文章基本信息

标题：Selection of lactic acid bacteria able to ferment inulin
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作者：Octavian BASTON ; Oana Emilia CONSTANTIN
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2012
卷号：36
期号：2
页码：31-40
出版社：Galati University Press
摘要：Eight homofermentative lactic acid bacteria isolates were tested for lactic acid production using chicory and Jerusalem artichoke hydrolysate as substrate. The pH, lactic acid yield and productivity were used to select the best homolactic bacteria for lactic acid production. The selected strains produced lactic acid at maximum yield after 24 hours of fermentation and the productivity wasgreater at 24 hours of fermentation. From all studied strains, Lb1 and Lb2 showed the best results regarding lactic acid yields and productivity. After 48 hours of chicory and Jerusalem artichhoke hydrolysates fermentation, from all the studied strains, Lb2 produced the highest lactic acid yield (0.97%). Lb2 produced after 48 hours of fermentation the lowest pH value of 3.45¡À0.01. Lb2 showed greater lactic acid productivity compared to the other studied lactic acid bacteria, the highest values, 0.13 g¡¤L-1¡¤h-1from Jerusalem artichoke hydrolysate and 0.11g¡¤L-1¡¤h-1 from chicory hydrolysate, being produced after 24 hours of fermentation
关键词：chicory; Jerusalem artichoke; lactic aci;d yield; productivity;fructose