Volume 7, Issue 25 (2010)
FSCT 2010, 7(25): 95-102 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei. FSCT 2010; 7 (25) :95-102
URL: http://fsct.modares.ac.ir/article-7-2662-en.html
URL: http://fsct.modares.ac.ir/article-7-2662-en.html
Abstract: (5713 Views)
Recently, many studies have been conducted to produce lactic acid. At present study, lactic acid production conditions from whey, in batch fermentation, by Lactobacillus casei were studied to optimize culture medium, using Taguchi method. Four different concentrations for nitrogen sources; yeast extract, peptone and ammonium sulfate; and 3 levels for temperature and shaker rate were selected. At predicted optimum conditions by Taguchi analysis, in batch fermentation and without pH control, after 24 hrs incubation, 12.5 g/lit lactic acid was obtained.
Keywords: Lactobacillus casei, Taguchi method, Key words: (+) L-Lactic acid, Whey, Experimental design
Received: 2008/06/30 | Accepted: 2009/07/1 | Published: 2010/09/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |