Production of L(+) lactic acid from sweet sorghum, date palm, and golden syrup as alternative carbon sources
Lactic acid production has been carried out using (a) Lactobacillus delbruckii, (b) optimal production medium comprised of 10% carbon source derived from sweet sorghum (SS) (Sorghum bicolor)/golden syrup (GS; molasses after glucose crystallization)/date palm (DP) juice (Phoenix dactylifera L.), 1% y...
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| Veröffentlicht in: | Die Stärke 2011-10, Vol.63 (10), p.632-636 |
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| container_title | Die Stärke |
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| creator | Yadav, Anil K Bipinraj, Nirichan K Chaudhari, Ambalal B Kothari, Ramanlal M |
| description | Lactic acid production has been carried out using (a) Lactobacillus delbruckii, (b) optimal production medium comprised of 10% carbon source derived from sweet sorghum (SS) (Sorghum bicolor)/golden syrup (GS; molasses after glucose crystallization)/date palm (DP) juice (Phoenix dactylifera L.), 1% yeast extract, 0.6% sodium acetate, 0.5% KH2PO4, and 0.5% MgSO4 · 7H2O, (c) in batch mode, (d) at 45 ± 1°C, 150 rpm, anaerobic condition, and pH 5.5 ± 0.1, and (e) sterilized CaCO3 powder at regular intervals for neutralization to promote optimal utilization of sugar. The lactic acid (LA) productivity was higher from the use of GS and less from SS as well as DP juice. Decolorization of carbon sources prior to use in fermentation gave LA, meeting food grade specifications. |
| doi_str_mv | 10.1002/star.201100006 |
| format | Article |
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The lactic acid (LA) productivity was higher from the use of GS and less from SS as well as DP juice. Decolorization of carbon sources prior to use in fermentation gave LA, meeting food grade specifications.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201100006</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: WILEY‐VCH Verlag</publisher><subject>Biological and medical sciences ; calcium carbonate ; carbon ; Cereal and baking product industries ; crystallization ; Date palm juice ; decolorization ; fermentation ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; glucose ; Golden syrup ; juices ; L(+) Lactic acid ; lactic acid ; Lactobacillus ; Lactobacillus delbruckii ; molasses ; neutralization ; Phoenix dactylifera ; potassium dihydrogen phosphate ; sodium acetate ; Sorghum bicolor ; sweet sorghum ; Sweet sorghum juice ; yeast extract</subject><ispartof>Die Stärke, 2011-10, Vol.63 (10), p.632-636</ispartof><rights>Copyright © 2011 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4056-8dd5df754024ddcc5aeacda5a36f9273a34168ee6e9428059d827a91ab450a6b3</citedby><cites>FETCH-LOGICAL-c4056-8dd5df754024ddcc5aeacda5a36f9273a34168ee6e9428059d827a91ab450a6b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201100006$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201100006$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24699529$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Yadav, Anil K</creatorcontrib><creatorcontrib>Bipinraj, Nirichan K</creatorcontrib><creatorcontrib>Chaudhari, Ambalal B</creatorcontrib><creatorcontrib>Kothari, Ramanlal M</creatorcontrib><title>Production of L(+) lactic acid from sweet sorghum, date palm, and golden syrup as alternative carbon sources</title><title>Die Stärke</title><addtitle>Starch/Stärke</addtitle><description>Lactic acid production has been carried out using (a) Lactobacillus delbruckii, (b) optimal production medium comprised of 10% carbon source derived from sweet sorghum (SS) (Sorghum bicolor)/golden syrup (GS; molasses after glucose crystallization)/date palm (DP) juice (Phoenix dactylifera L.), 1% yeast extract, 0.6% sodium acetate, 0.5% KH2PO4, and 0.5% MgSO4 · 7H2O, (c) in batch mode, (d) at 45 ± 1°C, 150 rpm, anaerobic condition, and pH 5.5 ± 0.1, and (e) sterilized CaCO3 powder at regular intervals for neutralization to promote optimal utilization of sugar. The lactic acid (LA) productivity was higher from the use of GS and less from SS as well as DP juice. Decolorization of carbon sources prior to use in fermentation gave LA, meeting food grade specifications.</description><subject>Biological and medical sciences</subject><subject>calcium carbonate</subject><subject>carbon</subject><subject>Cereal and baking product industries</subject><subject>crystallization</subject><subject>Date palm juice</subject><subject>decolorization</subject><subject>fermentation</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>Golden syrup</subject><subject>juices</subject><subject>L(+) Lactic acid</subject><subject>lactic acid</subject><subject>Lactobacillus</subject><subject>Lactobacillus delbruckii</subject><subject>molasses</subject><subject>neutralization</subject><subject>Phoenix dactylifera</subject><subject>potassium dihydrogen phosphate</subject><subject>sodium acetate</subject><subject>Sorghum bicolor</subject><subject>sweet sorghum</subject><subject>Sweet sorghum juice</subject><subject>yeast extract</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkEtP4zAURq0RSBRmtmzxBgkE6fiZxEtUQRmpPMRDg9hYt7ZTAmlc2SlM_z1GQdWsYOV7pfMdX30I7VIypISw37GDMGSEpoWQ_AcaUMloxgv1sIEGhPAyU0TmW2g7xudESCH5ADXXwdul6WrfYl_hycHRIW4g7QaDqS2ugp_j-OZch6MPs6fl_Bhb6BxeQJNGaC2e-ca6FsdVWC4wRAxN50ILXf3qsIEwTebol8G4-BNtVtBE9-vz3UH3Z6d3o_NscjX-MzqZZEakC7PSWmmrQgrChLXGSHBgLEjgeaVYwYELmpfO5U4JVhKpbMkKUBSmQhLIp3wHDXuvCT7G4Cq9CPUcwkpToj-60h9d6XVXKbDfBxYQDTRVgNbUcZ1iIldKMpU41XNvdeNW31j17d3Jzf9_ZH22jp37t85CeNF5wQup_16O9c316HJ88TjWo8Tv9XwFXsMspHvub5NOJJsQlIsvCSZLJfg7GnedNA</recordid><startdate>201110</startdate><enddate>201110</enddate><creator>Yadav, Anil K</creator><creator>Bipinraj, Nirichan K</creator><creator>Chaudhari, Ambalal B</creator><creator>Kothari, Ramanlal M</creator><general>WILEY‐VCH Verlag</general><general>WILEY-VCH Verlag</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201110</creationdate><title>Production of L(+) lactic acid from sweet sorghum, date palm, and golden syrup as alternative carbon sources</title><author>Yadav, Anil K ; Bipinraj, Nirichan K ; Chaudhari, Ambalal B ; Kothari, Ramanlal M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4056-8dd5df754024ddcc5aeacda5a36f9273a34168ee6e9428059d827a91ab450a6b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>calcium carbonate</topic><topic>carbon</topic><topic>Cereal and baking product industries</topic><topic>crystallization</topic><topic>Date palm juice</topic><topic>decolorization</topic><topic>fermentation</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucose</topic><topic>Golden syrup</topic><topic>juices</topic><topic>L(+) Lactic acid</topic><topic>lactic acid</topic><topic>Lactobacillus</topic><topic>Lactobacillus delbruckii</topic><topic>molasses</topic><topic>neutralization</topic><topic>Phoenix dactylifera</topic><topic>potassium dihydrogen phosphate</topic><topic>sodium acetate</topic><topic>Sorghum bicolor</topic><topic>sweet sorghum</topic><topic>Sweet sorghum juice</topic><topic>yeast extract</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yadav, Anil K</creatorcontrib><creatorcontrib>Bipinraj, Nirichan K</creatorcontrib><creatorcontrib>Chaudhari, Ambalal B</creatorcontrib><creatorcontrib>Kothari, Ramanlal M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yadav, Anil K</au><au>Bipinraj, Nirichan K</au><au>Chaudhari, Ambalal B</au><au>Kothari, Ramanlal M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of L(+) lactic acid from sweet sorghum, date palm, and golden syrup as alternative carbon sources</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch/Stärke</addtitle><date>2011-10</date><risdate>2011</risdate><volume>63</volume><issue>10</issue><spage>632</spage><epage>636</epage><pages>632-636</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>Lactic acid production has been carried out using (a) Lactobacillus delbruckii, (b) optimal production medium comprised of 10% carbon source derived from sweet sorghum (SS) (Sorghum bicolor)/golden syrup (GS; molasses after glucose crystallization)/date palm (DP) juice (Phoenix dactylifera L.), 1% yeast extract, 0.6% sodium acetate, 0.5% KH2PO4, and 0.5% MgSO4 · 7H2O, (c) in batch mode, (d) at 45 ± 1°C, 150 rpm, anaerobic condition, and pH 5.5 ± 0.1, and (e) sterilized CaCO3 powder at regular intervals for neutralization to promote optimal utilization of sugar. The lactic acid (LA) productivity was higher from the use of GS and less from SS as well as DP juice. Decolorization of carbon sources prior to use in fermentation gave LA, meeting food grade specifications.</abstract><cop>Weinheim</cop><pub>WILEY‐VCH Verlag</pub><doi>10.1002/star.201100006</doi><tpages>5</tpages></addata></record> |
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| ispartof | Die Stärke, 2011-10, Vol.63 (10), p.632-636 |
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| source | Wiley-Blackwell Journals |
| subjects | Biological and medical sciences calcium carbonate carbon Cereal and baking product industries crystallization Date palm juice decolorization fermentation Food industries Food microbiology Fundamental and applied biological sciences. Psychology glucose Golden syrup juices L(+) Lactic acid lactic acid Lactobacillus Lactobacillus delbruckii molasses neutralization Phoenix dactylifera potassium dihydrogen phosphate sodium acetate Sorghum bicolor sweet sorghum Sweet sorghum juice yeast extract |
| title | Production of L(+) lactic acid from sweet sorghum, date palm, and golden syrup as alternative carbon sources |
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