Zinātniskās darbības atbalsta sistēma
Latviešu English

Publikācija: Characterization of Lactose Consumption during the Biogas Production from Acid Whey by FT-IR Spectroscopy

Publikācijas veids Anonīmi recenzēts zinātniskais raksts, kas publicēts izdevumā ar starptautisku redkolēģiju un pieejams citā indeksētā datu bāzē
Pamatdarbībai piesaistītais finansējums Nav zināms
Aizstāvēšana: ,
Publikācijas valoda English (en)
Nosaukums oriģinālvalodā Characterization of Lactose Consumption during the Biogas Production from Acid Whey by FT-IR Spectroscopy
Pētniecības nozare 2. Inženierzinātnes un tehnoloģijas
Pētniecības apakšnozare 2.4. Ķīmijas inženierzinātne
Pētniecības platforma Neviena
Autori Kristīne Veģere
Marita Gavare
Māra Grūbe
Kristīna Tihomirova
Ēriks Skripsts
Simona Larsona
Jānis Rubulis
Atslēgas vārdi Acid whey, anaerobic digestion, biogas, FT-IR spectroscopy, lactose consumption
Anotācija The consumption of lactose in acid cheese whey anaerobic fermentation process under fed-batch conditions was studied. During fermentation for 100 hours the biogas production (CO2 and CH4) was analyzed online. Among the standard analyses FT-IR spectroscopy was used to follow the consumption of lactose by bacteria. The absorption bands at 990, 894 and 787cm-1 in the 2nd derivative spectra were shown to be characteristic for lactose and were used to follow the lactose conversion. It was shown that acid cheese whey lactose was converted by bacteria in first 7 hours. In the spectra of 17, 18 and 95 hour fermentation samples lactose was not identified and these results correlated with the HPLC data.
DOI: 10.5281/zenodo.1330445
Hipersaite: http://scholar.waset.org/1999.2/3506 
Atsauce Veģere, K., Gavare, M., Grūbe, M., Tihomirova, K., Skripsts, Ē., Larsona, S., Rubulis, J. Characterization of Lactose Consumption during the Biogas Production from Acid Whey by FT-IR Spectroscopy. World Academy of Science, Engineering and Technology. International Journal of Chemical, Molecular, Nuclear, Materials and Metallurgical Engineering, 2013, Vol. 7, No. 5, 257.-261.lpp. Pieejams: doi:10.5281/zenodo.1330445
ID 17322