Send to

Choose Destination
Biotechnol Lett. 2003 Apr;25(7):573-77.

Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme.

Author information

Department of Material and Environmental Engineering, Hakodate National College of Technology, Hakodate 042-8501, Japan.


Canned pineapple syrup, a food processing waste, was utilized as a substrate for lactic acid production by Lactococcus lactis. To improve the utilization of sucrose from the syrup, grape invertase from grape juice derived from wine production was used for sucrose hydrolysis. The highest lactic acid concentrations achieved were 20 and 92 g l-1 from 20 and 100 g total sugars l-1, respectively, without a lag period for sucrose consumption.

[Indexed for MEDLINE]

Supplemental Content

Loading ...
Support Center