Ben-Kun Qi, Ri-Sheng Yao, Min Lai, and Sheng-Song Deng

pp. 85 - 89

Abstract

Batch fermentation was performed to investigate the effect of Tween 80 on the growth and the production of lactic acid of Lactobacillus casei. Both, amount and yield of lactic acid, increased by 8% when the fermentation medium was supplemented with 0.1% (w/v) Tween 80 in comparison with the control (without Tween 80 addition) at 48 h. Optimization of Tween 80 concentration in the range of 0.04-0.5% (w/v) showed that 0.07% (w/v) Tween 80 was the optimum for lactic acid production and cell growth. With addition of 0.07% (w/v) Tween 80, yeast extract concentration could be decreased from 1.0% to 0.7% (w/v) while still maintaining high lactic acid yield and sugar conversion.