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The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus

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Summary

Batch and continuous two-stage cultures have been conducted in order to determine the effect of yeast extract (YE) on the homolactic fermentation of whey permeate byLactobacillus helveticus. Supplementation with YE had a significant effet on lactic acid concentration, volumetric productivity, and substrate conversion, but not on lactic acid yield. Volumetric productivity in the first stage increased from 2 to 9 g l−1 per hour by increasing the YE concentration from 1.5 to 25 g l−1 At the same time conversion improved from 22% to 93% at a dilution rate of 0.2 h−1. The second stage demonstrated the effect of YE at a lower dilution rate (0.14 h−1. A high system conversion (97%) and a high final lactic acid concentration (40 g l−1) were achieved with 10 g l−1 YE.

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  1. Institute of Chemical Engineering, Swiss Federal Institute of Technology, CH-1015, Lausanne, Switzerland

    A. Aeschlimann & U. von Stockar

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  1. A. Aeschlimann
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  2. U. von Stockar
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Aeschlimann, A., von Stockar, U. The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus . Appl Microbiol Biotechnol 32, 398–402 (1990). https://doi.org/10.1007/BF00903772

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  • DOI: https://doi.org/10.1007/BF00903772

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