ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

Published monthly
 

Nutrients in lactic acid fermentation. I. Various sources of sucrose

D. Haľama, P. Veľký, and V. Drahoš

Slovak Technical University, Bratislava

 

Abstract: For the lab. prepn. of lactic acid by Lactobacillus delbrueckii fermentation, 4 various substrates were applied: (1) sugar beet molasses, (2) crude sucrose soln. obtained from sugar beet molasses by the Steffen process, (3) raw beet sugar, and (4) pure sucrose. All substrates contained malt ext. or a concentrate of amino acids known as Peramin. According to the speed and yields of fermentation, the substrates can be classified in the following order: pure sucrose > crude sucrose from sugar beet molasses by the Steffen process > molasses > raw beet sugar. The optimum concn. for Peramin was 0.8-2 × 10-2% and for malt ext. 0.8-1.2%. No correlation was found between the NH2 N and the course of fermentation. A slight increase of CO2 pressure in the substrate with pure sucrose inhibited fermentation greatly, while the substrate with molasses was not affected.

Full paper in Portable Document Format: 181a32.pdf (in Slovak)

 

Chemical Papers 18 (1) 32–44 (1964)

Tuesday, March 19, 2024

IMPACT FACTOR 2021
2.146
SCImago Journal Rank 2021
0.365
SEARCH
Advanced
VOLUMES
European Symposium on Analytical Spectrometry ESAS 2022
© 2024 Chemical Papers