Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B‐441)

Abstract

The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature with six different initial whey lactose concentrations (9-77 g dm −3 ) in a 3 dm 3 working volume bioreactor. Biomass growth was well described by the logistic equation with a product inhibition term. In addition, biomass and product inhibition effects were defined with corresponding power terms, which enabled adjustment of the model for low-and high-substrate conditions. The Luedeking-Piret equation defined the product formation kinetics. Substrate consumption was explained by production rate and maintenance requirements. A maximum productivity of 2.5 g dm −3 h −1 was attained with an initial lactose concentration of 35.5 g dm −3 .

Production of Food Grade β-Galactosidase from Artisanal Yogurt Strains

“…Similarly, comparing the current results with a study conducted by Vasiljevic and Jelen (2001) in the investigation of the production of b-galactosidase for lactose hydrolysis in milk and dairy products using lactic acid bacteria, our results were almost 10-15 times higher with respect to lactic acid production. Similarly, our findings were in good correlation with a study conducted by Büyükkileci and Harsa (2004) and Altiok et al (2006) who investigated the lactic acid formation characteristics of Lactobacillus caseii (NRRL B 441). Clearly, these findings demonstrate that the strain St 95/2 can be considered as a potential candidate for lactic acid production.…”

“…For example, as it is reported by many investigators, cells harvested during the log phase of growth are more easily disrupted than those harvested during stationary phase (Beccerra et al, 2001). This is partly explained by the lower specific growth rates observed during stationary phase which is due to the redirection of the energy sources towards synthesis and strengthening of the cell wall structure rather than cell reproduction (Altiok et al, 2006;Beccerra et al, 2001). …”

Optimization of the associative growth of novel yoghurt cultures in the production of biomass, β-galactosidase and lactic acid using response surface methodology

“…Comparison of the current optimization results with various literature results obtained using pure strains indicated that the present results were considerably higher with respect to b-galactosidase activity (Gaudreau et al, 2005;Geciova et al, 2002;Gueimonde et al, 2002;Montanari et al, 2000). These findings were also in good correlation with a study conducted by Altıok et al (2006) and Bü yü kkileci and Harsa (2004) who investigated the lactic acid formation characteristics of Lactobacillus casei NRRL B-441. Since there is no study (that we are aware of) conducted on the associative growth relation of the mixed culture with respect to b-galactosidase production, a direct comparison with the literature with this respect could not be made.…”

Deproteinated Cheese Whey Medium for Biomass Production of Probiotic Lactobacillus helveticus MTCC 5463

“…30000-50000 ppm (Gupte and Nair, 2010). In this context, fermentation of whey using LAB to produce the biomass is one of the novel ways to utilize this dairy by-product that further broadens the market potentiality of whey (Ghanadzadeh et al, 2012).Whey has been used to culture lactic bacteria, but mainly for lactic acid production rather than biomass generation (Lund et al, 1992;Youssef and Goma, 2005;Shahbazi et al, 2005;Altiok et al, 2006;Panesar et al, 2007;Agarwal et al, 2008). Richardson et al, (1977) pioneered work on the use of whey as a low-cost alternative medium for the propagation of lactic starter cultures for cheese makers.…”