<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In batch fermentation of whey, selection of suitable species at desired conditions such as substrate, product concentrations, temperature and inoculum size were investigated. Four <italic>Lactobacillus</italic> species and one <italic>Lactococcus</italic> species were screened for lactic acid production. Among them <italic>L. bulgaricus</italic> ATCC 11842 were selected for further studies. The optimal growth of the selected organism for variable size of inocula was examined. The results indicated that inoculum size had insignificant effect on the cell and lactic acid concentration. The effect of temperature was also studied at 32, 37, 42 and 47°C. Results showed that the concentration of cell dry weight increased with increment of temperature from 32 to 42°C. The maximum cell and lactic acid concentration was obtained at 42°C. The effect of initial substrate concentration on lactic acid production was also examined. The optimum initial lactose concentration was found to be 90 g/l.</p></abstract>

In batch fermentation of whey, selection of suitable species at desired conditions such as substrate, product concentrations, temperature and inoculum size were investigated. Four Lactobacillus species and one Lactococcus species were screened for lactic acid production. Among them L. bulgaricus ATCC 11842 were selected for further studies. The optimal growth of the selected organism for variable size of inocula was examined. The results indicated that inoculum size had insignificant effect on the cell and lactic acid concentration. The effect of temperature was also studied at 32, 37, 42 and 47°C. Results showed that the concentration of cell dry weight increased with increment of temperature from 32 to 42°C. The maximum cell and lactic acid concentration was obtained at 42°C. The effect of initial substrate concentration on lactic acid production was also examined. The optimum initial lactose concentration was found to be 90 g/l.

A study on the effect of parameters on lactic acid production from whey

University of Mazandaran, Faculty of Chemical Engineering, Babolsar, Iran

Babol Noshirvani University of Technology, Biotechnology Research Lab, Faculty of Chemical Engineering, Babol, Iran

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"A study on the effect of parameters on lactic acid production from whey"}

In batch fermentation of whey, selection of suitable species at desired conditions such as substrate, product concentrations, temperature and inoculum size...

A study on the effect of parameters on lactic acid production from whey

Publié en ligne: 04 avr. 2016

Pages: 58 - 63

DOI: https://doi.org/10.1515/pjct-2016-0010

Mots clés
lactose, lactic acid, fermentation, whey

© 2016 Hamidreza Ghafouri Taleghani et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

A study on the effect of parameters on lactic acid production from whey

Publié en ligne: 04 avr. 2016

Pages: 58 - 63

DOI: https://doi.org/10.1515/pjct-2016-0010

Mots cléslactose, lactic acid, fermentation, whey

© 2016 Hamidreza Ghafouri Taleghani et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
lactose, lactic acid, fermentation, whey