Summary
A Monod-like equation correlates the lactic acid productivity and the volume fraction of inoculum in semicontinuous fermentation of whey byLactobacillus bulgaricus. The volume of the inoculum varied from 10% to 80% of the reactor working volume.
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Abbreviations
- N:
-
number of fermentation cycles after the first fermentation
- P:
-
lactic acid productivity
- Sw :
-
average total sugars concentration of the whey as lactose (the standard deviation is indicated)
- T:
-
average fermentation time (the standard deviation is indicated)
- Va :
-
average total consumption of NH4OH solution (the standard deviation is indicated)
- Vi :
-
volume of recently fermented medium used as inoculum of the next fermentation cycle
- Vw :
-
volume of whey added to the reactor at the beginning of each fer mentation cycle
- β:
-
volume fraction of inoculum=Vi/(Vi+Vw)
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Podlech, P.A.S., Luna, M.F., Jerke, P.R. et al. Semicontinuous lactic fermentation of whey byLactobacillus bulgaricus I. Experimental results. Biotechnol Lett 12, 531–534 (1990). https://doi.org/10.1007/BF01086348
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DOI: https://doi.org/10.1007/BF01086348