Nutrition and broth alterations in the lactic acid fermentation

Abstract

In order to optimize the thermophilic lactic acid fermentation on saccharose as the sole carbon source and improve the effectiveness of the process, alternative nitrogen sources were tested and a minimal broth composition was found. Of the alternative nitrogen sources, whey protein hydrolyzate (WPH) was the best; the broth composition was reduced from seven down to three items. Application of ammonium as a neutralizingagent instead of sodium hydroxide brought an important positivechange.

High Temperature Lactic Acid Production by Bacillus coagulans Immobilized in LentiKats

“…Compared to the continuous mode of fermentation, immobilized cells are not under a permanent lactic acid stress, which resulted in a higher lactic acid volumetric productivity (data not shown). Compared to the B. coagulans free-cell fermentation system developed by Heriban et al (1993) (giving 2.5 g l )1 h )1 ), the volumetric lactic acid productivity of the LentiKats immobilized cell system was three times higher. Compared to Lactobacillus casei immobilized in alginate (giving 2.7 g l )1 h )1 ), the volumetric productivity of the present fermentation system was 2.7 times higher (Yoo et al 1996).…”

Exploitation of food feedstock and waste for production of biobutanol

“…To the best of our knowledge, nobody has ever tried to use WPC in ABE fermentation. The only reference dealing with WPC use for microbial nutrition concerned the replacement of the yeast extract in the medium for lactic acid production but in this case WPC was hydrolysed with a proteolytic enzyme prior to its use (Heriban et al 1993). Although whey as the carbon source was tested for the solvents production many times (e.g.…”