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Lactobacillus salivarius for Conversion of Soy Molasses into Lactic Acid
Author(s) -
MONTELONGO JOSÉLUIS,
CHASSY BRUCE M.,
McCORD JEFFREY D.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09378.x
Subject(s) - lactic acid , lactobacillus salivarius , fermentation , food science , soy flour , chemistry , lactobacillaceae , soy protein , lactobacillus , yeast , yeast extract , lactic acid fermentation , bacteria , biochemistry , biology , genetics
The feasibility of conversion of soy molasses, a low value by‐product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42°C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%.