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

被引：0
|
作者：
Rojan P. John
K. Madhavan Nampoothiri
Ashok Pandey
机构：
[1] Regional Research Laboratory (CSIR) Trivandrum,Biotechnology Division
来源：
Applied Biochemistry and Biotechnology | 2006年 / 134卷
关键词：
Cassavabagasse; L-(+)-lacticacid; simultaneous saccharification; fermentation;
D O I：
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中图分类号：
学科分类号：
摘要：
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 1.40mg/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 yeild 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.
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页码：263 / 272
页数：9
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