TY - JOUR
T1 - Screening of inexpensive nitrogen sources for production of L(+) lactic acid from starch by amylolytic lactobacillus amylophilus GV6 in single step fermentation
AU - Altaf, Mohammad
AU - Naveena, Basa Janakiram
AU - Ready, Gopal
PY - 2005/7
Y1 - 2005/7
N2 - L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram, soya bean and baker's yeast) were evaluated for their potential to replace more expensive commercial nitrogen sources, peptone and yeast extract. Red lentil and baker's yeast cells were found to be the best alternative nutrient sources of peptone and yeast extract for lactic acid production. L(+) lactic acid yield was about 92 % m(lactic acid)/m(starch) utilized in this study.
AB - L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram, soya bean and baker's yeast) were evaluated for their potential to replace more expensive commercial nitrogen sources, peptone and yeast extract. Red lentil and baker's yeast cells were found to be the best alternative nutrient sources of peptone and yeast extract for lactic acid production. L(+) lactic acid yield was about 92 % m(lactic acid)/m(starch) utilized in this study.
KW - Baker's yeast
KW - Fermentation
KW - L(+) lactic acid
KW - Lactobacillus amylophilus GV6
KW - Nitrogen nutrition
KW - Pulse flour
UR - http://www.scopus.com/inward/record.url?scp=23744496383&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:23744496383
SN - 1330-9862
VL - 43
SP - 235
EP - 239
JO - Food Technology and Biotechnology
JF - Food Technology and Biotechnology
IS - 3
ER -