The effect of whey protein hydrolyzates on the lactic acid fermentation |
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Authors: | Mel Berezny Leh Marvin Charles |
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Affiliation: | (1) Department of Chemical Engineering, Lehigh University, 18015 Bethlehem, PA, U.S.A. |
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Abstract: | Summary The batch fermentation of whey permeate to lactic acid was improved markedly by the addition of enzymehydrolyzed whey protein. Acid concentrations greater than 90 g/l were achieved at a productivity of 4.3 g/l per h and a 98% substrate use. Cell mass concentration reached 6 g/l. The acid productivity achieved is somewhat higher than that typical for fermentation of whole whey. The process economics, based on in-house hydrolyzate preparation, look promising. Presented in this paper are the experimental results showing the effects of hydrolyzate concentration on acid and cell mass production. |
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Keywords: | Lactobacillus bulgaricus Whey permeate Peptide average molecular weight |
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