The aim of this research was to develop a method of its production from whey using bacteria of the species Pseudomonas taetrolens. Analyses of the lactobionic acid production method from whey showed that the following factors have a significant effect on its efficiency: the frequency of whey batch feeding, pH and the type of bacteria application, i.e. microencapsulated vs. free. Lactose and lactobionic acid were assayed using high performance liquid chromatography (HPLC) and liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS). The highest concentration of lactobionic acid of 22.03 mg/cm3 was obtained when whey was batch fed at 72-h intervals, pH was maintained at 6.25 and bacteria were enclosed in alginate microcapsules.
Supplementary information: The online version contains supplementary material available at 10.1007/s12088-021-00944-4.
Keywords: Lactobionic acid; Pseudomonas taetrolens; Whey.
© The Author(s) 2021.