A kinetic study of the lactic acid fermentation. Batch process at controlled pH

Authors

  • Robert Luedeking,

    1. Department of Chemical Engineering, University of Minnesota Minneapolis 14, Minnesota
    Current affiliation:
    1. Department of Chemical Engineering, Washington State University, Pullman, Washington
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  • Edgar L. Piret

    1. Department of Chemical Engineering, University of Minnesota Minneapolis 14, Minnesota
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  • Presented at the 134th National Meeting of the American Chemical Society, Chicago, September 1958.

Abstract

Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes.

The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4·5 and 6·0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation.

It was found that the instantaneous rate of acid formation dP/dt, could be related to the instantaneous rate of bacterial growth dN/dt, and to the bacterial density N, throughout a fermentation at a given pH, by the expression

equation image

where the constants α and β are determined by the pH of the fermentation.

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