Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions

Abstract:

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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.

Info:

Periodical:

Advanced Materials Research (Volumes 183-185)

Edited by:

Yanguo Shi and Jinlong Zuo

Pages:

1273-1277

DOI:

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

Citation:

Z. Xu et al., "Optimization of Potato Starch Residue L-Lactic Fermentation Culture Conditions", Advanced Materials Research, Vols. 183-185, pp. 1273-1277, 2011

Online since:

January 2011

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Price:

$35.00

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