BioChem - DOS

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

Bioresource technology : biomass, bioenergy, biowastes, conversion technologies, biotransformations, production technologies

Choi, H.Y.; Ryu, H.K.; Park, K.M.; Lee, E.G.; Lee, H.; Kim, S.W.; Choi, E.S.

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 111.6g/L of sugar content with a supplement of 5g/L of yeast extract by L. paracasei KCTC13169 in a 5L jar fermentor produced 92.5g/L of lactic acid with 16.8g/L fructose equivalent remained unutilized in 72h. The conversion efficiency of inulin-type sugars to lactic acid was 98% of the theoretical yield.

2012

Elsevier Applied Science

0960-8524

114

pp.745-747

10.1016/j.biortech.2012.03.075

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART62358150

Lactobacillus paracasei; Jerusalem artichoke; Inulin; Lactic acid