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Isolation and Characteristics of a Homofermentative lactic Acid Bacterium  

하미영 (전남대학교 공과대학 환경공학과)
정선용 (전남대학교 공과대학 환경공학과)
김성준 (전남대학교 공과대학 환경공학과)
Publication Information
KSBB Journal / v.17, no.4, 2002 , pp. 333-338 More about this Journal
Abstract
This study was targeted to isolate and characterize a bacterium producing lactic acid in a large amount. Lactic acid bacteria of about fifty strains were isolated from kimchi, a Korean traditional fermented vegetable food. Strain KH-1 of them was most effective in the lactic acid production and showed 99% homology with Lactobacillus casei from analysis of 16S rRNA sequencing. The conversion ratio of lactic acid from glucose by 1. casei KH-1 was 98% in anaerobic condition, and the lactic acid was composed as racemic mixture of D(-)-and L(+)-lactic acid, 7% and 93%, respectively. This result indicated that L. casei KH-1 was a homofermentative bacterium mainly producing L(+)-lactic acid. The strain KH-1 used glucose as a preferential substrate but not utilized lactose. In investigation of more inexpensive nitrogen source for cultivation of strain KH-1 using industrial MRS medium, when yeast extract and corn steep liquor were used at the ratio of 1 to 1, the molar yield of lactic acid produced per mole of glucose(Yp/s) was 1.09.
Keywords
Lactic acid; Lactobacillus casei; homofermentative;
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