Effect of pH on the production of lactic acid and secondary products in batch cultures of Lactobacillus casei

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Batch fermentations of lactic acid were performed with Lactobacillus casei to investigate the effect of pH on cell growth and production of lactic acid and by-products. Maximum productivity of lactic acid increased with increasing pH from 5.0 to 6.5, and the extent of D-lactate production was different at each pH. Acetate and D-lactate concentrations increased even after the complete consumption of glucose in the medium. While a pH range of 6.0-6.5 was optimal for cell growth and lactic acid production, superior results were achieved at pH 6.0 when both maximum lactic acid productivity and minimum by-product formation were considered.
Publisher
KOREAN SOC APPLIED MICROBIOLOGY
Issue Date
1996-12
Language
English
Article Type
Article
Keywords

HETEROLACTIC FERMENTATION; GLUCOSE LIMITATION; CELL RECYCLE; GROWTH; HELVETICUS; WHEY; BULGARICUS; LACTOSE

Citation

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.6, no.6, pp.482 - 486

ISSN
1017-7825
URI
http://hdl.handle.net/10203/77265
Appears in Collection
CBE-Journal Papers(저널논문)
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