Abstract
The production of lactic acid from deproteinized whey by mixed cultures of free and coimmobilized Lactobacillus casei and Lactococcus lactis cells in batch and fedbatch culture was investigated. Fedbatch culture proved to be a better fermentation system for the production of lactic 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 and a feeding rate of 250 ml h −1. In repeated fedbatch culture, coimmobilized L. casei and L. lactis cells gave a higher overall lactic acid concentration compared with the free cells mixture. The coimmobilized L. casei and L. lactis cells in Ca-alginate beads retained their ability to produce lactic acid for 20 days.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
