Title: Enhanced Lactic Acid Production From Cheese Whey With Nutrient Supplement Addition
Abstract: Continuous mix batch bioreactors were used to investigate the effects of various concentrations (0,
5, 10 and 15 g/L) of two nutrients (Yeast extract and Lactamine AA) on the growth of Lactobacillus
helveticus (ATCC 15009) and the production of lactic acid from cheese whey. The experiments
were conducted under controlled pH and temperature of 5.5 and 42oC, respectively. The results
indicated that yeast extract at a concentration of 10 g/L gave the highest cell growth, lactose
utilization and lactic acid yield. The use of nutrients at low concentrations significantly decreased
the lag period whereas lactic acid inhibition was observed when both nutrients were added at
concentrations above 10 g/L. The results from this study showed that yeast extract was superior to
Lactamine AA in its influence (improved yield and conversion efficiency) when used as nutrient
during batch fermentation experiments of lactic acid production from cheese whey. The specific
lactose utilitization and lacitc acid production rates were calculated for the lag, growth, stationary,
and death phases under nutrient supplemented and non-supplemented conditions. The cells inability
to deplete the residual lactose in the medium was an indication of lactic acid inhibition.
Publication Year: 2003
Publication Date: 2003-05-01
Language: en
Type: article
Access and Citation
Cited By Count: 31
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