"RIV/16193296:_____/11:MJLACT11!RIV12-MSM-16193296" . "Kyselina ml\u00E9\u010Dn\u00E1 jako poloprodukt k v\u00FDrob\u011B polylakt\u00E1t\u016F a biodegradovateln\u00FDch plast\u016F"@cs . "2011" . . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2011/124_s._iii-vii.pdf" . . "Sladk\u00E1 syrov\u00E1tka je v sou\u010Dasn\u00E9 dob\u011B pro v\u011Bt\u0161inu s\u00FDr\u00E1ren, kde vznik\u00E1 p\u0159i v\u00FDrob\u011B s\u00FDr\u016F, odpadn\u00EDm produktem. Posledn\u00ED trendy ve v\u00FDzkumu biodegradovateln\u00FDch plast\u016F na b\u00E1zi polylakt\u00E1t\u016F, kter\u00E9 by m\u011Bly slou\u017Eit k balen\u00ED nap\u0159. potravin\u00E1\u0159sk\u00FDch a dal\u0161\u00EDch v\u00FDrobk\u016F, vyu\u017E\u00EDvaj\u00ED jako z\u00E1kladn\u00ED surovinu kyselinu ml\u00E9\u010Dnou. C\u00EDlem t\u00E9to pr\u00E1ce bylo optimalizovat p\u0159\u00EDpravu kyseliny ml\u00E9\u010Dn\u00E9 ze syrov\u00E1tky, kter\u00E1 je v\u00FDznamn\u00FDm zdrojem lakt\u00F3zy. Byla sestavena aparatura pro fermentaci sladk\u00E9 syrov\u00E1tky a na z\u00E1klad\u011B v\u00FDsledk\u016F p\u0159edch\u00E1zej\u00EDc\u00EDho v\u00FDzkumu vybr\u00E1n vhodn\u00FD kmen Lbc. helveticus CCDM 98 a zvolena optim\u00E1ln\u00ED teplota 42 oC. K posunu reak\u010Dn\u00ED rovnov\u00E1hy byla vznikaj\u00EDc\u00ED kyselina ml\u00E9\u010Dn\u00E1 neutralizov\u00E1na uhli\u010Ditanem v\u00E1penat\u00FDm. Vznikl\u00FD ml\u00E9\u010Dnan v\u00E1penat\u00FD byl konvertov\u00E1n kyselinou s\u00EDrovou na kyselinu ml\u00E9\u010Dnou a vedlej\u0161\u00ED produkt, s\u00EDran v\u00E1penat\u00FD, byl dekantac\u00ED a vakuovou filtrac\u00ED odstran\u011Bn. N\u00E1sledn\u011B byla separovan\u00E1 kyselina ml\u00E9\u010Dn\u00E1 zahu\u0161t\u011Bna na vakuov\u00E9 odparce a podrobena anal\u00FDze na obsah p\u0159edev\u0161\u00EDm L-kyseliny ml\u00E9\u010Dn\u00E9 a D-kyseliny ml\u00E9\u010Dn\u00E9 a zbytkov\u00E9 lakt\u00F3zy. Jako alternativn\u00ED surovina byl m\u00EDsto syrov\u00E1tky pou\u017Eit perme\u00E1t \u2013 odpadn\u00ED produkt z\u00EDskan\u00FD pr\u016Fmyslovou ultrafiltrac\u00ED odtu\u010Dn\u011Bn\u00E9ho ml\u00E9ka p\u0159i v\u00FDrob\u011B proteinov\u00E9ho koncentr\u00E1tu. Byly pou\u017Eity t\u0159i druhy syrov\u00E1tky a dva druhy perme\u00E1tu. N\u011Bkter\u00E9 fermentace prob\u011Bhly za p\u0159\u00EDdavku suplementu kvasni\u010Dn\u00E9ho extraktu. Pr\u016Fb\u011Bhy pH v \u010Dase u jednotliv\u00FDch fermentac\u00ED byly zn\u00E1zorn\u011Bny graficky a dal\u0161\u00ED v\u00FDsledky sestaveny do tabulky. Z dosavadn\u00EDch v\u00FDsledk\u016F se jako nejlep\u0161\u00ED jev\u00ED fermentace syrov\u00E1tky s p\u0159\u00EDdavkem 0,5% kvasni\u010Dn\u00E9ho autolyz\u00E1tu a uhli\u010Ditanu v\u00E1penat\u00E9ho p\u0159idan\u00E9ho jednor\u00E1zov\u011B na za\u010D\u00E1tku fermentace nebo postupn\u011B v pr\u016Fb\u011Bhu fermentace, za pou\u017Eit\u00ED 11% inokula Lbc. helveticus CCDM 98, kdy do\u0161lo k v\u00EDce jak 90% konverzi lakt\u00F3zy na kyselinu ml\u00E9\u010Dnou."@cs . "Lactid acid as semi product for the production of polylactates and bio-degradable plastics"@en . . . "5"^^ . . . "Kyselina ml\u00E9\u010Dn\u00E1 jako poloprodukt k v\u00FDrob\u011B polylakt\u00E1t\u016F a biodegradovateln\u00FDch plast\u016F" . . "Drbohlav, J." . "Nehyba, Anton\u00EDn" . . "\u0160alakov\u00E1, A." . "Binder, M." . "Ml\u00E9ka\u0159sk\u00E9 listy" . "[98C4D34C3718]" . . "RIV/16193296:_____/11:MJLACT11" . . . . "CZ - \u010Cesk\u00E1 republika" . "Sweet whey, which is a by-product in cheese processing, is considered for the most cheese dairies as a waste product. Recent trends in research of bio-degradable plastics based on polylactates, which should serve for food packaging or others, are using lactic acid as a raw material. The aim of this study was to optimize the preparation of lactic acid from whey, which is an important source of lactose. The apparatus for fermentation of sweet whey was prepared. On the base of previous results both the suitable strain of Lbc. helveticus CCDM 98 and the optimal temperature 42 C were chosen. Lactic acid was neutralized by calcium carbonate to shift the reaction equilibrium. Calcium lactate was converted using a sulfuric acid into lactic acid. The by-product calcium sulfate was removed by decantation and by vacuum filtration. Subsequently, the separated lactic acid was concentrated by vacuum evaporator and subjected to analysis, especially of L-lactic acid content, D-lactic acid and residual lactose content. Permeate an alternative raw material instead the whey, was used. Permeate is an industrial waste product obtained by ultrafiltration of skimmed milk in the protein concentrate production. Three types of whey and two types of whey permeate were used. Some fermentation took place with the addition of yeast extract supplement. Curves of pH over time for each fermentation were graphed and the other results tabulated. From current results, the best approach seem to be whey fermentation with the addition of 0.5% yeast autolysate and calcium carbonate added once at the beginning of fermentation, or gradually during fermentation, using 11% inoculums of Lbc. helveticus CCDM 98. In this case was observed more than 90% conversion of lactose into lactic acid."@en . . . "Sedla\u0159\u00EDk, V." . "1212-950X" . "208711" . "Lactid acid as semi product for the production of polylactates and bio-degradable plastics"@en . . "5"^^ . "P(2B08071), Z(MSM2672286101)" . "Kyselina ml\u00E9\u010Dn\u00E1 jako poloprodukt k v\u00FDrob\u011B polylakt\u00E1t\u016F a biodegradovateln\u00FDch plast\u016F"@cs . . "124" . "Kyselina ml\u00E9\u010Dn\u00E1 jako poloprodukt k v\u00FDrob\u011B polylakt\u00E1t\u016F a biodegradovateln\u00FDch plast\u016F" . . "whey permeate; polylactate biodegradable plastics"@en . "1"^^ . "Sladk\u00E1 syrov\u00E1tka je v sou\u010Dasn\u00E9 dob\u011B pro v\u011Bt\u0161inu s\u00FDr\u00E1ren, kde vznik\u00E1 p\u0159i v\u00FDrob\u011B s\u00FDr\u016F, odpadn\u00EDm produktem. Posledn\u00ED trendy ve v\u00FDzkumu biodegradovateln\u00FDch plast\u016F na b\u00E1zi polylakt\u00E1t\u016F, kter\u00E9 by m\u011Bly slou\u017Eit k balen\u00ED nap\u0159. potravin\u00E1\u0159sk\u00FDch a dal\u0161\u00EDch v\u00FDrobk\u016F, vyu\u017E\u00EDvaj\u00ED jako z\u00E1kladn\u00ED surovinu kyselinu ml\u00E9\u010Dnou. C\u00EDlem t\u00E9to pr\u00E1ce bylo optimalizovat p\u0159\u00EDpravu kyseliny ml\u00E9\u010Dn\u00E9 ze syrov\u00E1tky, kter\u00E1 je v\u00FDznamn\u00FDm zdrojem lakt\u00F3zy. Byla sestavena aparatura pro fermentaci sladk\u00E9 syrov\u00E1tky a na z\u00E1klad\u011B v\u00FDsledk\u016F p\u0159edch\u00E1zej\u00EDc\u00EDho v\u00FDzkumu vybr\u00E1n vhodn\u00FD kmen Lbc. helveticus CCDM 98 a zvolena optim\u00E1ln\u00ED teplota 42 oC. K posunu reak\u010Dn\u00ED rovnov\u00E1hy byla vznikaj\u00EDc\u00ED kyselina ml\u00E9\u010Dn\u00E1 neutralizov\u00E1na uhli\u010Ditanem v\u00E1penat\u00FDm. Vznikl\u00FD ml\u00E9\u010Dnan v\u00E1penat\u00FD byl konvertov\u00E1n kyselinou s\u00EDrovou na kyselinu ml\u00E9\u010Dnou a vedlej\u0161\u00ED produkt, s\u00EDran v\u00E1penat\u00FD, byl dekantac\u00ED a vakuovou filtrac\u00ED odstran\u011Bn. N\u00E1sledn\u011B byla separovan\u00E1 kyselina ml\u00E9\u010Dn\u00E1 zahu\u0161t\u011Bna na vakuov\u00E9 odparce a podrobena anal\u00FDze na obsah p\u0159edev\u0161\u00EDm L-kyseliny ml\u00E9\u010Dn\u00E9 a D-kyseliny ml\u00E9\u010Dn\u00E9 a zbytkov\u00E9 lakt\u00F3zy. Jako alternativn\u00ED surovina byl m\u00EDsto syrov\u00E1tky pou\u017Eit perme\u00E1t \u2013 odpadn\u00ED produkt z\u00EDskan\u00FD pr\u016Fmyslovou ultrafiltrac\u00ED odtu\u010Dn\u011Bn\u00E9ho ml\u00E9ka p\u0159i v\u00FDrob\u011B proteinov\u00E9ho koncentr\u00E1tu. Byly pou\u017Eity t\u0159i druhy syrov\u00E1tky a dva druhy perme\u00E1tu. N\u011Bkter\u00E9 fermentace prob\u011Bhly za p\u0159\u00EDdavku suplementu kvasni\u010Dn\u00E9ho extraktu. Pr\u016Fb\u011Bhy pH v \u010Dase u jednotliv\u00FDch fermentac\u00ED byly zn\u00E1zorn\u011Bny graficky a dal\u0161\u00ED v\u00FDsledky sestaveny do tabulky. Z dosavadn\u00EDch v\u00FDsledk\u016F se jako nejlep\u0161\u00ED jev\u00ED fermentace syrov\u00E1tky s p\u0159\u00EDdavkem 0,5% kvasni\u010Dn\u00E9ho autolyz\u00E1tu a uhli\u010Ditanu v\u00E1penat\u00E9ho p\u0159idan\u00E9ho jednor\u00E1zov\u011B na za\u010D\u00E1tku fermentace nebo postupn\u011B v pr\u016Fb\u011Bhu fermentace, za pou\u017Eit\u00ED 11% inokula Lbc. helveticus CCDM 98, kdy do\u0161lo k v\u00EDce jak 90% konverzi lakt\u00F3zy na kyselinu ml\u00E9\u010Dnou." .