Resumo

GARCIA M, CARLOS; ARRAZOLA P, GUILLERMO  e  VILLALBA C., MARCELA. PRODUCTION OF LACTIC ACID WITH SUPPLEMENTEDWHEY USING Lactobacillus casei. Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.136-143. ISSN 1692-3561.

The whey was used as raw material for production of lactic acid, after pasteurization at 92° C for 15 min and desproteinization by filtration, through fermentation batch to 37 ° C and pH 6.5 with Lactobacillus casei for 21 hours. The effect of initial concentration of lactose and sulfate of ammonium as supplements of whey in the production of lactic acid was studied. We collected a maximum production of 1.1 g. L-1 h-1of lactic acid. The coefficient of performance Yp/s ranged from 0,5306 - 0,2488 g. g- 1 for 47,9 g. L-1 and 87,7 g. L-1 initial lactose. Production was associated with the growth of L. casei during their stages, where used between the 84,0 to 77.4% lactose after 21 hours of fermentation.

Palavras-chave : EfficiencyYp/s; Lactose; Fermentation; By-products.

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