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research article
The production of lactic acid from whey permeate by Lactobacillus helveticus
The effect of pH on growth and lactic acid prodn. of L. helveticus was investigated in a continuous culture using supplemented whey ultrafiltrate. Max. lactate productivity of 5 g/L/h occurred at pH 5.5. Whey permeates concd. up to 4 times were fermented using batch cultures. Max. lactic acid concn. of 95 g/L was attained, but residual sugars indicated a possible limitation in growth factors. [on SciFinder (R)]
Type
research article
Web of Science ID
WOS:A1989T947800009
Authors
Publication date
1989
Published in
Volume
11
Issue
3
Start page
195
End page
200
Peer reviewed
REVIEWED
EPFL units
Available on Infoscience
February 27, 2006
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