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首页> 外文期刊>Journal of environmental science and health >The effect of adaptation of Lactobacillus amylovorus to increasing concentrations of sweet potato starch on the production of lactic acid for its potential use in the treatment of cannery waste
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The effect of adaptation of Lactobacillus amylovorus to increasing concentrations of sweet potato starch on the production of lactic acid for its potential use in the treatment of cannery waste

机译：淀粉乳杆菌适应甘薯淀粉浓度增加对乳酸生产的影响，以潜在地用于罐头厂垃圾的处理

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Lactobacillus amylovorus, an amylolytic species, was cultured in increasing concentrations of sweet potato starch to test the effect of this progressive acclimation on lactic acid production. This research is part of a project on the use of the waste stream from a sweet potato cannery to produce lactic acid. The media used for this acclimation was a modified version of the de Man, Rogosa and Sharpe medium, in which glucose was partially or totally substituted with sweet potato starch. The process was done in five steps, starting with 100% glucose in the first step and ending with 100% sweet potato starch in the last one. At each step, the effectiveness of the acclimation was tested by running fermentations with and without pH control for 62 h. The effect of the overall adaptation process was tested by comparing the growth and activity of the acclimated vs non-acclimated bacteria using sweet potato starch as the only source of carbohydrates. Growth and activity assessments indicated that L. amylovorus was able to ferment sweet potato starch into lactic acid. In most cases, pH control resulted in better substrate utilisation and larger amounts of lactic acid. In the comparison study, however, the adaptation process had a major influence on lactic acid production than the effect of pH. For 20 g L-1 sweet potato starch media, adapted L. amylovorus under no pH control yielded 11.20 g L-1 versus the non-adapted bacteria, which yielded 7.10 g L-1. Under controlled pH conditions, 14.80 and 4.20 g L-1 lactic acid were produced by adapted and non-adapted bacteria respectively.
机译：在增加浓度的甘薯淀粉中培养解淀粉菌乳杆菌，以测试这种渐进驯化对乳酸产生的影响。这项研究是使用甘薯罐头厂产生的乳酸生产乳酸项目的一部分。用于这种适应的培养基是de Man，Rogosa和Sharpe培养基的改良版，其中葡萄糖部分或全部被甘薯淀粉取代。该过程分为五个步骤，第一步是从100％葡萄糖开始，最后一步是100％甘薯淀粉。在每个步骤中，通过在有和没有pH值控制的情况下进行发酵62小时来测试驯化的有效性。使用甘薯淀粉作为碳水化合物的唯一来源，通过比较适应和不适应细菌的生长和活性，测试了整个适应过程的效果。生长和活性评估表明，L。amylovorus能够将甘薯淀粉发酵成乳酸。在大多数情况下，pH值控制可提高底物利用率和乳酸含量。然而，在比较研究中，适应过程对乳酸生产的影响比对pH的影响更大。对于20 g L-1甘薯淀粉培养基，在无pH的控制下适应的链球菌L.产量为11.20 g L-1，而非适应性细菌为7.10 g L-1。在受控的pH条件下，适应性细菌和非适应性细菌分别产生14.80和4.20 g L-1乳酸。

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