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...
| Main Author: | |
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| Format: | Final Year Project Report / IMRAD |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak, (UNIMAS)
2003
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| Subjects: | |
| 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 |
| _version_ | 1848838219030855680 |
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| author | Angela, Anak Usit. |
| author_facet | Angela, Anak Usit. |
| author_sort | Angela, Anak Usit. |
| building | UNIMAS Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T06:52:04Z |
| format | Final Year Project Report / IMRAD |
| id | unimas-17139 |
| institution | Universiti Malaysia Sarawak |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T06:52:04Z |
| publishDate | 2003 |
| publisher | Universiti Malaysia Sarawak, (UNIMAS) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | unimas-171392023-02-07T06:22:39Z http://ir.unimas.my/id/eprint/17139/ The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 Angela, Anak Usit. QR Microbiology 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. Universiti Malaysia Sarawak, (UNIMAS) 2003 Final Year Project Report / IMRAD NonPeerReviewed text en http://ir.unimas.my/id/eprint/17139/1/The%20utilization%20of%20Soybean..%20%28fulltext%29.pdf Angela, Anak Usit. (2003) The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1. [Final Year Project Report / IMRAD] (Unpublished) |
| spellingShingle | QR Microbiology Angela, Anak Usit. The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 |
| title | The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 |
| title_full | The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 |
| title_fullStr | The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 |
| title_full_unstemmed | The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 |
| title_short | The utilization of Soybean for the production of lactic acid by lactococcus lactis IO-1 |
| title_sort | utilization of soybean for the production of lactic acid by lactococcus lactis io-1 |
| topic | QR Microbiology |
| url | http://ir.unimas.my/id/eprint/17139/ http://ir.unimas.my/id/eprint/17139/1/The%20utilization%20of%20Soybean..%20%28fulltext%29.pdf |