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Co-production of Lactic Acid and Lactobacillus rhamnosus Cells from Whey Permeate with Nutrient Supplements

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Abstract

Lactic acid and cell production from whey permeate by Lactobacillus rhamnosus with different nutrient supplements were investigated in this study. Yeast extract was identified as the most effective nutrient affecting lactic acid production. Increase in inoculum size from 0.05% to 1% (v/v) resulted in a substantial increase in lactic acid productivity from 0.66 to 0.83 g L−1 h−1 (P < 0.001). The optimal temperature for lactic acid production was 37 °C, while the highest cell production was obtained at 42 °C. When whey permeate and yeast extract concentrations were 6.8% (w/v) and 3 g L−1, respectively, lactic acid productivity reached 0.85 g L−1 h−1 after 48-h cultivation, which is 3.40 times of those without nutrient supplements.

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Acknowledgments

This work was supported by funding from the Ohio Agricultural Research and Development Center (OARDC) Seeds Grant Program. The authors would like to thank Mrs. Mary Wicks (Department of Food, Agricultural and Biological Engineering, OSU) for reading through the manuscript and providing useful suggestions.

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Authors and Affiliations

  1. Department of Food, Agricultural, and Biological Engineering, The Ohio State University/Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH, 44691-4096, USA

    Fengjie Cui, Caixia Wan & Yebo Li

  2. Food Animal Health Research Program, The Ohio State University/Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH, 44691-4096, USA

    Zhe Liu & Gireesh Rajashekara

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  1. Fengjie Cui
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  2. Caixia Wan
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  3. Yebo Li
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  4. Zhe Liu
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  5. Gireesh Rajashekara
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Correspondence to Yebo Li.

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Cui, F., Wan, C., Li, Y. et al. Co-production of Lactic Acid and Lactobacillus rhamnosus Cells from Whey Permeate with Nutrient Supplements. Food Bioprocess Technol 5, 1278–1286 (2012). https://doi.org/10.1007/s11947-010-0426-1

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