Effect of pH, glucoamylase, pullulanase and invertase addition on the degradation of residual sugar in L-lactic acid fermentation by Bacillus coagulans HL-5 with corn flour hydrolysate
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- 作者：Xiangyun Lva ; Bo Yua ; Xiwei Tiana ; Yu Chena ; Zejian Wanga ; b ; Yingping Zhuanga ; b ; ypzhuang@ecust.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yonghong Wanga ; b ; yonghongw@yeah.net" class="auth_mail" title="E-mail the corresponding author ; yhwang@ecust.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：pH ; Hydrolases addition ; Residual sugar ; L-Lactic acid ; Bacillus coagulans ; Corn flour hydrolysate
- 刊名：Journal of the Taiwan Institute of Chemical Engineers
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：124-131
- 全文大小：1457 K
文摘
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Increased culture pH and glucoamylase and invertase addition reduced residual sugar.
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Residual sugar components and residual sugar metabolism-related enzymes were identified.
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A combined strategy using unsterilized hydrolysate together with control of high pH and invertase addition was developed.