TY - JOUR
T1 - Production of L(+) lactic acid by Lactobacillus amylophilus GV6 in semi-solid state fermentation using wheat bran
AU - Naveena, Basa Janakiram
AU - Altaf, Mohammad
AU - Bhadrayya, Kalva
AU - Ready, Gopal
PY - 2004/7
Y1 - 2004/7
N2 - Lactobacillus amylophilus GV6 was used for direct fermentation of raw starch in wheat bran to L(+) lactic acid in semi-solid state fermentation. At m/V ratio of wheat bran 9 % (9 g of wheat bran in 100 mL of medium) with m/V ratio of CaCO3 0.375%, 2.5 g of L(+) lactic acid was produced. To maximize the production of lactic acid, process variables like the volume of inoculum and incubation period were optimized keeping m/V ratio of wheat bran and CaCO3 at 9 and 0.375%, respectively, and constant pH=6.5, using response surface method (RSM). The organism produced 3.5 g of L(+) lactic acid from 3.96 g of starch present in 9 g of wheat bran. Maximum starch conversion to lactic acid was observed at process conditions of wheat bran m/V ratio 9% at 37°C, pH=6.5, inoculum volume 3.5 mL and incubation period of 130 h.
AB - Lactobacillus amylophilus GV6 was used for direct fermentation of raw starch in wheat bran to L(+) lactic acid in semi-solid state fermentation. At m/V ratio of wheat bran 9 % (9 g of wheat bran in 100 mL of medium) with m/V ratio of CaCO3 0.375%, 2.5 g of L(+) lactic acid was produced. To maximize the production of lactic acid, process variables like the volume of inoculum and incubation period were optimized keeping m/V ratio of wheat bran and CaCO3 at 9 and 0.375%, respectively, and constant pH=6.5, using response surface method (RSM). The organism produced 3.5 g of L(+) lactic acid from 3.96 g of starch present in 9 g of wheat bran. Maximum starch conversion to lactic acid was observed at process conditions of wheat bran m/V ratio 9% at 37°C, pH=6.5, inoculum volume 3.5 mL and incubation period of 130 h.
KW - Amylolytic strain
KW - Direct fermentation
KW - L. Amylophilus
KW - Lactic acid
KW - Response surface method
KW - Wheat bran
UR - http://www.scopus.com/inward/record.url?scp=4344636157&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:4344636157
SN - 1330-9862
VL - 42
SP - 147
EP - 152
JO - Food Technology and Biotechnology
JF - Food Technology and Biotechnology
IS - 3
ER -