Journal of Microbiology and Biotechnology
- Volume 6 Issue 6
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- Pages.482-486
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- 1996
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Effect of pH on the Production of Lactic Acid and Secondary Products in Batch Cultures of Lactobacillus casei
- Yoo, Ik-Keun (Department of Chemical Engineering and BioProcess Engineering Research Center, Korea Advanced Institute of Science and Technology) ;
-
Chang, Ho-Nam
(Department of Chemical Engineering and BioProcess Engineering Research Center, Korea Advanced Institute of Science and Technology)
;
- Lee, Eun-Gyo (Department of Chemical Engineering and BioProcess Engineering Research Center, Korea Advanced Institute of Science and Technology) ;
-
Chang, Yong-Keun
(Department of Chemical Engineering and BioProcess Engineering Research Center, Korea Advanced Institute of Science and Technology)
;
-
Moon, Seung-Hyeon
(Department of Environmental Science and Engineering, Kwangju Institute of Science and Technology)
- Published : 1996.12.01
Abstract
Batch fermentations of lactic acid were performed with Lactobacillus casei to investigate the effect of pH on cell growth and production of lactic acid and by-products. Maximum productivity of lactic acid increased with increasing pH from 5.0 to 6.5, and the extent of D-lactate production was different at each pH. Acetate and D-lactate concentrations increased even after the complete consumption of glucose in the medium. While a pH range of 6.0-6.5 was optimal for cell growth and lactic acid production, superior results were achieved at pH 6.0 when both maximum lactic acid productivity and minimum by-product formation were considered.