Bioutilisation of whey for lactic acid production

Investigations have been carried out on lactic acid production by Lactobacillus helveticus CNRZ 303 in whey ultrafiltrate Addition of beet molasses was investigated with good results, although yeast extract proved to be more effective The size of inoculum and the preculture medium also played a significant role in determining the amount of lactic acid produced during the fermentation process High lactose consumption (9409%), together with good lactic acid production (2609 g/l) and yield (090%), were obtained in whey ultrafiltrate supplemented with 1% (w/v) beet molasses (WUM), with a 10% (w/v) inoculum and peptonized milk as preculture medium Although these results were similar to those obtained when yeast extract was used as supplement, the maximum volumetric productivities proved to be quite different, and were definitely higher with yeast extract

Influence of growth supplements on lactic acid production in whey ultrafiltrate by Lactobacillus helveticus

Whey, the liquid remaining after milk fat and casein have been separated from whole milk, is one of the major disposal problems of the dairy industry, and demands simple and economical solutions. In view of the fast developments in biotechnological techniques, alternatives of treating whey by transforming lactose present in it to value added products have been actively explored. Whey can be used directly as a substrate for the growth of different microorganisms to obtain various products such as ethanol, single-cell protein, enzymes, lactic acid, citric acid, biogas and so on. In this review, a comprehensive and illustrative survey is made to elaborate the various biotechnological innovations/techniques applied for the effective utilization of whey for the production of different bioproducts.

W.D. Bellamy

Papers

Improvement of Lactic Acid Production in Ultrafiltered Milk by the Addition of Nutrients