Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus

Hui Zou; Qun Hui Wang; Ying Ying Liu; Hui Li

doi:10.4028/www.scientific.net/AMR.113-116.1071

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Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus

Abstract:

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.

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Periodical:

Advanced Materials Research (Volumes 113-116)

Pages:

1071-1074

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.113-116.1071

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Online since:

June 2010

Authors:

Hui Zou, Qun Hui Wang, Ying Ying Liu, Hui Li

Keywords:

Distillers' Grains (DG), L-Lactic Acid, Mixed Culture, Open Fermentation

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