Welcome to Biomass Chemical Engineering,

›› 2006, Vol. 40 ›› Issue (3): 9-12.

• 研究报道 • Previous Articles     Next Articles

Production of l-Lactic Acid from Soybean Straw Enzymatic Hydrolysate Fermentated by Lactobacillus Casei

XU Zhong1, YANG Ping1, ZHAO Lan-tian2   

  1. 1. School of Food Engineering, Harbin University of Commerce, Harbin 150076, China;2. Environmental Institute of Renmin University of China, Beijing 100872, China
  • Received:2006-01-04 Revised:1900-01-01 Online:2006-05-30 Published:2006-05-30

Abstract: From four bacteria producing l-lactic acid, one bacterium was selected as an experimental bacterium according to its good performance, high sugar utilization ratio and lactic acid output. The factors affecting fermentated of soybean straw enzymatic hydrolysate by Lactobacillus casei had been studied. The optimum fermentation conditions were found as following: the suitable inoculating amount of Lactobacillus casei 10%, temperature 30℃, pH 5.5. With the increase of the sugar content in substrate enzymatic hydrolysate, the output of lactic acid increased correspondingly even up to 80%.

Key words: l-lactic acid, Lactobacillus casei, fermentation, soybean straw

CLC Number: