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...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Basa Janakiram Naveena, Mohammad Altaf, Kalva Bhadrayya, Gopal Reddy
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2004-01-01
Subjects:	L. amylophilus wheat bran response surface method lactic acid amylolytic strain direct fermentation
Online Access:	http://hrcak.srce.hr/file/163319