Optimization of lactic acid production from whey by L casei NRRL B‐441 immobilized in chitosan stabilized Ca‐alginate beads

摘要: The production of lactic acid from whey by Lactobacillus casei NRRL B-441 immobilized in chitosan-stabilized Ca-alginate beads was investigated. Higher and lower cell leakage were observed with alginate–chitosan compared beads. highest concentration (131.2 g dm−3) obtained cells entrapped 1.3–1.7 mm prepared 2% (w/v) Na-alginate. gel produced for five consecutive batch fermentations without marked activity loss deformation. Response surface methodology used to investigate the effects three fermentation parameters (initial sugar, yeast extract calcium carbonate concentrations) on acid. Results statistical analysis showed that fit model good all cases. Initial concentrations had a strong linear effect production. maximum 136.3 dm−3 at optimum process variables sugar 147.35 dm−3, 28.81 CaCO3 97.55 dm−3). These values fitting experimental data equation. response found be useful optimizing determining interactions among using alginate–chitosan-immobilized cells. Copyright © 2005 Society Chemical Industry