Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus
Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.
Zhenyu Du and X.B Sun
H. Zou et al., "Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus", Advanced Materials Research, Vols. 113-116, pp. 1071-1074, 2010