LACTIC-ACID PRODUCTION FROM DEPROTEINIZED WHEY BY MIXED CULTURES OF FREE AND COIMMOBILIZED LACTOBACILLUS-CASEI AND LACTOCOCCUS-LACTIS CELLSUSING FEDBATCH CULTURE
T. Roukas et P. Kotzekidou, LACTIC-ACID PRODUCTION FROM DEPROTEINIZED WHEY BY MIXED CULTURES OF FREE AND COIMMOBILIZED LACTOBACILLUS-CASEI AND LACTOCOCCUS-LACTIS CELLSUSING FEDBATCH CULTURE, Enzyme and microbial technology, 22(3), 1998, pp. 199-204
The production of lactic acid from deproteinized whey by mixed culture
s of free and coimmobilized Lactobacillus casei and Lactococcus lactis
cells in batch and fedbatch culture was investigated. Fedbatch cultur
e proved to be a better fermentation system for the production of lact
ic acid than batch culture. The maximum lactic acid concentration (46
g l(-1)) in fedbatch culture was obtained with both free cells mixture
and coimmobilized cells at a substrate concentration of 100 g l(-1) a
nd a feeding rate of 250 mi h(-1). In repeated fedbatch culture, coimm
obilized L. casei and L. lactis cells gave a higher overall lactic aci
d concentration compared with the free cells mixture. The coimmobilize
d L. casei and L. lactis cells in Ca-alginate beads retained their abi
lity to produce lactic acid for 20 days. (C) 1998 Elsevier Science Inc
.