Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/51
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | John, R P | - |
dc.contributor.author | Rajeev K Sukumaran | - |
dc.contributor.author | Nampoothiri, K M | - |
dc.contributor.author | Pandey, A | - |
dc.date.accessioned | 2011-03-10T10:47:45Z | - |
dc.date.available | 2011-03-10T10:47:45Z | - |
dc.date.issued | 2007-10-01 | - |
dc.identifier.citation | Biochemical Engineering Journal 36(3):262-267;1 Oct 2007 | en_US |
dc.identifier.other | 139-2007 | - |
dc.identifier.uri | http://hdl.handle.net/123456789/51 | - |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.subject | Cassava bagasse | en_US |
dc.subject | L(+)- Lactic acid | en_US |
dc.subject | Response surface optimization | en_US |
dc.subject | Saccharification | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Lactobacillus | en_US |
dc.title | Statistical optimization of simultaneous saccharification and L(+)-lactic acid fermentation from cassava bagasse using mixed culture of lactobacilli by response surface methodology | en_US |
dc.type | Article | en_US |
Appears in Collections: | 2007 |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
2007_00139.pdf Restricted Access | 178.69 kB | Adobe PDF | View/Open Request a copy |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.