Anaerobic fermentative production of lactic acid using cheese whey and corn steep liquor.
Cheese whey was the most suitable substrate for production of lactic acid under anaerobic conditions by Entercoccus flavescens which, on supplementating with corn steep liquor (5% v/v) and 10 mM CaCO(3) at pH 5.5, 37 degrees C, yielded 12.6 g lactic acid/l in 36 h. Production was scaled up to a 10 l bioreactor under controlled pH and continuous CO(2) supply and gave 28 g lactic acid/l in 30 h resulting in a net 8.7-fold increase in production as compared to unoptimized conditions.
Department of Microbiology, University of Delhi, South Campus, New Delhi, India.
Lata
L
Agarwal
Kakoli
K
Dutt
Gautam K
GK
Meghwanshi
R K
RK
Saxena
D000693:Anaerobiosis; D002611:Cheese; D016983:Enterococcus / Q000378:metabolism; D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods; D019344:Lactic Acid / Q000096:biosynthesis*; D003313:Zea mays / Q000737:chemistry*
D019344:Lactic Acid