Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75
文献类型： 外文期刊
作者： Liu, Quanlan 1 ; Wang, Shanglong 1 ; Zhi, Jian-Fei 2 ; Ming, Henglei 1 ; Teng, Dawei 1 ;
作者机构： 1.Qingdao Univ Sci & Technol, Dept Bioengn & Biotechnol, Coll Chem Engn, Qingdao 266042, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Resource & Environm, Shijiazhuang 050051, Peoples R China
关键词： Lactic acid production;Lactobacillus salivarius;Mixed sugars;Sweet sorghum juice
期刊名称：INDIAN JOURNAL OF MICROBIOLOGY （ 影响因子：2.461； 五年影响因子：2.259 ）
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收录情况： SCI
摘要： 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~(-1) and 20 g l~(-1), respectively. This combination produced 142.49 g l~(-1) 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.
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