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Information Journal Paper

Title

LACTIC ACID PRODUCTION FROM DEPROTEINIZED WHEY BY LACTOBACILLUS BULGARICUS USING BATCH CULTURE

Pages

  67-73

Abstract

 Lactic acid is an organic acid which have a wide range of application in different industries. Novel applications in synthesis of biodegradable plastics have increased the demand for lactic acid.The aim of present research was to investigate the effect of Temperature, PH and different nitrogen source, on the production of lactic acid from deproteinized cheese WHEY using LACTOBACILLUS bulgaricus (ATCC 8001, PTCC 1332) as the producer organism in a batch culture. The initial lactose concentration was 40 g/Lit. Various nitrogen sources were compared with yeast extract in terms of their efficiency for lactic acid production. Process was performed at 72 hour incubation time with no pH control. Highest lactic acid production and efficiency was 24.8 g/Lit. and 0.62% respectively, for medium containing 40 g/Lit. lactose and 20 g/Lit. yeast extract. And also optimal temperature for cell growth and lactic acid production was 32oC and appropriate pH investigated at 6-6.5.

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    APA: Copy

    FAKHRAVAR, S., ZEINALI HERIS, S., IZADI, M., & NAJAFPOUR, GH.. (2013). LACTIC ACID PRODUCTION FROM DEPROTEINIZED WHEY BY LACTOBACILLUS BULGARICUS USING BATCH CULTURE. IRANIAN CHEMICAL ENGINEERING JOURNAL, 12(67), 67-73. SID. https://sid.ir/paper/150725/en

    Vancouver: Copy

    FAKHRAVAR S., ZEINALI HERIS S., IZADI M., NAJAFPOUR GH.. LACTIC ACID PRODUCTION FROM DEPROTEINIZED WHEY BY LACTOBACILLUS BULGARICUS USING BATCH CULTURE. IRANIAN CHEMICAL ENGINEERING JOURNAL[Internet]. 2013;12(67):67-73. Available from: https://sid.ir/paper/150725/en

    IEEE: Copy

    S. FAKHRAVAR, S. ZEINALI HERIS, M. IZADI, and GH. NAJAFPOUR, “LACTIC ACID PRODUCTION FROM DEPROTEINIZED WHEY BY LACTOBACILLUS BULGARICUS USING BATCH CULTURE,” IRANIAN CHEMICAL ENGINEERING JOURNAL, vol. 12, no. 67, pp. 67–73, 2013, [Online]. Available: https://sid.ir/paper/150725/en

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