Stimulation of lactic acid production and Lactobacillus plantarum growth in the coculture with Bacillus subtilis using jackfruit seed starch
Tram Anh Ngoc Le, Jaslyn Jie Lin Lee, Wei Ning Chen
Journal of Functional Foods
Abstract
Despite the exploration towards the environmentally friendly manufacturing process, two main challenges remain for lactic acid synthesis by microbial fermentation: resource cost and production efficiency. To alleviate environmental issues, lower raw material costs, and increase lactic acid manufacturing efficiency, this work aimed to evaluate characteristics of jackfruit seed starch (JFSS) extracted from fruit waste and explore the efficiency of lactic acid generation by co-fermentation of L. plantarum and B. subtilis in JFSS. JFSS consisted of a high amount of resistant starch and amylose, which was thermostable and displayed type A x-ray crystallization. Co-fermentation using JFSS as a substrate stimulated the growth of L. plantarum and enhanced lactic acid production over monocultures of L. plantarum and B. subtilis with insignificant by-product output. This study was valuable for improving lactic acid production efficiency and exploring the interaction between L. plantarum and B. subtilis.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
jackfruit seed starch (JFSS) is thermostable
“JFSS ... was thermostable”
co-fermentation results in insignificant by-product output
“Co-fermentation using JFSS as a substrate ... with insignificant by-product output”
co-fermentation enhances lactic acid production
“Co-fermentation using JFSS as a substrate ... enhanced lactic acid production”