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Open AccessArticle

Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH

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Department of Mathematics and Applications Renato Caccioppoli, University of Naples Federico II, via Cintia, Monte S. Angelo, I-80126 Naples, Italy
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Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy
3
Center for Postgraduate Studies, Nepal Engineering College, G.P.O. Box 10210, Changunarayan 44801, Kathmandu, Nepal
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(12), 3330; https://doi.org/10.3390/su11123330
Received: 6 May 2019 / Revised: 9 June 2019 / Accepted: 12 June 2019 / Published: 16 June 2019
(This article belongs to the Special Issue Advances in Biorefining of Biowaste)
The paper investigates mixed-culture lactate (LA) fermentation of cheese whey (CW) in order to verify the possibility of using waste materials as feedstock to produce a product with high economic potential. The fermentation performance of two reactors operating in repeated-batch mode under uncontrolled pH conditions and various hydraulic retention time and feeding conditions was evaluated in terms of LA production. Five experimental phases were conducted. The hydraulic retention time (HRT) was varied from 1 to 4 days to verify its effect on the process performance. The best results, corresponding to the maximum LA concentration (20.1 g LA/L) and the maximum LA yield (0.37 g chemical oxygen demand (COD)(LA)/g COD(CW)), were reached by feeding the reactors with cheese whey alone and setting the HRT to 2 days. The maximum productivity of lactic acid (10.6 g LA/L/day) was observed when the HRT was decreased to 1 day. View Full-Text
Keywords: biorefinery; cheese whey; lactic acid; mixed culture; repeated-batch fermentation biorefinery; cheese whey; lactic acid; mixed culture; repeated-batch fermentation
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Luongo, V.; Policastro, G.; Ghimire, A.; Pirozzi, F.; Fabbricino, M. Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH. Sustainability 2019, 11, 3330.

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