Abstract
Cheese whey was the most suitable substrate for production of lactic acid under anaerobic conditions by Entercoccus flavescens which, on supplementating with corn steep liquor (5% v/v) and 10 mM CaCO3 at pH 5.5, 37°C, yielded 12.6 g lactic acid/l in 36 h. Production was scaled up to a 10 l bioreactor under controlled pH and continuous CO2 supply and gave 28 g lactic acid/l in 30 h resulting in a net 8.7-fold increase in production as compared to unoptimized conditions.
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Authors acknowledge with thanks the help of Jasmine, Saurabh, Pritesh, Pinki and Swati for critical evaluation of the manuscript and Ms. Rekha Kaushik for the technical assistance.
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Agarwal, L., Dutt, K., Meghwanshi, G.K. et al. Anaerobic fermentative production of lactic acid using cheese whey and corn steep liquor. Biotechnol Lett 30, 631–635 (2008). https://doi.org/10.1007/s10529-007-9592-2
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DOI: https://doi.org/10.1007/s10529-007-9592-2