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1H NMR Quantitative Assessment of Lactic Acid Produced by Biofermentation of Cane Sugar Juice

Abstract : The demand for lactic acid as a raw material for the chemical industry is on the rise. Various lactic acid bacteria (LAB) have been tested for the fermentation of sugar-cane juice and molasses into lactic acid. Industrially, the most commonly used producer strains are from the Lactobacillus genus. We report here on the fermentation of sugar-cane juice and syrup into L-lactic acid using Lactobacillus delbrueckii subsp delbrueckii (NCIM 2365). We present a reliable method to quantitatively assess the amount of L-lactic acid produced during fermentation using 1H NMR spectroscopy. This analytical method offers various advantages over existing ones and can be extended to the on-line monitoring of fermentation of sugars into lactic acid in industry.
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https://hal.univ-reunion.fr/hal-01198472
Contributor : Nicolas Alarcon Connect in order to contact the contributor
Submitted on : Sunday, September 13, 2015 - 2:30:06 PM
Last modification on : Wednesday, November 24, 2021 - 3:41:09 AM

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Avin Ramanjooloo, Archana Bhaw-Luximon, Dhanjay Jhurry, Frédéric Cadet. 1H NMR Quantitative Assessment of Lactic Acid Produced by Biofermentation of Cane Sugar Juice. Spectroscopy Letters, Taylor & Francis, 2009, 42 (6-7), pp.296--304. ⟨10.1080/00387010903178632⟩. ⟨hal-01198472⟩

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