한국생물공학회:학술대회논문집
- 한국생물공학회 2005년도 생물공학의 동향(XVII)
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- Pages.319-323
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- 2005
Production of Lactic Acid from Cheese Whey by Repeated Batch and Continuous Cultures
- Kim, Hyang-Ok (Department of Material Chemical and Biochemical Engineering) ;
- Kim, Jin-Nam (Department of Material Chemical and Biochemical Engineering) ;
- Wee, Young-Jung (School of Biological Sciences and Technology, Chonnam National University) ;
- Ryu, Hwa-Won (School of Biological Sciences and Technology, Chonnam National University)
- 발행 : 2005.10.27
초록
This study is concerned with development of efficient culture methods for lactic acid fermentation of Lactobacillus sp. RKY2. The cell-recycle repeated batch fermentation using cheese whey and corn steep liquor as raw materials was tried in order to further enhance the productivity of lactic acid. In addition, fermentation efficiencies could be considerably enhanced by cell-recycle continuous culture. Through the cell-recycle repeated batch fermentation, lactic acid productivity was maximized to 6.34
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