Abstract
Rice and wheat brans, without additional nutrients and hydrolyzed by α-amylase and amyloglucosidase, were fermented to dl-lactic acid using a newly isolated strain of Lactobacillus sp. RKY2. In batch fermentations at 36 °C and pH 6, the amount of lactic acid in fermentation broth reached 129 g l−1 by supplementation of rice bran with whole rice flour. The maximum productivity was 3.1 g lactic acid l−1 h−1 in rice bran medium supplemented with whole rice flour or whole wheat flour.
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Yun, JS., Wee, YJ., Kim, JN. et al. Fermentative production of dl-lactic acid from amylase-treated rice and wheat brans hydrolyzate by a novel lactic acid bacterium, Lactobacillus sp.. Biotechnology Letters 26, 1613–1616 (2004). https://doi.org/10.1023/B:BILE.0000045826.97010.82
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DOI: https://doi.org/10.1023/B:BILE.0000045826.97010.82