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Citation - WoS: 72
Citation - Scopus: 83
Batch Production of L(+) Lactic Acid From Whey by Lactobacillus Casei (nrrl B-441)
(John Wiley and Sons Inc., 2004) Büyükkileci, Ali Oğuz; Harsa, Hayriye Şebnem
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 °C and pH 5.5. The productivity was 1.87 g dm-3 h-1 at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm-3 h-1 was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm-3. Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO4·H2O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose-1.

Food Engineering / Gıda Mühendisliği