Production of L(+) Lactic Acid by Lactobacillus amylophilus GV6 in Semi-Solid State Fermentation Using Wheat Bran
Lactobacillus amylophilus GV6 was used for direct fermentation of raw starch in wheat bran to L(+) lactic acid in semi-solid state fermentation. At m/V ratio of wheat bran 9 % (9 g of wheat bran in 100 mL of medium) with m/V ratio of CaCO3 0.375 %, 2.5 g of L(+) lactic acid was produced. To maximize...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2004-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163319 |