The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus

By A. Aeschlimann, U. Stockar. Applied Microbiology and Biotechnology, 2004

102 citations recorded by the source corpus.

SummaryBatch 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.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/848c2ac6b5dee47e09da5d35664e178bd27e2b04

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In Animal Science and Zoology

1. T. Roukas
2. C. Kotzamanidis
3. G. Skaracis

In Food Science

1. T. Roukas
2. C. Kotzamanidis
3. G. Skaracis

In Molecular Biology

1. T. Roukas
2. C. Kotzamanidis
3. G. Skaracis

Citations in the corpus

• Fermentation of pomegranate juice by probiotic lactic acid bacteria (2011, background): “The addition of the autolysate yeast favorably increased the number of lactic acid bacterial cells during the fermentation (Aeschlimann and Stocar 1990) and reduced the time of fermentation.”
• Production and Recovery of Lactic Acid for Polylactide—An Overview (2005, background): “Several authors have reported continuous fermentations of whey permeates with high productivities ( Boyaval et al, 1987 ; Mehaia and Cheryan, 1987a ; Aeschlimann and Von Stockar, 1990 ; Krischke et al, 1991 ; Kulozik et al, 1992 ; Boergardts et al, 1994 ).”
• Optimization of lactic acid production from beet molasses by Lactobacillus delbrueckii NCIMB 8130 (2002, methodology): “…and whey permeate by free as well as immobilized lactic acid bacterial cells using batch, fed-batch and continuous culture (Audet et al. 1989; Aeschlimann & Stockar 1990; Guoqiang et al. 1991; Roukas & Kotzekidou 1991, 1996, 1998; Chiarini et al. 1992; Demirci & Pometto 1995; Bruno-Barcena…”