Continuous production of lactic acid from deproteinized whey by coimmobilized Lactobacillus casei and Lactococcus lactis cells in a packed-bed reactor

Food Biotechnology

Volumn 10, Issue 3, 1996, Pages 231-242

  Roukas, T ^a   Kotzekidou, P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001499306     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1080/08905439609549916     Document Type: Article

References (13)

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2. Boyaval, P. and Goulet, J. 1988. Optimal conditions for production of lactic acid from cheese whey permeate by Ca-alginate-entrapped Lactobacillus helveticus. Enzyme Microb. Technol. 10: 725-728.
3. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. 1956. Cobrimetric method for determinations of sugars and related substances. Anal. Chem. 28: 350-356.
4. Gätje, G. and Gottschalk, G. 1991. Limitation of growth and lactic acid production in batch and continuous cultures of Lactobacillus helveticus. Appl. Microbiol. Biotechnol. 34: 446-449.
5. Hesseltine, C.W. 1991. Mixed-culture fermentations: An introduction to oriental food fermentations. In: Mixed cultures in biotechnology. Zeikus, J.C. and Johuson, E.A. (eds), McGraw-Hill, New York, P. 1.
6. Krischke, W., Schroder, M. and Trosch, W. 1991. Continuous production of L-lactic acid from whey permeate by immobilized Lactobacillus casei subsp. casei. Appl. Microbiol. Biotechnol. 34: 573-578.
7. Kurosawa, H., Ishikawa, H. and Tanaka, H. 1988. L-lactic acid production from starch by coimmobilized mixed culture system of Aspergillus awamori and Streptococcus lactis. Biotechnol. Bioeng. 31: 183-187.
8. Lawrence, A.J. 1975. Determination of lactic acid in cream. Aust. J. Dairy Technol. 30: 14-15.
9. Norton, S., Lacroix, C. and Vuillemard, J.C. 1994. Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production. Enzyme Microb. Technol. 16: 457-466.
10. Öozen, S. and Özilgen, M. 1992. Effects of substrate concentration on growth and lactic acid production by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. J. Chem. Tech. Biotechnol. 54: 57-61.
11. Roukas, T. and Kotzekidou, P. 1991. Production of lactic acid from deproteinized whey by coimmobilized Lactobacillus casei and Lactococcus lactis cells. Enzyme Microb. Technol. 13: 33-38.
12. Roy, D., Qoulet, J. and LeDuy, A. 1987. Continuous production of lactic acid from whey permeate by free and calcium alginate entrapped Lactobacillus helveticus. J. Dairy Sci. 70: 506-513.
13. Rychtera, M., Basarova, G. and Ivanova, V. 1987. Behavior and properties of released and in calcium alginate gel immobilized cells of Saccharomyces cerevisiae in continuous culture. In: Fourth European Congress on Biotechnology, vol. 2, Neijssel, O.M., Van der Meer, R.R. and Luvben, K. (eds.), Elsevier, Amsterdam, pp. 107-109.