Lactose, bacterial oxidation

Bacterial oxidations may yield useful products. Vinegar may be obtained from whey in the acetic acid fermentation. Lactobionic acid may be obtained in high yields by the action of Pseudomonas graveolens on the lactose in whey. Fermented whey can be used as a food or beverage. The reader who is interested in a more detailed discussion of these and some other fermentations employing whey as a substrate should consult the discussion by Marth (1970). 

Production of lactobionic acid from lactose through bacterial oxidation is of some interest because of the properties of this substance. Lockwood and Stodola (1950), using/ graveolens, recovered lactobionic acid in 77% yield from a fermentation mixture containing the following per-liter 96 g of anhydrous lactose, 0.62 g of KH2P04, 0.25 g... 

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