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 |