Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4735
Title: Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)
Authors: Büyükkileci, Ali Oğuz
Harsa, Hayriye Şebnem
Büyükkileci, Ali Oğuz
Harsa, Hayriye Şebnem
Izmir Institute of Technology. Food Engineering
Keywords: L(+) lactic acid
Lactobacillus casei
Batch fermentation
Whey
Issue Date: Sep-2004
Publisher: John Wiley and Sons Inc.
Source: Büyükkileci, A. O., and Harsa, H. Ş. (2004). Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441). Journal of Chemical Technology and Biotechnology, 79(9), 1036-1040. doi:10.1002/jctb.1094
Abstract: The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was 1.87 g dm-3 h-1 at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm-3 h-1 was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm-3. Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO4·H2O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose-1.
URI: http://doi.org/10.1002/jctb.1094
http://hdl.handle.net/11147/4735
ISSN: 0268-2575
0268-2575
1097-4660
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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