LACTIC-ACID FERMENTATION ON BARLEY FLOUR WITHOUT ADDITIONAL NUTRIENTS

An amylolytic lactic acid producing Lactobacillus amylovorus produced 36 g/l of lactic acid in mixed cultures with L. casei without addition al nutrients at 37 degrees C in 48 h, when barley flour concentration was 180 g/l (appr. 108 g/l starch) and barley malt quantity 0.8% of fl our weight. This represented an improvement of up to 20% in comparison to the fermentation with L. amylovorus or L. casei alone. By simultan eous glucoamylase addition lactic acid production yield was about doub led. With L. casei the lactic acid yield was from 580 g in 72 h to 667 g in 144 h per kg barley flour.