초록
<P><B>Abstract</B></P><P>The medium needed to perform a fermentation process with viable cells of <I>Lactobacillus casei</I> ssp. <I>rhamnosus</I> NBIMCC 1013 for the production of lactic acid was modeled and optimized. On the basis of single‐factor experiments and statistical analysis, the significant factors affecting the fermentation process, i.e. the concentration of carbon source, concentrations of both yeast and meat extracts, and the range of variability of these components were determined. Modeling and optimization of the medium contents were performed using central composite design. The composition of the medium used for the production of lactic acid (g/L) was as follows: glucose 69.8, meat extract 17.07, yeast extract 10.9, CH<SUB>3</SUB>COONa 10, K<SUB>2</SUB>HPO<SUB>4</SUB> 0.25, KH<SUB>2</SUB>PO<SUB>4</SUB> 0.25, MgSO<SUB>4</SUB>·7H<SUB>2</SUB>O 0.05, and FeSO<SUB>4</SUB> 0.05. The maximum specific growth rate of the lactic acid bacteria (μ=0.51 h<SUP>−1</SUP>) and other kinetic parameters were determined during cultivation in a laboratory bioreactor using the logistic equation and the Luedeking–Piret model. The obtained medium allows the production of lactic acid under optimum conditions, at high specific sugar assimilation rates and high lactic acid accumulation rates. The positive results of the paper are the new nutrient medium for lactic acid production and the process kinetic model, enabling scaling up and switching to a continuous process.</P>