Nutrient Requirements of L. delbrückii in the Lactic Acid Fermentation of Molasses

H. R. Stiles, L. M. Pruess
1938 Journal of Bacteriology  
Lactic acid has been made from such materials as corn, potatoes, molasses, sugar beets, glucose, and whey by fermentation with Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus lactis, Laotobacillus detbriickii, or other organisms (See references at end of paper). The manufacturer's choice of raw material depends upon his location, equipment, the price of the carbohydrate, and the quality of the product desired. Choice of culture depends upon the raw material and the conditions of
more » ... he conditions of fermentation selected. Of the widely available, directly fermentable raw materials, molasses is cheap, and L. delbrickii is perhaps the most useful culture for the transformation of its sugar to lactic acid. We have chosen this combination and determined the conditions producing the largest yield in the shortest time. EXPERIMENTAL PROCEDURE
doi:10.1128/jb.36.2.149-153.1938 fatcat:q47b2k2orvd4jlp4ktr4jfapa4