Lactic acid fermentation by Lactobacillus casei in free cell form and immobilised on gluten pellets
作者： G. Chronopoulos , A. Bekatorou , E. Bezirtzoglou , A. Kaliafas , A.A. Koutinas
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摘要: A comparative study of the fermentation a range carbohydrate substrates, at various temperatures, was carried out using commercial Lactobacillus casei strain in free cell form and immobilised on gluten pellets. This required yeast extract, l-cysteine ⋅ HCl Mn2+ 5, 0.5 0.1 g l−1, respectively, for maximum growth lactic acid production. Sugar cells showed preference order glucose, sucrose, fructose while lactose poorly utilised. Optimum temperature production over (18–30 h) 43 °C. L. successfully pellets fermented glucose sucrose shorter time (18 with increased (42 41 l−1 respectively).
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