A process for the production of @entity375 in whey ultrafiltrate (WU) is described. @entity1132 in WU was converted to @entity880 and @entity3649 by fermentation. @entity5858 was selected for this purpose. Preculturing of @entity5859 in skim milk considerably reduced its lag. Lactic fermentation in 2.3x-concentrated WU was delayed compared with that in unconcentrated whey, and fermentation could not be completed within 60 h. The growth rate of @entity375 in fermented WU differed among strains. The rate of @entity3649 utilization was similar for all strains, but differences in @entity880 utilization occurred. Optimal pH ranges for @entity3649 and @entity880 utilization were 5.5 to 6.0 and 5.0 to 5.5, respectively. The addition of 4 g of @entity4336 steep liquor per liter to fermented WU increased cell yields. Two sources of @entity1568 were available for growth of @entity375 : @entity1522 ( @entity4336 steep liquor) and @entity3104 (added during the @entity880 fermentation). Ammonium was mostly assimilated during growth on @entity880 . This process could permit the substitution of molasses by WU for the industrial production of @entity375 .

Production of XXXX in cheese whey ultrafiltrate.

@entity1522 :: ('CHEBI:33709', 'Chemical') :: ['amino acids'] @entity1568 :: ('MESH:D009584', 'Chemical') :: ['nitrogen'] @entity4336 :: ('381124', 'Species') :: ['corn'] @entity1132 :: ('MESH:D007785', 'Chemical') :: ['Lactose'] @entity3649 :: ('MESH:D005690', 'Chemical') :: ['galactose'] @entity880 :: ('MESH:D019344', 'Chemical') :: ['lactic acid'] @entity5859 :: ('2057', 'Species') :: ['S. thermophilus'] @entity5858 :: ('1308', 'Species') :: ['Streptococcus thermophilus'] @entity3104 :: ('MESH:D000644', 'Chemical') :: ['ammonium'] @entity375 :: ('4932', 'Species') :: ["bakers' yeast", 'Saccharomyces cerevisiae']
@entity375 :: (4932,Species) :: ['bakers' yeast']
