Advanced

Simultaneous enzymatic wheat starch saccharification and fermentation to lactic acid by Lactococcus lactis

Hofvendahl, Karin LU ; Akerberg, C; Zacchi, Guido LU and Hahn-Hägerdal, Bärbel LU (1999) In Applied Microbiology and Biotechnology 52(2). p.163-169
Abstract
Simultaneous saccharification of starch from whole-wheat flour and fermentation to lactic acid (SSF) was investigated. For saccharification the commercial enzyme mixture SAN Super 240 L, having alpha-amylase, amyloglucosidase and protease activity, was used, and Lactococcus lactis ssp. lactis ATCC 19435 was used for the fermentation. SSF was studied at flour concentrations corresponding to starch concentrations of 90 g/l and 180 g/l and SAN Super concentrations between 3 mu l/g and 8 mu l/g starch. Kinetic models, developed for the saccharification and fermentation, respectively, were used for simulation and data from SSF experiments were used for model verification. The model simulated SSF when sufficient amounts of nutrients were... (More)
Simultaneous saccharification of starch from whole-wheat flour and fermentation to lactic acid (SSF) was investigated. For saccharification the commercial enzyme mixture SAN Super 240 L, having alpha-amylase, amyloglucosidase and protease activity, was used, and Lactococcus lactis ssp. lactis ATCC 19435 was used for the fermentation. SSF was studied at flour concentrations corresponding to starch concentrations of 90 g/l and 180 g/l and SAN Super concentrations between 3 mu l/g and 8 mu l/g starch. Kinetic models, developed for the saccharification and fermentation, respectively, were used for simulation and data from SSF experiments were used for model verification. The model simulated SSF when sufficient amounts of nutrients were available during fermentation. This was achieved with high wheat hour concentrations or with addition of yeast extract or amino acids. Nutrient release was dependent on the level of enzyme activity. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Applied Microbiology and Biotechnology
volume
52
issue
2
pages
163 - 169
publisher
Springer
external identifiers
  • wos:000082425900004
  • scopus:0032881470
ISSN
1432-0614
DOI
10.1007/s002530051503
language
English
LU publication?
yes
id
47aa8515-e050-47e5-8220-28a105070132 (old id 3911394)
date added to LUP
2013-06-28 14:34:34
date last changed
2017-11-12 03:52:14
@article{47aa8515-e050-47e5-8220-28a105070132,
  abstract     = {Simultaneous saccharification of starch from whole-wheat flour and fermentation to lactic acid (SSF) was investigated. For saccharification the commercial enzyme mixture SAN Super 240 L, having alpha-amylase, amyloglucosidase and protease activity, was used, and Lactococcus lactis ssp. lactis ATCC 19435 was used for the fermentation. SSF was studied at flour concentrations corresponding to starch concentrations of 90 g/l and 180 g/l and SAN Super concentrations between 3 mu l/g and 8 mu l/g starch. Kinetic models, developed for the saccharification and fermentation, respectively, were used for simulation and data from SSF experiments were used for model verification. The model simulated SSF when sufficient amounts of nutrients were available during fermentation. This was achieved with high wheat hour concentrations or with addition of yeast extract or amino acids. Nutrient release was dependent on the level of enzyme activity.},
  author       = {Hofvendahl, Karin and Akerberg, C and Zacchi, Guido and Hahn-Hägerdal, Bärbel},
  issn         = {1432-0614},
  language     = {eng},
  number       = {2},
  pages        = {163--169},
  publisher    = {Springer},
  series       = {Applied Microbiology and Biotechnology},
  title        = {Simultaneous enzymatic wheat starch saccharification and fermentation to lactic acid by Lactococcus lactis},
  url          = {http://dx.doi.org/10.1007/s002530051503},
  volume       = {52},
  year         = {1999},
}