ScholarLens Back to search
2010•Journal of Food Science and BiotechnologyRequires access

D-lactic Acid Production of High-Yielding Strains of Breeding

YU Pei-xing

Open publisher page 0 citations

Abstract

In the paper,the Bacillus coagulans JD-063 was mutagenized using UV,diethyl sulfate,cobalt 60γ-ray and microwave;Mutant strains were carried out fermentation test and genetic atability test.Finaly,we selected a strain JD-76D which had some notable features.Using the mutant strain,the amount of produced acid was increased to 145 g/L from 61 g/L using starting strain,the purity of D-lactic acid reached to 98.7% which was more than 97.5% of original strain.

About this research paper

What this paper is about

In the paper,the Bacillus coagulans JD-063 was mutagenized using UV,diethyl sulfate,cobalt 60γ-ray and microwave;Mutant strains were carried out fermentation test and genetic atability test.Finaly,we selected a strain JD-76D which had some notable features.Using the mutant strain,the amount of produced acid was increased to 145 g/L from 61 g/L using starting strain,the purity of D-lactic acid reached to 98.7% which was more than 97.5% of original strain.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

In the paper,the Bacillus coagulans JD-063 was mutagenized using UV,diethyl sulfate,cobalt 60γ-ray and microwave;Mutant strains were carried out fermentation test and genetic atability test.Finaly,we selected a strain JD-76D which had some notable features.Using the mutant strain,the amount of produced acid was increased to 145 g/L from 61 g/L using starting strain,the purity of D-lactic acid reached to 98.7% which was more than 97.5% of original strain.

Key concepts: Bacillus coagulans, Lactic acid, Strain (injury), Fermentation, Mutant, Food science, Chemistry, Biology

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
D-lactic Acid Production of High-Yielding Strains of Breeding — Research Paper | ScholarLens