Name: Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid (en Inglés)
Price: 61480.00 CLP
Availability: InStock
Author: Bose, Debajyoti
ISBN: 9783668334564

portada Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid (en Inglés)

Formato

Libro Físico

Autor

Debajyoti Bose

Editorial

Grin Verlag

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

21.0 x 14.8 x 0.3 cm

Peso

0.08 kg.

ISBN13

9783668334564

Categorías

Microbiología (no médica)

Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid (en Inglés)

Debajyoti Bose (Autor) · Grin Verlag · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid (en Inglés)"

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.