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Production of lactic acid from cheese whey by batch and repeated batch cultures ofLactobacillussp. RKY2

✍ Scribed by Hyang-Ok Kim; Young-Jung Wee; Jin-Nam Kim; Jong-Sun Yun; Hwa-Won Ryu

Book ID
111634739
Publisher
Springer-Verlag
Year
2006
Tongue
English
Weight
180 KB
Volume
131
Category
Article
ISSN
0273-2289

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## 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 Β°C and pH 5.5. The productivity was 1.87 g dm^βˆ’3^ h^βˆ’1^ at 37 Β°C in shake flasks. In the ferment