Production of L-Lactic Acid by Simultaneous Saccharification and Fermentation Using Unsterilized Defatted Rice Bran as a Carbon Source and Nutrient Components

• TANIGUCHI Masayuki

  Department of Materials Science and Technology, Niigata University

• HOSHINA Masahiro

  Department of Materials Science and Technology, Niigata University

• TANABE Suguru

  Department of Materials Science and Technology, Niigata University

• HIGUCHI Yuki

  Department of Materials Science and Technology, Niigata University

• SAKAI Kenji

  Department of Applied Chemistry, Oita University

• OHTSUBO Sadami

  Food Research Center, Niigata Agricultural Research Institute

• HOSHINO Kazuhiro

  Department of Materials Systems Engineering and Life Science, Toyama University

• TANAKA Takaaki

  Department of Materials Science and Technology, Niigata University

Abstract

On the basis of growth rate at low pH, yield of lactic acid from glucose, and optical purity of lactic acid produced, we selected lactic acid bacteria favorable for production of optically pure L-lactic acid from defatted rice bran without sterilization. Of 21 strains tested, strains Nos. 13 and 16 produced 27-29kgm^-3 of lactic acid with high optical purity from 100kgm^-3 of unsterilized defatted rice bran in simultaneous saccharification and fermentation (SSF) with MRS medium at pH 4.5, a level at which the growth of indigenous lactic acid bacteria in defatted rice bran was suppressed. In a SSF process using strain No. 16 in which McIlvaine buffer (pH 4.5) was used instead of MRS medium, no growth of indigenous lactic acid bacteria was observed in defatted rice bran, and 28kgm^-3 of lactic acid with 92% L-type content was produced from 100kgm^-3 of unsterilized defatted rice bran. In SSF using McIlvaine buffer (pH 4.5), the protein fraction of defatted rice bran was found to play a significant role as a nitrogen source for the growth of lactic acid bacteria. By increasing the initial cell concentration to OD₆₆₀=1.0 for SSF using strain No. 16 and McIlvaine buffer (pH 4.5), the proportion of L-lactic acid produced was enhanced to 95%.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 11 (4), 400-406, 2005

  Japanese Society for Food Science and Technology

Keywords

• L-lactic acid
• rice bran
• simultaneous saccharification and fermentation
• nitrogen source

Details

• CRID: 1390001204454120832
• NII Article ID: 10018084761
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.11.400
• COI: 1:CAS:528:DC%2BD28XmtlOhsLY%3D
• ISSN: 18813984
• ISSN: 13446606
• HANDLE: 10191/17602
• Web Site: https://niigata-u.repo.nii.ac.jp/records/1674
• Text Lang: en
• Data Source:
  • JaLC
  • IRDB
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed