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

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DC Field	Value	Language
dc.contributor.author	Rojan P John	-
dc.contributor.author	Nampoothiri, K M	-
dc.contributor.author	Pandey, A	-
dc.date.accessioned	2017-02-02T09:34:38Z	-
dc.date.available	2017-02-02T09:34:38Z	-
dc.date.issued	2006-09	-
dc.identifier.citation	Applied Biochemistry and Biotechnology, 134(3):263-272	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2641	-
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Humana Press	en_US
dc.subject	Cassava bagasse	en_US
dc.subject	L-(+)-lactic acid	en_US
dc.subject	lactobacilli	en_US
dc.subject	simultaneous saccharification	en_US
dc.subject	fermentation	en_US
dc.title	Simultaneous Saccharification and Fermentation of Cassava Bagasse for l-(+)-Lactic Acid Production Using Lactobacilli	en_US
dc.type	Article	en_US
Appears in Collections:	2006

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