Kinetics of lactic acid fermentation on glucose and corn by Lactobacillus amylophilus
(1992) Journal of Chemical Technology and Biotechnology — Vol. 55, p. 111-121 (1992)
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- (en) The biosynthesis of ammonium lactate, a product of lactic acid fermentation was studied from corn and glucose at five different pH values of 5.4 to 7.8. In the glucose fermentations, a 100% conversion of substrate was obtained resulting in a maximum lactic acid production yield of 93.2%. The optimum pH for the maximum volumetric rate of lactic acid biosynthesis (1.56 g dm−3 h−1) was between 6.0 and 6.5. The corn fermentations were slower than the glucose fermentations with a resulting lactic acid yield of 67.5%. Hydrolysis of corn by enzymatic or chemical methods as well as the use of ammonium hydroxide for pH control increased both the final concentration and the rates of lactic acid production. An enhanced yield of more than 90% was finally obtained in the corn fermentations. A logistic model adequately described the kinetics of biomass growth, lactic acid production and sugar utilization in the glucose fermentations at different pH values. The dynamics of lactic acid formation in the corn fermentations were also successfully described by the developed model. The dependence of the model parameters on pH was investigated.
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Mercier, P., Yerushalmi, L., Rouleau, D., & Dochain, D. (1992). Kinetics of lactic acid fermentation on glucose and corn by Lactobacillus amylophilus. Journal of Chemical Technology and Biotechnology, 55, 111-121. https://hdl.handle.net/2078.5/63496 (Original work published 1992)