Journal
BIOTECHNOLOGY LETTERS
Volume 30, Issue 4, Pages 631-635Publisher
SPRINGER
DOI: 10.1007/s10529-007-9592-2
Keywords
cheese whey; corn steep liquor; Enterococcus flavescens; fermentation; lactic acid
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Cheese whey was the most suitable substrate for production of lactic acid under anaerobic conditions by Entercoccus flavescens which, on supplementating with corn steep liquor (5% v/v) and 10 mM CaCO3 at pH 5.5, 37 degrees C, yielded 12.6 g lactic acid/l in 36 h. Production was scaled up to a 10 l bioreactor under controlled pH and continuous CO2 supply and gave 28 g lactic acid/l in 30 h resulting in a net 8.7-fold increase in production as compared to unoptimized conditions.
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