Production of L(+) lactic acid using Lactobacillus casei from whey

Brazilian Archives of Biology and Technology

Parmjit S. Panesar²  John F. Kennedy¹  Charles J. Knill¹  Maria Kosseva¹ 

[1] ,Sant Longowal Institute of Engineering and Technology Department of Food Engineering and Technology Punjab,India

关键词: Whey;    lactic acid;    lactose utilization;    lactic acid bacteria;    L. casei;   

DOI  :  10.1590/S1516-89132010000100027

来源: SciELO

【 摘 要 】

The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h.

【 授权许可】

CC BY-NC   
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