The aim of the present research work was to study a low-cost production of Lactic acid by fermentation of a non-conventional medium e.g. cheese whey, while considering milk medium as a standard using Lactococcus lactics.
The effect of different process parameters such as pH of the medium, temperature, inoculums size, age of inoculums and incubation time was monitored to enhance the lactose conversion in cheese whey to lactic acid. Fermentations were performed without any pH control. The optimization of the fermentation conditions resulted in a significant decrease in fermentation time, besides an increase in lactose conversion to lactic acid. The optimized process conditions resulted in high lactose conversion to lactic acid production (0.539%) after an incubation period of 72 hrs at 37°C.
The maximum lactic acid production was 0.767% which was observed when milk media (0.767%) was used as the standard fermentation medium, whereas non-conventional cheese whey medium showed 0.539% lactic acid production at pH 5.5.
Table of Contents
INTRODUCTION
LITERATURE REVIEW
MATERIALS & METHODS
RESULTS
DISCUSSION
SUMMARY
CONCLUSION
FUTURE PROSPECTS
REFERENCES
Research Objectives and Themes
The primary research objective is to evaluate the feasibility of utilizing low-cost dairy waste, specifically cheese whey, as a fermentation medium for the production of lactic acid using the bacterial strain Lactococcus lactis MTCC 440. The study aims to optimize fermentation parameters, such as pH and temperature, to maximize the yield of lactic acid in a non-conventional, cost-effective substrate compared to standard milk-based media.
- Optimization of low-cost fermentation substrates for lactic acid production.
- Evaluation of Lactococcus lactis performance in cheese whey environments.
- Impact of pH and temperature on bacterial growth and acid yield.
- Comparison of lactic acid production between cheese whey and standard milk media.
- Development of eco-friendly, cost-effective bioconversion processes for industrial waste.
Excerpt from the Book
INTRODUCTION
Cheese whey is an important by product from the cheese manufacturing industry. Typically, 100g of milk yields 10g of cheese and 90g of liquid whey. Cheese whey contains about 4.5-5% lactose, 0.6-0.8% soluble protein, 0.4-0.5%(w/v) lipids, and varying concentrations of mineral salts. Cheese whey disposal has long been a problem for the dairy industry. Most medium and small cheese producers still dispose of their whey or whey permeates directly on farmland, which can pose an environmental risk. In response, regulations for land spreading of cheese whey are tightening and looking to ban land spreading of cheese whey. Ultra filtration has been used to separate whey protein from lactose sugar and other components in the whey. Whey protein has found a good market as a food additive or protein supplement.
Lactic acid is a natural organic acid and has many applications in the pharmaceutical, food, and chemical industries. It is used as acidulate and preservative, and recently, its potential as substrate for the production of biodegradable plastic has been actively pursued. Approximately half of the world’s supply of lactate is produced by fermentation process. Lactic acid has been produced by fermentation of sugar-containing substrates including cheese whey using lactococcus lactic.
Summary of Chapters
INTRODUCTION: Provides an overview of cheese whey as a significant dairy by-product and the potential for lactic acid production through microbial fermentation to solve disposal issues.
LITERATURE REVIEW: Examines historical development and existing studies on the biotechnological production of lactic acid from various industrial and agricultural wastes.
MATERIALS & METHODS: Details the experimental procedures including media preparation, maintenance of the Lactococcus lactis strain, growth curve analysis, and the batch fermentation process.
RESULTS: Summarizes findings showing that maximum lactic acid production was achieved at 37°C, with milk media outperforming whey media in yield.
DISCUSSION: Analyzes the efficiency of cheese whey as a low-cost substrate and interprets the impact of varying pH and temperature conditions on the metabolic activity of the bacteria.
SUMMARY: Synthesizes the core findings, noting the successful use of cheese whey and the optimization of process conditions to enhance lactose conversion.
CONCLUSION: Concludes that cheese whey serves as a viable, eco-friendly, and cost-effective substrate for lactic acid production, offering industrial benefits.
FUTURE PROSPECTS: Suggests further investigations into physical factors like aeration-agitation and detailed moisture content analysis.
REFERENCES: Lists the academic citations and sources used to support the research project.
Keywords
Lactic acid, cheese whey, Lactococcus lactis, fermentation, low-cost substrate, bioconversion, dairy waste, pH optimization, temperature optimization, biomass, food industry, pharmaceutical applications, industrial biotechnology, batch fermentation, microbial growth.
Frequently Asked Questions
What is the core focus of this research project?
The research focuses on the production of lactic acid using cheese whey, a low-cost byproduct of the dairy industry, as a fermentation medium to reduce production costs and environmental impact.
What are the primary themes discussed in this work?
The study investigates substrate selection, bacterial growth conditions (specifically pH and temperature), bioconversion of lactose, and the economic potential of utilizing industrial waste for chemical production.
What is the main goal of the study?
The primary goal is to find an effective, affordable alternative to commercial synthetic media for lactic acid production by optimizing the fermentation environment for Lactococcus lactis.
Which scientific methods were employed?
The study utilized batch fermentation techniques, titration methods for lactic acid estimation, and optical density (O.D.) measurement at 540nm to establish bacterial growth curves.
What does the main body cover?
The main body covers the preparation of microbial cultures, the experimental setup for batch fermentation in Erlenmeyer flasks, and the systematic variation of process parameters to determine optimal growth conditions.
Which keywords best characterize the research?
Key terms include lactic acid, cheese whey, fermentation, Lactococcus lactis, and bioconversion.
What was the optimal pH found for lactic acid production in cheese whey?
The experimental results indicated that a pH of 5.5 was the most effective for lactic acid production in the cheese whey medium.
How does the yield of cheese whey compare to standard milk media?
While milk media yielded higher amounts of lactic acid (0.726%), cheese whey demonstrated a promising, cost-effective yield of 0.408% under optimized conditions.
What is the role of Lactococcus lactis in this project?
Lactococcus lactis is the specific bacterial strain used to metabolize the lactose in the cheese whey to produce lactic acid.
- Arbeit zitieren
- Dr. Debajyoti Bose (Autor:in), 2014, Low-Cost Production of Lactic Acid. Dairy Wastes as Fermentation Medium for the Production of Lactic Acid, München, GRIN Verlag, https://www.grin.com/document/341901
