Direct fermentation of starch to L-(+)-lactic acid using Lactobacillus amylophilus |
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Authors: | Isao Yumoto Koji Ikeda |
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Institution: | (1) Hokkaido National Industrial Research Institute, Tsukisamu-Higashi, 062 Toyohira-ku Sapporo, Japan |
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Abstract: | Summary Fermentation of L-(+)-lactic acid from soluble starch by Lactobacillus amylophilus was studied. The bacterium produced about 30 g of L-(+)-lactic acid from 50 g of soluble starch when the pH of the culture was ranging from pH 5 to pH 6.8 at 28°C. 53.4 g of L-(+)-lactic acid was produced when 100 g of starch was added in the medium. The fermentation procedures will reduce the cost of complete hydrolysis of starch to glucose prior to fermentation. |
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