The Impact on L-Lactic Acid Fermentation with Jinggangmycin Fermentation Residue as Nitrogen Source

Abstract

In this study, Jinggangmycin fermentation residue was tested as the only nitrogen source, with three different starches (corn flour, potato flour andsoluble starch ) as carbon sources respectively. Lactobacillus casei was added by 0.2g/L (V/W) of incoulum size and simultaneous saccharification and fermentation was carried out. The results showed that the L (+) - lactic acid production of corn flour, potato flour and soluble starch with Jinggangmycin fermentation residue were 43.25 g / L, 56.75 g/Land 39.25 g/L respectively, compared with their respective integrated fermentation,the L (+) - lactic acid production increased by 20.98%, 46.45% and 20.77% .These results indicated that Jinggangmycin fermentation residue can be used as nitrogen source to directly improve lactic acid production, which would reduce the L (+) - lactic acid production costs.