Fermentation Technology

Kazuo Kondo

Publications

• Research Article
  Extractive Fermentation of Lactic Acid with Hiochi Bacteria in a Two-Liquid Phase System
  Author(s): Michiaki Matsumoto, Masashi Nishimura, Hiroaki Kobayashi and Kazuo KondoMichiaki Matsumoto, Masashi Nishimura, Hiroaki Kobayashi and Kazuo Kondo
  
  Lactic acid production by fermentation has attracted interest because optically pure lactic acid is the raw material of biodegradable polymer, polylactic acid, which has been mainly used in food packing. In situ extractive fermentation of lactic acid with reactive extraction has two critical problems: the toxicity of diluents and extractant and the difference in the optimum pH between fermentation and reactive extraction. In this study, the extractive fermentation was conducted with alcohol-tolerant Hiochi bacteria, Lactobacillus homohiochii and Lactobacillus fructivorans, using the co-encapsulation of the bacteria and calcium carbonate to depress the decrease in pH in the capsules. L. fructivorans NRIC0224 and 1-decanol were selected as the Hiochi bacterium and the diluent, respectively, based on the tolerance of aliphatic alcohol and extrac.. View More»
  DOI: 10.4172/2167-7972.1000129

  Abstract PDF