Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate

摘要

Batch fermentations were performed to investigate the effect of manganese addition, in the form of MnSO_4. H_2O, on the performance of Lactobacillus casei for producing L-lactic acid from whey permeate supplementaed with yeast extract. There was a particular emphasis on evaluating how little yeast extract and MnSO_4. H_2O is required while still obtaining high sugar conversion and lactic acid yield, as nutrient supplementation is a raw material cost and can lead to extra residual impurities remaining after fermentation.