D. SATYANARAYANA REDDY AND S. VENKATESHWAR
Abstract
Whey was used as the substrate for the production of lactic acid by batch fermentation using Lactobacillus dclbruekii-911. The fermentation was conducted in batch fermenter. The optimum conditions used were, agitation rate of 400 rpm, temperature 47"C and pH 5.5-6.0. The yeast extract was used as a nitrogen source. Maximum lactic acid yield obtained was 97%. In the present study, Lactobacillus delbruekii911 was found to be more advantageous than Lactobacillus liclveticus. Also the inoculum propagated in fermentation was compared with the propagation in glucose synthetic medium.