Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

Zhong Xu; Nan Liu; Dan Zhao; Duo Wang

doi:10.4028/www.scientific.net/AMR.183-185.1273

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185Optimization of Potato Starch Residue L-Lactic...

Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

Abstract:

Potato starch residue was used as raw material , a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO₃ addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO₃ dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37°C, CaCO₃ addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1% before optimization.

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Periodical:

Advanced Materials Research (Volumes 183-185)

Pages:

1273-1277

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.183-185.1273

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Online since:

January 2011

Authors:

Zhong Xu, Nan Liu, Dan Zhao, Duo Wang

Keywords:

Lactobacillus casei, L-Lactic Acid, Optimization of Fermentation Conditions, Potato Starch Residue

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