Fermentative production of DL-lactic acid from amylase-treated rice and wheat brans hydrolyzate by a novel lactic acid bacterium, Lactobacillus sp.
Rice and wheat brans, without additional nutrients and hydrolyzed by alpha-amylase and amyloglucosidase, were fermented to DL-lactic acid using a newly isolated strain of Lactobacillus sp. RKY2. In batch fermentations at 36 degrees C and pH 6, the amount of lactic acid in fermentation broth reached 129 g l(-1) by supplementation of rice bran with whole rice flour. The maximum productivity was 3.1 g lactic acid l(-1) h(-1) in rice bran medium supplemented with whole rice flour or whole wheat flour.
Yun
Jong-Sun
JS
Engineering Research Institute, Chonnam National University, Gwangju 500-757, Korea.
Wee
Young-Jung
YJ
Kim
Jin-Nam
JN
Ryu
Hwa-Won
HW
D005087:Glucan 1,4-alpha-Glucosidase / Q000737:chemistry; D006868:Hydrolysis; D019344:Lactic Acid / Q000096:biosynthesis*; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D012275:Oryza / Q000737:chemistry* / Q000382:microbiology*; D014908:Triticum / Q000737:chemistry* / Q000382:microbiology*; D000516:alpha-Amylases / Q000737:chemistry*
D019344:Lactic Acid; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase