Optimization of potato starch residue L-lactic fermentation culture conditions

摘要：

Potato starch residue was used as raw material, a single factor test was used to determine the lactobacillus casei L-lactic fermentation in the amounts of CaCO3 addition, fermentation temperature, residue saccharification of starch concentration, the optimal dosage range of fermentation time. With 4 factors and 3 levels of 4 orthogonal test of L-lactic acid by fermentation. The order was: the fermentation temperature> saccharification concentration> fermentation period >CaCO3 dosage. Optimization was as follow : residue saccharification of starch concentration was 80g/L, fermentation temperature was 37℃, CaCO3 addition level was 60g/L, fermentation time was of 60h. Fermentation conditions for this verification test, L-lactic acid content was 72.3g/L, compared with 15.1％ before optimization.

作者: Xu Zhong Liu Nan Zhao Dan Wangduo

作者单位: Department of Environmental Engineering, Harbin University of Commerce, Harbin 150076, China

会议类型: 国际会议

会议名称: 2011 International Conference on Environmental Biotechnology and Materials Engineering(2011年环境生物技术与材料工程国际会议)

会议地点: 哈尔滨

会议语种:英文

页码: 1273-1277

在线出版日期: 2011-03-26（万方平台首次上网日期，不代表论文的发表时间）