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Continuous production of lactic acid from deproteinized whey by coimmobilized Lactobacillus casei and Lactococcus lactis cells in a packed-bed

Author:
Roukas, T., Kotzekidou, P.
Source:
Food biotechnology 1996 v.10 no.3 pp. 231-242
ISSN:
0890-5436
Subject:
bioreactors, Lactobacillus casei, Lactococcus lactis, alginates, mixtures, whey, fermentation, lactose, lactic acid, biosynthesis, milk proteins, immobilized cells, cheese whey
Abstract:
The continuous production of lactic acid from deproteinized whey by immobilized single and mixed culture of L. casei and L. lactis in Ca-alginate beads has been investigated. A coimmobilized culture system gave better results than immobilized single cultures regarding lactic acid concentration, productivity, yield, and lactose utilization. Maximum lactic acid productivity of 7 g/lh was obtained at D = 0.4 h-1 with a yield of 70% lactic acid and 50% lactose utilization. At a dilution rate of 0.1 h-1, a lactic acid productivity of 25 g/lh was obtained with a 55.5% lactic acid yield and 90% lactose utilization. The bioreactor system was operated at a constant dilution rate of 0.1 h-1 for 20 days without loss of original activity. In this case, the average lactic acid productivity, lactic acid yield and lactose utilization were 2.4 g/lh, 55% and 90%, respectively.
Agid:
1442336