Journal of Food Science · 1993 · 31 citations · 7 references
AgricultureBiotechnologyMicrobiologyFood EngineeringFood MicrobiologyMicrobial MetabolismBacterial FermentationFood Bioprocess EngineeringFood FermentationLactic Acid BacteriaLactic Acid FermentationTemperature Effects On FermentationDairy Waste FermentationLactic Acid Bacteria MetabolismLactic Acid MetabolismLactic Acid ProductionLactic FermentationMolasses ValorizationPh DependencePh Optima
ABSTRACT The feasibility of conversion of soy molasses, a low value by‐product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42°C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%.
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LIMITING FACTORS IN THE LACTIC FERMENTATION
L. A. Rogers, E. O. Whittier · Journal of Bacteriology · 1928 · 234 citations · Full text
G A Ledingham · Annual Review of Microbiology · 1953 · 113 citations