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Optimization of the fermentation of whey by Lactobacillus casei

✍ Scribed by J. Rincón; J. Fuertes; A. Moya; J. M. Monteagudo; L. Rodríguez

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
460 KB
Volume
13
Category
Article
ISSN
0138-4988

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✦ Synopsis

Optimization studies have been camed out for the production of L-lactic acid from the fermentation of whey by Lactobacillus casei. Two Statistical Designs, a full z4 Factorial Design and a full 3' Factorial Design, have been used to determine the most suitable values of the operational variables for obtaining the maximum lactic acid production rate. The variables selected for study were temperature, pH, lactose concentration, and inoculum concentration. Among them only temperature and pH were found to affect the response significantly. A second-order polynomial empirical model relating both the response (lactic acid production rate) and the variables was formulated. The maximum acid production rate was found when the values of pH and temperature were 5.4 and 38 "C, respectively. All conclusions are restricted to the experimental range studied.

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