Studying of capability of lactic acid bacteria to utilize a grain shot from brewing industry
DOI:
https://doi.org/10.31489/2015bmg1/69-74Keywords:
молочная кислота, молочнокислые бактерии, побочные продукты, штаммы-продуценты, идентификацияAbstract
It is shown that studied strains could grow on a mediumwith aqueous extract of the grain shot and a titer of
bacterial cells was higher in two times on the medium with 100 % of aqueous extract. Strains of lactic acid bacteria are produced L-lactic acid in 4,3–5,0 мМof concentrations. 0025 RKM strain had high activity and can produce 5,5 мМof concentration of L-lactic acid.
