Effective Lactic Acid Production from the Rice Bran Byproduct of Sake Brewing

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  • 清酒製造工程の副生米ヌカを原料とする効率的乳酸生産
  • セイシュ セイゾウ コウテイ ノ フクナマゴメ ヌカ オ ゲンリョウ ト スル コウリツテキ ニュウサン セイサン

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Abstract

Reuse of the rice bran byproduct of sake brewing was proposed. Koji was prepared using red rice bran. Seed koji was added to steamed red rice bran at a rate of 0.5%, and incubated at 30°C and 90% humidityfor 1-3 days. Next, we obtained a red rice bran koji that exhibited high saccharification ability. The starch in white rice bran was effectively saccharified by the red rice bran koji. When preliminary saccharification for 90 minutes was carried out to secure fluidity of the culture medium, simultaneous saccharification and lactic acid fermentation using Lactobacillus rhamnosus was possible. Consequently, a lactic acid concentration>12g/100ml (99.3% L-lactic acid) was obtained after 72-hour cultivation.

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