Published: CABEQ 15 (2) (2001) 59–63
Paper type: Original Scientific Paper
J. Yan, R. Bajpai, E. Iannotti and R. Mueller
Immobilized Lactobacillus amylovorus converts enzyme-thinned starch (ETS) to lactic acid. ETS was gelatinized and thinned with α-amylase. The standard medium contained w = 3 % (w/v) Yeast Extract, ETS and j = 10 % (v/v) Friedman's mineral solution. As in free-cell fermentation, increasing levels of yeast extract resulted in faster production rates and higher cell numbers in alginate beads but not in increased productivity per cell. In immobilized-cell batch fermentation, the yeast extract requirement could be reduced to 0.75 %. Lactic acid productivity could be maintained in repeated batch fermentations.
This work is licensed under a Creative Commons Attribution 4.0 International License
fermentation, immobilization, lactic acid, Lactobacillus, starch, yeast extract