High-Temperature L-Lactic Acid Fermentation of Food Waste Under Open Condition and Its FISH Analysis of Its Micro Flora

Authors

  • Kenji Sakai Graduate School of Bioscience and Bioresources, Kyushu University, Fukuoka 812-8581, Japan.
  • Yutaka Ezaki Graduate School of Bioscience and Bioresources, Kyushu University, Fukuoka 812-8581, Japan.
  • Saowanit Tongpim Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
  • Vichien Kitpreechavanich Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok10900, Thailand.

Keywords:

L-lactic acid, food waste, FISH analysis, Bacillus coagulans

Abstract

When minced model kitchen refuse was inoculated with Bacillus coagulans and incubated under non-sterilizing open condition, at the temperature below 45°C, racemic mixture of D-and L-lactic acid was found, while L-lactic acid was selectively accumulated at 50-65°C. To analyze microflora of such mixed culture system, whole cells (fluorescent in situ hybridization) using species and group of specific 16S rRNA-targeted oligonucleotide probes (16S-FISH) was applied. As a result, predominancy of mesophilic lactic acid bacteria at lower temperature, and of Bacillus coagulans at higher temperature was confirmed.

Downloads

Published

2006-10-30

How to Cite

Kenji Sakai, Yutaka Ezaki, Saowanit Tongpim, and Vichien Kitpreechavanich. 2006. “High-Temperature L-Lactic Acid Fermentation of Food Waste Under Open Condition and Its FISH Analysis of Its Micro Flora”. Agriculture and Natural Resources 40 (5). Bangkok, Thailand:35-39. https://li01.tci-thaijo.org/index.php/anres/article/view/243876.

Issue

Vol. 40 No. 5 (2006): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.