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KMID : 0545119960060060482
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Journal of Microbiology and Biotechnology
1996 Volume.6 No. 6 p.482 ~ p.486
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Effecf of pH on the Production of Lactic Acid and Secondary Products in Batch Cultures of Lactobacillus casei
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YOO, IK-KEUN
CHANG, HO-NAM/LEE, EUN-GYO/CHANG, YONG-KEUN/MOON, SEUNG-HYEON
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Abstract
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Batch fermentations of lactic acid were performed with Lactobacillus casei to investigate the effect if pH on cell growth and production of lactic acid and by-products. Maximum productivity if Lactic acid increased with increasing pH from 5.0 to 6.5, and the extant 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 of6.0-6.5 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.
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