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Fermentative production of dl-lactic acid from amylase-treated rice and wheat brans hydrolyzate by a novel lactic acid bacterium, Lactobacillus sp.

Fermentative production of dl-lactic acid from amylase-treated rice and wheat brans hydrolyzate... Rice and wheat brans, without additional nutrients and hydrolyzed by α-amylase and amyloglucosidase, were fermented to dl-lactic acid using a newly isolated strain of Lactobacillus sp. RKY2. In batch fermentations at 36 °C and pH 6, the amount of lactic acid in fermentation broth reached 129 g l−1 by supplementation of rice bran with whole rice flour. The maximum productivity was 3.1 g lactic acid l−1 h−1 in rice bran medium supplemented with whole rice flour or whole wheat flour. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Biotechnology Letters Springer Journals

Fermentative production of dl-lactic acid from amylase-treated rice and wheat brans hydrolyzate by a novel lactic acid bacterium, Lactobacillus sp.

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References (18)

Publisher
Springer Journals
Copyright
Copyright © 2004 by Kluwer Academic Publishers
Subject
Chemistry; Biotechnology; Organic Chemistry; Bioorganic Chemistry; Biochemistry, general; Microbiology; Animal Anatomy / Morphology / Histology
ISSN
0141-5492
eISSN
1573-6776
DOI
10.1023/B:BILE.0000045826.97010.82
pmid
15604807
Publisher site
See Article on Publisher Site

Abstract

Rice and wheat brans, without additional nutrients and hydrolyzed by α-amylase and amyloglucosidase, were fermented to dl-lactic acid using a newly isolated strain of Lactobacillus sp. RKY2. In batch fermentations at 36 °C and pH 6, the amount of lactic acid in fermentation broth reached 129 g l−1 by supplementation of rice bran with whole rice flour. The maximum productivity was 3.1 g lactic acid l−1 h−1 in rice bran medium supplemented with whole rice flour or whole wheat flour.

Journal

Biotechnology LettersSpringer Journals

Published: Dec 20, 2004

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