Optimization of Lactobionic Acid Production by Acetobacter orientalis Isolated from Caucasian Fermented Milk, “Caspian Sea Yogurt”

Takaaki KIRYU; Kouhei YAMAUCHI; Araki MASUYAMA; Kenichi OOE; Takashi KIMURA; Taro KISO; Hirofumi NAKANO; Hiromi MURAKAMI

doi:10.1271/bbb.110608

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Optimization of Lactobionic Acid Production by Acetobacter orientalis Isolated from Caucasian Fermented Milk, “Caspian Sea Yogurt”

Takaaki KIRYU, Kouhei YAMAUCHI, Araki MASUYAMA, Kenichi OOE, Takashi KIMURA, Taro KISO, Hirofumi NAKANO, Hiromi MURAKAMI

著者情報

キーワード: lactobionic acid, Acetobacter orientalis, lactose oxidation, Caspian Sea yogurt

ジャーナルフリー早期公開

論文ID: 110608

DOI https://doi.org/10.1271/bbb.110608

この記事には本公開記事があります。

The final version of this article is now available: Vol. 76 (2012) , No. 2 p.361

詳細

抄録

We have reported that lactobionic acid is produced from lactose by Acetobacter orientalis in traditional Caucasian fermented milk. To maximize the application of lactobionic acid, we investigated favorable conditions for the preparation of resting A. orientalis cells and lactose oxidation. The resting cells, prepared under the most favorable conditions, effectively oxidized 2–10% lactose at 97.2 to 99.7 mol % yield.

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