Effect of Nutrient Supplements from Food Manufacturing Waste on L-Lactic Acid Production by Streptococcus bovis Using Fresh Cassava Roots in Tofu Liquid Waste

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抄録

To improve the production of L-lactic acid by <I>Streptococcus bovis</I> using an original medium of fresh cassava roots (FCR) in tofu liquid waste (TLW), three nutrient supplements, skim milk (SM), the residue of the yeast extract waste (YEW) from beer manufacturer and concentrated maguro waste (CMW) from fish manufacturing were independently added to the original medium (FCR-TLW). Maximum fermentation properties (fermented L-lactic acid concentration, productivity of L-lactic acid and specific growth rate) were obtained at about 2% w/w crude protein concentration in the original medium for three nutrient supplements. The highest fermentation properties were shown by CMW supplement, and they were comparable with those in the standard medium. The medium supplemented with 2% w/w crude protein concentration of CMW in the original medium (FCR-TLW-CMW2) clearly gave the greatest effects on L-lactic acid production.

収録刊行物

  • Journal of chemical engineering of Japan  

    Journal of chemical engineering of Japan 39(10), 1132-1136, 2006-10-01 

    The Society of Chemical Engineers, Japan

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被引用文献:  3件

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各種コード

  • NII論文ID(NAID)
    10018326956
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    SHO
  • ISSN
    00219592
  • NDL 記事登録ID
    8513779
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-R395
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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