DIRECT FERMENTATION OF STARCH TO L-(+)-LACTIC ACID USING LACTOBACILLUS-AMYLOPHILUS

被引：54

作者：

YUMOTO, I

IKEDA, K

机构：

[1] Hokkaido National Industrial Research Institute, Toyohira-ku Sapporo, 062, Tsukisamu-Higashi

来源：

BIOTECHNOLOGY LETTERS | 1995年 / 17卷 / 05期

关键词：

D O I：

10.1007/BF00132025

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 degrees 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.

引用

页码：543 / 546

页数：4

共 8 条

[1] LACTIC-ACID PRODUCTION FROM ENZYME-THINNED CORN STARCH USING LACTOBACILLUS-AMYLOVORUS [J].