Abstract
Sweet sorghum juice was a cheap and renewable resource, and also a potential carbon source for the fermentation production of lactic acid (LA) by a lactic acid bacterium. One newly isolated strain Lactobacillus salivarius CGMCC 7.75 showed the ability to produce the highest yield and optical purity of LA from sweet sorghum juice. Studies of feeding different concentrations of sweet sorghum juice and nitrogen source suggested the optimal concentrations of fermentation were 325 ml l−1 and 20 g l−1, respectively. This combination produced 142.49 g l−1 LA with a productivity level of 0.90 g of LA per gram of sugars consumed. The results indicated the high LA concentration achieved using L. salivarius CGMCC 7.75 not only gives cheap industrial product, but also broaden the application of sweet sorghum.
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Acknowledgments
This research was supported by the National Science & Technology Pillar Program in 12th Five-year Plan of China (2011BAD17B04).
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12088_2013_377_MOESM1_ESM.doc
Kinetics of lactic acid and residual sugars produced by L. salivarius CGMCC 7.75 using different concentrations of sweet sorghum juice at the fixed 15 g l-1 nitrogen source. (A) yields of lactic acid; (B) amounts of residual reducing sugars; (C) amounts of residual sucrose. Numbers following groups correspond to the groups in the first column in the Electronic supplementary Table S1 and were represented by different symbols. Supplementary material 1 (DOC 73 kb)
12088_2013_377_MOESM2_ESM.doc
Kinetics of lactic acid and residual sugars produced by L. salivarius CGMCC 7.75 using different concentrations of nitrogen source at the fixed 300 ml l-1 sweet sorghum juice. (A) Yields of lactic acid; (B) amounts of residual reducing sugars; (C) amounts of residual sucrose. Numbers following groups correspond to the groups in the first column in the Electronic supplementary Table S2 and were represented by different symbols. Supplementary material 2 (DOC 72 kb)
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Liu, Q., Wang, S., Zhi, JF. et al. Efficient Production of Lactic Acid from Sweet Sorghum Juice by a Newly Isolated Lactobacillus salivarius CGMCC 7.75. Indian J Microbiol 53, 332–336 (2013). https://doi.org/10.1007/s12088-013-0377-0
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DOI: https://doi.org/10.1007/s12088-013-0377-0