NUTRITION AND BROTH ALTERATIONS IN THE LACTIC-ACID FERMENTATION

In order to optimize the thermophilic lactic acid fermentation on sacc harose as the sole carbon source and improve the effectiveness of the process, alternative nitrogen sources were tested and a minimal broth composition was found. Of the alternative nitrogen sources, whey prote in hydrolyzate (WPH) was the best; the broth composition was reduced f rom seven down to three items. Application of ammonium as a neutralizi ng agent instead of sodium hydroxide brought an important positive cha nge.