Authors: Xianlin Meng, Hongzhi Ma, Qunhui Wang, Xuming Wang
Addresses: State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, 202 Haihe Road, Nangang District, Harbin 150090, China. ' State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, 202 Haihe Road, Nangang District, Harbin 150090, China. ' Department of Environmental Engineering, University of Science and Technology Beijing, Beijing 100083, China. ' School of Plant Science, Jilin University, Changchun 130062, China
Abstract: Beet molasses was used to produce lactic acid in this study. Effects of initial sugar concentration in beet molasses, inoculation of lactic acid bacteria, yeast extract concentration, temperature and time of fermentation on lactic acid generation were investigated. Orthogonal regress experiment design was adopted based on the single factor experimental results. Corresponding mathematical model was established to optimise and predict lactic acid production. The optimum fermentation conditions were: initial sugar concentration of 80 g/L, inoculation of 5%, temperature of 37°C, yeast extract of 5.5%, time of 108 h, corresponding maximum lactic acid concentration was 53.61 g/L.
Keywords: beet molasses; lactic acid; fermentation; optimisation; sugar concentration; yeast extract; mathematical modelling; inoculation; temperature.
International Journal of Environment and Pollution, 2009 Vol.38 No.1/2, pp.116 - 126
Available online: 22 Jun 2009 *Full-text access for editors Access for subscribers Purchase this article Comment on this article