Publication

The effect of yeast extract supplementation on the production of lactic acid from whey permeate by Lactobacillus helveticus

Urs von Stockar
1990
Journal Articles

Abstract

Batch and continuous 2-stage cultures were conducted to det. the effect of yeast ext. (YE) on the homolactic fermn. of whey permeate by L. helveticus. Supplementation with YE had a significant effect on lactic acid concn., volumetric productivity, and substrate conversion, but not on lactic acid yield. Volumetric productivity in the 1st stage increased from 2 to 9 g/L-h by increasing the YE concn. from 1.5 to 25 g/L. At the same time conversion improved from 22% to 93% at a diln. rate of 0.2/h. The 2nd stage demonstrated the effect of YE at a lower diln. rate (0.14/h). A high system conversion (97%) and a high final lactic acid concn. (40 g/L) were achieved with 10 g/L YE. [on SciFinder (R)]

Official source

https://infoscience.epfl.ch/entities/publication/9ed484df-2293-44cd-b1d5-7c608044f15b

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Urs von Stockar
1990
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/9ed484df-2293-44cd-b1d5-7c608044f15b

About this result

Related concepts (23)

Lactic acid fermentation

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen.

Lactic acid bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents.

Lactic acid

Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.