Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2641
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

Files in This Item:
File Description SizeFormat 
Simultaneous - Rojan P John - ABB.pdf
  Restricted Access
133.21 kBAdobe PDFView/Open Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.