Summary
Fermentation of L-(+)-lactic acid from soluble starch by Lactobacillus amylophilus was studied. The bacterium produced about 30 g of L-(+)-lactic acid from 50 g of soluble starch when the pH of the culture was ranging from pH 5 to pH 6.8 at 28°C. 53.4 g of L-(+)-lactic acid was produced when 100 g of starch was added in the medium. The fermentation procedures will reduce the cost of complete hydrolysis of starch to glucose prior to fermentation.
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Yumoto, I., Ikeda, K. Direct fermentation of starch to L-(+)-lactic acid using Lactobacillus amylophilus . Biotechnol Lett 17, 543–546 (1995). https://doi.org/10.1007/BF00132025
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DOI: https://doi.org/10.1007/BF00132025