - Đại học Thái Nguyên, 2020

Mô tả vật lý: 222-229

Bộ sưu tập: Metadata

ID: 492288

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Nghiên cứu này nhằm sản xuất thử nghiệm nước tẩy rửa sinh học từ quá trình lên men acid lactic bằng nước chua tàu hủ. Mười chủng vi khuẩn lactic được thử nghiệm lên men acid lactic ở 37°C và được khảo sát khả năng kháng khuẩn với chủng chỉ thị là Bacillus subtilis. Điều kiện tối ưu cho quá trình lên men acid lactic được khảo sát và dịch lên men được kiểm tra khả năng tẩy rửa carbohydrate, protein và lipid. Kết quả có 6 chủng (L. casei L9, L. acidophilus L11 và L. plantarum (L26, L30, L37 và L52)) được tuyển chọn do có khả năng lên men tốt với hàm lượng acid lactic trong khoảng 2,78-3,08 g/L. Sáu chủng này đều có đặc tính kháng khuẩn chỉ thị B. subtilis. Trong đó, chủng L. plantarum L30 có khả năng tạo vùng kháng khuẩn cao nhất, đạt 16,33 mm. Điều kiện thích hợp cho sản xuất acid lactic từ nước chua tàu hủ của chủng L30 được xác định với hàm lượng đường 7,73% (w/v), pH 5,54 và mật số giống chủng 107 tế bào/mL với hàm lượng acid lactic đạt 10,03 g/L và 10,39 g/L ở quy mô 100 mL và 1 L. Dịch lên men ở nồng độ acid lactic 1,0% (w/v) có khả năng tẩy rửa carbohydrate, protein và lipid với hiệu suất lần lượt là 96,49%, 93,31% và 90,91%. Hàm lượng chất hoạt động bề mặt phù hợp cho khả năng tẩy rửa được xác định ở 10% CAPB với hiệu suất tẩy rửa carbohydrate, protein và lipid đạt lần lượt là 97,91% , 98,08%, 93,00%.This study attempted to produce a bio-detergent from lactic acid fermentation using tofu sour liquid. Ten strains of lactic acid bacteria were tested for lactic acid fermentation at 37°C and were analyzed for antibacterial activity against Bacillus subtilis as the indicator strain. The optimal conditions for the fermentation were investigated and the fermentation products were tested for the ability to clean carbohydrate, protein and lipid. As a result, 6 strains (L. casei L9, L. acidophilus L11, and L. plantarum (L26, L30, L37 and L52)) were selected due to their highest fermentation ability with the highest lactic acid content at 2.78-3.08 g/L. These 6 strains all had antibacterial properties with indicating B. subtilis and created an antibacterial range of 16.33 mm with L. plantarum L30. The suitable conditions for lactic acid production from tofu sour liquid of L. plantarum L30 are determined at a sugar content of 7.73% (w/v), pH 5.54 and lactic bacteria inoculum 107 cells/mL with a content of lactic acid reached 10.03 g/L and 10.39 g/L at 100 mL and 1 L scales, respectively. Fermented liquid at 1.0% (w/v) lactic acid has the ability to clean carbohydrates, proteins and lipids with the efficiency of 96.49%, 93.31% and 90.91%, respectively. The suitable surfactant content was determined at 10% CAPB, with the carbohydrate, protein and lipid cleaning efficiency at 97.91%, 98.08% and 93.00%.

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