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Biotechnology Techniques

, Volume 9, Issue 8, pp 543–548 | Cite as

Lactic acid fermentation on barley flour without additional nutrients

  • Javanainen P. 
  • Linko Y.-Y. 
Article

Summary

An amylolytic lactic acid producing Lactobacillus amylovorus produced 36 g/l of lactic acid in mixed cultures with L. casei without additional nutrients at 37 °C in 48 h, when barley flour concentration was 180 g/l (appr. 108 g/l starch) and barley malt quantity 0.8% of flour weight. This represented an improvement of up to 20% in comparison to the fermentation with L. amylovorus or L. casei alone. By simultaneous glucoamylase addition lactic acid production yield was about doubled. With L. casei the lactic acid yield was from 580 g in 72 h to 667 g in 144 h per kg barley flour.

Keywords

Fermentation Starch Lactic Acid Lactobacillus Acid Production 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Chapman & Hall 1995

Authors and Affiliations

  • Javanainen P. 
    • 1
  • Linko Y.-Y. 
    • 1
  1. 1.Laboratory of Biotechnology and Food Engineering, Department of Chemical EngineeringHelsinki University of TechnologyEspooFinland

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