L(+)-Lactic acid production using Lactobacillus casei in solid-state fermentation

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DC Field	Value	Language
dc.contributor.author	Rojan, P J	-
dc.contributor.author	Nampoothiri, K M	-
dc.contributor.author	Athira Syamaprasad Nair	-
dc.contributor.author	Pandey, A	-
dc.date.accessioned	2018-11-12T10:58:56Z	-
dc.date.available	2018-11-12T10:58:56Z	-
dc.date.issued	2005	-
dc.identifier.citation	Biotechnology Letters 27(21):1685-1688; Nov 2005	en_US
dc.identifier.issn	0141-5492	-
dc.identifier.uri	http://10.10.100.66:8080/xmlui/handle/123456789/3292	-
dc.description.abstract	Lactobacillus casei was grown at 37 degrees C on sugarcane bagasse (5 g) soaked with cassava starch hydrolysate (final moistening volume 34 ml) containing 3 g reducing sugar in a solid-state condition. The maximum yield of L-lactic acid after various process optimisations was 2.9 g/5 g initial substrate corresponding to 97% conversion of sugar to lactic acid with initial substrate moisture of 72%.	en_US
dc.language.iso	en	en_US
dc.publisher	Springer	en_US
dc.subject	Cassava bagasse starch hydrolysate	en_US
dc.subject	Lactobacillus casei	en_US
dc.subject	L-lactic acid	en_US
dc.subject	Solid-state fermentation	en_US
dc.subject	Sugarcane bagasse	en_US
dc.title	L(+)-Lactic acid production using Lactobacillus casei in solid-state fermentation	en_US
dc.type	Article	en_US
Appears in Collections:	2005

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