By Topic

Effect of aeration condition on lactic acid production from distiller's grain by Lactobacillus casei

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$31 $13
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

3 Author(s)
Liu Yingying ; Sch. of Civil & Environ. Eng., Univ. of Sci. & Technol. Beijing, Beijing, China ; Wang Qunhui ; Liu Jianguo

The influence of aeration condition on lactic acid production with distiller's grain by open fermentation was investigated. It was found that incompletely aerobic condition would do good to lactate fermentation without pre-saccharification by relative enzymes. In this study, with the previous 24 hours' air supply, the highest lactic acid concentration could reach to 15.45 g/L, whereas it was about 12.1g/L under completely anaerobic condition. However the complete aerobic will decrease the lactic acid generation as Lactobacillus casei is anaerobic. The preliminary reason for the improvement was there existed some aerobic microorganism able to decompose fibrin in the distiller's grain into reducing sugar, which could be supplied to the lactate bacterial to produce lactic acid.

Published in:

Mechanic Automation and Control Engineering (MACE), 2010 International Conference on

Date of Conference:

26-28 June 2010