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L-lactic acid production from soybean straw hydrolysate using alginate-immobilised Lactobacillus casei

Juan Wang, Zhong Xu, Qunhui Wang, Wenyu Zhang, Yongzhen Ji, Wei Yin


The effect of temperature, inoculum size, pH, initial reducing sugar concentration and Ca-alginate bead size on L-lactic acid production using immobilised Lactobacillus casei was investigated to promote the production of L-lactic acid from soybean straw enzymatic hydrolysate. The optimal conditionswere as follows: temperature, 30°C; inoculum size, 10%; and pH, 5.5. L-lactic acid yield increased gradually as the reducing sugar concentration increased. The size of the Ca-alginate beads had no significant effect on lactic acid production, and the immobilised cell could be continuously used formore than 10 times. Immobilised cellswere found to perform better than free cells in lactic acid production. The results indicated the feasibility of producing L-lactic acid using soybean straw enzymatic hydrolysate and provided a novel utilisation of soybean straw resources.


索引于

  • 中国社会科学院
  • 谷歌学术
  • 打开 J 门
  • 中国知网(CNKI)
  • 引用因子
  • 宇宙IF
  • 电子期刊图书馆
  • 研究期刊索引目录 (DRJI)
  • 秘密搜索引擎实验室
  • ICMJE

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