Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis

被引：34

作者：

Choi, Hwa-Young ^{[1
]}

Ryu, Hee-Kyoung ^{[1
]}

Park, Kyung-Min ^{[1
]}

Lee, Eun Gyo ^{[2
]}

Lee, Hongweon ^{[2
]}

Kim, Seon-Won ^{[3
,4
]}

Choi, Eui-Sung ^{[1
]}

机构：

[1] KRIBB, Ind Biotechnol Res Ctr, Taejon 305806, South Korea

[2] KRIBB, Ctr Biotechnol Proc Engn, Taejon 305806, South Korea

[3] Gyeongsang Natl Univ, PMBBRC, Jinju, South Korea

[4] Gyeongsang Natl Univ, EB NCRC, Program BK21, Div Appl Life Sci, Jinju, South Korea

来源：

BIORESOURCE TECHNOLOGY | 2012年 / 114卷

基金：

新加坡国家研究基金会;

关键词：

Lactic acid; Lactobacillus paracasei; Jerusalem artichoke; Inulin; BACTERIA;

D O I：

10.1016/j.biortech.2012.03.075

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Lactic acid fermentation of Jerusalem artichoke tuber was performed with strains of Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis prior to fermentation. Some strains of L. paracasei, notably KCTC13090 and KCTC13169, could ferment hot-water extract of Jerusalem artichoke tuber more efficiently compared with other Lactobacillus spp. such as L. casei type strain KCTC3109. The L. paracasei strains could utilize almost completely the fructo-oligosaccharides present in Jerusalem artichoke. Inulin-fermenting L. paracasei strains produced c.a. six times more lactic acid compared with L. casei KCTC3109. Direct lactic fermentation of Jerusalem artichoke tuber extract at 111.6 g/L of sugar content with a supplement of 5 g/L of yeast extract by L. paracasei KCTC13169 in a 5 L jar fermentor produced 92.5 ce:hsp sp="0.25"/>g/L of lactic acid with 16.8 g/L fructose equivalent remained unutilized in 72 h. The conversion efficiency of inulin-type sugars to lactic acid was 98% of the theoretical yield. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：745 / 747

页数：3

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