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Lactobacillus salivarius for Conversion of Soy Molasses into Lactic Acid

The feasibility of conversion of soy molasses, a low value by-product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pW 5.6 and 42 o C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%