Abstract:  Lactobacillus mucosae L-05, a new strain was isolated from pig intestine, belonging to G+ facultative anaerobes. The fermentation characteristics of Lactobacillus mucosae L-05 on whey were studied. The high conversion rate of whey to L-lactic acid occurred when the strain was cultured in the optimum conditions (pH6.0) whey 30 g/L, peptone 15 g/L, yeast extract 2 g/L, diammonium citrate 2 g/L, CH3COONa 2.5 g/L, K2HPO4 2 g/L, MgSO4·7H2O 1.16 g/L, MnSO4·4H2O 0.5 g/L under 37℃ and 150 r/min, with conversion rate 88.1%. The mathematical kinetic models describing the course of cell growth and L-lactic acid fermentation have been established.

Key words: Lactobacillus mucosae, whey, L-lactic acid, fermentation kinetics