Study of concentration of lactic acid obtained in the process of lactic fermentation of lactose contained in the spent whey using Lactobacillus
(CHEMIK 2015, 69, 4, 241–251)
The co-authors are: Sławomir MAŚLANKA, Agnieszka KOS, Maria BAŃCZYK, Izabela CZOPEK, Łukasz ADAM –Centrum Badawczo–Rozwojowe Glokor, Gliwice, Jolanta DORSZEWSKA – Centrum Badawczo–Rozwojowe Glokor, Gliwice, Pracownia Neurobiologii Katedry Neurologii Uniwersytetu Medycznego w Poznaniu, Katarzyna STARCZEWSKA – Centrum Badawczo–Rozwojowe Glokor, Gliwice.
Biotechnological production of lactic acid
The modern approach to question of biotechnological production of lactic acid assumes use of waste products generated by various industry branches, mainly food industry, as well as agricultural production.
Among renewable raw materials used in protection of lactic acid, the following can be distinguished:
– starch materials: potatoes, wheat, corn, cassava, rice, sorghum, rye, oats, barley
– industrial waste products: molasses and whey
– cellulose products: rice, wheat and corn straw, as well as alfalfa fibers, waste wood, wastepaper [11–13].