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Production of lactic acid by Lactobacillus paracasei isolated from button mushroom bed KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/276512
pp.187-193
A galactose fermentation bacterium producing lactose from red seaweed, which was known well to com-promise the galactose as main reducing sugar, was isolated from button mushroom bed in Buyeo-Gun, Chungchugnam-do province. The lactic acid bacteria MONGB-2 was identified as Lactobacillus paracasei subsp. tolerans by analysisof 16S rRNA gene sequence. When the production of lactic acid and acetic acid by L. paracasei MONGB-2 was inves-tigated by HPLC analysis with various carbohydrates, the strain MONGB-2 efficiently convert the glucose and galactoseto lactic acid with the yield of 18.86 g/L and 18.23 g/L, respectively and the ratio of lactic acid to total organic acidswas 1.0 and 0.91g/g for both substrates. However, in the case of acetic acid fermentation, other carbohydrates besidesgalactose and red seaweed hydrolysate could not be totally utilized as carbon sources for acetic acid production by thestrain. The lactic acid production from glucose and galactose in the fermentation time courses was gradually enhancedupto 60 h fermentation and the maximal concentration reached to be 16-18 g/L from both substrates after 48 h of fer-mentation. The initial concentration of glucose and galactose were completely consumed within 36 h of fermentation, ofwhich the growth of cell also was maximum level. In addition, the bioconversion of lactic acid from the red seaweedhydrolysate by L. paracasei MONGB-2 appeared to be about 20% levels of the initial substrates concentration and thisresults were entirely lower than those of galactose and glucose showed about 60% of conversion. The apparent resultsshowed that L. paracasei MONGB-2 could produce the lactic acid with glucose as well as galactose by the homof-ermentation through EMP pathway
