Use of rumen contents from slaughter cattle for the production of lactic acid

Abstract

A novel process for producing lactic acid using the rumen contents collected from slaughtered cattle or sheep is disclosed. The rumen contents are initially incubated for a period of time and under sufficiently low pH conditions effective to kill and/or inactivate non-lactic acid producing bacteria therein. Prior to or following this inactivation, the rumen contents are combined with a supplemental culture medium to form a fermentation broth and provide additional sources of carbohydrate and organic N for enhanced growth of lactic acid bacteria. In the second stage of the process, the fermentation broth is fermented under conditions promoting growth of the lactic acid bacteria to increase their cell mass to high densities. Optimal growth is attained by adjusting the pH of the fermentation broth to between about 6.6 to 7.2 and then incubating under anaerobic conditions for a sufficient time to lower its pH to between about 4.7 and 5.2. In the third stage of the process, once high cell densities are achieved, incubation of the fermentation broth is continued for a sufficient time with the pH maintained between about 4.7 and 5.2 to allow accumulation of lactic acid.

Dependencies are inferred from the claim text.