Ammonium lactate from deproteinized alfalfa juice byStreptococcus faecium |
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Authors: | Prof Valeria Cavazzoni Matilde Manzoni Renato Craveri |
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Institution: | (1) Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Sezione di Microbiologia Industriale, Università di Milano, via Celoria 2, 20133 Milan, Italy |
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Abstract: | Summary Deproteinized alfalfa juice is a by-product of the mechanical fractionation of alfalfa to obtain protein. In this work the juice was used as the substrate for the production of ammonium lactate (l-lactic acid) by a strain ofStreptococcus faecium. Batch fermentation with a constant pH of 5.8 gave 27.2 g/l of lactic acid (90% conversion and 1.1 g/l/h productivity) and 6×1012 cells/l after 24 h. Semicontinuous fermentation allowed the conversion of 3-times the volume of deproteinized juice after 44 h, finally giving 29.7 g/l of ammonium lactate (99% conversion and 2.5 g/l/h productivity) and 4–6×1012 cells/l. |
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Keywords: | Agricultural by-product Fermentation Ammonium lactate Probiotic |
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