| Author | Xiao, Lei |
| Call Number | AIT Thesis no. EV-96-42 |
| Subject(s) | Lactic acid industry
|
| Note | A thesis submitted in partial fulfillment of the requirements
for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The production of lactic acid from deproteinized cheese whey by Streptococcus lactis
was investigated in shake flasks fermentation experiments. The effect of pH, temperature and
yeast extract supplementation were studied. With the pH maintained at 6.2, the temperature at
37°C and the yeast extract supplementation of 16 g/l, maximum lactose utilization and yields
of lactic acid were obtained.
Since higher lactic acid concentration inhibits the activity of S.lactis, extractive
fermentation experiments using ion-exchange column for lactic acid separation were carried
out. The extractive fermentation resulted in enhanced lactic acid yield of 46.9 g/l and lactic
acid productivity of 0.69 g/l,h as compared to 29.9 g/l and 0.42 g/l,h in the conventional batch
fermentation, respectively. On the other hand, the presence of Dowex I-X8 resin didn't affect
the cell growth, the physical adsorption of Streptococcus lactis had pratically very little effect
on lactic acid separation, and lactose didn't affect the lactic acid separation using ion-exchange
process. |
| Year | 1996 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Energy and Climate Change (Former title: Department of Energy, Environment, and Climate Change (DEECC)) |
| Academic Program/FoS | Environmental Engineering and Management (EV) |
| Chairperson(s) | Annachhatre, Ajit P.
|
| Examination Committee(s) | Samorn Muttamara ;Kamei, T. |
| Scholarship Donor(s) | State Education Committee, P.R. China |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 1996 |