ISSN:
1476-5535
Keywords:
Agricultural by-product
;
Fermentation
;
Ammonium lactate
;
Probiotic
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Deproteinized alfalfa juice is a by-product of the mechanical fractionation of alfalfa to obtain protein. In this work the juice was used as the substrate for the production of ammonium lactate (l-lactic acid) by a strain ofStreptococcus faecium. Batch fermentation with a constant pH of 5.8 gave 27.2 g/l of lactic acid (90% conversion and 1.1 g/l/h productivity) and 6×1012 cells/l after 24 h. Semicontinuous fermentation allowed the conversion of 3-times the volume of deproteinized juice after 44 h, finally giving 29.7 g/l of ammonium lactate (99% conversion and 2.5 g/l/h productivity) and 4–6×1012 cells/l.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01569559
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