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
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

Files in This Item:
File Description SizeFormat 
4735.pdfMakale109.52 kBAdobe PDFThumbnail
View/Open
Show full item record

CORE Recommender

SCOPUSTM   
Citations

64
checked on Dec 11, 2021

WEB OF SCIENCETM
Citations

61
checked on Jan 22, 2022

Page view(s)

50
checked on Jan 24, 2022

Download(s)

70
checked on Jan 24, 2022

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.