The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus |
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Authors: | A. Aeschlimann U. von Stockar |
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Affiliation: | (1) Institute of Chemical Engineering, Swiss Federal Institute of Technology, CH-1015 Lausanne, Switzerland |
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Abstract: | Summary Batch and continuous two-stage cultures have been conducted in order to determine the effect of yeast extract (YE) on the homolactic fermentation of whey permeate byLactobacillus helveticus. Supplementation with YE had a significant effet on lactic acid concentration, volumetric productivity, and substrate conversion, but not on lactic acid yield. Volumetric productivity in the first stage increased from 2 to 9 g l–1 per hour by increasing the YE concentration from 1.5 to 25 g l–1 At the same time conversion improved from 22% to 93% at a dilution rate of 0.2 h–1. The second stage demonstrated the effect of YE at a lower dilution rate (0.14 h–1. A high system conversion (97%) and a high final lactic acid concentration (40 g l–1) were achieved with 10 g l–1 YE. |
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