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アイテム
Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
http://hdl.handle.net/10228/00006709
http://hdl.handle.net/10228/0000670995156672-c053-4c46-b9d3-5bb58c8322be
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
eco_44.pdf (802.3 kB)
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| アイテムタイプ | 学術雑誌論文 = Journal Article(1) | |||||
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| 公開日 | 2018-04-13 | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| タイトル | ||||||
| タイトル | Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 著者 |
Sakai, Kenji
× Sakai, Kenji× Murata, Yoshihiro× Yamazumi, Hiroshi× Tau, Yuko× Mori, Masatsugui× Moriguchi, Mitsuaki× 白井, 義人 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutralized, 27-45 g/l of lactic acid was accumulated with a small amount of acetic acid and ethanol. The highest accumulation and highest productivity levels of lactic acid were observed at an initial and adjusted pH of 7.0 and a 6 h interval of pH adjustment. After several hours of lag, the lactic acid bacteria became the dominant cell type during the incubation, while the number of coliform bacteria and clostridia decreased. Such selective and stable accumulation of lactic acid was achieved in dozens of different experiments with various refuse preparations. In contrast, with continuous pH adjustment, Iactic acid once accumulated was labile and a small amount of butyric acid was produced, increasing the number of clostridia. The dominant bacteria isolated from the fermentation with intermittent pH adjustment were identified as Lactobacillus plantarnm and L. brevis. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Food Science and Technology Research 巻 6, 号 2, p. 140-145, 発行日 2000 |
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| 出版社 | ||||||
| 出版者 | Japanese Society for Food Science and Technology | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | https://doi.org/10.3136/fstr.6.140 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 1344-6606 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | EISSN | |||||
| 収録物識別子 | 1881-3984 | |||||
| 著作権関連情報 | ||||||
| 権利情報 | Japanese Society for Food Science and Technology | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 査読の有無 | ||||||
| 値 | yes | |||||
| 連携ID | ||||||
| 値 | 6838 | |||||
