Data/hora: 02/06/2024 17:27:05

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Production of L(+) lactic acid using Lactobacillus casei from whey	
Autores: 	Panesar,Parmjit S.; Kennedy,John F.; Knill,Charles J.; Kosseva,Maria.	
Data: 	2010-02-01	
Ano: 	2010	
Palavras-chave: 	Whey; Lactic acid; Lactose utilization; Lactic acid bacteria; L. casei.	
Resumo: 	The aim of this work was to study the fermentation of whey for the production of L(+) lactic acid using Lactobacillus casei. The effect of different process parameters such as pH of the medium, temperature, inoculum size, age of inoculum, agitation and incubation time was monitored to enhance the lactose conversion in whey to L(+) lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in significant decrease in fermentation time, besides increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion (95.62%) to L(+) lactic acid production (33.73 g/L) after an incubation period of 36 h.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100027	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132010000100027	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.53 n.1 2010	
Fonte: 	info:eu-repo/semantics/openAccess