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Details for article 7 of 13 found articles
| Title: |
FERMENTATION OF CHEESE WHEY IN AN IMMOBILIZED-CELL FLUIDIZED-BED REACTOR |
| Author: |
Bassi, A.S. Rohani, S. MacDonald, D.G. |
| Appeared in: |
Chemical engineering communications |
| Paging: | Volume 103 (1991) nr. 1 pages 119-129 |
| Year: |
1991-04-01 |
| Contents: |
Batch and continuous fermentation of cheese whey to lactic acid were carried out in a fluidized bed reactor by using Lactobacillus bulgaricus immobilized in 3% (w/v)garose. Five batch fermentations conducted under uncontrolled pH conditions and initial lactose concentrations ranging from 40 to 60g/L gave an average final lactic acid concentration of 6·9 g/L in a 48 to 50 h period. Continuous fermentation under controlled pH conditions at four different dilution rates ranging from 0·043 to 0·428 h-1 and a lactose inlet concentration of 43·5 g/L resulted in a lactic acid yield of 0·26mg/mg lactose consumed. The maximum lactic acid concentration was 10·0 mg/mL at a dilution rate of 0·086 h-1 with a substrate utilization of 90·5∥. The mathematical model of the system for batch and continuous operations was developed and the model parameters were determined experimentally and by non-linear multiple regression analysis. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 7 of 13 found articles
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