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Cereals pp 219-227 | Cite as

The Effect of Nutrients and α-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. Lactis ATCC 19435

  • Karin Hofvendahl
  • Barbel Hahn-Hagerdal
Chapter

Abstract

Lactic acid is a widely used chemical in the pharmaceutical and food industries (Vickroy, 1985). It is produced either by fermentation or by chemical synthesis (Vickroy, 1985). For the fermentative production, lactic acid bacteria can use various sugars such as glucose, lactose, maltose and sucrose, from whey, molasses and starch wastes (Vickroy, 1985; Atkinson and Mavituna, 1991). The synthetic production demands precursors such as lactonitrile. Lactic acid naturally occurs in two optical isomers, D-(-)- and L-(+)-forms. The D-isomer is harmful to humans (Expert Committee on Food Additives, 1967), and therefore the L-form is more useful. The synthetic production results in a racemic mixture of the two isomers, while fermentative production can yield either form alone or a racemace, depending on the organism used.

Keywords

Lactic Acid Lactic Acid Bacterium Poly Lactic Acid Wheat Flour Viable Count 
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

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Karin Hofvendahl
    • 1
  • Barbel Hahn-Hagerdal
    • 1
  1. 1.Department of Applied MicrobiologyLund Institute of Technology/Lund UniversityLundSweden

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