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Karin Hofvendahl. Photo.

Karin Hofvendahl

Administrative manager

Karin Hofvendahl. Photo.

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

Author

  • Karin Hofvendahl
  • C Akerberg
  • Guido Zacchi
  • Bärbel Hahn-Hägerdal

Summary, in English

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.

Department/s

  • Applied Microbiology
  • Department of Chemical Engineering

Publishing year

1999

Language

English

Pages

163-169

Publication/Series

Applied Microbiology and Biotechnology

Volume

52

Issue

2

Document type

Journal article

Publisher

Springer

Topic

  • Chemical Engineering
  • Industrial Biotechnology

Status

Published

ISBN/ISSN/Other

  • ISSN: 1432-0614