Title: Study on L Lactic Acid Production with Uncooked Raw Corn Flour Fermentation
Abstract: The effects of α amylase, cellulase, pectinase and lipidase on L lactic acid production with uncooked corn flour fermentation were studied in detail. The results showed that cellulase and proteinase could markedly improve the L lactic acid fermentation of raw corn flour without cooking, shorten the period of fermentation, and lipidase also improved the L lactic acid fermentation. The optimal adding amount of enzymes were determined, that was α amylase 8u/g dry starch, cellulase 5u/g raw material, acidic proteinase 2u/g raw material, lipidase 1u/g raw material. When initial corn flour concentration is 140g/L, by adding enzyme described above, the L lactic acid concentration of fermentation broth in flask and stirred tank fermentor reached 65.72g/L and 71.65g/L , respectively, which reached or exceeded that of with cooked corn flour.
Publication Year: 2002
Publication Date: 2002-01-01
Language: en
Type: article
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