Production of lactic acid from deproteinized whey by coimmobilized Lactobacillus casei and Lactococcus lactis cells
T Roukas, P Kotzekidou - Enzyme and microbial technology, 1991 - Elsevier
The production of lactic acid from deproteinized whey by immobilized Lactobacillus casei
and Lactococcus lactis cells and coimmobilized L. casei and L. lactis cells in calcium
alginate, κ-carrageenan, agar, and polyacrylamide gels was investigated. Ca-alginate
proved to be a better matrix for the production of lactic acid from deproteinized whey. The
maximum concentration of lactic acid (41.3 gl− 1) was observed with coimmobilized L. casei
and L. lactis cells in Ca-alginate gel beads after 48 h of fermentation. In repeated batch …
and Lactococcus lactis cells and coimmobilized L. casei and L. lactis cells in calcium
alginate, κ-carrageenan, agar, and polyacrylamide gels was investigated. Ca-alginate
proved to be a better matrix for the production of lactic acid from deproteinized whey. The
maximum concentration of lactic acid (41.3 gl− 1) was observed with coimmobilized L. casei
and L. lactis cells in Ca-alginate gel beads after 48 h of fermentation. In repeated batch …