Abstract
The kinetics of lactic acid production from glucose and whey at a given substrate concentration level was studied, using Lactobacillus delbrueckii and Lactobacillus bulgaricus, separately. The maximum lactic acid production from glucose was 46 g/l and carbon conversion was around 35% after 40 h at optimum pH 5.30 with L. delbrueckii. The maximum production rate was attained after 36 h of fermentation, which remained constant till 42 h. The same culture in whey medium produced maximum lactic acid of 30 g/l after 60 h of fermentation at pH 5.30. The acid production values per unit cell in glucose and whey media were 4.66 g/ UOD/ml and 0.818 g/UOD/ml, respectively, at pH 5.30 after 72h of fermentation. Lactic acid production from whey medium using L. bulgaricus was 55 attained after 12 h of fermentation which remained constant upto 18 h of fermentation. Thereafter, productivity fell sharply, although acid production continued upto 72 h. The lower saturation constant value of L. delbrueckii in whey medium compared to glucose medium at pH 5.30 supported its better growth in the former medium. The maximum yield of lactic acid in glucose medium was 35% higher than that of whey at pH 5.30, when fermented with L. delbrueckii. Fermentation of whey medium with L. bulgaricus and L. delbrueckii gave a maximum yield of lactic acid (YP) 0.94 and (YP) 0.71 on the basis of initial lactose consumption and the former was very close to the theoretical value (1.05). Lactic acid was separated in down stream processing by electrodialysis method. The optimum production of lactic acid was obtained, when calcium lactate concentration and flow of current were maintained at 5% and 0.3 amp, respectively.
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