Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Study on the Production of L-Latic Acid from Soluble Starch by Streptococcus sp. JEJ-6

Streptococcus sp. JEJ-6에 의한 가용성 전분으로부터 L-Lactic Acid 생성에 관한 연구

  • 전홍기 (부산대학교 미생물학과) ;
  • 조영배 (부산대학교 미생물학과) ;
  • 전은주 (부산대학교 미생물학과) ;
  • 백형석 (부산대학교 미생물학과)
  • Published : 1998.06.01
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Abstract

The strain producing L-lactic acid from starch was isolated from kimchi. The isolated strain was identified as a homofermentative Streptococcus sp. through its morphological, cultural, biochemical characteristics, and named Streptococcus sp. JEJ-6. Lactic acids are of two types, one L-specific and the other D-specific form in a stereospecific form. Streptococcus sp. JEJ-6 produced selectively L-lactic acid from all of the tested carbon sources. The optimum conditions for the L-lactic acid production from the isolated microorganism were determined. For the maximum yield of L-lactic acid from Streptococcus sp. JEJ-6, the cell should be harvested at the early stationary phase, and the growth temperature, pH, and NaCl concentration should be 37$^{\circ}C$, pH 7.0 and 0.1%, respectively. 4% Soluble starch as substrate and organic nitrogen sources such as peptone and yeast extract should be used for the best yield. The optimum pH of the nicotinamide adenine dinucleotide(NAD)-dependent and NAD-independent lactate dehydrogenase(LDH) activities was pH 8.5 and pH 7.0, respectively.

Keywords

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