Co-production of Lactic Acid and Lactobacillus rhamnosus Cells from Whey Permeate with Nutrient Supplements

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.