Semicontinuous production of lactic acid from cheese whey using integrated membrane reactor.
Semicontinuous production of lactic acid from cheese whey using free cells of Bifidobacterium longum with and without nanofiltration was studied. For the semicontinuous fermentation without membrane separation, the lactic acid productivity of the second and third runs is much lower than the first run. The semicontinuous fermentation with nanoseparation was run semicontinuously for 72 h with lactic acid to be harvested every 24 h using a nanofiltration membrane unit. The cells and unutilized lactose were kept in the reactor and mixed with newly added cheese whey in the subsequent runs. Slight increase in the lactic acid productivity was observed in the second and third runs during the semicontinuous fermentation with nanofiltration. It can be concluded that nanoseparation could improve the lactic acid productivity of the semicontinuous fermentation process.
Li
Yebo
Y
Bioenvironmental Engineering Program, Department of Natural Resources and Environmental Design, North Carolina A&T State University, 1601 East Market Street, Greensboro, NC 27411, USA. yli@ncat.edu
Shahbazi
Abolghasem
A
Coulibaly
Sekou
S
Mims
Michele M
MM
D000818:Animals; D001644:Bifidobacterium / Q000378:metabolism*; D019149:Bioreactors / Q000382:microbiology*; D002611:Cheese / Q000382:microbiology*; D004867:Equipment Design; D019544:Equipment Failure Analysis; D019344:Lactic Acid / Q000378:metabolism*; D008567:Membranes, Artificial; D008892:Milk / Q000382:microbiology*; D018511:Systems Integration
D008567:Membranes, Artificial; D019344:Lactic Acid