首页> 外文期刊>Journal of Chemical Engineering of Japan >Effect of Nutrient Supplements from Food Manufacturing Waste on L-Lactic Acid Production by Streptococcus bovis Using Fresh Cassava Roots in Tofu Liquid Waste
【24h】

Effect of Nutrient Supplements from Food Manufacturing Waste on L-Lactic Acid Production by Streptococcus bovis Using Fresh Cassava Roots in Tofu Liquid Waste

机译:食品加工废料中营养补充剂对豆腐废液中新鲜木薯根的牛链球菌生产L-乳酸的影响

获取原文
获取外文期刊封面目录资料

摘要

References(10) Cited-By(5) To improve the production of L-lactic acid by Streptococcus bovis using an original medium of fresh cassava roots (FCR) in tofu liquid waste (TLW), three nutrient supplements, skim milk (SM), the residue of the yeast extract waste (YEW) from beer manufacturer and concentrated maguro waste (CMW) from fish manufacturing were independently added to the original medium (FCR-TLW). Maximum fermentation properties (fermented L-lactic acid concentration, productivity of L-lactic acid and specific growth rate) were obtained at about 2% w/w crude protein concentration in the original medium for three nutrient supplements. The highest fermentation properties were shown by CMW supplement, and they were comparable with those in the standard medium. The medium supplemented with 2% w/w crude protein concentration of CMW in the original medium (FCR-TLW-CMW2) clearly gave the greatest effects on L-lactic acid production.
机译:参考文献(10)被引用的文献(5)使用豆腐废液(TLW)中的新鲜木薯根(FCR),三种营养补品,脱脂奶(SM)的原始培养基提高牛链球菌生产L-乳酸的能力,啤酒制造商的酵母提取物废物(YEW)和鱼类制造商的浓缩马古罗废物(CMW)的残留物分别添加到原始培养基(FCR-TLW)中。对于三种营养补品,在原始培养基中的粗蛋白浓度约为2%w / w时,可获得最大发酵特性(发酵的L-乳酸浓度,L-乳酸的生产率和比生长速率)。 CMW补充剂显示出最高的发酵特性,与标准培养基相当。在原始培养基(FCR-TLW-CMW2)中补充了2%w / w的CMW粗蛋白浓度的培养基显然对L-乳酸的产生具有最大的影响。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号