A study on the effect of parameters on lactic acid production from whey

• Autorzy: Taleghani H. G. , Najafpour G. D. , Ghoreyshi A. A.

Identyfikatory

DOI

10.1515/pjct-2016-0010

• Języki publikacji: EN

Abstrakty

EN

In batch fermentation of whey, selection of suitable species at desired conditions such as substrate, product concentrations, temperature and inoculum size were investigated. Four Lactobacillus species and one Lactococcus species were screened for lactic acid production. Among them L. bulgaricus ATCC 11842 were selected for further studies. The optimal growth of the selected organism for variable size of inocula was examined. The results indicated that inoculum size had insignificant effect on the cell and lactic acid concentration. The effect of temperature was also studied at 32, 37, 42 and 47°C. Results showed that the concentration of cell dry weight increased with increment of temperature from 32 to 42°C. The maximum cell and lactic acid concentration was obtained at 42°C. The effect of initial substrate concentration on lactic acid production was also examined. The optimum initial lactose concentration was found to be 90 g/l.

Słowa kluczowe

EN

lactose; lactic acid; fermentation; Lactobacillus bulgaricus; whey

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2016
• Tom: Vol. 18, nr 1
• Strony: 58--63
• Opis fizyczny: Bibliogr. 30 poz., rys., tab.

Twórcy

autor

Taleghani H. G.

• University of Mazandaran, Faculty of Chemical Engineering, Babolsar, Iran

autor

Najafpour G. D.

• University of Mazandaran, Faculty of Chemical Engineering, Babolsar, Iran

autor

Ghoreyshi A. A.

• Babol Noshirvani University of Technology, Biotechnology Research Lab, Faculty of Chemical Engineering, Babol, Iran

Bibliografia

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Uwagi

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.