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Batch and Continuous Production of Lactic Acid from Beet Molasses by Lactobacillus delbrueckii IFO 3202
Author(s) -
Göksungur Yekta,
Güvenç Ulgar
Publication year - 1997
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/(sici)1097-4660(199708)69:4<399::aid-jctb728>3.0.co;2-q
Subject(s) - lactic acid , fermentation , chemistry , dilution , food science , lactobacillus , yeast extract , sugar beet , lactobacillaceae , yeast , lactic acid fermentation , nitrogen , biochemistry , chromatography , bacteria , biology , agronomy , organic chemistry , genetics , physics , thermodynamics
Process variables were optimized for the production of lactic acid from pretreated beet molasses by Lactobacillus delbrueckii IFO 3202 for batch and continuous fermentations. In the batch fermentation, maximum yields (95·4% conversion, 77·1% effective) and maximum lactic acid volumetric productivity (4·83 g dm −3 h −1 ) was achieved at 45°C, pH 6·0, 78·2 g dm −3 sugar concentration with 10 g dm −3 yeast extract. Various cheaper nitrogen sources were replaced with yeast extract on equal nitrogen bases in batch fermentation. Of all the nitrogen sources tested, yeast extract yielded the highest and malt sprouts yielded the second highest level of lactic acid. In the continuous fermentation, maximum lactic acid (4·15%) was obtained at a dilution rate of 0·1 h −1 . Maximum volumetric lactic acid productivity (11·20 g dm −3 h −1 ) occurred at D = 0·5 h −1 dilution rate. © 1997 SCI.