Neutralising lactic acid produced by Lactobacillus casei with calcium carbonate

Abstract

Maintaining pH by neutralising lactic acid with NaOH improves the growth, glucose consumption, and lactic acid production were increased when the pH of the above medium was maintained with CaCO3. When glucose concentration was increased leading to a decrease in growth rate, CaCO3 seems to be effective at high glucose concentration. Adding glucose and CaCO3 at different growth phases did not alter glucose consumption and lactic acid production.\