Continuous lactic acid fermentation of whey to produce a ruminant feed supplement high in crude protein

TLDR: In this article, a mathematical model was developed to simulate, on a digital computer, the continuous fermentation of whey lactose to lactic acid with neutralization by ammonia, and the simulation predicted the retention times for experimental test and the use of two stages for greatest efficiency.

Abstract: A mathematical model was developed to simulate, on a digital computer, the continuous fermentation of whey lactose to lactic acid with neutralization by ammonia. The simulation predicted the retention times for experimental test and the use of two stages for greatest efficiency. In the experimental tests, Lactobacillus bulgaricus was inoculated into whey in a 14-liter continuous fermentor at 44°C and with automatic pH control. A series of steady-state conditions was managed nonaseptically for 42 days without evident contamination and with an actual increase in the efficiency of conversion. Lactic acid was produced predominately' throughout the period, with less than 0.2% of other compounds. The product contained approximately 8 times as much crude protein (N × 6.25) as the original whey. In a single-stage fermentation at pH 5.5, a retention time of 15 hr resulted in a residual lactose concentration of 0.7%; and little improvement was realized by increasing the retention time. Increasing the pH to 5.8 resulted in a significant improvement, but further increasing the pH to 6.0 resulted in only a small additional gain. By the employment of two fermentors in series at pH 5.5 with a total retention time of 31 hr, the residual lactose was reduced to less than 0.1%. Lactic acid was produced as a function mainly of maintenance rather than growth metabolism.