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Lactic acid fermentation of crude sorghum extract

✍ Scribed by William A. Samuel; Y. Y. Lee; W. B. Anthony

Publisher: John Wiley and Sons
Year: 1980
Tongue: English
Weight: 819 KB
Volume: 22
Category: Article
ISSN: 0006-3592
DOI: 10.1002/bit.260220404

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Crude extract from sweet sorghum supplemented with vetch juice was utilized as the carbohydrate source for fermentative production of lactic acid. Fermentation of media containing 7%(w/v) total sugar was complex completed in 60–80 hr by Lactobacillus plantarum, product yield averaging 85%. Maximum acid production rates were dependent on pH, initial substrate distribution, and concentration, the rates varying from 2 to 5 g(liter·hr.) The lactic acid yield was lowered to 67% under limited medium supplementation. The fermented ammoniated product contained over eight times as much equivalent crude protein (N × 6.25) as the original medium. Unstructured kinetic models were developed for cell growth, lactic acid formation, and substrate consumption in batch fermentation. With the provision of experimentally determined kinetic parameters, the proposed models accurately the fermentation process.

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