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

Vincenzo Luongo, Grazia Policastro, Anish Ghimire, Francesco Pirozzi and Massimiliano Fabbricino
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Vincenzo Luongo: Department of Mathematics and Applications Renato Caccioppoli, University of Naples Federico II, via Cintia, Monte S. Angelo, I-80126 Naples, Italy
Grazia Policastro: Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy
Anish Ghimire: Center for Postgraduate Studies, Nepal Engineering College, G.P.O. Box 10210, Changunarayan 44801, Kathmandu, Nepal
Francesco Pirozzi: Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy
Massimiliano Fabbricino: Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy

Sustainability, 2019, vol. 11, issue 12, 1-12

Abstract: 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.

Keywords: biorefinery; cheese whey; lactic acid; mixed culture; repeated-batch fermentation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
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