Kvasny Prum. 1964; 10(5): 98-102 | DOI: 10.18832/kp1964016

Effect of pH at lactic fermentation upon the yield of lactic acid.Peer-reviewed article

V. KRUMPHANZL, J. DYR, V. KOBR

The article deals with the effect of pH at lactic fermentation upon the formation of lactic acid and therefore upon its final yield. It has been ascertained that the strain Lact. delbrückii L 70 produces during the whole fermentation period mannitol this being a side product of its activity. The presence of mannitol is apparently one of the main reasons of low lactic acid yields. The proportion of mannitol increases if pH is near 4,0.
(In Czech, English summary only)

Keywords: lactic fermentation, yield, pH

Published: May 1, 1964