Abstract
Simultaneous saccharification of starch from whole-wheat flour and fermentation to lactic acid (SSF) was investigated. For saccharification the commercial enzyme mixture SAN Super 240 L, having α-amylase, amyloglucosidase and protease activity, was used, and Lactococcus lactis ssp. lactis ATCC 19435 was used for the fermentation. SSF was studied at flour concentrations corresponding to starch concentrations of 90 g/l and 180 g/l and SAN Super concentrations between 3 μl/g and 8 μl/g starch. Kinetic models, developed for the saccharification and fermentation, respectively, were used for simulation and data from SSF experiments were used for model verification. The model simulated SSF when sufficient amounts of nutrients were available during fermentation. This was achieved with high wheat flour concentrations or with addition of yeast extract or amino acids. Nutrient release was dependent on the level of enzyme activity.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
Author information
Authors and Affiliations
Additional information
Received: 26 January 1999 / Accepted: 20 February 1999
Rights and permissions
About this article
Cite this article
Hofvendahl, K., Åkerberg, C., Zacchi, G. et al. Simultaneous enzymatic wheat starch saccharification and fermentation to lactic acid by Lactococcus lactis . Appl Microbiol Biotechnol 52, 163–169 (1999). https://doi.org/10.1007/s002530051503
Issue Date:
DOI: https://doi.org/10.1007/s002530051503