Applied Microbiology and Biotechnology

, Volume 24, Issue 3, pp 206–213 | Cite as

Batch fermentation of whey ultrafiltrate by Lactobacillus helveticus for lactic acid production

  • Denis Roy
  • Jacques Goulet
  • Anh LeDuy


Cheese whey ultrafiltrate (WU) was used as the carbon source for the production of lactic acid by batch fermentation with Lactobacillus helveticus strain milano. The fermentation was conducted in a 400 ml fermentor at an agitation rate of 200 rpm and under conditions of controlled temperature (42° C) and pH. In the whey ultrafiltrate-corn steep liquor (WU-CSL) medium, the optimal pH for fermentation was 5.9. Inoculum propagated in skim milk (SM) medium or in lactose synthetic (LS) medium resulted in the best performance in fermentation (in terms of growth, lactic acid production, lactic acid yield and maximum productivity of lactic acid), as compared to that propagated in glucose synthetic (GS) medium. The yeast extract ultrafiltrate (YEU) used as the nitrogen/growth factor source in the WU medium at 1.5% (w/v) gave the highest maximum productivity of lactic acid of 2.70 g/l-h, as compared to the CSL and the tryptone ultrafiltrate (TU). L. helveticus is more advantageous than Streptococcus thermophilus and Lactobacillus delbrueckii for the production of lactic acid from WU. The L. helveticus process will provide an alternative solution to the phage contamination in dairy industries using Lactobacillus bulgaricus.


Fermentation Lactic Acid Lactobacillus Batch Fermentation Maximum Productivity 
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Copyright information

© Springer-Verlag 1986

Authors and Affiliations

  • Denis Roy
    • 1
    • 2
  • Jacques Goulet
    • 1
  • Anh LeDuy
    • 3
  1. 1.Department of Food Science and TechnologyLaval UniversitySainte-FoyCanada
  2. 2.St-Hyacinthe Food Research CenterAgriculture CanadaSt. HyacintheCanada
  3. 3.Department of Chemical EnegineeringLaval UniversitySainte-FoyCanada

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