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The production of lactic acid from whey permeate byLactobacillus helveticus

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Summary

The effect of pH on growth and lactic acid production ofLactobacillus helveticus was investigated in a continuous culture using supplemented whey ultrafiltrate. Maximum lactate productivity of 5 gl−1h−1 occurred at pH 5.5. Whey permeates concentrated up to four times were fermented using batch cultures. Maximum lactic acid concentration of 95 gl−1 was attained, but residual sugars indicated a possible limitation in growth factors.

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Abbreviations

D:

Dilution rate [h−1]

X:

Biomass [gl−1]

Glu:

Glucose consentration [gl−1]

Gal:

Galactose consentration [gl−1]

S:

Substrate, Lactose consentration [gl−1]

P:

Product, Lactate consentration [gl−1]

Yp/s :

Yield, defined as ΔP/ΔS [gg−1]

ri :

Rate of synthesis or consumption of i [gl−1h−1]

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Authors and Affiliations

  1. Institute of Chemical Engineering, Swiss Federal Institute of Technology, CH-1015, Lausannne, 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 production of lactic acid from whey permeate byLactobacillus helveticus . Biotechnol Lett 11, 195–200 (1989). https://doi.org/10.1007/BF01026058

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