Summary
Lactate production by immobilized Lactobacillus casei has been studied. The cells were immobilized in alginate and the effect of variations in different parameters on product formation and productivity was investigated. The performance of the reaction was evaluated in stirred batch as well as in packed-bed conditions. pH control was a problem in the packed-bed reactor. In stirred batch experiments, nearly total glucose utilization was observed with a lactate yield of 90–99% and a total productivity of 1.6 g·l−1·h−1. Under standard conditions only a low percentage (3–4%) of the total lactate formed was the abetd-isomer. When immobilized cells were reused, increased formation of abetd-lactate took place, especially when the cell conditions were sub-optimal. After revitalization by exposure to growth nutrients the balance was restored.
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On leave from Microbiology Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou-310021, China
Offprint requests to: Bo Mattiasson
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Guoqiang, D., Kaul, R. & Mattiasson, B. Evaluation of alginate-immobilized Lactobacillus casei for lactate production. Appl Microbiol Biotechnol 36, 309–314 (1991). https://doi.org/10.1007/BF00208147
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DOI: https://doi.org/10.1007/BF00208147