Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey
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- 作者：Grazina Juodeikienea ; grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author ; Daiva Zadeikea ; daiva.zadeike@ktu.lt" class="auth_mail" title="E-mail the corresponding author ; Elena Bartkieneb ; elena.bartkiene@lsmuni.lt" class="auth_mail" title="E-mail the corresponding author ; Dovile Klupsaitea ; dovile.klupsaite@ktu.lt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cheese whey ; Utilization ; Fermentation ; Hydrolysis ; Lactic acid ; Productivity
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：72
- 期：Complete
- 页码：399-406
- 全文大小：702 K
文摘
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Enantioselective LA production from whey by low acid tolerant LAB has been analyzed.
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The D(−)/L(+) ratio depended on LAB strain used for whey fermentation.
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The maximum production of LA from hydrolysed whey was achieved at a pH 4.4–4.5.
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Prolonged fermentation induced the formation of D(−) lactic acid.
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The sustainability of fermentative lactic acid production has been increased.