Lactic Acid Fermentation, Lactobacillus bulgaricus, Lactobacillus delbruc-kli, Homofermentative lactobacilli

Industrial Microbiology
Part 2
Antibiotic Manufacturing
Penicillin Production
Phases of Penicillin Production
Cephalosporins Production
Streptomycin Production
Steroids Transformation in Pharmaceutical Industry
Textile Microbiology and Retting
Deterioation of Textiles and Cordage Methods of Steroid Production
Important Commercial Steroid Transformations
Human Protein Synthesis
Vaccines Preparation
Vitamins Production by Fermentation
Processes for Microbial Synthesis of Vitamin B ₁₂
Organic Acid Production
Organic Acids Produced by Moulds
Microbial Deterioration of Materials
Biodeterioration of Pulpwood and Paper

Lactic Acid Fermentation

Lactic Acid Fermentation

Lactic acid is produced from various carbohydrates such as corn strach, potato strach, molasses, and whey. When starchy materials are used, they are first hydrolysed to simple sugars. The medium is then supplemented with a nitrogen source and calcium carbonate arid fermentation is carried out by the inoculation with homofermentative lactobacilli such as Lactobacillus bulgaricus or Lactobacillus delbruckli.

During the fermentation the temperature is controlled at 43-50°C depending on the organism and the medium is kept in constant agitation to keep the calcium carbonate in suspension. After the completion of the fermentation (4-6 days), the fermented liquor is heated to 82°C and filtered. The filtrate containing calcium lactate is spray dried after treating with sodium sulfide. To obtain lactic acid, the calcium lactate is treated with sulphuric acid and the lactic acid thus obtained is further purified.

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Lactic Acid Fermentation