The aim of this research was to develop a method of its production from whey using bacteria of the species Pseudomonas taetrolens. Analyses of the lactobionic acid production method from whey showed that the following factors have a significant effect on its efficiency: the frequency of whey batch feeding, pH and the type of bacteria application, i.e. microencapsulated vs. free. Lactose and lactobionic acid were assayed using high performance liquid chromatography (HPLC) and liquid chromatography-electrospray ionization-tandem mass spectrometry (LC–ESI–MS). The highest concentration of lactobionic acid of 22.03 mg/cm³ was obtained when whey was batch fed at 72-h intervals, pH was maintained at 6.25 and bacteria were enclosed in alginate microcapsules.

这项研究的目的是开发一种使用Pseudomonas taetrolens细菌从乳清中生产乳清的方法。对乳清生产乳糖酸方法的分析表明，以下因素对其效率有显着影响：乳清分批投料的频率、pH 值和细菌应用的类型，即微胶囊与游离。使用高效液相色谱 (HPLC) 和液相色谱-电喷雾电离-串联质谱 (LC-ESI-MS) 测定乳糖和乳糖酸。当乳清以 72 小时间隔分批进料、pH 保持在 6.25 且细菌被封装在藻酸盐微胶囊中时，乳糖酸的最高浓度为 22.03 mg/cm ^{3 。}