Lactic acid production from salt whey using free and agar immobilized cells

Abstract

Salt whey was examined as a substrate for lactic acid production by Lactobacillus casei in conventional and immobilized cell batch systems. In cell suspension systems this strain was not able to metabolize lactose in the presence of salt concentrations much above 4%. However, the entrapment of cells in 2% agar substantially improved their activity and allowed slow metabolism even in the presence of 8% salt. The agar matrix retained its structure and dimensional stability during 168 h in salt medium.