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Kinetics of growth and lactic acid production from whey permeate by Lactobacillus helveticus
Author(s) -
Roy Denis,
Leduy Anh,
Goulet Jacques
Publication year - 1987
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.5450650414
Subject(s) - lactobacillus helveticus , lactose , fermentation , lactic acid , food science , yeast extract , chemistry , lactobacillaceae , lactobacillus , bacterial growth , yeast , biomass (ecology) , product inhibition , bacteria , biochemistry , corn steep liquor , biology , non competitive inhibition , enzyme , agronomy , genetics
Batch fermentation kinetics of Lactobacillus helveticus were examined in detail. The nature of the culture medium had a significant effect on the product synthesis mechanism. In a glucose synthetic medium, lactic acid produced by the non‐growth‐associated mechanism was less than that by the growth‐associated mechanism. In a lactose synthetic medium, the contribution of both mechanisms was approximately equal at the end of fermentation. In the whey‐yeast extract permeate medium, the contribution by the non‐growth‐associated mechanism was superior to that of the growth‐associated mechanism. Temperature and pH also influenced the relative contribution of the two mechanisms on the total production of lactic acid in whey‐yeast extract permeate medium. Under optimal conditions for temperature and pH, the contribution of non‐growth‐associated product formation was the highest among all temperatures, and the lowest among all pH's. The ATP concentration‐biomass concentration relationship in the batch fermentation process could be roughly approximated by a Luedeking‐Piret‐like equation.