Continuous lactic acid fermentation with concentrated product recovery by ultrafiltration and electrodialysis

• Published in: Biotechnology letters Vol. 9; no. 3; pp. 207 - 212
• Main Authors: BOYAVAL, P, CORRE, C, TERRE, S
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 01.03.1987; Springer Verlag
• Subjects: Biological and medical sciences; Biotechnology; electrodialysis; fermentation; Food industries; Food processing; Fundamental and applied biological sciences. Psychology; Industrial applications and implications. Economical aspects; lactic acid; Lactobacillus helveticus; lactose; Life Sciences; Milk and cheese industries. Ice creams; ultrafiltration; whey; Lactose; Lactic fermentation; Lactobacillus helveticus; Bacteria; Lactobacillaceae; Biosynthesis; Whey; Metabolism; Lactic acid bacteria; Continuous; Fermentation; Electrodialysis; Membrane separation; Bioreactor; Ultrafiltration; Production; Lactic acid; ACIDE LACTIQUE
• ISSN: 0141-5492; 1573-6776
• DOI: 10.1007/BF01024568

Lactose of sweet whey permeate was converted into sodium lactate by Lactobacillus helveticus . To increase the productivity of the lactic acid fermentation and to reduce the amounts of effluents, the bioreactor was coupled with an ultrafiltration module and an electrodialysis unit. Without the electrodialyzer, with total cell recycling and at a dilution rate of 0.88 h super(-1), a cellular concentration of 64 gl super(-1) and a productivity of 22 gl super(-1) h super(-1) were obtained. When the electrodialysis unit is coupled, the outlet concentration of lactate was stabilized at 85 plus or minus 5 gl super(-1).