Co-production of Lactic Acid and <Emphasis Type="Italic">Lactobacillus rhamnosus</Emphasis> Cells from Whey Permeate with Nutrient Supplements |
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Authors: | Fengjie Cui Caixia Wan Yebo Li Zhe Liu Gireesh Rajashekara |
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Affiliation: | (1) Department of Food, Agricultural, and Biological Engineering, The Ohio State University/Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691-4096, USA;(2) Food Animal Health Research Program, The Ohio State University/Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691-4096, USA; |
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Abstract: | Lactic acid and cell production from whey permeate by Lactobacillus rhamnosus with different nutrient supplements were investigated in this study. Yeast extract was identified as the most effective nutrient
affecting lactic acid production. Increase in inoculum size from 0.05% to 1% (v/v) resulted in a substantial increase in lactic acid productivity from 0.66 to 0.83 g L−1 h−1 (P < 0.001). The optimal temperature for lactic acid production was 37 °C, while the highest cell production was obtained at
42 °C. When whey permeate and yeast extract concentrations were 6.8% (w/v) and 3 g L−1, respectively, lactic acid productivity reached 0.85 g L−1 h−1 after 48-h cultivation, which is 3.40 times of those without nutrient supplements. |
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