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Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441)

机译:酪乳杆菌(NRRL B-441)从乳清中批量生产L(+)乳酸

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摘要

The effects of temperature, pH, and medium composition on lactic acid production by Lactobacillus casei were investigated. The highest lactic acid productivity values were obtained at 37 °C and pH 5.5. The productivity was 1.87 g dm-3 h-1 at 37 °C in shake flasks. In the fermenter, a productivity of 3.97 g dm-3 h-1 was obtained at pH 5.5. The most appropriate yeast extract concentration was 5.0 g dm-3. Whey yielded a higher productivity value than the analytical lactose and glucose. Initial whey lactose concentration did not affect lactic acid productivity. MnSO4·H2O was necessary for lactic acid production by L casei from whey. Product yields were approximately 0.93 g lactic acid g lactose-1.
机译:研究了温度,pH和培养基组成对干酪乳杆菌生产乳酸的影响。在37°C和pH 5.5下获得了最高的乳酸生产率值。在摇瓶中在37°C下的生产率为1.87 g dm-3 h-1。在发酵罐中,在pH 5.5下获得了3.97 g dm-3 h-1的生产率。最合适的酵母提取物浓度为5.0 g dm-3。乳清产生的生产率值高于分析型乳糖和葡萄糖。初始乳清乳糖浓度不影响乳酸生产率。 L Casei从乳清生产乳酸需要MnSO4·H2O。产物产量约为0.93g乳酸g乳糖-1。

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