醗酵乳酸の利用に関する研究(第15報) : 醗酵乳酸中の不純物に就いて

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The authors determined impurities, organic acid, diacetyl, and acetoin contents in the lactic acid of technical grade and the fermentation lactic acid. The quantitative changes of these components in the process of manufacturing the lactic acid of technical grade were investigated.1) The content of impurities (solid matter except organic acid) in the fermentation lactic acid (75.92% as lactic acid) was 9.86%.2) The experimental results showed that the lactic acid of technical grade contained at least 10 kinds of organic acids, such as lactic, lactyl lactic, lactyllactyl lactic, butyric, propionic, acetic, formic, pyruvic, glycolic and unknown acid. The content of acetic, glycolic and unknown acids in the lactic acid of technical grade was 100〜600 mg per 100 gr as lactic acid, and the other organic acids, except lactic acid and its polymers, were less than 50 mg. Furthermore, the diacetyl and acetoin content was 100〜200 μg per 100gr.3) Butyric, propionic, acetic and formic acids were detected in the raw material (potato starch), though their amounts were very little.It seems that the organic acids (except lactic acid polymers and formic acid), diacetyl and acetoin were produced in fermentation process. A fairly large amount of volatile acids, diacetyl, acetoin and impurities were removed in the dehydration process carried on until lactic acid attained to the concentration of technical grade. It is notable that a volatile acid is removed as readily as its molecular weight is high.
社団法人日本生物工学会の論文
1960-10-15

醗酵乳酸の利用に関する研究(第15報) : 醗酵乳酸中の不純物に就いて

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