Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75
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- 作者：Quanlan Liu (1)
Shanglong Wang (1)
Jian-Fei Zhi (2)
Henglei Ming (1)
Dawei Teng (1) - 关键词：Lactic acid production ; Sweet sorghum juice ; Mixed sugars ; Lactobacillus salivarius
- 刊名：Indian Journal of Microbiology
- 出版年：2013
- 出版时间：September 2013
- 年：2013
- 卷：53
- 期：3
- 页码：332-336
- 全文大小：201KB
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Shanglong Wang (1)
Jian-Fei Zhi (2)
Henglei Ming (1)
Dawei Teng (1)
1. Department of Bioengineering and Biotechnology, College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, 266042, China
2. Institute of Resource and Environment, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China - ISSN：0973-7715
文摘
Sweet sorghum juice was a cheap and renewable resource, and also a potential carbon source for the fermentation production of lactic acid (LA) by a lactic acid bacterium. One newly isolated strain Lactobacillus salivarius CGMCC 7.75 showed the ability to produce the highest yield and optical purity of LA from sweet sorghum juice. Studies of feeding different concentrations of sweet sorghum juice and nitrogen source suggested the optimal concentrations of fermentation were 325?ml?l? and 20?g?l?, respectively. This combination produced 142.49?g?l? LA with a productivity level of 0.90?g of LA per gram of sugars consumed. The results indicated the high LA concentration achieved using L. salivarius CGMCC 7.75 not only gives cheap industrial product, but also broaden the application of sweet sorghum.