Research Article
Selection of the Strain Lactobacillus acidophilus ATCC 43121 and Its Application to Brewers’ Spent Grain Conversion into Lactic Acid
Table 2
Fermentative parameters of lactic acid production of Lactobacillus acidophilus ATCC 43121 by using hydrolysates of brewer’s spent grain from the brewery Bier Hoff Curitiba-PR (Brazil) (BSG 1) after acid-alkaline treatment (AAT) and hydrolysates of brewer’s spent grain from the microbrewery Maneba (Striano, Naples, Italy) (BSG 2) after aqueous ammonia soaking (AAS) treatment.
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g-Lactic acid produced/g-glucose consumed. g-Lactic acid/g-dry-cell weight. (g/L)-Lactic acid/(h) fermentation time. /maximum theoretical value (1 g/g). |