Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis

Cited 32 time in scopus
Metadata Downloads
Title
Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis
Author(s)
Hwa Young Choi; Hee Kyoung Ryu; Kyung Min Park; Eun Gyo LeeHong-Weon Lee; S W Kim; Eui Sung Choi
Bibliographic Citation
Bioresource Technology, vol. 114, pp. 745-747
Publication Year
2012
Abstract
Lactic acid fermentation of Jerusalem artichoke tuber was performed with strains of Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis prior to fermentation. Some strains of L. paracasei, notably KCTC13090 and KCTC13169, could ferment hot-water extract of Jerusalem artichoke tuber more efficiently compared with other Lactobacillus spp. such as L. casei type strain KCTC3109. The L. paracasei strains could utilize almost completely the fructo-oligosaccharides present in Jerusalem artichoke. Inulin-fermenting L. paracasei strains produced c.a. six times more lactic acid compared with L. casei KCTC3109. Direct lactic fermentation of Jerusalem artichoke tuber extract at 111.6. g/L of sugar content with a supplement of 5. g/L of yeast extract by L. paracasei KCTC13169 in a 5. L jar fermentor produced 92.5. g/L of lactic acid with 16.8. g/L fructose equivalent remained unutilized in 72. h. The conversion efficiency of inulin-type sugars to lactic acid was 98% of the theoretical yield.
Keyword
InulinJerusalem artichokeLactic acidLactobacillus paracasei
ISSN
0960-8524
Publisher
Elsevier
DOI
http://dx.doi.org/10.1016/j.biortech.2012.03.075
Type
Article
Appears in Collections:
Division of Bio Technology Innovation > BioProcess Engineering Center > 1. Journal Articles
Division of Bio Technology Innovation > 1. Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.