Journal
BIORESOURCE TECHNOLOGY
Volume 114, Issue -, Pages 745-747Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2012.03.075
Keywords
Lactic acid; Lactobacillus paracasei; Jerusalem artichoke; Inulin
Funding
- National Research Foundation of Korea
- Korean Government (MEST) [NRF-2010-C1AAA001-0029084]
- Bio-industry Technology Development Program
- Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea
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Lactic acid fermentation of Jerusalem artichoke tuber was performed with strains of Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis prior to fermentation. Some strains of L. paracasei, notably KCTC13090 and KCTC13169, could ferment hot-water extract of Jerusalem artichoke tuber more efficiently compared with other Lactobacillus spp. such as L. casei type strain KCTC3109. The L. paracasei strains could utilize almost completely the fructo-oligosaccharides present in Jerusalem artichoke. Inulin-fermenting L. paracasei strains produced c.a. six times more lactic acid compared with L. casei KCTC3109. Direct lactic fermentation of Jerusalem artichoke tuber extract at 111.6 g/L of sugar content with a supplement of 5 g/L of yeast extract by L. paracasei KCTC13169 in a 5 L jar fermentor produced 92.5 ce:hsp sp=0.25/>g/L of lactic acid with 16.8 g/L fructose equivalent remained unutilized in 72 h. The conversion efficiency of inulin-type sugars to lactic acid was 98% of the theoretical yield. (C) 2012 Elsevier Ltd. All rights reserved.
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