Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme
書誌事項
- 公開日
- 2003-04
- 権利情報
-
- https://www.springernature.com/gp/researchers/text-and-data-mining
- https://www.springernature.com/gp/researchers/text-and-data-mining
- DOI
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- 10.1023/a:1022888832278
- 公開者
- Springer Science and Business Media LLC
この論文をさがす
説明
Canned pineapple syrup, a food processing waste, was utilized as a substrate for lactic acid production by Lactococcus lactis. To improve the utilization of sucrose from the syrup, grape invertase from grape juice derived from wine production was used for sucrose hydrolysis. The highest lactic acid concentrations achieved were 20 and 92 g l-1 from 20 and 100 g total sugars l-1, respectively, without a lag period for sucrose consumption.
収録刊行物
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- Biotechnology Letters
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Biotechnology Letters 25 (7), 573-577, 2003-04
Springer Science and Business Media LLC