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題名 | Effect of pH, Glucoamylase, Pullulanase and Invertase Addition on The Degradation of Residual Sugar in L-Lactic Acid Fermentation by Bacillus Coagulans HL-5 with Corn Flour Hydrolysate= |
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作者 | Lv, Xiangyun; Yu, Bo; Tian, Xiwei; Chen, Yu; Wang, Zejian; Zhuang, Yingping; Wang, Yonghong; |
期刊 | Journal of the Taiwan Institute of Chemical Engineers |
出版日期 | 20160400 |
卷期 | 61 2016.04[民105.04] |
頁次 | 頁124-131 |
分類號 | 346.217 |
語文 | eng |
關鍵詞 | pH; Hydrolases addition; Residual sugar; L-Lactic acid; Bacillus coagulans; Corn flour hydrolysate; |
英文摘要 | For commercial lactic acid production, a considerable amount of time (phase II) is required for the depletion of residual sugar to an acceptable range after glucose exhaustion. In this study, the effects of pH, glucoamylase, pullulanase and invertase addition on the degradation of residual sugar were investigated. When pH value in phase II was controlled at 5.4, 5.7, 6.0, 6.3 and 6.5, respectively, pH 6.5 was found to be optimal for residual sugar consumption, and the residual total sugar decreased to 3.74 g/L from 5.02 g/L under normal conditions. Addition of 125 U/mL of glucoamylase and 1.25 U/mL of invertase to the medium further reduced the residual sugar, particularly after lactic acid production ending, while pullulanase addition had no effect. Accordingly, we developed a combined strategy that using the unsterilized hydrolysate, adding invertase at the beginning of phase II and maintaining pH at 6.5 in phase II to reduce residual sugar content. Under these conditions, the residual total sugar and reducing sugar decreased to 1.45 and 1.01 g/L, respectively, 71.12 and 58.94% lower than these obtained under normal conditions. These improvements will reduce costs and facilitate industrial application. |
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