Study on Lactic Acid Production and Carbohydrate Metabolize Characteristics of Lactic AcidBacteria in Soybean Molasses

Abstract

Abstract: Soybean molasses is a by-product of soybean protein concentrate, mainly containing stachyose, raffinose, sucrose and etc. It is usually used as substract to producing lactic acid, which is a organic acid widely applicated in food, cosmetic, pharmaceutical and chemical industries. L. delbrueckii ssp. bulgaricus KLDS 1.8501, L. acidophilus KLDS 1.0327, L. acidophilus ATCC 11975, L. plantarum subsp. plantarum CICC 23168, L. casei ATCC 393 and L. plantarum NAU 322 were utilized to develop a bioprocess for lactic acid production from soybean molasses, respectively. The lactic acid production and carbohydrate metabolic abilities of these six strains in soybean molasses were analyzed by high performance liquid chromatography. The results indicated, by these bacteriums at 37°C for 24 h incubation in 15 °Brix soybean molasses，L. plantarum subsp. plantarum CICC 23168 showed good growth, quick sugar fermentation and yielded high lactic acid in soybean molasses. The amount of living cells was 6.66×109 CFU/mL, lactic acid yield reached12.18 g/L and the sugar consumption was 26.40 g/L. Therefore, L. plantarum subsp. plantarum CICC 23168 is a potential strain for lactic acid production by soybean molasses.

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

CLC Number:

TS214.9

Yang-Juan JIANG Li XU Mei-Si CHEN. Study on Lactic Acid Production and Carbohydrate Metabolize Characteristics of Lactic AcidBacteria in Soybean Molasses[J]. FOOD SCIENCE, 0, (): 0-0.

References

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