Simultaneous Saccharification and Fermentation of Cassava Bagasse for l-(+)-Lactic Acid Production Using Lactobacilli

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Title:	Simultaneous Saccharification and Fermentation of Cassava Bagasse for l-(+)-Lactic Acid Production Using Lactobacilli
Authors:	Rojan P John Nampoothiri, K M Pandey, A
Keywords:	Cassava bagasse L-(+)-lactic acid lactobacilli simultaneous saccharification fermentation
Issue Date:	Sep-2006
Publisher:	Humana Press
Citation:	Applied Biochemistry and Biotechnology, 134(3):263-272
Abstract:	Saccharification and fermentation of cassava (Manihot esculenta) bagasse was carried out in a single step for the production of L-(+)-lactic acid by Lactobacillus casei and Lactobacillus delbrueckii. Using 15.5% w/v of cassava bagasse as the raw material, a maximum starch to lactic acid conversion of 96% was obtained with L. casei with a productivity rate of 1.40mg/mL·h and maximum yield of 83.8 mg/mL. It was 94% with L. delbrueckii with a productivity rate of 1.36 mg/mL·h. and maximum yeild of 81.9 mg/mL. Supplementation of bagasse with 0.01% w/v MnCl2 showed positive influence on the lactic acid production by L. casei.
URI:	http://hdl.handle.net/123456789/2641
Appears in Collections:	2006

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