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.