Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme.
Canned pineapple syrup, a food processing waste, was utilized as a substrate for lactic acid production by Lactococcus lactis. To improve the utilization of sucrose from the syrup, grape invertase from grape juice derived from wine production was used for sucrose hydrolysis. The highest lactic acid concentrations achieved were 20 and 92 g l-1 from 20 and 100 g total sugars l-1, respectively, without a lag period for sucrose consumption.
Ueno
Takashi
T
Department of Material and Environmental Engineering, Hakodate National College of Technology, Hakodate 042-8501, Japan.
Ozawa
Yasuhiro
Y
Ishikawa
Masaki
M
Nakanishi
Kotoyoshi
K
Kimura
Toshinori
T
D031230:Ananas / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D006026:Glycoside Hydrolases / Q000378:metabolism*; D007218:Industrial Microbiology / Q000379:methods*; D007220:Industrial Waste; D019344:Lactic Acid / Q000096:biosynthesis*; D013294:Lactococcus lactis / Q000378:metabolism; D027843:Vitis / Q000201:enzymology*; D043324:beta-Fructofuranosidase
D007220:Industrial Waste; D019344:Lactic Acid; D006026:Glycoside Hydrolases; D043324:beta-Fructofuranosidase