Production of lactic acid from cheese whey by batch cultures of Lactobacillus helveticus

2011 ◽  
Vol 62 (1) ◽  
pp. 313-317 ◽  
Author(s):  
Sonia Soriano-Perez ◽  
Luisa Flores-Velez ◽  
Pedro Alonso-Davila ◽  
Georgina Cervantes-Cruz ◽  
Sonia Arriaga
Keyword(s):  
Lactic Acid ◽  
Cheese Whey ◽  
Lactobacillus Helveticus ◽  
Batch Cultures

Production of lactic acid from cheese whey by batch and repeated batch cultures of Lactobacillus sp. RKY2

1996 ◽  
Vol 131 (1-3) ◽  
pp. 694-704 ◽  
Author(s):  
Hyang-Ok Kim ◽  
Young-Jung Wee ◽  
Jin-Nam Kim ◽  
Jong-Sun Yun ◽  
Hwa-Won Ryu
Keyword(s):  
Lactic Acid ◽  
Cheese Whey ◽  
Batch Cultures ◽  
Repeated Batch

Production of Lactic Acid From Cheese Whey by Batch and Repeated Batch Cultures of Lactobacillus sp. RKY2

2006 ◽  
Vol 131 (1-3) ◽  
pp. 694-704 ◽  
Author(s):  
Hyang-Ok Kim ◽  
Young-Jung Wee ◽  
Jin-Nam Kim ◽  
Jong-Sun Yun ◽  
Hwa-Won Ryu
Keyword(s):  
Lactic Acid ◽  
Cheese Whey ◽  
Batch Cultures ◽  
Repeated Batch

scholarly journals Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production byLactobacillus helveticusATCC 15009

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Marcelo Teixeira Leite ◽  
Marcos Antonio de Souza Barrozo ◽  
Eloizio Júlio Ribeiro
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Batch Process ◽  
Lactobacillus Helveticus ◽  
Canonical Analysis ◽  
Optimal Conditions ◽  
Analysis Technique ◽  
Adjusted Model

The response surface methodology and canonical analysis were employed to find the most suitable conditions forLactobacillus helveticusto produce lactic acid from cheese whey in batch fermentation. The analyzed variables were temperature, pH, and the concentrations of lactose and yeast extract. The experiments were carried out according to a central composite design with three center points. An empiric equation that correlated the concentration of lactic acid with the independent variables was proposed. The optimal conditions determined by the canonical analysis of the fitted model were 40°C, pH 6.8, 82 g/L of lactose, and 23.36 g/L of yeast extract. At this point, the lactic acid concentration reached 59.38 g/L. A subsequent fermentation, carried out under optimal conditions, confirmed the product concentration predicted by the adjusted model. This concentration of lactic acid is the highest ever reported forLactobacillus helveticusATCC 15009 in batch process using cheese whey as substrate.

Sign in / Sign up

Export Citation Format

Share Document