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Production of lactic acid from cheese whey by batch cultures ofLactobacillus helveticus

โœ Scribed by Sonia Soriano-Perez; Luisa Flores-Velez; Pedro Alonso-Davila; Georgina Cervantes-Cruz; Sonia Arriaga

Book ID
107690008
Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
220 KB
Volume
62
Category
Article
ISSN
1590-4261

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Influence of media composition on lactic
Influence of media composition on lactic acid production rate from whey byLactobacillus helveticus
โœ A. Amrane; Y. Prigent ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› Springer Netherlands ๐ŸŒ English โš– 281 KB

The effect of preculture and culture media formulation on Lactohacillus helveticmv lactic acid production rate was investigated in batch fermentations. Maximum lactic acid productivity of 5.5 g/l.h, was obtained from hydrolyzed whey. Clarified whey ultrafiltrate gave 4.4 g/l.h, at less expense.