Summary
The kinetics of fermenting barley, cassava, corn, oats, and rice directly to L(+) lactic acid byRhizopus oryzae NRRL 395 were determined. The rates of carbohydrate consumption and L(+) lactic acid production were found to be influenced by the type of substrate, the substrate concentration, the fermentation temperature, and the presence of a neutralizing agent.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Bernfeld, P. 1955. Amylases α and β. Methods in Enzymol. 1:149–158.
Berghoffer, E. and Sarhaddar, S. 1988. Process Biochem. 23(6):188–194
ESCOP. 1988. Enhanced research agenda for value-added food and non-food uses of agricultural products. The Experiment Station Committee on Organization and Policy. Washington, DC.
Hang, Y. D. 1989. Biotechnol. Lett. 11:299–300.
Hang, Y. D., Hamamci, H. and Woodams, E. E. 1989. Biotechnol. Lett. 11:119–120.
Lockwood, L. B., Ward, G. E. and May, O. E. 1936. J. Agr. Res. 53:849–857
Prescott, S. C. and Dunn, C. D. 1959. Industrial Microbiology, 3rd ed. New York McGraw-Hill.
Wang, H. L., Swain, E. W. and Hesseltine, C. W. 1975. J. Food Sci. 40:168–170.
Wolf, D. 1989. Finger Lakes Times, Geneva, New York: Jan. 23.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Yu, Rc., Hang, Y.D. Kinetics of direct fermentation of agricultural commodities to L(+) lactic acid byRhizopus oryzae . Biotechnol Lett 11, 597–600 (1989). https://doi.org/10.1007/BF01040043
Issue Date:
DOI: https://doi.org/10.1007/BF01040043