Screening of inexpensive nitrogen sources for production of L(+) lactic acid from starch by amylolytic lactobacillus amylophilus GV6 in single step fermentation

Mohammad Altaf, Basa Janakiram Naveena, Gopal Ready*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

45 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)235-239
Number of pages5
JournalFood Technology and Biotechnology
Volume43
Issue number3
StatePublished - Jul 2005
Externally publishedYes

Keywords

  • Baker's yeast
  • Fermentation
  • L(+) lactic acid
  • Lactobacillus amylophilus GV6
  • Nitrogen nutrition
  • Pulse flour

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