한국생물공학회:학술대회논문집
- 한국생물공학회 2005년도 생물공학의 동향(XVI)
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- Pages.181-185
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- 2005
Production of Lactic Acid from Cheese Whey by Batch Culture of Lactobacillus sp. RKY2
- Kim, Hyang-Ok (Department of Material Chemical and Biochemical Engineering) ;
- Wee, Young-Jung (School of Biological Sciences and Technology, Chonnam National University) ;
- Yun, Jong-Sun (Biohelix) ;
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Ryu, Hwa-Won
(School of Biological Sciences and Technology, Chonnam National University)
- 발행 : 2005.04.15
초록
We investigated the fermentative production of lactic acid from cheese whey and corn steep liquor as cheap raw materials using Lactobacillus sp. RKY2 to reduce the manufacturing cost of lactic acid. Lactic acid yields were obtained at more than 0.98 g/g from medium containing whey lactose. Lactic aid productivities and yields obtained from whey lactose were slightly higher than those obtained from pure lactose. The final concentration of lactic acid increased with increase, in whey lactose concentration, whereas the lactic acid productivity decreased probably due to substrate inhibition. The fermentation efficiencies were improved by addition of more corn steep liquor to the medium.
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