Simultaneous saccharification and fermentation of cassava bagasse for L-(+)-lactic acid production using Lactobacilli

dc.contributor.author	Rojan P John
dc.contributor.author	Nampoothiri, K M
dc.contributor.author	Pandey, A
dc.date.accessioned	2014-07-07T05:16:48Z
dc.date.available	2014-07-07T05:16:48Z
dc.date.issued	2006
dc.identifier.citation	Applied Biochemistry and Biotechnology 134(3):263-272;Sep 2006	en_US
dc.identifier.issn	0273-2289
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/1576
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 1.40 mg/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 yield 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