Production of lactic acid from cheese whey by batch and repeated batch cultures of Lactobacillus sp. RKY2.
The fermentative production of lactic acid from cheese whey and corn steep liquor (CSL) as cheap raw materials was investigated by using Lactobacillus sp. RKY2 in order to develop a cost-effective fermentation medium. Lactic acid yields based on consumed lactose were obtained at more than 0.98 g/g from the medium containing whey lactose. Lactic acid productivities and yields obtained from whey lactose medium were slightly higher than those obtained from pure lactose medium. The lactic acid productivity gradually decreased with increase in substrate concentration owing to substrate and product inhibitions. The fermentation efficiencies were improved by the addition of more CSL to the medium. Moreover, through the cell-recycle repeated batch fermentation, lactic acid productivity was maximized to 6.34 g/L/h, which was 6.2 times higher than that of the batch fermentation.
Kim
Hyang-Ok
HO
Department of Material Chemical and Biochemical Engineering, Chonnam National University, Gwangju 500-757, Korea.
Wee
Young-Jung
YJ
Kim
Jin-Nam
JN
Yun
Jong-Sun
JS
Ryu
Hwa-Won
HW
D019149:Bioreactors / Q000382:microbiology*; D018929:Cell Culture Techniques / Q000379:methods*; D049109:Cell Proliferation; D002611:Cheese / Q000382:microbiology*; D007220:Industrial Waste / Q000517:prevention & control*; D019344:Lactic Acid / Q000096:biosynthesis* / Q000302:isolation & purification; D007778:Lactobacillus / Q000502:physiology*; D007785:Lactose / Q000378:metabolism; D003313:Zea mays / Q000382:microbiology*
D007220:Industrial Waste; D019344:Lactic Acid; D007785:Lactose