Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)

✍ Scribed by Ali O Büyükkileci; Sebnem Harsa

• Publisher: Wiley (John Wiley & Sons)
• Year: 2004
• Tongue: English
• Weight: 110 KB
• Volume: 79
• Category: Article
• ISSN: 0268-2575
• DOI: 10.1002/jctb.1094

✦ Synopsis

Abstract

The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was 1.87 g dm^−3^ h^−1^ at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm^−3^ h^−1^ was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm^−3^. Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO~4~ ·H~2~O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose^−1^. Copyright © 2004 Society of Chemical Industry