Journal
JOURNAL OF DAIRY SCIENCE
Volume 93, Issue 12, Pages 5552-5560Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2010-3116
Keywords
Lactobacillus casei var. rhamnosus; whey; kinetic model; bioreactor
Funding
- DSS Mexico
- Tecnologico de Monterrey [CAT122]
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Lactobacillus casei is a lactic acid bacterium (LAB) that colonizes diverse ecological niches and that has found broad commercial application. The aim of this study was to characterize the kinetics of biomass production, lactic acid production, and substrate consumption of Lactobacillus casei var. rhamnosus cultured in deproteinized milk whey. Batch culture experiments were performed in an instrumented, 2-L, stirred tank bioreactor using different inoculum concentrations (0.5 to 1.0 g/L) and lactose levels (35 to 70 g/L). The time series of experimental data corresponding to biomass growth, lactose consumption, and lactic acid formation were differentiated to calculate the corresponding kinetic rates. Strong exponentially dependent product inhibition effects were evident at low lactic acid concentrations, and lactic acid production rate was partially associated with biomass growth. A mathematical model is presented that reproduces the experimental lactose, biomass, and lactic acid concentration profiles.
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