Lactic acid fermantation from refectory waste

Didem Omay*, Yüksel Güvenyilir

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


In parallel with the development of biotechnology, the production of organic and biochemical substances by fermentation process is one of the most current issue of our age's technology. Many chemical substances widely used in various industrial fields, such as organic solvents, antibiotics and enzymes that are produced by microorganisms in fermentation processes. Many common organic acids such as citric acid, lactic acid, fumaric acid, malic acid and salicylic acid used in food, pharmaceutical, chemical, textile, plastics, cosmetics and paper industries can be produced by fermentation. In the present study, L(+) lactic acid was produced from refectory wastes through fermentation process and fermentation process was optimized for the maximum lactic acid yield. Process variables for batch system were optimized for the production of lactic acid from pretreated macaroni-milk and rice-green pea-salad broths by L. casei culture. For the fermentation of the macaroni-milk and rice-green pea-salad broths with L. casei culture, 42.16 g/L and 41.56 g/L lactic acid were obtained with 80% and 83% conversion efficiency when medium pH was set to 6.0, temperature was held at 45°C, agitated at 160 rpm.

Translated title of the contributionYemekhane atıklar ından fermantasyonla laktik asit üretimi
Original languageEnglish
Pages (from-to)42-50
Number of pages9
Issue number80
Publication statusPublished - 2011
Externally publishedYes


  • Fermantation
  • L. casei
  • Lactic acid
  • Refectory waste


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