Choi، نويسنده , , Hwa-Young and Ryu، نويسنده , , Hee-Kyoung and Park، نويسنده , , Kyung-Min and Lee، نويسنده , , Eun Gyo and Lee، نويسنده , , Hongweon and Kim، نويسنده , , Seon-Won and Choi، نويسنده , , Eui-Sung، نويسنده ,
Lactic acid fermentation of Jerusalem artichoke tuber was performed with strains of Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis prior to fermentation. Some strains of L. paracasei, notably KCTC13090 and KCTC13169, could ferment hot-water extract of Jerusalem artichoke tuber more efficiently compared with other Lactobacillus spp. such as L. casei type strain KCTC3109. The L. paracasei strains could utilize almost completely the fructo-oligosaccharides present in Jerusalem artichoke. Inulin-fermenting L. paracasei strains produced c.a. six times more lactic acid compared with L. casei KCTC3109. Direct lactic fermentation of Jerusalem artichoke tuber extract at 111.6 g/L of sugar content with a supplement of 5 g/L of yeast extract by L. paracasei KCTC13169 in a 5 L jar fermentor produced 92.5 g/L of lactic acid with 16.8 g/L fructose equivalent remained unutilized in 72 h. The conversion efficiency of inulin-type sugars to lactic acid was 98% of the theoretical yield.
inulin , Jerusalem artichoke , Lactobacillus paracasei , lactic acid