BEHAVIOR OF DIFFERENT LACTOBACILLUS SPECIES IN THE PRODUCTION OF LACTIC-ACID BY THE FERMENTATION OF WHEY

The behaviour of different Lactobacillus casei and Lactobacillus plant arum species in the fermentation of Manchego whey was experimentally s tudied and the results were statistically analyzed using a hypothesis contrast method. The steadiness of the velocity of the production of l actic acid during the fermentation process allowed the use of this var iable to compare the different microorganisms. From this comparison it was inferred that the individuals of the same population behave alike and that the L. casei population produces lactic acid at a higher rat e than the L. plantarum population. A competitive effect among the mem bers of the L. casei population was also observed.