Lactic Acid Production by Fermentation of Soybean Molasses with Lactic Acid Bacteria and Carbohydrate Metabolism

doi:10.7506/spkx1002-6630-201806021

Abstract

Abstract: Lactobacillus delbrueckii ssp. bulgaricus KLDS1.8501, L. acidophilus KLDS1.0327, L. acidophilus ATCC11975, L. plantarum subsp. plantarum CICC23168, L. casei ATCC393 and L. plantarum NAU322 were separately utilized to ferment soybean molasses to produce lactic acid. The lactic acid production and carbohydrate metabolism of these six strains were analyzed by high performance liquid chromatography (HPLC). The results indicated that L. plantarum subsp. plantarum CICC23168 showed better growth (6.66 × 109 CFU/mL), greater sugar consumption (22.48 g/L) and higher production (12.18 g/L) of lactic acid during 24 h incubation at 37 ℃ in 15 °Brix soybean molasses, compared to the other bacteria. Therefore, L. plantarum subsp. plantarum CICC23168 is a potential strain for producing lactic acid by using soybean molasses.

Key words: lactic acid bacteria, soybean molasses, fermentation, lactic acid, carbohydrate metabolism

CLC Number:

TS201.21

JIANG Yangjuan, XU Li, CHEN Meisi, ZHOU Xiaomin, HAN Cuiping, WANG Song. Lactic Acid Production by Fermentation of Soybean Molasses with Lactic Acid Bacteria and Carbohydrate Metabolism[J]. FOOD SCIENCE, 2018, 39(6): 130-134.

[1]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[2]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[3]	NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin. Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage [J]. FOOD SCIENCE, 2021, 42(7): 60-67.
[4]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[5]	XIAO Mei, LI Min, ZHANG Han, PENG Bangzhu. Effect of Chlorogenic Acid on Fermentation Characteristics of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2021, 42(6): 88-93.
[6]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[7]	ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou. Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(5): 296-304.
[8]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[9]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[10]	NING Yawei, FU Yunan, HE Jianzhuo, HOU Linlin, WANG Zhixin, XIAO Xiang, WANG Shijie, JIA Yingmin. Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid on Escherichia coli [J]. FOOD SCIENCE, 2021, 42(3): 77-84.
[11]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[12]	MA Na, WANG Xingchen, KONG Cailin, TAO Yongsheng. Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine [J]. FOOD SCIENCE, 2021, 42(2): 97-104.
[13]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[14]	LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan. Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains [J]. FOOD SCIENCE, 2021, 42(2): 158-163.
[15]	LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying. Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea [J]. FOOD SCIENCE, 2021, 42(18): 58-64.

Lactic Acid Production by Fermentation of Soybean Molasses with Lactic Acid Bacteria and Carbohydrate Metabolism

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments