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The aim of this study was to investigate the feasibility of utilizing different lignocellulosic hydrolysates with various hexose versus pentose (
P) ratios to produce lactic acid (LA) from Bacillus coagulans IPE22 by fermentations with single and mixed sugar. In single sugar utilization, glucose tended to promote LA production, and xylose preferred to enhance cell growth. In mixed sugar utilization, glucose and pentose were consumed simultaneously when glucose concentration was lower than 20 g/L, and almost the same concentration of LA (50 g/L) was obtained regardless of the differences of
P values. Finally, LA production from corn cob hydrolysates (CCH) contained 60 g/L mixed sugar verified the mechanisms found in the fermentations with simulated sugar mixture. Comparing with single glucose utilization, CCH utilization was faster and the yield of LA was not significantly affected. Therefore, the great potential of producing LA with lignocellulosic materials by B. coagulans was proved.
This article was published in the following journal.
Name: Bioresource technology
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A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.
A species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.
A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.
Acidosis caused by accumulation of lactic acid more rapidly than it can be metabolized. It may occur spontaneously or in association with diseases such as diabetes mellitus, leukemia, or liver failure.
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