Studies on Corn Steep Liquor in the Nutrition of Certain Lactic Acid Bacteria
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چکیده
منابع مشابه
Pilot-Scale Lactic Acid Production via Batch Culturing of Lactobacillus sp. RKY2 Using Corn Steep Liquor As a Nitrogen Source
In this study, the determination of the efficiency of a pilot-scale fermentation process using corn steep liquor as a nitrogen source was attempted in order to produce lactic acid via batch culturing of Lactobacillus sp. RKY2. Using pure glucose, fermentation efficiency characteristics, such as final lactic acid, cell growth, yield, and productivity were not substantially influenced by the scal...
متن کاملPyridoxine Nutrition of Lactic Acid Bacteria.
Previous reports from this laboratory have shown that pantothenic acid is essential for the growth of every species of lactic acid bacteria tested (Snell et al., 1937). It has also been shown that while some species of lactic acid bacteria require riboflavin for growth, several do not (Snell and Strong, 1939). In a study of the activity of certain synthetic flavins, a close correlation was foun...
متن کاملCharacterization of growth stimulants in corn steep for lactic streptococci.
The production of acid in milk cultures of lactic streptococci was stimulated by the addition of corn steep liquor. Separation by ion-exchange and paper chromatography indicated the presence of four major stimulatory components in the corn steep. Some variation was noted in the response of the lactic streptococci to the individual stimulatory components. The four components were further purifie...
متن کاملAntimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria
Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
متن کاملEffects of Corn Steep Liquor and Thiamine on L-glutamic Acid Fermentation of Hydrocarbons.iv. Utilization of Hydrocarbons by Microorganisms.
The effect of nutrients of natural source, such as corn steep liquor, peptone, and yeast extract, on the fermentative production of L-glutamic acid from hydrocarbons by a Corynebacterium was studied. Corn steep liquor and meat extract were found to be remarkably stimulatory to L-glutamic acid production; about 5 g per liter of L-glutamic acid were accumulated in a culture broth containing 3% n-...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1955
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(55)94960-2