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2010•Advanced materials researchOpen access

Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus

Hui Zou, Qun Hui Wang, Ying Ying Liu, Hui Li

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Abstract

Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.

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What this paper is about

Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.

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Available abstract

Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.

Key concepts: Streptococcus thermophilus, Lactic acid, Lactobacillus casei, Food science, Fermentation, Lactobacillus, Chemistry, Sugar

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