Production of L(+) and D(-) Lactic Acid Isomers by Lactobacillus casei subsp. casei DSM 20011 and Lactobacillus coryniformis subsp. torquens DSM 20004 in Continuous Fermentation

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概要

• 論文の詳細を見る

• With the aim of producing L(+) and D(-) lactic acid to be employed in poly-lactic acid polymer production, for biomedical applications, the strains Lactobacillus casei subsp. casei DSM 20011 and Lactobacillus coryniformis subsp. torquens DSM 20004 were studied in a conventional chemostat mode using various dilution rates. The results obtained showed that the dilution rate influences the fermentation pattern, modifying various fermentation parameters. Nevertheless, the product and biomass yields remained constant and the ratio of the L(+) and D(-) isomers of lactic acid was not affected by the dilution rate. The optimal glucose concentration on inlet feed medium was also determined for the L. coryniformis fermentation.

• 公益社団法人日本生物工学会の論文
• 1996-06-25

著者

• Matteuzzi Diego

  Department Of Pharmaceutical Sciences

• Gonzalez-vara Y

  Department Of Pharmaceutical Sciences

• GONZALEZ-VARA Y

  C.I.R.B.-Centre for Biotechnology, University of Bologna, Department of Pharmaceutical Sciences

• PINELLI DAVIDE

  Department of Chemical and Process Engineering

• ROSSI MADDALENA

  C.I.R.B.-Centre for Biotechnology, University of Bologna, Department of Pharmaceutical Sciences

• FAJNER DANIELE

  Department of Chemical and Process Engineering

• MAGELLI FRANCO

  Department of Chemical and Process Engineering

• MATTEUZZI DIEGO

  C.I.R.B.-Centre for Biotechnology, University of Bologna, Department of Pharmaceutical Sciences

• Pinelli Davide

  C.i.r.b.-centre For Biotechnology University Of Bologna Department Of Chemical Mining And Environmen

• Magelli Franco

  C.i.r.b.-centre For Biotechnology University Of Bologna Department Of Chemical Mining And Environmen

• Rossi Maddalena

  C.i.r.b.-centre For Biotechnology University Of Bologna Department Of Pharmaceutical Sciences

関連論文

• Assessment of Kinetic Models for the Production of L-and D-Lactic Acid Isomers by Lactobacillus casei DMS 20011 and Lactobacillus coryniformis DMS 20004 in Continuous Fermentation
• Production of L(+) and D(-) Lactic Acid Isomers by Lactobacillus casei subsp. casei DSM 20011 and Lactobacillus coryniformis subsp. torquens DSM 20004 in Continuous Fermentation

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