Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/51
Title: Statistical optimization of simultaneous saccharification and L(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology
Authors: John, R P
Rajeev K Sukumaran
Nampoothiri, K M
Pandey, A
Keywords: Cassava bagasse
L(+)- Lactic acid
Response surface optimization
Saccharification
Fermentation
Lactobacillus
Issue Date: 1-Oct-2007
Publisher: Elsevier
Citation: Biochemical Engineering Journal 36(3):262-267;1 Oct 2007
Abstract: Optimization of five process parameters (concentrations of cassava bagasse, enzyme, yeast extract, NH4Cl and inoculum) was attempted using a Box-Behnken design for the optimal production of L(+)-lactic acid by a mixed culture of Lactobacillus casei and Lactobacillus delbrueckii by simultaneous saccharification and fermentation. Maximum lactic acid yield of 81 g/L was obtained when 15% (w/v)cassava bagasse treated with 12.5 mL/L enzyme mixture was supplemented with 7.5 g/L yeast extract and 3 g/L NH4Cl and inoculated with 3 x 10 rise to 10 CFU/L of lactobacilli and incubated for 60 h at 37°C as static culture.
URI: http://hdl.handle.net/123456789/51
Appears in Collections:2007

Files in This Item:
File Description SizeFormat 
2007_00139.pdf178.69 kBAdobe PDFView/Open    Request a copy


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