L+-lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84.

@article{Petrov2008LlacticAP,
  title={L+-lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84.},
  author={Kaloyan Petrov and Zoltan Urshev and Penka M. Petrova},
  journal={Food microbiology},
  year={2008},
  volume={25 4},
  pages={550-7}
}
A new Lactococcus lactis subsp. lactis B84, capable of utilizing starch as a sole carbon source and producing L(+)-lactate, was isolated from spontaneously fermented rye sourdough. Aiming at maximum lactic acid productivity, the components of the media and the cultivation conditions were varied. In MRS-starch medium (with absence of yeast and meat extracts), at 33 degrees C, agitation 200 rpm and pH 6.0 for 6 days complete starch hydrolysis occurred and 5.5 gl(-1) lactic acid were produced from… CONTINUE READING
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