پروپوزال 92749 /

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شرح پروژه

#کد_پروژه: 92749

موضوع: پروژه  پروپوزال /

 موضوع   پروپوزال  دارم   برای من انجام‌میدید  لطفا قبلا انجام دادید  استاد قبول نکرد  الان خودم موضوع جدید دارم Valorisation of Lactose Mother Liquor: A Novel Approach to Lactic Acid Production

Lactic acid (2-hydroxypropionic acid) is an organic compound with applications in the pharmaceutical, chemical, and textile industries. It is widely used as an acidulant/flavouring agent, pH buffer, and inhibitor of bacterial spoilage in a variety of processed foods. Additionally, lactic acid has gained significant attention as a precursor to biodegradable polylactic acid (PLA) polymer (Sahoo and Jayaraman 2019). The lactic acid fermentation process typically requires a complex basal medium, which can lead to increased production costs. Therefore, research into alternative and cost-effective media for lactic acid fermentation is essential for industrial feasibility and economic viability (Sharma and et al. 2021). 'Lactose mother liquor (LML)' is the primary byproduct of lactose production. As a general rule, every 10 litres of raw milk processed in a dairy plant to produce lactose generates approximately 1 litre of LML. This byproduct contains high residual lactose (up to 18% or more), proteins (up to 1% or more), and milk minerals and salts (as high as 8%). Due to its rich composition, LML cannot be regarded as mere wastewater (Priyanka 2012).  Thus, utilising LML as a cost-effective medium with bioactive compounds for lactic acid production is highly recommended. Generally, in this project you need to investigate optimisation lactic acid production and purification based on artificial intelligence optimisation algorithms at two different phases:

(I) Optimisation of process conditions for lactic acid fermentation using different lactic acid bacteria, based on residual lactose content, lactic acid productivity, optical purity, and overall production efficiency. 

(II) Optimisation of process conditions for lactic acid isolation and concentration by integrating various membrane technologies and chemical reactions, focusing on production yield and final concentration.

References:

Abhay Sharma, Sandipan Mukherjee, Subbi Rami Reddy Tadi, Aiyagari Ramesh, 2021, Kinetics of growth, plantaricin and lactic acid production in whey permeate based medium by probiotic Lactobacillus plantarum CRA52, LWT, Volume 139, 2015-2047 (2021)

Priyanka, Environmental sound management of lactose mother liquor through bacterial fermentation, International Journal of Research in Engineering & Applied Sciences, Volume 2, 1616-1622 (2012)

Sahoo, T.K., Jayaraman, G. Co-culture of Lactobacillus delbrueckii and engineered Lactococcus lactis enhances stoichiometric yield of D-lactic acid from whey permeate. Appl Microbiol Biotechnol , Volume 103, 5653–5662 (2019).  این موضوع استادم  داد  که روش کار کنم و پروپوزال تهیه کنم به انگلیسی میخوام

مهارت ها و تخصص های مورد نیاز

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