Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid (ePub)
(Sprache: Englisch)
Project Report from the year 2014 in the subject Biology - Micro- and Molecular Biology, , course: Personal Research Project, language: English, abstract: The aim of the present research work was to study a low-cost production of Lactic acid by fermentation...
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Project Report from the year 2014 in the subject Biology - Micro- and Molecular Biology, , course: Personal Research Project, language: English, abstract: The aim of the present research work was to study a low-cost production of Lactic acid by fermentation of a non-conventional medium e.g. cheese whey, while considering milk medium as a standard using Lactococcus lactics.
The effect of different process parameters such as pH of the medium, temperature, inoculums size, age of inoculums and incubation time was monitored to enhance the lactose conversion in cheese whey to lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in a significant decrease in fermentation time, besides an increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion to lactic acid production (0.539%) after an incubation period of 72 hrs at 37°C.
The maximum lactic acid production was 0.767% which was observed when milk media (0.767%) was used as the standard fermentation medium, whereas non-conventional cheese whey medium showed 0.539% lactic acid production at pH 5.5.
The effect of different process parameters such as pH of the medium, temperature, inoculums size, age of inoculums and incubation time was monitored to enhance the lactose conversion in cheese whey to lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in a significant decrease in fermentation time, besides an increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion to lactic acid production (0.539%) after an incubation period of 72 hrs at 37°C.
The maximum lactic acid production was 0.767% which was observed when milk media (0.767%) was used as the standard fermentation medium, whereas non-conventional cheese whey medium showed 0.539% lactic acid production at pH 5.5.
Autoren-Porträt von Debajyoti Bose
Prof. Debajyoti Bose is Head of the Department of Biological Sciences of Yobe State University, Nigeria. Prof.D.Bose has 14 years of teaching & research experience in the area of Fermentation Tech, Food Technology, Medical & Applied Microbiology, Biotechnology and Astrobiology with 42 National/International publications in books, journals & proceedings. Supervised more than 42 PG & UG Students in Research Projects with 5 years of Administrative experiences in renowned Private and Government Universities.
Bibliographische Angaben
- Autor: Debajyoti Bose
- 2016, 1. Auflage, 46 Seiten, Englisch
- Verlag: GRIN Verlag
- ISBN-10: 3668334552
- ISBN-13: 9783668334557
- Erscheinungsdatum: 04.11.2016
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- Dateiformat: ePub
- Grösse: 0.81 MB
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Englisch
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