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Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme

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Abstract

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.

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Authors and Affiliations

  1. Department of Material and Environmental Engineering, Hakodate National College of Technology, Hakodate, 042-8501, Japan

    Takashi Ueno, Yasuhiro Ozawa & Masaki Ishikawa

  2. Department of Brewing and Fermentation, Tokyo University of Agriculture, Tokyo, 156-8502, Japan

    Kotoyoshi Nakanishi

  3. Institute of Agricultural and Forest Engineering, University of Tsukuba, Tsukuba, 305-8572, Japan

    Toshinori Kimura

Authors
  1. Takashi Ueno
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  2. Yasuhiro Ozawa
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  3. Masaki Ishikawa
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  4. Kotoyoshi Nakanishi
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  5. Toshinori Kimura
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Corresponding author

Correspondence to Takashi Ueno.

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Ueno, T., Ozawa, Y., Ishikawa, M. et al. Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme. Biotechnology Letters 25, 573–577 (2003). https://doi.org/10.1023/A:1022888832278

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  • DOI: https://doi.org/10.1023/A:1022888832278

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