Production of lactic acid from discarded bread by using an amylolytic
lactic acid bacterium Lactobacillus amylovorus, was investigated to re
cycle bakery wastes. Addition of 2.0% yeast extract in the medium cont
aining 3.58% bread crust caused maximum acid production. The stimulati
on of lactic acid production by less expensive materials such as corn
steep liquor; defatted soybean powder rice bran and wheat bran at addi
tional levels of 2.0% was also observed but limited. Acid production i
n the medium supplemented with 2.0% coin steep liquor was enhanced by
the further addition of 2.0% defatted soybean powder and reached the l
evels comparable to medium containing 1.4% yeast extract. In the mediu
m supplemented with 2.0% corn steep liquor and 2.0% defatted soybean p
owder 47.2% of total sugars was converted to DL-lactic acid in 72 h un
der static incubation. When the baking test was carried out, the bread
made with the addition of the culture filtrate was significantly (P <
0.05) preferred over those with and without addition of commercial fe
rmented seasoning with respect to taste and overall acceptability. (C)
1997 Elsevier Science Ltd.