Production of L(+) Lactic Acid using Lactobacillus casei from Whey

被引：79

作者：

Panesar, Parmjit S. ^{[1
]}

Kennedy, John F. ^{[2
]}

Knill, Charles J. ^{[2
]}

Kosseva, Maria ^{[3
]}

机构：

[1] St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Longowal 148106, Punjab, India

[2] Univ Birmingham Res Pk, Chembiotech Labs, Inst Res & Dev, Birmingham B15 2SQ, W Midlands, England

[3] Univ Coll Dublin, Sch Chem & Bioproc Engn, Dublin 4, Ireland

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2010年 / 53卷 / 01期

关键词：

Whey; lactic acid; lactose utilization; lactic acid bacteria; L; casei; ULTRAFILTRATE; HELVETICUS; PERMEATE;

D O I：

10.1590/S1516-89132010000100027

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

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.

引用

页码：219 / 226

页数：8

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