Characteristics of lactic acid production by Lactobacillus buchneri isolated from Kimchi

초록

Lactic acid is a useful platform chemical for a wide range of food and industrial applications such as pharmaceuticals and cosmetics. Among 313 strains of lactic acid bacteria isolated from different traditional Korean fermented foods, eight Lactobacillus strains effectively utilized xylose as a carbon source to produce lactic acid. A lactic acid bacterium identified as Lactobacillus buchneri produced the highest amount of lactic acid from xylose under anaerobic conditions. The optimum xylose concentration and incubation temperature were 50 g/l and 37°C, respectively; under these conditions, 22.3 g/l lactic acid was produced. © 2015, The Korean Society for Microbiology and Biotechnology.

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