Optimization of L(+)-lactic acid production employing statistical experimental design |
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| Authors: | M. Hujanen Y. -Y. Linko |
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| Affiliation: | (1) Laboratory of Biotechnology and Food Engineering, Helsinki University of Technology, SF-02150 Espoo, Finland |
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| Abstract: | Summary An orthogonal 23-factorial experimental design was used to optimize L(+)-lactic acid production byLactobacillus casei. With a 22 % (v/v) inoculum the optimum concentration of yeast extract for maximum lactic acid concentration and yield was about 2 % (w/v) and that of the initial glucose 9 to 11 %. |
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