Effect of different heterogeneous inocula in acidogenic fermentation of whey permeate

✍ Scribed by D. Fournier; J. P. Schwitzguébel; P. Péringer

• Book ID: 104637564
• Publisher: Springer Netherlands
• Year: 1993
• Tongue: English
• Weight: 385 KB
• Volume: 15
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00138553

✦ Synopsis

The effect of different heterogeneous mixed bacterial inocula has been investigated on the acidogenic fermentation of cheese whey permeate. After a few months of continuous cultivation at pH 6 and at a retention time of 40 h, all mixed bacterial populations produced large amounts of lactate and butyrate, whereas the production of ethanol and acetate was largely depending on the source of the inoculum.