The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1
Batch fennentation trials utilizing Lactococcus lactis 10-1 shows that different protein sources of either polipepton or its combination with soya bean exhibited only minimal differences in the amount of lactate yield at O.58g/g and O.59g/g respectively. In fermentation utilizing the combination of...
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| Format: | Final Year Project Report / IMRAD |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak, (UNIMAS)
2003
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| Online Access: | http://ir.unimas.my/id/eprint/17139/ http://ir.unimas.my/id/eprint/17139/1/The%20utilization%20of%20Soybean..%20%28fulltext%29.pdf |
| Summary: | Batch fennentation trials utilizing Lactococcus lactis 10-1 shows that different protein sources of either polipepton or its combination with soya bean exhibited only minimal differences in the amount of lactate yield at O.58g/g and O.59g/g respectively. In fermentation utilizing the combination of polipepton and soya bean results in higher residual glucose at 22.93g1L, thus needed longer period for complete consumption compared to only l.07g/L in polipepton. The maximum lactate production of po Ii pep ton and the combination of the protein were at 30.55gIL and 39.39gIL respectively,
achieved after 48 hours of fermentation. |
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