The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature with six different initial whey lactose concentrations (9-77 g dm-3) in a 3 dm3 working volume bioreactor. Biomass growth was well described by the logistic equation with a product inhibition term. In addition, biomass and product inhibition effects were defined with corresponding power terms, which enabled adjustment of the model for low- and high-substrate conditions. The Luedeking-Piret equation defined the product formation kinetics. Substrate consumption was explained by production rate and maintenance requirements. A maximum productivity of 2.5 g dm-3 h-1 was attained with an initial lactose concentration of 35.5 g dm-3.
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机译：研究了干酪乳杆菌乳清生产乳酸的生物量生长，乳酸生产和乳糖利用动力学。在3 dm3工作体积的生物反应器中，在六种不同的初始乳清乳糖浓度（9-77 g dm-3）下，在受控的pH和温度下进行分批发酵实验。生物量的生长通过带有产物抑制项的逻辑方程很好地描述。此外，用相应的功率项定义了生物量和产物抑制作用，从而可以针对低底物和高底物条件调整模型。 Luedeking-Piret方程定义了产物形成动力学。基板消耗由生产率和维护要求来解释。初始乳糖浓度为35.5 g dm-3时，最高产量为2.5 g dm-3 h-1。
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