LACTOBACILLUS-SALIVARIUS FOR CONVERSION OF SOY MOLASSES INTO LACTIC-ACID

被引：30
|
作者：
MONTELONGO, JL
CHASSY, BM
MCCORD, JD
机构：
[1] Dept. of Food Science, Univ. of Itlinois, Agricultural Bioprocessing Lab, Urbana, Illinois, 61801
[2] E & J Gallo, Modesto, California, 95353
来源：
JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期
关键词：
SOY; MOLASSES; LACTIC ACID; LACTOBACILLUS; FERMENTATION;
D O I：
10.1111/j.1365-2621.1993.tb09378.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The feasibility of conversion of soy molasses, a low value by-product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42-degrees-C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%.
引用
收藏
页码：863 / 866
页数：4
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