LACTIC-ACID PRODUCTION FROM LACTOSE IN BATCH CULTURE - ANALYSIS OF THE DATA WITH THE HELP OF A MATHEMATICAL-MODEL - RELEVANCE FOR NITROGEN-SOURCE AND PRECULTURE ASSESSMENT

Batch fermentation performances are usually optimized on the basis of an overall criterion, the mean volumetric productivity. For lack of mo re suitable criteria, a great number of experiments have to be carried out under various conditions, in order to identify the factors acting on product formation rate. With the help of a mathematical model, eve ry batch fermentation is quantitatively described by a set of paramete rs, so the reason of every improvement observed for the fermentation p roductivity is easy to recognize. Therefore, such a model appears to b e an invaluable tool for finding quickly and at lower expense the opti mal conditions. Nitrogen supplementation and inoculum preparation for lactobacilli growing on whey and whey permeate have been assessed with the help of a new mathematical model.