Production of L-lactic Acid by Direct Fermentation of Potato.
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- YOKOTA YUJI
- Hokkaido National Industrial Research Institute
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- TANAKA SHIGENOBU
- Hokkaido National Industrial Research Institute
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- YUMOTO ISAO
- Hokkaido National Industrial Research Institute
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- KUSAKABE TETSURO
- SETEC Corp.
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- MORITA MIKIO
- Hokkaido National Industrial Research Institute
Bibliographic Information
- Other Title
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- バレイショを原料とする直接L‐乳酸発酵
- バレイショ オ ゲンリョウ ト スル チョクセツ L ニュウサン ハッコウ
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Abstract
L-lactic acid was produced by direct fermentation of potato using Lactobacillus amylophilus which has both the ability to saccharify starch and produce L-lactic acid. Potato was found to be a more suitable fermentation substrate compared to purified potato starch. It is estimated that protein and oligosacchalide which are contained in potato contribute as fermentation promoters. The utilization of squid entrails or scallop entrails as culture nutrients instead of polypeptone and yeast extract is extiemely successful. In particular, fermentation in squid entrails is strongly promoted, and is considered to come from enhancement of saccharification ability of Lactobacillus amylophilus.
Journal
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- KAGAKU KOGAKU RONBUNSHU
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KAGAKU KOGAKU RONBUNSHU 24 (5), 722-725, 1998
The Society of Chemical Engineers, Japan
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Details 詳細情報について
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- CRID
- 1390282679485609472
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- NII Article ID
- 10002835925
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- NII Book ID
- AN00037234
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- COI
- 1:CAS:528:DyaK1cXmtVWisLo%3D
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- ISSN
- 13499203
- 0386216X
- http://id.crossref.org/issn/0386216X
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- NDL BIB ID
- 4562903
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed