Impact of Glycerol Concentration on Lactic Acid Fermentation

被引：2

作者：

Malee, Wilawan ^{[1
]}

Pisutpaisal, Nipon ^{[1
]}

Boonyawanich, Siriorn ^{[1
]}

机构：

[1] King Mongkuts Univ Technol North Bangkok, Fac Sci Appl, Dept Agroind Food & Environm Technol, Bangkok 10800, Thailand

来源：

PROGRESS IN ENVIRONMENTAL SCIENCE AND ENGINEERING, PTS 1-4 | 2013年 / 610-613卷

关键词：

Lactic acid; glycerol; fermentation; L; delbrueckii; L.leichmanii; C.glutamicum;

D O I：

10.4028/www.scientific.net/AMR.610-613.356

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

Lactic acid was fermented from glycerol under condition of 37 degrees C, pH 7 and varying glycerol concentration range of 10-85 g L-1 using 3 different pure cultures, Lactobacillus leichmanii, Lactobacillus delbrueckii, and Corynebacterium glutamicum. In 45 g L-1 glycerol containing MRS medium, L. delbrueckii and L. leichmanii produced maximum lactic concentration of 32.6 and 23.5 g L-1, respectively. Concentration of lactic acid increased with the increase of glycerol concentration range of 0-45 g L-1. No lactic acid was produced at glycerol greater than 45 g L-1.

引用

页码：356 / 358

页数：3

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