Publication | Closed Access
Effect of agro-based by-products on production of lactic acid in whey permeate medium.
12
Citations
0
References
2000
Year
EngineeringAgricultural EconomicsProbioticLactic Acid YieldsLactic Acid BacteriaBiochemical EngineeringAgro-based By-productsFood MicrobiologyFood TechnologyHealth SciencesFood FermentationIn Vitro FermentationLactic AcidCorn Steep LiquorBiomanufacturingWhey Permeate MediumBiotechnologyLactic Acid ProductionFood EngineeringFood ProcessingMicrobiology
Five species of lactobacilli, namely, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. casei, a mixed culture of the above three lactobacilli strains and two cultures of Lactobacillus sp. isolated from Dahi and Kefir milk sources were screened for lactic acid production. L delbruecku subsp. bulgaricus and mixed culture were found to be the most promising ones. Supplementation of whey permeate medium with different agro-based by-products like molasses, corn steep liquor (CSL), sweet cream butter milk (SCBM) showed that SCBM and CSL were suitable for increasing lactic acid yields. Further. SCBM at a level of 10% concentration In this fermentation process yielded maximum lactic acid production.