Influence of growth supplements on lactic acid production in whey ultrafiltrate by Lactobacillus helveticus

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Abstract

Investigations have been carried out on lactic acid production by Lactobacillus helveticus CNRZ 303 in whey ultrafiltrate. Addition of beet molasses was investigated with good results, although yeast extract proved to be more effective. The size of inoculum and the preculture medium also played a significant role in determining the amount of lactic acid produced during the fermentation process. High lactose consumption (94.09%), together with good lactic acid production (26.09 g/l) and yield (0.90%), were obtained in whey ultrafiltrate supplemented with 1% (w/v) beet molasses (WUM), with a 10% (w/v) inoculum and peptonized milk as preculture medium. Although these results were similar to those obtained when yeast extract was used as supplement, the maximum volumetric productivities proved to be quite different, and were definitely higher with yeast extract. © 1992 Springer-Verlag.
Original languageEnglish
Pages (from-to)461 - 464
Number of pages4
JournalApplied Microbiology and Biotechnology
Volume36
Issue number4
DOIs
Publication statusPublished - Jan 1992
Externally publishedYes

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All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

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