Lactic Acid Fermentation From Enzyme-Thinned Starch With Immobilized Lactobacillus amylovorus

J. Yan, R. Bajpai, E. Iannotti and R. Mueller

Abstract
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.

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Keywords
fermentation, immobilization, lactic acid, Lactobacillus, starch, yeast extract