Study on Lactococcus Entrapped in Alginate to Process Mung Bean Starch

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (1): 147-150.

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Study on Lactococcus Entrapped in Alginate to Process Mung Bean Starch

WANG Long-Fei, SHEN Qun

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2007-01-15 Published:2011-12-31

Abstract

Abstract: The Lactococcus were entrapped in the Ca-alginate gel to be used to process mung bean starch. As a result, when the concentration of alginate is 4% (W/V), and the originally population of cells is 108(CFU/ml), the yield of starch could be up to maximum. The life of Ca-alginate gels is 10 days. Not only the Lactococcus but also the second metabolism production of the entrapped cells in alginate play an important role in sedimentation mung bean starch.

Key words: alginate, Lactococcus Lactis subsp, entrapment, sedimentation starch

WANG Long-Fei, SHEN Qun. Study on Lactococcus Entrapped in Alginate to Process Mung Bean Starch[J]. FOOD SCIENCE, 2007, 28(1): 147-150.

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Study on Lactococcus Entrapped in Alginate to Process Mung Bean Starch

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