Flocculating Activity Optimization of Lactobacillus paracasei subsp.paracasei L1 in Corn Liquid

Abstract:

In order to improve the production process of corn starch and accelerate the separation of corn starch, flocculating activity of lactobacillus paracasei subsp.paracasei L1 isolated from natural fermentation of sweet potato acid liquor in corn liquid was optimized. The main influencing factors were determined by Plackett-Burman experimental design and the flocculating activity was optimized by response surface analysis method. The optimum culture conditions was: inoculum concentration 18%, lactose addition 0.2%, corn steeping time 0h, culture temperature 30°C, initial pH of the culture medium pH 6.5, culture time 36h, yeast extract addition 1%,concentration of corn thick liquid 1:3(w/v).The theoretical value of the flocculating activity was 0.1906 mg/ml and the verified value was 0.1854 mg/ml.

• Periodical: Advanced Materials Research (Volumes 850-851)
• Pages: 1172-1175
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.850-851.1172
• Online since: December 2013
• Authors: Xiao Na Li, Xin Hua Li*, Li Li Zhang, Jing Mu
• Keywords: Culture, Flocculating Activity, Lactobacillus paracasei subsp.paracasei, Response Surface Method (RSM)

References

[1] L.L. Zhang, Y.H. Xu, X.H. Li. Science and Technology of Food Industry, vol. 32 (2011) no. 3, pp.139-141.

[2] L.L. Zhang, Y.H. Xu, X.H. Li. Science and Technology of Food Industry, vol. 31 (2010) no. 6, pp.172-175.

[3] L.L. Zhang Y.H. Xu, X.H. Li. Food Science, vol. 31 (2010) no. 7, pp.228-231.

[4] M. Haros, C. Suarez. Cereal Chemistry, vol. 76 (1999) no. 5, pp.783-787.

[5] C.J. Xu, W.J. Chen, K.K. Chen, S.L. Zhang. Biotechnology, vol. 8 (1998) no. 2, pp.41-43.