Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4588 | Biochemical Engineering Journal | 2007 | 6 Pages |
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 × 1010 CFU/L of lactobacilli and incubated for 60 h at 37 °C as static culture.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Rojan P. John, Rajeev K. Sukumaran, K. Madhavan Nampoothiri, Ashok Pandey,