期刊
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
卷 18, 期 5, 页码 429-433出版社
KLUWER ACADEMIC PUBL
DOI: 10.1023/A:1015526221744
关键词
amylolytic bacteria; flours; lactic acid production; single step conversion
Lactobacillus amylophilus GV6 fermented a variety of pure and natural starches directly to L(+) lactic acid. Starch to lactic acid conversion efficiency was more than 90% by strain GV6 at low substrate concentrations with all starches. The strain GV6 produced high yields of lactic acid per g of substrate utilized with pure starches such as soluble starch, corn starch, and potato starch, yielding 92-96% at low substrate concentrations in 2 days and 78-89% at high substrate (10%) concentrations in 4-6 days. Strain GV6 also produced high yields of lactic acid per g of substrate utilized with crude starchy substrates such as wheat flour, sorghum flour, cassava flour, rice flour and barley flour yielding 90-93% at low substrate concentrations in 2 days and 80% or more at high substrate concentrations in 6-7 days. Lactic acid yields by L. amylophilus GV6 with pure starches were comparable when low cost crude starchy substrates were used. Lactic acid productivity by strain GV6 is higher than for any other previously reported strains of L. amylophilus.
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